Smart release solutions for industrial bakeries

In industrial-scale baking, smooth production is key. Yet one overlooked element can bring the line to a halt: poor release. Whether it's bread sticking to tins or pastries breaking during depanning, the result is damaged goods, costly delays, and frustrated teams. That’s where professional release agents come in — ensuring consistent, high-quality results from start to finish.

Designed for demanding environments

At Zeelandia, we’ve been supporting bakers with effective release solutions since 1935. From emulsions to 100% oils and high-performance lubricants, our products are engineered for diverse applications across bread, pastry and confectionery lines. Our trusted brands — CARLO®, CARLEX® and OVAM — deliver clean release, time after time, even in the most demanding conditions.

Every product is designed with large-scale efficiency in mind. We help you maintain hygiene, extend equipment life, and reduce downtime — all while improving the visual and structural quality of your end product.

Precision matters

Effective release depends on five factors: your recipe, tin or mould type, production setup, dosage, and application method. A small shift — a new sugar level or a different tin coating — can affect results. That’s why we work closely with bakers to get every detail right. And when paired with smart application systems like bazz — developed with BAKON — precision becomes effortless.

Sustainable and scalable

Good performance shouldn’t come at the expense of the planet. Our release agents are continuously optimised for lower waste, reduced plastic use, and cleaner operations. That’s better for your bakery — and for the future.

Want to experience the difference smart release solutions can make? Visit us at Hall 15 / Food 4 during IBA 2025 or explore our solutions at explore.zeelandia.com. Let’s make smooth performance your new standard.