Hi! This is my first post, but read this forum all the time and love the help from all of you!
I am increasing my production of fresh fruit tarts at my bakery and normally glaze the fruit with apple or apricot jelly (heated a little and sometimes thinned down) and a pastry brush. This method is fine as long as they sell that same day, but if not, the glaze is basically gone by the end of the day and the fruit looks terrible. I need some advice.
What kind of glazes are y'all using for super shiny fruit? (and maybe prolongs the shelf life.. )
and How are you applying the glazes? Guns, brushes, spray bottles?
Any tips or tricks or products or equipment idea would be great.