Three small tartlet cups filled with fresh strawberry, kiwi, and cream, placed on a light wooden surface.
A plate of assorted fresh fruits including strawberries, green apple slices, blackberries, and yellow peach wedges on a decorative white doily placed on a red surface.
Close-up of a strawberry tart with fresh strawberries on a golden base.

Glazes

Cookie Coating

Fruit Cake Glaze

  • A boiling-type powdered glaze formulated for finishing traditional fruit cakes and specialty baked goods, delivering a smooth, glossy finish for cakes topped with nuts or candied fruits.

  • Boil the glaze powder with water and additional sugar for 10 minutes, then apply to room-temperature cakes and allow to dry thoroughly before wrapping.

  • #4000

  • A fat-based sweet cookie coating designed for mechanical application on wire-cut and extruded cookies, offering a smooth finish, high melting point, and fast-setting performance.

  • Heat the coating to approximately 50°C before applying it to cookies.

  • #3800

  • A ready-to-use liquid glaze designed for pastries and sweet goods, providing a clear glossy finish when sprayed or brushed onto freshly baked products.

  • This RTU Spray Glaze is ready-to-use and can be kept in a spray bottle for application directly onto products while still hot from the oven.

  • #4100

  • A powdered, egg-free wash designed for breads, rolls, pastries, and savoury baked goods, providing excellent browning performance and reliable adhesion for toppings such as seeds and onions.

  • The Egg Wash Replacer is to be mixed with water at a ratio of 1:9 (one part powder to 9 parts of water). Mix only as much as is needed for daily production needs.

  • #4200

Egg Wash Replacer

R.T.U. Spray Glaze

  • A simplified honey-based wash made without emulsifiers, preservatives, or artificial flavours, designed to provide a light glossy finish on hot baked goods such as cinnamon buns and scones.

  • Thin the Honey Wash Base with water and apply it to hot baked items for glazing.

  • #4310

  • A concentrated pectin-based gel designed for fruit flans, tarts, and bakery applications, providing enhanced shine and protection against fruit oxidation and browning. A clean-label option is available.

  • Mix the Neutral Glaze Concentrate (Nappage) with 30–50% water or fruit juice, heat to 50°C, then brush, pour, or spray onto products.

  • #4500

Honey Glaze Base With Preservatives

Honey Glaze Base

  • A prepared honey glaze syrup formulated for sweet goods, pastries, and doughnuts, specifically designed for flexible mixing with water or icing sugar for brushing, spraying, or icing-style glaze applications.

  • Mix the Honey Glaze Base with water and/or icing sugar as needed to achieve the desired glaze consistency for the application.

  • #4305

  • A honey-based liquid glaze concentrate designed for donuts, baklava, and fried sweet goods, offering versatile formulation options and a smooth glazed finish with added emulsifiers, preservatives, and flavouring for enhanced functionality.

  • Thin the Honey Glaze Base with water or blend it with icing sugar and flavourings, depending on the desired application. 

  • #4300

Neutral Glaze Concentrate (Nappage)

Honey Wash Base

R.T.U. Doughnut Glaze with Titanium Dioxide and Honey

Donut Glaze

R.T.U. Doughnut Glaze

R.T.U. Neutral Glaze (Nappage)

  • A ready-to-use doughnut glaze designed for mechanical glazing or hand dipping applications, providing a smooth glossy finish for cake and yeast donuts, fritters, crullers, and similar sweet goods.

  • Stir the RTU Donut Glaze and hand dip hot doughnuts or use in a heated glazer for application.

  • #6627-1

  • A ready-to-use pectin-based gel formulated for fruit flans, tarts, and bakery applications, delivering a glossy finish while helping protect fresh fruit from oxidation and browning.

  • Stir the R.T.U. Neutral Glaze (Nappage), heat to 50°C, then brush or spray onto bakery products.

  • #4515

  • A powder blend of vegetable gums and starch designed to create smooth, high-quality glazes for yeast and cake donuts, crullers, and similar baked goods, offering reliable performance for hand dipping applications

  • Dry blend the powder into icing sugar, then add water to create a glaze suitable for hand dipping applications.

  • #7000

  • A ready-to-use donut glaze formulated for both mechanical glazing systems and hand dipping applications, delivering a smooth semi-transparent finish with enhanced whiteness.

  • Stir the RTU Donut Glaze and hand dip hot doughnuts or use in a heated glazer for application.

  • #6629