Zeelandia UK, part of the Royal Zeelandia Group, has launched a new campaign encouraging both industrial and artisan bakers to reap the benefits of release agent technology and ‘release’ their baking potential.
A recent survey by Too Good To Go revealed that despite nine out of 10 bakeries being aware of how much food is wasted each day, less than half have operations guidelines in place which include food waste best practices.
For over a century the business has worked with wholesale, industrial and artisan bakery customers helping to provide innovative solutions to improve manufacturing processes and prevent waste.
Zeelandia have experience in designing cost effective purpose-built tin greasers, specifically designed to meet the needs of high-speed industrial bakeries. In conjunction with Carlo or Carlex – release agent technologies – these can have a major impact on reducing waste.
Reportedly, one customer saw their depanner waste reduce by 75% while another commented on how much cleaner the bakery looked and another saw compressed air usage drop to a quarter of its previous level.
“We know how challenging it is for industrial and artisan bakers to keep on top of food waste, particularly during the past year with uncertainty over demand in the lockdown periods,” explained David Amos, Managing Director at Zeelandia. “Using our technical expertise and the very best in release agent technology, we continue to work with our clients, helping to make manufacturing processes smoother and more efficient while reducing waste and improving long-term profitability.”
Safety, hygiene and the environment are major focal points of Zeelandia’s release agents Carlo and Carlex, which are drip free and possess a yield value – they stay where you spray.
Carlex explores the very latest in release agent technology, palm free and suited for confectionery applications on trays, tins and oven belts. According to Zeelandia, other benefits include being tasteless and colour free, economical, better resistance to polymerisation, absence of hydrotreated vegetable oil and its suitability for goods that are to be retarded or frozen.
Carlo has been used by industrial bakers for over 85 years, as a mainstay in the company’s portfolio. Its benefits also include being tasteless and odourless and economical in use, with good sprayability and adhesion, as well as improving the crust and colour of bread.
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Editor, International Bakery
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