On today’s bakery products, a high shine and golden finish are expected. However, relying on traditional egg or milk washes brings challenges, from allergen declarations and vegan limitations to supply volatility and chilled storage requirements. These ingredients are no longer the most efficient or future-ready solution.
So, how can manufacturers maintain product quality whilst meeting evolving consumer and operational demands?
A Glaze that Works Smarter, Not Harder
EZIGLAZE™ is our range of clean label, plant based glazing solutions designed to replace traditional egg and milk washes across a range of bakery applications.
Formulating bakery products means balancing appearance, process efficiency and label expectations. EZIGLAZE™ has been designed to address all of these:
- Egg wash alternative – removes dependency on volatile egg supply chains and cost fluctuations
- Vegan + free from reformulation – suitable for plant based and allergen-free recipes
- Clean label declarations – achieve a simple, consumer friendly declaration
- Operationally efficient – supplied as a dry, ambient powder to eliminate chilled storage requirements
- Sustainability goals – reduce waste and transport emissions
EZIGLAZE™ enhances shine, gloss and colour across sweet and savoury baked goods to deliver the finish consumers expect. It can be applied pre- or post bake and easily integrates into existing production lines, making it a practical solution for bakers of all size.
Where can it be used?
EZIGLAZE™ can be used across:
- Pies and pasties
- Sausage Rolls
- Breads and fruit loaves
- Pastries and morning goods
- Hot cross buns and baked snacks
Watch our step-by-step video to see how EZIGLAZE™ performs in real bakery applications and how easily it can be incorporated into your process.