Are you using the right release agents?
Extending the lifespan of your bakery equipment.
At Zeelandia, we understand that choosing the right release agents, lubricants and divider oils can be essential for industrial bakers and food manufacturers alike to get perfectly released products.
Our leading release agents have been trusted by bakers for over 80 years, and combined with the technical expertise of our engineering teams, we can help you choose the right release solution for your production needs, allowing your food business to improve profitability and reduce waste.
As a baker or food professional, you'll understand that ensuring clean and fully-functional machinery is important to keep production running smoothly and cost-effectively.
Choosing the right release agents and lubricants not only reduces downtime but also extends the lifespan of your equipment.
Our CARLEX® and CARLO® release agents, as well as our OVAM lubricants, are formulated to help you save money in the long run. Our products are made of vegetable oils and safe to use as processing aid. We understand the importance of maintaining your baking equipment, that is why we provide technical expertise to help you choose the best solution in release agents and lubricants for your bakery plant.
CARLEX® Release agents.
CARLEX® is our vegetable oil release agent used in baking trays and tins for recipes containing sugar and/or recipes subject to freezing before baking.
CARLEX® applies an even coating to your baking surface, preventing sticking and ensuring your products maintain their shape and appearance.
CARLEX® is ideal for releasing sweet bread on trays and pastries.
OVAM. Dividing and Slicing Oils.
OVAM is a dividing and slicing oil used in dough dividers, conveyor belts, drying racks and plastic bowls, perfect for dough handling.
By choosing the right OVAM product you will ensure production efficiency and consistent product quality to the benefit of both the bakery plant and consumers.
CARLO® Release agents.
Our CARLO® release agent has been supporting bakers since 1935 and is perfect for use in bread tins and trays in low-sugar recipes.
CARLO® is an emulsion, a mixture of oil and water, that can be used to release bread from tins and lighter pastries.
During baking, the water in the emulsions evaporates, supporting the formation of a nice golden brown crust that consumers will love.
Key CARLEX® Benefits:
Thin coating prevents sticking and reduces waste.
Comes in unique compositions based on recipe and sugar level.
Vegan product.
Available as 600ml Spray, Jerrycan, Barrel, IBC 1000kg packaging for industrial use.
Key OVAM Benefits:
Lubrication improves the maintenance and lifespan of industrial equipment.
Excellent stability towards oxidation.
Made from vegetable ingredients and therefore safe in food production environments.
Vegan and OVAM 25 is also gluten-free.
Available in 600ml Spray, Jerrycan, Barrel, IBC 1000kg packaging for industrial use.
Key CARLO® Benefits:
High viscosity.
Easy to spray and stays put when applied to hot tins.
Visible in bread tin.
Vegan, Halal, and gluten-free.
Available in Jerrycan, Barrel, and IBC 1000kg packaging for industrial use.
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