WASHES

• Washes

  This mixture is usually applied as a glaze to the surface of dough like bread dough, pies, cookies and tart. Washes of this type give a rich golden finish to the surface of the baked products. Depending on the type of wash, it can be shiny or matte finished. Washes are effective glue as it allows toppings to adhere to the brushed surface.
• Egg wash is the most common of all washes. The liquid used to mix with this can be either water or milk.
• • Whole Egg Wash – whole eggs with a

  little salt
• • Yolk-only Wash – egg yolks mixed with milk or water. This type of wash is used when a stronger and thicker wash is preferred and is used in sturdier dough mixtures. Colouring in the form of coffee or caramel can be added to this wash to give nuances in darkness and deepness of colour.
• The Purpose of Salt

   Thins out the egg white making it easier to apply

   Acts as a preservative.

   Gives a deeper and browner

  colour.
• Adding milk or water to thin out the wash gives a lighter glaze and is usually used to prevent the crust from drying up when bread items are being proofed.
• Milk Wash

  This type of wash gives a light brown matte finish. This wash is usually used when color control in important, as glue, and to keep the crust thin. This may also be thinned with a little water.
• Starch Wash

  This type requires the starch-water mixture to be cooked. It gives rustic breads a crisp and shiny finish.