Apricot Glaze
Scalable formula
Ingredients
1× produces 304.1 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.
| Ingredient | Standard % | Weight |
|---|---|---|
| Jams and preserves, apricot | 32.88% | |
| Syrups, corn, light | 32.88% | |
| water | 22.36% | |
| Lemon juice, raw | 10.52% | |
| Gelatins, dry powder, unsweetened | 1.35% |
Scaled ingredient total304.1 g
Prep Method 4
- 1.Bloom gelatin in cold water, then melt.
- 2.Combine syrup, lemon juice, jam in saucepan and boil.
- 3.Blend in melted gelatin.
- 4.Cool glaze to 75 °F, strain and use immediately.
UoM Equivalency
No recipe-level equivalencies have been defined.
Recipe Cost
43% priced- Scaled batch
- $0.4736
- Per 100 g
- $0.1557
Partial estimate; unpriced ingredients are excluded.
3 costing issues
- Jams and preserves, apricot: no active USD purchase price with a convertible package size
- water: no active USD purchase price with a convertible package size
- Gelatins, dry powder, unsweetened: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
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Serving sizeAdd servings in edit mode.
Nutrition Facts
Serving size100 g
Amount per serving
Calories180
% Daily Value*
- Total Fat 0g
- 0%
- Saturated Fat 0g
- 0%
- Cholesterol 0mg
- 0%
- Sodium 35mg
- 2%
- Total Carbohydrate 47g
- 17%
- Dietary Fiber 0g
- 0%
- Total Sugars 40g
- Protein 1g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 78% mapped. Scaled batch: 546 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Formula uses a nominal 100 g basis; review the yield before use.