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Ezi alternative to eggs-pensive ingredients

18 November 2010

UK manufacturer and supplier of clean label ingredients, Ulrick & Short, has announced the re-launch of its additive and allergen free range of bakery glazes

Originally developed in conjunction with the micro biology faculty at Leeds Metropolitan University in response to market demands for more natural ingredient replacements, Eziglaze can be used on sweet and savoury baked products.

Already a recognised brand within the bakery sector and a huge success within the frozen pies market, Eziglaze carries a simple cornflour declaration and has been re-launched with improved cost saving value due to the fluctuating price of eggs.

Enhanced cost savings are achieved as the glaze does not need to be chilled and has an impressive shelf life making it an excellent and practical alternative to egg and milk.

Available in powder format to be made up on site with cold water and as 'ready to use' Eziglaze is ambient stable and can be adjusted to match the viscosity of existing glazes, meaning manufacturers do not need to re-calibrate their equipment - helping to save both time and money.

Unlike many other products on the market, Eziglaze is able to replicate the same browning and gloss characteristics of egg and milk based glazes and stands out from competitors' products by having no chemicals or artificial components, as well as being GM free.

Ulrick & Short is dedicated to providing its customers with a committed hands on service and its knowledgeable food technologists can give expert advice as well as deliver new ideas on how to integrate its ingredients into existing and new recipe formulations.

Eziglaze is just one of Ulrick & Short's growing range of ingredients, which includes binders, emulsifiers, fat replacers and phosphate alternatives. The company's clean label solutions have been developed to ensure they don't compromise on taste, quality or texture.

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