With the demand for on-the-go consumption increasing all over the world, the finished appearance of your products is more important than ever. First impressions count for a lot and can often be decisive in how consumers perceive your product. Our research backs this up: shiny products are perceived as being more indulgent, of higher quality and fresher.
Now shine and colour are usually obtained by adding an egg-wash to patisserie products, but this has several disadvantages related to convenience and food safety, particularly as eggs can easily be contaminated and can provoke an allergic reaction with certain people.
Our egg-wash alternatives are UHT* treated and may be stored at ambient temperatures (<25°C), and making it convenient in use.
* Ultra High Temperature products are sterilised by being heated for a few seconds at 145°C, killing all bacteria.
Present in 11 countries, the IPCCs offers industrial patissiers a fully-equipped test centres dedicated to technological innovation and process optimisation.
A network of 575 technical advisors in 88 Innovation Centers are committed to supporting you on both a local and regional level.