"A neutral glaze is essentially simple syrup spiked with a thickening agent like gelatin or agar-agar powder. Bakers brush neutral glazes onto everything from pastries to tarts, to slices of cake to keep them fresh. The glaze acts as a sort of protective layer that keeps air and fluctuating temperature from infiltrating the crumb, thereby locking in the moisture and maintaining a fresh flavor and texture all day."
"In addition to preventing pastries from becoming stale as they sit in display cases, a neutral glaze also delivers a glossy sheen that makes for a professional and eye-popping presentation. As its name suggests, a neutral glaze doesn't affect the taste of any baked good, its thin coating supplying only a mild sweetness that won't upstage the principal flavors of the dessert in question."
A neutral glaze is simple syrup spiked with a thickening agent such as gelatin or agar-agar powder. Bakers brush neutral glazes onto pastries, tarts, and slices of cake to keep them fresh and protect crumb moisture. The glaze forms a protective layer that prevents air and fluctuating temperatures from entering the crumb, locking in moisture and maintaining flavor and texture all day. Neutral glaze adds a glossy sheen for professional presentation while supplying only a mild sweetness that does not upstage principal dessert flavors. To make one at home, bloom clear gelatin in cold water for 10 minutes while preparing simple syrup by dissolving sugar in water over medium heat.
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