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Nappage: Revision history

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29 December 2023

25 November 2023

  • curprev 12:2612:26, 25 November 2023‎ FoodBookSysop talk contribs‎ 1,555 bytes +1,555‎ Created page with "Nappage, jam glaze, pectin glaze or apricot glaze is a glazing technique used in pastry making. Nappage is a French word, meaning 'coating' or 'topping', and deriving from the word napper, meaning "to cover something with sauce". The glaze is used to cover fruit on a fruit tart or other baked goods, to make the fruit pieces shiny, prevent them from drying out, and to reduce oxidation.[1] The active ingredient that gives nappage its glazing properties is pectin, a gellin..."
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