RECEPTURES:

• GANASZ
  
  Ingredients:
  MULTI INTENSE 200 g
  36% cream 200 g
  butter (room temp) 40 g
  Preparation: MULTI INTENSE in the form of drops is poured over boiled cream and waits about 2-3 minutes. The butter is combined with the ganache improving its elasticity and taste.
• CRUNCH
  
  Ingredients:
  MULTI INTENSE 550 g
  crushed wafers160 g
  sunflower oil 200 g
  hazelnut paste50 g
  Preparation: melt MULTI INTENSE to 45-50 ̊ C, add crushed wafers, hazelnut paste (which is at room temperature), combine with oil and mix.
• MIRROR GLAZE
  
  Ingredients:
  MULTI INTENSE 2700 g
  water (1) 1400 g
  gelatin powder 280 g
  water (2) 1700 g
  glucose syrup 2700 g
  crystal sugar 2700 g
  vegetable cream 2000 g
  Preparation: We combine gelatin with cold water (1). We boil water (2) with glucose syrup and sugar. We pour the MULTI INTENSE in the form of flakes over the hot syrup and add the soaked gelatin, blending the whole thing. We add cream at 5 ̊ C and the whole thing is blended again. Set aside in the refrigerator for a minimum of 12 hours at 1-5 ̊ C.
  TIP To get the perfect consistency, blend in such a way as not to force air bubbles into the mixture.
• ZAMSZ
  
  Ingredients:
  MULTI INTENSE 1000 g
  sunflower oil 500 g
  Preparation: combine MULTI INTENSE with vegetable oil at 50 ̊ C, pour through a sieve into a spray gun and make a suede on the decorated product.
• MIRROR OIL GLAZE
  
  Ingredients:
  MULTI INTENSE 1000 g
  sunflower oil 200 g
  Preparation:
  Heat MULTI INTENSE together with the oil to 45 ̊ C
  and stir to homogenize the phases.

Store drops toppings in a dry, ventilated room, free from foreign odors, away from heat sources, at 12-20°C, RH <75%, in an intact package for 12 months.

Multi Intense confectionery glaze based on uncured fats, which determines its unique technological properties.

Thanks to a specially composed recipe, the topping achieves special properties:

• It does not require tempering – thanks to which it is less complicated in technological processing than chocolates and equals it in terms of sensory qualities, showing an attractive gloss and crispness on the coated products.
• Fast and efficient crystallization – the specialized fat used in the recipe guarantees fast and efficient crystallization on the coated product, and when consumed it melts quickly, leaving no waxy sensation.
• Quick to prepare – offered in drops form, it melts easily. Melting is the process of distributing a substance in solvents leading to the formation of a solution Here we do not dissolve anything, but melt, that is, change the state of aggregation under the influence of temperature.
• After liquefaction, it is characterized by optimal viscosity, forming a thin and quickly solidifying layer.

• When working with confectionery toppings, they should be especially protected from moisture (at the stage of storage as well as further processing). Increased moisture can adversely affect the sensory qualities of the topping (taste) and cause changes in its consistency and fluidity.
• If the topping is dissolved on a craft scale water bath, it should be protected from contact with steam.
  During storage, after each opening, the bag with the topping should be tightly closed and protected from moisture.
• To maintain the optimal properties and proper crystallization of the topping, it is not recommended to add vegetable oils. This is especially true for products that are coated on an industrial scale, packaged and destined for store shelves.
• The addition of these fats can cause the topping to soften and stain the packaging. For fresh, artisan-scale and confectionery-laden products that rotate quickly and do not require packaging or long-term storage, the addition of vegetable oil to the topping of up to 15% is permitted.