Pastry Brushes

A pastry brush applies liquid to food in a thin, even layer. Bakers use one for egg wash on pastry and bread, for glazing tarts and buns, for brushing butter or oil onto dough and trays, and for dusting excess flour off a bench.

Natural bristle holds more liquid and lays down a thinner, more even coat, which suits egg wash and delicate glazes. Silicone is easier to wash and tolerates higher heat, so it is often chosen for basting and for oiling hot trays and grills.

Wash a pastry brush in hot soapy water immediately after use so egg and sugar do not set in the bristles, rinse it well, then hang or stand it bristles up to dry. Brushes with wooden handles should be dried rather than left soaking.

Match the head width to the work. A narrow brush gives control on small items, detail glazing and edges, while a wider brush covers a full tray of pastry or bread in fewer passes. Many bakeries keep both widths on the bench.

A flour brush is used to dust flour onto a bench or dough and to sweep surplus flour off a worked surface before baking. Removing excess flour stops it burning on the tray and keeps the finished crust clean.