Belnap concentrated glaze, available in natural apricot, strawberry and neutral, now features a much creamier texture making it not only easier to handle, but easier to dilute in cold water too.
Easy dilution with up to 70% water means cost savings for the baker as there is no compromise on performance and the flexibility for it to be applied on a variety of products.
Once diluted, boiled and cooled, Belnap is ready to use and easy to apply with a brush or spraying machine to give an eye-catching finish to pastries and helping to protect the integrity of the fruits, including those with a high acidity content such as strawberries and kiwis.
Also new and improved is Dawn Foods’ Exceptional Gelomat GT, a premium hot glaze which delivers a strong and consistent glaze, with no mixing or boiling required.
Neutral, strawberry or apricot flavour, Gelomat can go straight into the spraying machine, warmed to 75°c then used to glaze fruits of all kinds, cakes, pies and laminated products, including whole trays of pastries.
And since Gelomat FT can be sprayed homogenously, less glaze is needed per pastry making it extremely cost effective for large scale bakery production.
For more information visit: www.dawnfoods.com.