Darbo Apricot Gel

Darbo Apricot gel is particularly easy to use. Diluted with 40 % to 60 % water, it can be processed at temperatures between 80°C and 90°C – even by machine. It sets quickly and provides perfect protection against drying out. It also gives baked goods a glossy finish.
Especially suited to dough balls that are manually or machine-processed and Danish or puff pastries.