BackGlanz glaze is the perfect alternative to the use of egg washes as glazing or browning agents. BackGlanz glaze is thinly sprayed onto all fully proved pieces of dough or alternatively onto the products after they have been baked. Once applied, the surface of the baked products browns a golden yellow colour and has a wonderfully fresh shine just like you get with an egg wash. BackGlanz glaze produces a constantly even browning and there are no unattractive dark droplets or lines, as is often the case with egg. Simply remove the PE bag from the box, open it, pour BackGlanz glaze into the Sprühboy spray, apply air pressure and off you go.

Disadvantages of egg washes

• Egg is a pasteurised product and the cold chain needs to be strictly adhered to
• Sensitive, partly hazardous storage
• Egg is an allergen
• High consumption as some of the egg is sprayed onto the paper or trays instead of onto the baked products
• Nozzle blockages
• Egg washes applied using spray systems can easily produce a slight mist and cause dirt to accumulate on production plant and machinery, with ensuing time-consuming cleaning (risk of salmonella)
• The constantly rising market price of eggs requires frequent recalculations
• The increasing demand for eggs from free-range hens is driving up the price of eggs