New release agent from Supreme Flour

Good baking release agents are crucial components in the professional kitchen, bakery and baking process. Quality products and the correct application reduces sticking, inferior baked goods and wastage due to defective baked products. According to professional bakers and bakeries whilst there are many release agents available on the market, most of these products break down and separate into oil and water.

Making the mistake of selecting an inferior quality release agent will result in sticking and product defects that reduce the product's value in the market place. Additionally this increases wastage due to unappealing products and invariably the disposal thereof. This has a direct impact on the bottom line, with decreased profit margins because of loss in ingredients and wasted time.

In order to save costs, certain manufacturers may increase the water in the water-to-oil ratio or include poor quality emulsifiers. These inferior products result in over- and uneven-application, which wastes the release agent and can lead to puddling of the product, resulting in unappealing baked goods and stained packaging material.

"Complaints that our technical support team frequently receives are the build-up of carbon on baking pans and the fact that other release agents simply don't consistently perform to expected standards," says Billy Oosthuizen, MD Foodcorp Milling. "Due to the continuous interaction between our customers and ourselves and our understanding of the professional baking environment, this product has been formulated to address these concerns."

Benefits of the product include no aftertaste to bread and baked products, it provides good adherence to steep pan walls, withstands high temperatures, no smoking during the baking process and less carbon build-up on pans. Furthermore, under the correct storage conditions it will resist separation over an extended period.

It is designed to form a homogeneous film between the mould, pan or baking sheet and the baked product, providing a thin, uniform, full-coverage spread with slick release surfaces that enable the product to slide off without sticking. It is packaged in a see-through drum, enabling the baker to make a quick visual inspection of the contents ensuring that separation has not occurred.

"In short, quality release agents are necessary to ensure maximum release effectiveness thereby ensuring predictable yields and results," concludes Oosthuizen.

For more information, go to www.supremeflour.co.za.