Glazes and icings 

shiny croissants

Make your products shine 

Enhance the appearance of bakery products by adding an attractive surface finish.

Tate & Lyle Food Systems will not only improve your products but make them stand out from the crowd.

 

Examples of product concepts 

Here is a selection of concepts developed by our Excellence Centres around the world. For more information on any of the concepts, please tick the corresponding boxes and click the submit button.

 

Glazes and icings

Concept Description

Glazes for croissants
  • Functional glazes for appetising looks, egg-free versions possible

    Our stabiliser systems* deliver a shiny golden surface and avoid cracking or formation of fissures

Fruit gels for frozen gateaux
  • Thixotropic gels for appealing glazes on frozen gateaux
     
    Our stabiliser systems* enable smooth production and  variable temperature settings with freeze-thaw stability and a shiny surface

Icings
  • Fondant based icings that stick to the product, not the wrapper
     
    Our stabiliser systems* set an optimal viscosity and cling on the product with freeze-thaw stability

* stabiliser systems: Hamulsion®, Frimulsion®, etc.

Did you know?

Check out the benefits of our
egg-free glazes for croissants:

  • No liquid egg content means
    easy storage and handling
  • Not being subject to changing egg prices brings cost benefits to you
  • Our stabiliser systems are easy to disperse, with high flexibility and process tolerance (fermentation, freeze/ thaw stability).