New glazing protects frozen doughnuts, manufacturer claims

By staff reporter

- Last updated on GMT

Related tags Baking

BakeMark UK has developed a glazed ring doughnut which it claims is
eye catching and stops the food product from deteriorating when

The bakery giant said it used "groundbreaking" proprietary technology from parent company CSM to achieve the finish. Due to the non-sticky coating, the doughnut is also perfect snack for people who are on-the-go, BakeMark said. Improving the quality of the frozen variety could help broaden its appeal to those looking for convenience. The firm added that the doughnut was ready from freezer to shelf in just hour, which means retailers could respond quickly to sales demand, removing the risk of waste. The value of premium indulgence products in Europe is set to reach £7.6m (€ 11.5m) within the next two years and consumers are frequently choosing a US-style treat, Bakemark said earlier this year. The firm said the glazed ring doughnut has a quality look and feel from production to consumption, but did not release any further details of how the coating works. BakeMark UK's head of marketing, Vera Malhotra, said: "The perceived association between US-style baked goods and indulgence continues to boost consumer demand for premium quality doughnuts offering innovative flavours and textures. "Now, our R&D expertise and cutting edge manufacturing technology has culminated in the Glazed Ring Doughnut - it provides all the charm of a freshly-baked doughnut in a fuss-free format for easy eating at home or on the go." ​ BakeMark is not the only company to develop innovative new coatings for doughnuts. In April US-based packaging firm Michelman unveiled a raft of bake-in coating solutions for the bakery industry. The coatings were intended to protect packaging while the product is baked in its wrapping, enhancing its appearance and quality. The coating can be used for pastries, doughnuts, muffins, croissants, frosted cakes and breads.

Related topics Processing & Packaging Ingredients

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