Glazing

Pastry glazing

Enhancing product appeal through glazing is a development derived from classical French cuisine. Our machines are able to apply glaze onto a wide variety of products in both pre- or post-bake production.

We're experienced at working with all sorts of glazes - from water to dairy, sugar to synthetic - all of which have their own hygiene or special requirement, such as heat control.

Fruit tarts and pies

The shelf life of perishable products is of special importance in this competitive age.

Moisture or colour migration is one of the main limiting factors with products such as filled pastry cases, meringues or layered dairy desserts. We can spray a barrier fat accurately and invisibly to significantly extend shelf life.

The classic French style of open tart needs a light coating of glaze to protect the fruit from the atmosphere. Spray gun systems can accurately coat the pastry to create an effective seal with a high temperature setting pectin glaze.

Pizza

Pizzas can be enhanced by a final coating of Extra Virgin Oil Olive on the finished product. Our systems can apply exactly the right quantity to ensure the pizza remains within pricing constraints.

Finishing - glazing

For adding a glaze on pastry - or olive oil on pizzas, or preservatives for extended shelf life - our finishing and conditioning equipment enhances a product's appearance and saleability.

Cross band spray application systems can accurately, economically and effectively apply a liquid onto all surfaces of shaped products to meet your needs.