Release Agents’ Power Sticks Out

Release agents have an underestimated importance in the depanning process in large industrial bakeries by preventing baked goods from sticking to the baking pans or molds. These agents are applied as coatings to the baking surfaces to facilitate the easy release of the finished products, such as bread, cakes, and pastries, ensuring their integrity and quality. 

Release agents can be composed of different materials depending on the specific requirements of the baking process. Common materials used include vegetable oils, mineral oils, emulsifiers, waxes, and silicone derivatives. Each material has its unique characteristics and performance attributes when used as a release agent.

Oil-based coatings provide excellent lubrication, preventing adhesion and are extremely versatile on a wide range of bakery products. Emulsions of oils, water, and emulsifiers are another option that are often used for products that require a more delicate release, such as cakes and pastries. 

Wax-based release agents provide a thin, uniform, and low-friction coating on the baking surfaces. They are commonly used for bread and other yeast-raised products.

Silicone derivatives, such as silicone oils and silicone emulsions, are used as release agents due to their excellent non-stick properties. They offer high-temperature stability, making them suitable for high-heat baking processes.

All release agents form a barrier between the baked goods and the baking surfaces to prevent sticking and ensure easy release. The ideal solution achieves this without causing damage or deformation to the baked product. They must also be able to withstand the high temperatures encountered during baking without breaking down or losing their effectiveness.

Release agents used in the food industry must also meet relevant food safety regulations and guidelines to ensure the final products are safe for consumption.

A recent survey by ‘Too Good To Go’ revealed that despite nine out of ten bakeries being aware of how much food is wasted each day, less than half have operations guidelines which include food waste best practices.

Zeelandia is a company that works with industrial and artisan bakery clients to provide innovative solutions for the improvement of manufacturing processes towards waste reduction. The company is experienced in designing cost effective purpose-built tin greasers, specifically constructed to meet the needs of high-speed industrial bakeries. According to Zeelandia, in one instance, a customer saw their depanner waste reduce by 75%. In another, a customer commented about how much cleaner the bakery looked and another saw compressed air usage drop to a quarter of its previous level. 

David Amos, Managing Director at Zeelandia, “We know how challenging it is for industrial and artisan bakers to keep on top of food waste, particularly during the past year with uncertainty over demand in the lockdown periods. Using our technical expertise and the very best in release agent technology, we continue to work with our clients, helping them make manufacturing processes smoother and more efficient while reducing waste and improving long-term profitability.”

Zeelandia’s release agents Carlo and Carlex, are drip free and possess a yield value, meaning they stay where they are sprayed. 

You can read the rest of this article in the Summer issue of Asia Pacific Baker & Biscuit, which you can access by clicking here.