| CARAMEL | Ready to use caramel glaze for the glazing of cakes and pies. | |
| CHOCOLATE | Ready to use chocolate glaze for the glazing of cakes and pies. | |
| WIENER FONDANT | Glaze to spill on doughnuts. Prepared hot. It covers equally, does not crumble or crack, surface is shinny. | According to Backaldrin recipes |
| WHITE HOLLAND | Ready to use white apricot-taste and odor glaze for the glazing of cakes and pies. | |
| WHITE ROMANIA | Ready to use white apricot-taste and odor glaze for the glazing of cakes and pies. | |
| NEUTRAL | Ready to use neutral glaze for the glazing of cakes and pies. | |
| JELFIX NEUTRAL | Neutral glaze diluted with water up to 20 % and heated up to 80 - 90°C before using | |
| JELFIX STRAWBERRY | Strawberry glaze diluted with water up to 20 % and heated up to 80 - 90°C before using. | |
| CARAMEL | Ready to use caramel glaze for the glazing of cakes and pies. | |
| CHOCOLATE | Ready to use chocolate glaze for the glazing of cakes and pies. | |
| WIENER FONDANT | Glaze to spill on doughnuts. Prepared hot. It covers equally, does not crumble or crack, surface is shinny. | |
| WHITE HOLLAND | Ready to use white apricot-taste and odor glaze for the glazing of cakes and pies. | |
| WHITE ROMANIA | Ready to use white apricot-taste and odor glaze for the glazing of cakes and pies. | |
| NEUTRAL | Ready to use neutral glaze for the glazing of cakes and pies. | |
| JELFIX NEUTRAL | Neutral glaze diluted with water up to 20 % and heated up to 80 - 90°C before using | |
| JELFIX STRAWBERRY | Strawberry glaze diluted with water up to 20 % and heated up to 80 - 90°C before using. |