The advantages of using a glaze
One of the most practical reasons bakeries use glazes is to stop the product from becoming stale. Baked goods naturally lose moisture to the air the moment they leave the oven. A glaze creates a semi-permeable seal over the product, which protects and prolongs the interior softness and moisture.
Glazes offer improved texture too, whether softening the surface of a bun or delivering a crunch, snap or crisp texture on sugar-based products like doughnuts, offering an exciting sensory contrast to their softener insides. Additionally, glazes are a practical means for adding flavour after the chemistry of baking is complete. For instance, citrus flavours often degrade or turn bitter in the high heat of an oven, so applying a lemon glaze after baking keeps the flavour bright, punchy and authentic. They also enable you to keep your dough less sweet, which is better for yeast activity and structure, while still providing the sweet kick consumers expect on the surface.
How can Bakels glazes help you?
Bakels glazes offer both improved and practical solutions for sweet and savoury bakery products. Hot glaze products such as Saphire offer professional pastry chiefs a reliable solution to cover, protect and provide a brilliant shine to pastry products, with a good setting time, stability and natural colour, which can also be reheated. Cold glazes such as Diamond include thixotropic options, meaning it becomes fluid when stirred but sets again when left still. They offer a convenient solution for mousse cakes, bavarians and entremets, because it requires no heat, so perfect for glazing frozen or refrigerated products without melting them.
Other ready-to-use glazes include UHT solutions in small and bulk formats, adding to Bakels assortment of glaze products.
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