The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Non-egg wash that's the same or better, possibly synth

Dragonhearth's picture
Dragonhearth

Non-egg wash that's the same or better, possibly synth

So I'm in an area with a TON of vegans and I'm making bread for them. I've found that there are some local businesses that are getting bread from b2b suppliers and I've put an example in this post's picture. I need something that will make buns as shiny and browned as the vegan hamburger bun you're seeing here, but without any animal product whatsoever. I don't care of it's synthetic as long as the ingredients are originally sourced from plants or minerals.

So far I've tried:

  • Soy Milk, Almond Milk, Hemp Milk
  • Flax combinations
  • Soy butters
  • Olive Oil
  • Bean Brine

None of these do the goal perfectly- they either halfass with browning or halfass with shining or both. I've tried asking the companies involved but they either don't know for sure what's in it or they don't really have a non-customer point of contact, as with b2bs. I'd definitely appreciate any help you guys can offer.

clazar123's picture
clazar123

Just make up a loose pudding consistency corn starch and water and brush it over the loaf. You have to heat it until it thickens. I believe t gets glossy.

Dragonhearth's picture
Dragonhearth

Yeah i wish! I tried this but all it did was dry out and powder up.

Danni3ll3's picture
Danni3ll3

I saw one of our members (Alfanso if I recall right) that used a mixture of cornstarch and water on some of his baguettes. He has the prettiest baguettes ever so you might want to try this. 

alfanso's picture
alfanso

It seems to be a standard finish on delicatessen rye breads, but a hamburger bun may be too delicate for the glaze.  If you want to try it:

Whisk 2/3 TBS cornstarch w/1/8 cup water and mix into 1/2 cup boiling water, whisk until smooth and incorporated.  Apply with a pastry brush.  If the glaze starts to gel and stiffen, reheat it gently and whisk again.

If it does work it may add a slight "crunch" to the bun, so if you are looking for that classic soft bun it might not work for you anyway.

dabrownman's picture
dabrownman

my favorite is butter flavored crisco sticks.  They all brown up netter and re more shiny than pain oil.

Runnerfemme's picture
Runnerfemme

how about corn syrup thinned with water?

Maverick's picture
Maverick

Have you tried brushing any of the ingredients on after baking to give the shine? It can even make the brown seem darker as well.

Mini Oven's picture
Mini Oven

perhaps coconut butter.    

First thin the malt with water  or coconut milk to make a paint and brush evenly onto the dough surface.  Then cover with a brushing of coconut butter when out of the oven if needed.   The amount of malt used will affect the amount of colour.

If you use a lot of steam in the first part of the bake, the bread will become shiny without any added ingredients.

Keep in mind that if you are trying to copy a photo, photos are often photo shopped and food (wax or plastic is) sprayed with all kinds of "tricks" to make them more appetising.  Photo models are rarely eaten.  One trick is to spray with glycerine. I think it is also a food additive.