Our milk protein compound Burolac® Glaze 001 has been specially designed for the industrial production of surface treatments for baked goods. It is part of our milk protein specialties product segment.

It can be used in a wide range of applications, for example: high quality bread and buns, baguette and fine baked goods such as yeast and danish pastry, puff pastry, croissant, brioche and cookies.

The product convinces with its neutral taste and easy preparation into a smooth, foamless solution, that is easy to apply.

After baking, the end product has a clear, appealing glaze and a nice, even browning. The optimized composition of milk protein fractions results in a stronger browning, which can lead to a shorter baking time.

Its outstanding properties make our Burolac® Glaze 001 a real benefit for manufacturers of high quality baked goods:

☘️  Clean Label declaration

☘️  Halal & Kosher certification

☘️  Neutral pH value, stable over time (range 6.0 – 7.0)

☘️  Reduced foaming property for easier large-scale processing

☘️  Shelf life of 24 months

Preparation of the solution:

Burolac® Glaze 001 is slowly dissolved in 45-50°C warm water. The use of a mechanical mixer or stirrer is recommended to avoid formation of lumps.

The viscosity of the solution can be influenced by the water content. We recommend applying Burolac® Glaze 001 as a 10% solution to achieve optimum results.

In our video, we have demonstrated the easy handling and application of our Burolac® Glaze 001. Convince yourself: