A small brush used for applying glazes to breads, pastries, cookies, etc. either before or after baking. Pastry brushes can be made of nylon bristles, sterilized natural bristles or goose feathers. Natural-bristle brushes are considered best because they're softer and hold more liquid.
Goose feathers are excellent for egg glazes because they leave a thin, even coating.
The harder nylon bristles will last longer but may melt if accidentally touched to a hot surface. Please review our Legal Notice and Privacy Policy .