Pastry Brush

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A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking. It is also commonly used to brush on barbecue sauces, olive oil, garlic oil, and egg washes.

Brush bristles vary in type and quality. The best bristle to use is a boar's hair bristle, which is typically a golden tan in color. They are absorbant and maintain a stiffer flex than nylon or silicone bristles. When selecting the best bristle, also consider the construction of the connection collar holding the bristle to the handle of the brush. Plastic and rubber are the material of choice for the collar and handles, enabling the brush to be easily hand or machine washed and sealed securely so food does not become trapped between the bristles and the collar. Wooden handled brushes can also be considered, but they are typically not machine washable and will require a little more care in use.

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