Jelly glaze sprayers
All Boyens jelly sprayers are fitted with the latest Boyens technology from heated pipes on the spray gun to high-performance heaters and digital operating and monitoring technology. In addition to the innovative Boyens jelly sprayers, we offer you a range of Boyens jellies that can be optimally adapted to the workings of your Boyens machine.
With a Boyens Jelly Spraying system you will top the pastries with a thin shift of jelly to create a skin, which protect the pastry against the oxygen in the air. In that way we keep the pastry fresh because the oxygen cannot damage the fruits on top of cakes (without this shift fruits like, apples or bananas would become brown and don’t look very nice, other fruits would become dry).
A further effect is, that through spraying jelly on the top of pastries you also will receive a nice shine and fresh taste. You can also spray a shift of jelly onto, for example, Danish-Pastries or croissants (directly when they are coming (hot) out of the oven) – this – to enlarge the freshkeeping and to give a light, sweet taste. Jelly is a liquid material, to manage the change into a firm shift of jelly we have to heat the jelly and cool it down again. In because of this process the jelly becomes from liquid condition to a firm shift. Necessary is a temperature from around 85°C (+/- 5°C)
THIS PROCESS IS EXACTLY WHAT THE MACHINE IS DESIGNED FOR
A jelly sprayer sucks up a liquid, cold jelly-glaze, heats it up to the necessary temperature (85°C) and sprays it softly and thin on top of pastries to create a shift of jelly.