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Several
coatiings are available to improve the baked product appearance,
and help release the product from its pan. We provide here
a short explanation on each one of them. In all cases, if
the use of the specific coating is a new experience, we recommend
a full field test before commiting to any technology; the
performance of the coating may vary with the sugar content
of the loaf, water percentage, and other factors. We can always
recommend the most appropriate coating in each case.
All our coatings conform with European, US, and international
regulations for food grade material
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Glazing |
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*
Most popular coating among US bakers.
* Helps keep pans clean
* Helps release the baked product, eliminating or reducing
pan greasing.
* Consists of a layer of grey silicon resin that is applied
to the surface of the pan, and then cured under special
temperature conditions;
* The glaze consists of a hard, one-layer coating approximately
20 um thick that is a slightly shiny, very smooth surface
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*
This coating can be combined with an earlier preparation of
the base surface to turn the base metal (usually aluminized
steel) into a darker color, to mprove the heat properties
of the pan. The darker color is mostly used in proof and bake
systems.
* The glazing life cycle consists usually of 300-600 cycles,
after which the pan can be reglazed.
* The glaze life can be up to 1500 bakes on special circunstances
and preparation of the pan;
* Usually not suitable for frozen dough
* This coating can be used when the product to be baked contains
a large percentage of sugar. The other types of coating also
have alternatives for sweet
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Sylicone
rubber |
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French style rubber coating - usually redish orange color
* High Quality multi-layer coating (75 - 100um thick) applied
onto a carefully cleaned and prepared substrate
* Very well suited for Hamburguer, Baguette and Hot-dog type
pans, where the cavities or moulds do not have tall vertical
walls that would increase depanning friction.
* The durability varies with the product, but it is typically
at least three to five times that of glazing; it is typical
to have between 1200 and 2000 oven cycles in low friction
pans.
* Can be used in temperatures up to 350 C (650 F)
* Can be used very efficiently for freezing
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PTFE
coating |
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Very popular hard coat, used by wholesale bakers to completely
eliminate the need for greasing, and improve bakery hygiene
and production speed;
* Provides a very long life span, adapted to friction prone
pans;
* Exclusive use of SBS coatings, with worldwide warranty available;
* The typical number of release cycles with this coating is
around 3000-5000 with low sidewalls, and 2000 cycles for bread
and pullman pans;
* Coating is applied with the latest SBS technology, by a
licensed SBS partner.
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