Bakery Release Oils

All products have been Halaal and Kosher accredited by the relevant governing bodies of South Africa and is manufactured under FSSC-22000 food safety standards.

Pangrease is a fat emulsion that is suitable for use in pan release applications. Typically encountered in the bakery industry, for the rapid and clean release of baked flour or flour-based products. E.g. bread, rolls etc.

Our pan release oils are suitable for use in the bakery industry for the rapid and clean release of yeast-based baked products for the Pangrease range and high sugar content baked confectionary for Panglide.

Packaged in 25L, 210L, 1000L IBC flow bins

Chemplus Bakery-Release-Oils

A low-cost viscous emulsion consisting of vegetable edible oil, emulsifiers, preservatives and water. Suitable for use in pan release applications, typically encountered in the bakery industry, for the rapid and clean release of baked flour or flour-based products, e.g., bread, rolls etc.

It is eminently suitable for use where baking pans are coated manually; dispensing via a spray system is not recommended. Apply by brushing or sponging onto the pan and/or dough product, prior to baking. Expected usage is 5 – 8 g/loaf depending on pan condition.

An entry level, semi-viscous emulsion consisting of vegetable edible oil, emulsifiers, preservatives and water. Suitable for use in pan release applications, typically encountered in the bakery industry, for the rapid and clean release of baked flour or flour-based products, e.g., bread, rolls etc.

It is suitable for use, where automated spray guns are utilised to coat the pans, since it allows optimum amount of oil to be dispensed, while ensuring complete coverage. Expected usage is 0.6 – 2.1 g/loaf depending on pan condition.

A high-grade semi-viscous emulsion consisting of food grade silicone oil, vegetable oil, emulsifiers, preservatives and water. Suitable for use in pan release applications, typically encountered in the bakery industry, for the rapid and clean release of baked flour or flour-based products, e.g. bread, rolls etc.

It is exceedingly suitable for use, where automated spray guns are utilised to coat the pans, since it allows optimum amount of oil to be dispensed, while ensuring complete coverage. Expected usage is 0.4 – 1.6 g/loaf depending on pan condition. The thermal degradability of the product is decreased at the normal baking temperatures, a property that allows the pans to remain clean over a considerably longer period of time while allowing better heat-transfer during baking and thereby effecting energy reduction via minimal carbon build-up.

A premium grade semi-viscous emulsion consisting of food grade silicone oil, vegetable oil, emulsifiers, preservatives and water. Suitable for use in pan release applications, typically encountered in the bakery industry, for the rapid and clean release of baked flour or flour-based products, e.g., bread, rolls etc.

It is eminently suitable for use, where automated spray guns are utilised to coat the pans, since it allows an optimum amount of oil to be dispensed, whilst ensuring complete coverage. Expected usage is 0.2 – 1.4 g/loaf depending on pan condition.

This product has been engineered to reduce carbonization by two synergistic mechanisms:

  1. The thermal degradability of the product is minimal at normal baking temperatures.
  2. The product provides a cleaning action on soiled pans whereby adhered matter is dislodged from the pan-alloy surface.

This allows the pans to remain clean over a considerably longer period of time with a concomitant reduction in energy consumption during baking.

A release agent, which is suitable for use in release applications, as typically encountered in the confectionery industry, for the rapid and clean release of sugar-based or similar products. It is suitable for use with automated spray systems and for manual application.

Did you know?

Our silicone-based pan oils significantly retard carbonization of pans