PAMN’s line of pan release agents allows for a better and more agile process, with easy depanning of baked goods of various sugar levels.
The use of release agents reduces damage to pans and product, reducing waste. There is also opportunity for cost reduction, with reduced use of pan-release compared to vegetable oil, mineral oil or solid fats. The use of pan release agents also improves the overall look of your bakery because of the less damaged pans.
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