Choosing the right release
agents can lead
to sustainable profitability for industrial bakers.
Zeelandia UK is a bakery ingredients and solutions provider and a leading supplier of release agents to industrial, SME and craft bakeries.
Andrew Taylor, CSR Ambassador and NPD Manager at Zeelandia UK, highlights the importance of release agents to industrial bakers, and why profitable sustainability is a hot topic.
“Before discussing sustainability, I think it is important to note that the UK baking sector continues to face challenges from rising ingredient costs.
Therefore, bakers seek not just sustainable solutions but solutions that can also improve profitability.
Release agents fit into this category perfectly, as they are designed to support bakers in the easy release of baked goods, reducing bakery wastage and the associated costs. At Zeelandia, we offer many release solutions that can be tailored for industrial use.
Carlex is a release agent used on baking trays and tins for recipes with higher sugar levels. It also comes in a spray format, making it a popular choice for SME, Craft bakery, and food service sectors. The Carlex range is ideal for industrial use, the powerful release properties can result in much less oil per tin than other brands, which has a positive impact on final product quality.
Carlo is another release agent more commonly used in bread tins and trays for recipes with lower sugar levels, such as bread and rolls.
Our final solution is Ovam, a lubricant/divider oil often used in bread production within divider machines and conveyor belts.
Using the right release agent for the right application is a crucial factor in ensuring a sustainable production process, which is why we work closely with our industrial partners to find the right ‘release’ solution for them.
This involves sending one of our specialist engineers with many years of bakery experience to survey a customer's production plant to identify the best solution for their industrial needs. We then find a solution that improves not just application and product quality, but the cleanliness and reliability of the plant by applying a release agent that goes where it should and stays there, even on hot tins, reducing contamination carry. By perfecting this process, industrial bakers can reduce the compressed air requirement in the plant, contributing to a reduction in energy usage and less atomised pollution in the bakery. They can also reduce overspray onto equipment and the floor, which supports improved site health and safety.
Innovation is important in the release agent space, and with our release agents trusted by UK bakers for over 70 years, we are constantly seeking ways to make them more sustainable.
Our Carlo and Ovam products are completely Palm Oil free, and we have also recently invested in new packaging for our Ovam and Carlex products, which now contain 50% less plastic, with a smaller cap and less outer wrapping.”
Learn more about Zeelandia’s wide range of release agents for industry and how they can help your production needs.
