Arla Foods Ingredients (“AFI”) has launched an innovative egg-free glaze that gives a long-lasting shine and golden colour to baked goods.

MULTILAC® BK1111 is an E-number free, natural, and cheaper alternative to liquid pasteurised egg, typically reducing raw material costs by 10-30%.
High performance, higher profits
An appetizing shine and golden colour can make all the difference when consumers make their choice from a long line-up of bread, croissants, pastry and biscuits on supermarket shelves. By using AFI’s new product, bakers can look forward to higher consumer loyalty and lower production costs. All which adds up to improved profits.
“MULTILAC® BK1111 is based on our own innovative technology,” says Søren Rothbøl Nørgaard, head of Arla Foods Ingredients’ bakery application centre.
“Although we have sold similar egg-free solutions for specific bakery products, this is the first all-round solution in our range.”
Natural, longer-lasting shine
Trials show the egg-free glaze can give a higher, longer-lasting shine than traditional egg wash. The adhesive effect also holds toppings such as sesame and poppy seeds in place.
In most cases, bakers can leave product labels unchanged when switching to the patent-pending invention. The natural ingredients in the glaze are typically already part of the formulation.
“The fact that our solution is free of E-numbers makes it completely in line with one of today’s leading food industry trends,” Nørgaard states.
Safe and easy to use
Another advantage is the low risk of microbiological contamination. Unlike liquid egg wash, which provides the perfect conditions for bacterial growth, MULTILAC® BK1111 stays in top condition throughout the day’s baking. 
Preparation could not be easier. Just mix the instantly soluble powder solution with water, and the egg-free glaze is immediately ready for use.
For more information, contact Søren Rothbøl Nørgaard, Head of Bakery Application Centre at srno@arlafoods.com

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