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Our test bakery is now fully stocked with free 3-litre samples of DUBOR UK release agents, alongside a limited number of brand new premium 5-litre handsprayers from Unispray, available to buy.
If you have followed our recent product development work, you will have seen these release agents doing quiet but important work in the background. They are what allow flapjack to come out of an unlined tray with no paper at all, ciabatta dough to leave a tub without dragging, and focaccia to lift cleanly out of the tin in one piece. They remove a consumable, a step and a source of waste from the process — and they do it without changing the product.
The samples are there to be used. Every bakery runs different products, tins, doughs and temperatures, and the only way to know how a release agent performs in your process is to run it in your process. That is exactly what a 3-litre sample is for.
The handsprayers are the other half of the equation. A release agent only works as well as its application: too much is wasted product and a greasy finish, too little is a stuck tray. A proper sprayer gives an even, controlled coat every time, which is where the savings actually come from.
Each handsprayer comes with a free oil sample matched to your process, so it arrives ready to use rather than ready to specify.
We will also be bringing some along to the Craft Bakers Association Business Day, so if you would rather see one working before deciding, come and find us there.
Interested in either? Get in touch and let us know whether you would like to test the release agents, buy a handsprayer, or both. Only a small number of sprayers are available.
Frequently Asked Questions
What is a bakery release agent?
A release agent is applied to tins, trays and tubs so that dough and baked products come away cleanly, without lining paper and without sticking.
Why use a handsprayer to apply release agent?
A sprayer applies an even, controlled coat across the whole surface. Applying by hand or by brush tends to use more product and leaves an inconsistent film, which is where sticking and waste come from.
Can release agents replace greaseproof paper?
In many applications, yes. Products such as flapjack and focaccia can be baked directly in a sprayed tray or tin with no lining, removing a consumable and a preparation step.
How do I test a release agent in my bakery?
Request a sample and run it against your own products, tins and process. Performance depends on the dough, the temperature and the equipment, so an in-bakery trial is the only reliable test.
