Carlo

First introduced in 1935, Carlo is still very much alive. Its impressive performance during all those years is based on a continuous development with new technologies and ingredients. After decades of superior quality, Carlo remains on top.

All Carlo products are stable emulsions. Products from the Carlo range are particularly designed for bread release applications. The water in the emulsion evaporates during baking and supports the forming of nice golden brown crust. Due to the high viscosity Carlo adheres very well to the vertical side of baking tins. This guarantees a perfect release and enables you to spray forms in advance. The high viscosity also guarantees excellent spraying properties without the formation of mist.   

You can see the difference between Carlo (left) and oil (right) very clearly:

 

RA drop and water drop

Carlo              

Usage                  : to release yeast doughs for bread and rolls

Composition        : water, oil, emulsifier

 

Carlo 500      

Usage                 : to release sweet yeast doughs for bread and rolls

Composition        : vegetable oil, water, vegetable wax

 

 

Remarks:

For spraying equipment that requires a more liquid version we recommend Carlo 300

When proofing is interrupted via freezer or dough retarder we recommend Carlex


Using the right spraying equipment when applying Carlo to the baking tins increases the effect of the product even more. And it ensures a more economic and hygienic use of release agents compared to the old brush or cloth. Zeelandia can offer the baker a total solution of release agent and spraying equipment for every specific situation.

For more information, please contact your local Zeelandia representative or Zeelandia International.

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