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No
matter what you and your bakers may be preparing for
the oven,
Keep your old baking pans & baking trays.
HighDensity3™
commercial
bakeware utilizes third generation
release technology to significantly outperform
silicone, pan-oil, and most "non-stick"-type release
products. Bakeries using silicone
glazing/pan oil technology can now eliminate
the use of costly, environmental-
and health-unfriendly release oils. Doing so
not only reduces to zero the pan oil
"purchase", "cleanup", and "environment"
costs, it provides an even greater savings
by extending the number of "bake & release" cycles
that pans & trays can complete prior to the
need for servicing or replacement. Bakeries
now utilizing most "non-stick" release
products can also achieve significant
savings as a result of the extended number
of "bake & release" cycles associated with
HighDensity3 maximum release commercial
bakeware.
For many commercial
bakeries,
1.
Eliminate the need for expensive
release oils |
three Generations of release technologies: 1950; 1960; 2010
|
First Generation:
1950's Silicone-glazing & supplemental release oils Bakeware is coated with silicon resins. In most cases, "release oil" or "pan oil" is applied to the silicone resins in the bakery before each bake cycle in order to improve release performance and extend the useful life of the silicone coating. |
Second generation:
1960's Many Teflon®-type bakery release products A "Non-stick" bakery release coating developed by DuPont is applied to bakeware and marketed under the brand names Teflon® and Silverstone®. These products are often used with or without pan oils. |
Third generation:
2010 High Density Release Technology (HDRT) HighDensity3 is HDRT-compliant bakeware which features a higher density coating than many "non-stick" products and significantly improves product release in the hot, humid environment of a bakery. No pan oil is used. |
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"For the best
results, I always measure
There are many factors to consider (and measure) while determining the optimal bakery release method for your baking operations. By carefully measuring ALL of the costs associated with "bakery release", many bakeries have discovered an opportunity to reduce their operating costs by tens of thousands of dollars. To help you measure the actual total cost of your bakery release processes (there are factors you may not have considered)--and to insure that your bakery operation is not throwing away thousands of dollars every year--we offer a free Release Cost Reduction [RCR] analysis.
To help you measure your bakery's
actual release costs -- and to
insure that your bakery operation is
not unknowingly throwing away
thousands of dollars every year --
we offer a free
Release Cost Reduction analysis.
|
HighDensity3
bakery release applications:
Bread Straps
Broiler Pans
Bun Pans
Burner Bowls
Cake Depanning
High Sugar & Fruit Products
Muffin Pans
Pizza Pans
Proofing Trays
Sheet Pans
Sponge Cake Products
Waffle Grids
White, brown, & wholemeal products
Other food release molds
Release Cost Reduction
[RCR] analysis and no-risk
Proof of Concept [POC]
testing program
706-272-0133