The US wholesale manufacturer of breads, bakes, mixes, and ingredients sold worldwide claims its Exceptional Non-Sticky Donut Glaze is a first of its kind in the bakery industry.
Typically, a glaze is applied at the manufacturing stage to give a sheer and wrinkle-free fish to both ambient and frozen doughnuts.
Dawn’s patent-pending propriety formulation takes it a step further by preventing the migration of moisture from the glaze to the baked good beneath it. It is also highly tolerant, even at low temperatures, and has a low oil uptake on the doughnut. As it contains no fat, it does not give a fatty mouthfeel, either.
The win:win
According to the Michigan-headquartered company, once applied, the glaze will remain stable and non-sticky for up to five days in packaging. Not only does this make it more appealing to the consumer – the pack will not become a big gooey mess – but the doughnut itself stay fresher for longer, maintaining its soft, fresh eating quality.
The glaze works well on large industrial scale production lines. It is vegan-suitable and free from food colours. It also does not contain titanium dioxide, commonly used in baking and cake decorating to turn fondant icing, modelling paste and white chocolate into a brilliant shade of white.
Dawn Foods said the new glaze will benefit both the bakery manufacturer and the retailer. Doughnut manufacturers now have the opportunity to explore more packaging design options, especially for individually wrapped products. And for the retailer, the selling opportunity becomes extended and more pleasant with mess-free doughnuts and an increased shelf life. Less waste is a big plus, too, claims Dawn.
