BAKERY SPRAY COATING
BAKERY SPRAY COATING
Like other manufacturing sectors, the baking industry continually faces competitive pressures. In their ongoing efforts to improve quality, boost productivity and control costs, commercial bakeries are finding that spray technology can be a very effective tool in meeting a number of persistent challenges.
Is Your Coating Sprayable?
The answer to this question is, almost always, yes. We have a proven track record of using spray technology to apply just about every coating, ingredient, slurry, flavoring and topping. The best way to determine if your coating is sprayable is with a proof-of-concept test in our spray laboratories.
Coating on Baked Goods
A light coating of oil is frequently applied prior to baking, and consistently getting just the right amount is a challenge. Egg wash is another common coating application, applied to breads and pastries before baking.
Release agents are most effective and economical when applied as a uniform, thin coating. Limiting their application to areas where the product touches the pan or conveyor reduces the amount used and simplifies cleanup activities.
Coating with Viscous Materials
AccuCoat® Heated Spray Systems are ideal for spraying butter, chocolate, fat barriers, oil, sugar slurry, glaze, and other viscous coating materials. These systems provide precise temperature control to eliminate waste caused by coatings that are too hot or too cold.
Coating for Seed Adhesion
Bakeries often moisten dough with water so seeds adhere better to baked goods. And although it’s only water, precision still counts – too much water makes the seeds sprout, but applying too little allows more seeds to fall off.
Temperatured Controlled Systems
Describe different kind of temperature applications that the Accucoat system can be used with - the system can both heat and cool fluids. Heating can be good for chocolates, oils, etc. Cooling can be good for egg wash, etc.
Heating: Oils, Syrups, butter, chocolate
Cooling: Egg Wash
- Alcohol (ATEX version only)
- Anti-foaming agents
- Ascorbic acid
- De-ionized water
- Eggs/egg wash
- Food grade dyes & inks
- Liquid smoke flavor
- Lubricants/release agents/silicone
- Slurries – starch, sugar, yeast