Dawn launches egg-free Aftershine glaze to give glossy shine to vegan bakes

By Gill Hyslop

- Last updated on GMT

Aftershine gives a professional golden finish to patisserie, bread, buns and brioche. Pic: Dawn Foods
Aftershine gives a professional golden finish to patisserie, bread, buns and brioche. Pic: Dawn Foods

Related tags Dawn foods glaze Baked goods egg-free vegan vegetarian

Dawn Foods has expanded its range of Egg Free Glazes with the addition of Aftershine, an economical ‘just add water’ post-bake glaze that is suitable for vegans, vegetarians, flexitarians and all the lifestyles in between.

Aftershine comes in powder form and is simply mixed with cold water for a versatile and less messy alternative to liquid egg glaze.

Applied on hot products straight out of the oven, it gives a professional golden finish to patisserie, bread, buns and brioche. Different levels of glaze intensity can be created by varying the recipe.

Cracking the egg-less code

According to Dawn Foods, its Egg Free Glazes result in reduced costs, minimal bacterial contamination and no lingering egg aroma. They are suitable for most bakery applications, and are made with vegetable oil and absolutely no e-numbers, palm oil or preservatives.

The range includes Liquid Emulshine Extra, used for glazing before and after proofing. The glaze is vegan-friendly and ready-to-use, both freeze- and bake-stable and ideal for more demanding applications like frozen bake off. It comes in a regular and a sugar-free version.

Unishine Plus – again, ready-to-use and vegan-suitable – can be applied before or after baking to give  a non-sticky, long lasting, glossy shine to sweet and savoury baked goods, and finally, Instashine is another vegetarian-suitable ‘just add water’ powder that is applied before baking.

Related news

Show more

Related products

show more

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Human Nutrition and Health | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Related suppliers