August 10, 2020
Now this may still sound boring...however if you're a baker or you distribute to bakeries that produce fruit cakes and pastries - read on.
"When it comes to the finishing of pastries and fruit cakes, the jelly you use is probably the single most important ingredient that affects how your cake looks, tastes and performs"
Jelly affects factors such as shelf life, appearance, fruit preservation, frost stability, overall shine & appearance, product shape, and also affects the cakes transportation, pricing and even slicing of the cake!
It goes without saying, that things which look attractive tend to fetch higher prices. This of course applies even more so to food, and especially cakes & pastries. Customers buy with their eyes.
Therefore catching the attention of the customer is of the highest priority. Nobody wants dull, lifeless, & boring cakes.
Everybody wants glossy, shiny, exciting, tasty and premium!
Spraying our jelly across your cakes & pastries will give them a fantastic and beautiful appearance that will completely transform the image of the both the cake and your bakery reputation itself.
As well as a stunning appearance, taste is of course a critical factor when it comes to the purchase and re-purchase of baked products. Boyens International supplies jellies that come in three distinct flavours.
The Boyens jelly range comes ready mixed, or you can also purchase it as a powder and mix it yourself.
Spraying jelly glaze on top of pastries after taking them out the oven will seal the pores of the pastries so they close.
This keeps the moisture content of the pastry the same and ensures the pastry doesn't dry out or lose shape.
The pastry will look fresher and nicer for longer, which increases product quality and reduces loss.
If preparing a pastry decorated cake (normally with fruit), it will become necessary to protect the fruits to keep them fresh. From the moment the fruits are exposed to open air, they will start to look dry and old (apples and bananas will get a brown surface colour) if there is no protection. This is because oxygen is getting into direct contact with the fruits.
A very thin layer of jelly glaze on top of the decoration will stop this process and extend the freshness and great appearance of the pastry. Furthermore, it will also create a fantastic shine & gloss on top!
Some pastries are overdrawn with fondant. A fondant that's put directly on the pastry without any jelly would result in an exchange of water between the fondant and the pastry. The consequence is that the pastry loses it's glow. Of course no baker wants this!
To prevent this, you can apply a layer of jelly glaze to the pastry prior to applying the fondant, and this cures the problem.
As well as being sprayed, the jelly can also be poured onto cakes, binding the fruit together and making them very easy to cut without damaging the cake structure.
Carrageen vs Pectin
Here comes the science part...
I learned that the Boyens jelly was based on a gelling agent called Carrageen, whereas most other jellies in the market are based on Pectin.
Carrageens are long chain carbohydrates which are made from red seaweeds and they have very strong gelling characteristics.
Carrageens have a very high level of stability at a very economical price. This means that even though there is less jelly consumption, bakeries and customers can still get even better products.
I went to the Boyens lab in Germany to do some testing myself first-hand to compare the results. See the below pictures I took on Pectin vs Carrageen.
You can see below that the Carrageen jelly is smoother, more stable, stronger and easier to cut without collapsing.
Boyens even sell a range of jelly machines which perfectly compliment the jelly they produce.
For more details on the Boyens range, please contact our US office at email@example.com or give us a call on +1 323 284 5208.