Dear Colleagues, I'm enormously interested in your two-cents. I have a small business in which we make our own puff-pastry and use seasonal fruits and vegetables to produce both sweet and savory tarts. As a business philosophy I try to use the highest-quality ingredients I can find in my production. Though we make nearly everything ourselves I've come to appreciate the ease of use of a commercial clear apricot glaze to finish a number of our fruit tarts. Albert Uster's clear apricot glaze (from Italy) was a revelation; but the company's minimum order requirement is onerous for a business my size. I've also been looking at Hero, who do a pretty unadulterated version of clear apricot glaze. (I hope I'm not being confusing here. Maybe I shouldn't use the word 'clear' at all. I just mean a light, strained glaze for painting or spraying onto a finished product. And warm.) Another contender for top-of-the-line is Felchlin from Switzerland. (Actually, it occurs to me that Uster, Hero and Felchlin are ALL Swiss.) There also seems to be a glaze called Matisse, though when I requested an ingredients list it struck me as rather a chemical soup. PatisFrance (StarFix) is another. I've tried Callebaut and thought it was unpleasant. Chemical-y. My questions to you are how familiar any of you are with some of the brands I've mentioned? Are there any that strike you as head-and-shoulders above the others? If I'm going to use a commercially-produced product I'd like to use the best. (For those of you who are wondering, yes I've made my own glaze; but when I add all that sugar the glaze gets moldy very quickly and I don't really have time to be making small batches of it all the time.) I very much look forward to hearing from you. Kate.