Gelatine coatings and dips are frequently used in the meat and delicatessen industries as well as in restaurants. The gelatine solutions are used for embedding the pastries. They protect these sensitive products from drying out and losing weight loss by excluding air. Taste and color are also retained by the gelatine sealing effect; thus, they remain fresh for longer. A further application is pastries and pates baked in a crust where the gelatine solution is filled through a "chimney" in the crust. The gelatine solution acts as a medium between the pastry filling and the crust. In addition, the jelly can be spiced aromatically; in France e.g. Madeira wine is often added.