A glaze with a viscosity ranging between 170 and 650 cP, less than 20% sugar,and less than 4% salt, is applied ontoan uncooked dough product during a continuous process in the production ofbaked snack foods. The glaze maintains its form as aliquid free of solids at room temperatures despite the presence of over 15%sugar. The glaze is applied onto a dough the glazedproduct is then baked, forming a glazed baked snack food product having atleast 5% of a smooth, shiny glaze on a surface of thesnack food product.
