Close

glaze

« Back to Glossary Index

translucent gloss or icing created on baked goods by coating them with an agent such as apricot puree, boiled sugar and water, melted butter, beaten whole egg or milk. A fine sugar must be used to create a smooth glaze and prevent a grainy mouth feel. Used to add flavour, bind decorations to the surface of a baked product, increase visual appeal, moisten and prevent drying, and give textural contrast. May be added before or after baking.

« Back to Glossary Index

Latest News & Events