Release Agents

At Zeelandia, we offer complete solutions for all types of release problems experienced in the international bakery market. We know that a perfect bread or pastry product will sell itself. Zeelandia has built up a wealth of knowledge and experience in release agents since the introduction of our first in 1935. Nowadays, Zeelandia is a professional and reliable partner who can meet all of your release demands. To meet these demands, Zeelandia offers a standard range of release agents but also tailor made products for specific needs. Each product offers good release, hygiene, stability and can be processed easily with all types of spraying systems. Depending on their specific features, they are categorised into three groups:

Carlo range: Emulsions

Carlex range: Oils

Carlex TW range: Special Oils

Carlo range
All Carlo products are emulsion characterised by their stability. Products from the Carlo range are designed specifically for bread release applications. The water in the emulsion evaporates during baking, supporting the formation of nice golden brown crusts. Due to the high viscosity Carlo holds very well to the vertical side of baking tins. This guarantees perfect release and enables you to spray forms in advance. This high viscosity also guarantees excellent spraying properties without the formation of mist.

Carlo
Usage: To release yeast dough’s for bread and rolls.
Composition: Water, Oil, Emulsifier.
Release Power: Good

Carlo 500
Usage: To release sweet yeast dough’s for bread and rolls.
Composition: Water, Vegetable Oil, Vegetable Wax.
Release Power: Very Good

N.B: When proving is interrupted via freezer or dough retarder we recommend Carlex.

Carlex range
The excellent release power of the Carlex range is based on the technology of crystallization. Small vegetable wax crystals are evenly divided in the oil. This gives Carlex a release power perfectly suited for confectionary applications on trays, tins and oven belts. Carlex contains no water, which also makes it very suitable for processing dough’s and batters via the freezer or dough retarder. The oils of the Carlex range are easy to process and have a low tendency towards polymerisation.

Carlex
Usage: For easy to release confectionary. For yeast dough’s via freezer or retarder.
Composition: Vegetable Oil, Vegetable Wax, Lecithin.
Release Power: Good

Carlex 600
Usage: For confectionary with a high sugar content. For sweet yeast dough’s via freezer or retarder.
Composition: Vegetable Oil, Vegetable Wax, Lecithin.
Release Power: Very Good

Carlex 600NH
Usage: For confectionary with a high sugar content. For sweet yeast dough’s via freezer or retarder.
Composition: Vegetable Oil (non hydrogenated), Vegetable Wax, Lecithin.
Release Power: Very Good

Carlex 900
Usage: For batch bread release, under controlled release conditions.
Composition: Vegetable Oil, Vegetable Wax, Lecithin.
Release Power: Extremely Good

N.B: For perforated trays we recommend Carlex TW400

Carlex TW range
The Carlex TW release agents have specific properties. They are highly suitable for products with a long shelf life due to the excellent resistance against polymerisation. This prevents perforated trays from clogging up. The combination of special oils and waxes also has a positive effect on the condition of special coatings such as silicon and Teflon. This extends the lifetime of your tins and trays.

Carlex TW400
Usage: For easy to release bread, rolls and confectionary when using perforated trays. For the conditioning of special coatings such as silicon and Teflon.
Composition: Vegetable Oil, Vegetable Wax, Lecithin.
Release Power: Good

Carlex TW700
Usage: For confectionary with a high sugar content and a long shelf life. For the conditioning of special coatings such as silicon and Teflon.
Composition: Vegetable Oil, Vegetable Wax, Lecithin.
Release Power: Extremely Good

Oxidation process explained:
Release agents are exposed to oxygen and very high oven temperatures, up to 250°C, that ordinary oils and fats can not stand. Due to the contact with oxygen, a process is set in motion that begins with oxidation and leads, ultimately, via polymerisation, to carbonisation.

Oxidation: Oil or fat absorbs oxygen from the air.
Polymerisation: The Oxidation process progresses and the oil becomes too viscous and sticky.
Carbonisation: During the baking process the layer will carbonise and leave a black layer.

Once such a layer has been built up, the transfer of heat deteriorates and the baking process becomes increasingly uneconomical. The Zeelandia release agents are designed to reduce the process of Oxidation to a minimum.

Divider Oils

Complimenting its enviable portfolio of release agents, Zeelandia have a selection of Divider oils, for the international market. With its flag ship product Ovam, Zeelandia has led the baking industry for many years. Designed to act as a lubricant between moving machinery parts and dough, Ovam offers the baker many benefits. The all-vegetable oil, manufactured with rapeseed oil and Sunflower lecithin as opposed to Soya lecithin, gives a closed and thin film on bread slicer knives, making it economical and efficient. Its clear colour, tasteless and odourless nature does not alter the product in any way, allowing for a smooth operation without any negative impact.

Benefits can also be seen for the slicer's and dough dividers themselves. Ovam’s low tendency towards polymerisation reduces the likelihood of fouling of equipment. Polymerisation can occur from chemical alteration or oxidization of the divider oil, and can lead to costly cleaning and substandard products. With good oxidative and mechanical stability, and low carbonisation, Ovam offers a clean and easy to use operation.

Ovam
Usage: To lubricate moving machinery parts and dough.
Composition: Rapeseed Oil, Sunflower Lecithin
Lubricant Power: Very Good

Our products come in the following packaging formats:

*Requires Order Lead Time
**Plug & Spray Pouches