Between labor shortages, rising prices, and ingredient shortages, bakers today have enough to worry about before they even start baking. Therefore, during the baking process, any solutions that can increase yield and improve functionality are incredibly valuable. At IBIE in Las Vegas, I got the chance to speak to Andrea Sousa, Director of Sales, and Adam Oberheu, Technical Support Engineer, from Vantage Food about their new Mallet 3001 Bread Pan Oiler and how it can boost efficiency in bakeries.

Improve Functionality with Release Agents

For high-speed bakeries that are processing thousands of loaves per hour, pan lubrication is essential. This step allows the baked goods to be easily depanned upon leaving the oven, thereby increasing the speed of production. Since every product and application is different, customization is important, especially when it comes to choosing the right release agent. After all, high-fat baked goods tend to be removed more readily from baking pans compared to their low-fat counterparts.

The Mallet 3001 Bread Pan oiler offers proven performance and reliability for the smoothest depanning. Also, I can’t forget to mention that it helps bakers reduce waste and maximize profits. What’s not to love about that?

Check out the full interview with the Vantage Foods team here:

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