AEROSOL LUBRICANT AND RELEASE AGENT
APPLICATION
Food release spray.
Odorless product that does not transmit any taste to the final product.
The release agent protects the mold from corrosion and facilitates its cleaning.
Can be used in chocolate, bread-making, biscuit-making, pastries, industrial pastry, etc. It can also be used for cheese making, ready meals and molded charcuterie
products.
Ideal on any type of mold (plastic, silicone, stainless steel, aluminium, copper, etc.), on baking sheets and mats, but also on waffle makers, crepe makers, or planchas.
Works hot and cold. Allows the release of jellies, flans, desserts without cooking, etc.
Its composition is exclusively vegetable, GMO-free and non-ionized.
Contains a natural antioxidant allowing good stability of the formula (no risk of rancidity over time).
PLACES OF USE
Kitchens
Snacking
Creperies
pastries
Cafeteria, canteens
MANUAL
Shake before use.
The release agent is used at room temperature (20°C to 25°C maximum) for optimal operation.
Spray lightly and evenly on the molds and plates from a distance of about 20cm, in a thin layer.
In case of clogging, pass the diffuser under hot water.
CONDITIONING
Packaging unit : Aerosol.
Unit of sale : Box of 6 units.
Tinplate case diameter 65 mm / Height 195 mm.
Nominal volume: 650ml / Net volume: 500ml.
Palletization: 1044 units – 174 boxes.
LEGISLATION
STRICTLY RESERVED FOR PROFESSIONALS.
Dangerous. Respect the precautions for use.
Our technical sheets have been produced in the current state of our knowledge, some elements are subject to change.
Non contractual photo