Bakery Release

Release agents are applied in small amounts for baked goods, and are commonly applied in thin layers on products or the equipment. When creating high-quality baked goods, the amount of baking release agent you use isn’t as important as selecting the right release agents. There are different kinds of baking release agents, and each has its own unique properties, which helps it stand out.During the baking process, proper application of the release agent is crucial, because it will impact the overall quality of the product. If you make a mistake and choose the wrong type of baking release agent, it can lead to product defects, which will reduce the value of the product in the marketplace. The raw materials that are used in modern baking release agents are driven by health-safety, allergen, and regulatory concerns, apart from technical performance.
The most common adjustments recommended for achieving uniform coverage with baking release agents are:

Temperature adjustment to provide enhanced coverage from volume expansion by raising the temperature, and maintain the correct viscosity of the release agent.
Adjusting the air pressure to ensure effective atomization with theleast airborne spray.
Adjusting the nozzle to provide efficient coverage, and ensure that the release agent is applied evenly, and without any clogging.