Carlex Cake Release Spray
The excellent release power of the Carlex. range is based on the technology of crystallization. Small vegetable wax crystals are evenly divided in the oil. This gives Carlex. a release power perfectly suited for confectionery applications on trays, tins and oven belts. Carlex. contains no water which makes it also very suitable for processing doughs and batters via the freezer or dough retarder. The oils of the Carlex. range are easy to process and have a low tendency towards polymerisation.
R200.00
Usage:
- for easy to release confectionery
- for yeast doughs via freezer or retarder
Composition:
- vegetable oil, vegetable wax, lecithin
Carlex. is also available in aerosol. This version is time saving and convenient. The handy aerosol is ideal for use in the shop and bake off situations. Our Carlex. Spray is without palm oil. It comes with a multi-language label and is available from stock. Easy to use, easy to handle!
