Our baking tray-cleaners reduce releasing oil consumption radically:

– paper-thin, even oil layer
– no more oily vapours due to excessive use in your bakery

You get best results, when using resin-free, thin releasing oil. Do not use emulsions (fat and water), because you need either more, or even with freezing application your pastry stick on your trays. Do not use cooking oils, because these oils burn and your trays become black very fast.

We recommend the products of the following producers:

This list may not be complete! As well as the firms Dübör and Boyens, the firms Zeelandia, Boehringer, Uniferm, etc. have numerous special releasing oils for your products. We answer your releasing oil related questions or talk to your trusted provider!