Spinning disc machines can be used for a wide variety of coating applications in the bakery industry, from applying simple water based ambient glazes, such as bun glaze and egg glaze, to more complex, compound glazes, which can be heated. Typical examples are applying sugar glaze to fruit buns, egg glaze to bread rolls, brioches, croissants, pies, pasties, and sausage rolls. Gels, jams, and fondant syrups can also be applied.
Heated fats, and compounds, can be applied to pastry shells, pizzas, cakes, and meringues, as a moisture barrier, and flavoured oils can be applied to ethnic breads, and pizzas, before baking.
Preservatives, applied in very fine doses, can be accurately applied to 'long life' bread products, to give a total coverage, and thus extend shelf life.
Spinning disc machines also lend themselves to the application of release agents to bakery trays, tins, straps, and oven bands. Alternatively, specialised spray guns, which may be fixed or rotating, using very low pressure air, can also be used to apply release agents.
Granular products, such as sugars, diced nuts, poppy seeds, sesame seeds, cracked wheat, dried breadcrumbs, and dried herbs, can be evenly sprinkled to the top surface of products, with the Saturn sprinkler unit.
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