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.

• Case Study 231: Modular Spray System Cuts Egg Wash Use By 75%, Saves Bakery Over US$62,000 Annually
• Case Study 246A: Bakery Slashes Egg Wash Use by 50% with Spray System 

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.

• Case Study 281: Waffle Producer Saves with AccuCoat® Heated Spray System
• Case Study 174A: Bakery Saves More than US$25,000 Annually with New Release Agent Spray System

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.

• Case Study 143A: Bakery Improves Quality While Reducing Material Usage & Manpower for Cake Packaging Line 
• Case Study 251: Cannoli Producer Saves US$69,000 Annually with AccuCoat Spray System

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.

• Case Study 132A: Bakery Improves Quality & Increases Production Speed Five-Fold with Automated Spray System
• Case Study 138A: Bakery Reduces Scrap Rate by 80% with  Automated Spray System