DBA was developed to aid in depanning of breads, cakes and other baked goods. The product is water-based and has the differential of being a thixotropic fluid. This means it is thin when being applied, but once on the pans, viscosity increases and it stays in place, forming a non-stick film.
The advantages of using DBA are:
Aids in depanning of breads and other baked goods with lower sugar content
Product release easily form pans, reducing residues
Reduces scorched residues on pans
For products with low sugar content (up to 8% f.b.).
Reduces damage to pans – there’s no need to tap hard to release
Keeps product integrity, reducing waste
Requires much less compared to vegetable or mineral oil
Box with 4 high density polyethylene containers, 5 liters (1.3 gal) each – total 20 liters/5.2 gal