What would a cake be without the right glaze?
Only half as tasty. Our RUF Cake Glazes are a glossy and delicious highlight of any cake or bake. Our New RUF Caramel Glaze is a wonderful melt-in-your-mouth coating for your cakes and pies, biscuits and muffins – for the ultimate in caramel indulgence. Making our cake glazes is incredibly simple. It’s easy to make the glaze with its handy pouch using a water bath or microwave. Spread the liquid mixture on your bake with a spoon or brush – and top off your cake or bake with its crowning glory. The glaze is gluten-free and free from hydrogenated fats.
In a water bath: Place the bag in hot water for about 10 minutes or stand it upright. Using a potholder, remove the bag from the water, dry, knead well and cut open the top. Using a tablespoon, pour the glaze into a small bowl and stir. Spread the liquid glaze over the cooled pastry.
In the microwave: Place bag upright in microwave and heat on lowest power setting (no more than 240 watts; refer to manufacturer’s instructions) for about 2 minutes until glaze feels distinctly runny. Reheat briefly in the microwave if necessary. Continue to process the liquid glaze as indicated above .Note: Excessive wattage and heating for too long can lead to a deterioration in quality.Translated with www.DeepL.com/Translator (free version)
sugar, vegetable fats (palm, shea), 8,8 % caramel powder (sucrose, skimmed-milk powder), skimmed-milk powder, whey powder, cocoa mass, salt, natural flavouring, emulsifier soya lecithins.
The prepared product contains:
|Energy (kJ)||2443 kJ|
|Energy (kcal)||587 kcal|
|of which saturates||35 g|
|of which sugar||52 g|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:
May contain traces of hazelnuts, almonds and pistachio nuts.