Ordinary oils and fats can not stand very high oven temperatures of up to 250oC. Due to the contact with oxygen a process is set in motion that begins with oxidation and leads ultimately, via polymerisation, to carbonisation.
Oxidation: Oil or fat absorbs oxygen from the air
Polymerisation: The oxidation process progresses and the oil becomes too viscousand sticky
Carbonisation: During the baking process the layer will carbonise and leave a black layer
Once such a layer has been build up the transfer of heat deteriorates and the baking process becomes
The Zeelandia release agents are designed to reduce the process of oxidation to a minimum. All products offer a good release, hygiene, good process ability via airmix systems and stability. Depending on their specific features they are classified in three groups:
Products from the Carlo range are particularly designed for bread release applications. The water in the emulsion evaporates during baking and supports the forming of nice golden brown crust. Due to the high viscosity Carlo adheres very well to the vertical side of baking tins. This guarantees a perfect release and enables you to spray forms in advance. The high
viscosity also guarantees excellent spraying properties without the formation of mist.
Using the right spraying equipment when applying Carlo to the baking tins increases the effect of the product even more. And it ensures a more economic and hygienic use of release agents compared to the old brush or cloth. We can oer the baker a total solution of release agent and spraying equipment for every specific situation.
The excellent release power of the Carlex range is based on the technology of crystallisation. Small vegetable wax crystals are evenly divided in the oil. This gives Carlex a release power perfectly suited for confectionery applications on trays, tins and oven
belts. Carlex contains no water which makes it also very suitable for processing doughs and batters via the
freezer or dough retarder. The oils of the Carlex range are easy to process and have a low tendency towards polymerisation.