This article will look at the different types of release agents available to bakers, and help them select the most suitable for the type of products they are producing.
TINS & RELEASE AGENTS
- Publication date: 9 October 2018
- Editorial submissions deadline: 10 September 2018
- Editorial contact: annebruce@rocketmail.com
AGENTS OF CHANGE
This article will look at the different types of release agents available to bakers, and help them select the most suitable for the type of products they are producing. Key questions should include:
- How does a release agent work?
- What ingredients are typically used in a release agent?
- Has the trend for clean label bakery products had any impact on release agents?
- How does the type of product being manufactured impact the choice of release agent?
- Are there any types of baked good that release agents are not suitable for?
- Are certain types of release agent better suited to different types of tin?
- Are some release agents better suited to industrial bakery production than others?
This article will also look at best practice on maintaining the life of tins and trays.
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