the invention provides a method of marking bakery products including the steps of : mixing a bakery dough to make a bakery product ; applying an ink to the bakery dough and baking the bakery dough to make the bakery product . the ink has a sufficiently low surface tension to prevent beading when applied to said bakery dough and comprises : glycerol between the percentages 0 to 60 % by volume ; solvent between the percentages 10 to 60 % by volume ; sucrose between the percentages 5 to 60 % by volume ; water between the percentages 1 to 55 % by volume ; and colouring agent between the percentages 0 . 5 to 20 % by volume .