Application · Release
Tin and tray release, so nothing sticks and nothing is wasted.
Every tin, tray and mould needs a release agent between it and the food, but most kitchens use far more than they need to be sure of the result. A brush pools oil in the corners and misses the middle. A can sprays a cloud past the edge of the tin as much as onto it. A sprayer puts down a thin, even film exactly where the tin is, so the bake releases cleanly with a fraction of the material.
The problem
A brush pools oil in the corners and misses the middle; a can sprays past the edge of the tin.
Who uses it
Bakeries and kitchens releasing tins, trays and moulds before baking.
The result
A clean release with a fraction of the material, and less residue to scrub off after.
The material
Oil, spray-oil blends, or a dedicated release agent, through the same sprayer.
Before and after
A quote from a kitchen using the method goes here.
Name, role, company
The sprayer used. The foodSPRAY Pro.