Application · Pastry
Glaze and mirror glaze, with no brush marks and no streaks.
A glaze is the last thing a customer sees before they buy, so it has to look right on every single piece, not just the one on top of the tray. A brush drags and leaves lines. Pouring is uneven and wastes glaze off the edges. A sprayer puts down a fine, even film across the whole surface in one pass, so the shine and the colour are identical from the first pastry to the last.
The problem
Brushing drags and leaves lines; pouring is uneven and wastes glaze off the edges.
Who uses it
Pastry counters and bakeries finishing glazed and mirror-glazed items for display.
The result
A fine, even film with identical shine and colour from the first pastry to the last.
The material
Glaze and mirror glaze, thinner and glossier than egg wash.
A quote from a kitchen using the method goes here.
Name, role, company
The sprayer used. The foodSPRAY Pro.