Greasy does it with Carlo
Zeelandia (Billericay, Essex) supplies release agents and divider oils to craft bakers and industrial manufacturers. The Carlo water-in-oil emulsion benefits from a high viscosity, allowing adhesion and good spraying properties, says the company. Designed for greasing bread tins, it has a beneficial effect on the colour of the bread crust.
To continue reading, register for free
You are what you read, registration is quick, easy and free. Just click register now and you’ll be finished faster than it takes you to butter a crumpet!
Don’t miss out:
- Unlimited access to content
- Regular newsletters to your inbox
- Save articles to read later on
- A more personalised experience
Already registered? Please log-in here