The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don’t want to negate your efforts due to bumpy transportation. This is where release agents come in. They help remove baked goods from baking pans, moulds, tins, trays, conveyor belts or packaging.
Typically, release agents are in the form of:
Fats and oils
Emulsifiers (e.g lecithins and magnesium stearate)
Flour and starches
Combination of ingredients above
Here are some benefits of using a release agent:
Cleaner work environment
Reduction of undesirable build up in bakery wares and waste
Increasing bakery wares lifespan
Reduction of processing times
Reduction of cost by improving the quality of the released products
Efficient production process
If you are baking a speciality product (such as gluten-free or clean label) make sure you find a release agent that is as well! Today, a wide variety of release agents are used in the baking industry depending on the application, type of product, formulation, production process and desired shelf life of the product.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.