Carlex

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.

 

Carlex              

Usage                   : for easy to release confectionery

                             : for yeast doughs via freezer or retarder

Composition         : vegetable oil, vegetable wax, lecithin

 

Carlex Spray  

  

Carlex 600

Usage                   : for confectionary with a high sugar content

                             : for sweet yeast doughs via freezer or retarder

Composition         : vegetable oil, vegetable wax, lecithin

 

 

Carlex 1000

Usage                   : for confectionary with a high sugar content and sweet yeast doughs via freezer or retarding cabinet

Composition         : vegetable oil, vegetable wax

 

 Click here for our product leaflet about release agents.

  

Remark:

For tray cleaning and greasing machines and airless spraying systems we recommend a thin oil such as Carlex 250 for standard trays and Carlex TW400 for perforated trays

 

It is Zeelandia’s policy to only use ingredients from non-GMO origin, which means the use of Zeelandia products will not result in GM labelling according to regulation 1830/2003/EC. This is based on tracebility and identity preservation (IP) systems.

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