carlex tw 400 - Zeelandia international

Standard assortment release agents and lubricants
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.
Zeelandia (Koninklijke Zeelandia Groep b.v.) is an international group of companies. Since 1900 we
have built up a reputation as a reliable supplier of high quality solutions for the professional and
LR
industrial producers of bakery and confectionery products.
Product information Release agents Main applications products
Product name Carlo range
Carlo* Carlo 500 Carlex range
Carlex** Carlex Spray Carlex G&S Carlex 600 Carlex 1000 Carlex TW range
Carlex TW 400 Carlex TW 700 Product number 02000 02016
10453
14836
14836
Release Bread power products •
•
• •
• •
• •
Pastry products •
•
•
•
•
Sweet yeast
dough products High sugar
confectionery
•
•
•
• •
•
•
•
17185
• • • •
•
•
•
•
02107
• •
•
•
•
•
10506
10811
• • •
• • • •
•
•
•
•
•
•
* If a more liquid product is required we advise Carlo 300 (product no: 02011)
** If the application is for the use in tray/sheet cleaning and greasing machines we advise Carlex 250 (product no: 10830)
: or Carlex TW 400 (product no: o2107)
Product information lubricants
:
Product name Ovam range
Product number Ovam 25 02207
Ovam Spray 15788
Ovam 40 Ovam 1500 15989
Vegetable oil Mineral oil •
•
•
02203
•
Stability against
oxidation
••
•••
•••
••••
Zeelandia H.J. Doeleman b.v.
Postbus 9
4300 AA Zierikzee
the Netherlands
telephone: +31 (0)111 419000
fax: +31 (0)111 416951
www.zeelandia.com
Release specialist since 1935
Release agents & lubricants
:
Release specialist since 1935
Zeelandia has created a comprehensive range of
release agents and lubricants since the introduction of
our first release agent in 1935. Each of these products
offers good release, hygiene, stability and can be
processed easily using our spraying systems.
Depending on their special features they are classified
into three groups: Carlo, Carlex and Ovam.
Emulsions
Oil and wax
CARLO
CARLEX
Usage
To release yeast dough’s for bread
Usage
For easy to release confectionery
and rolls
For yeast dough’s via freezer or
Composition
Water, vegetable oil, emulsifier
Release power
Good
retarder
Composition
Lubricants
CARLEX 1000
CARLEX TW 400
OVAM 25
Usage
Usage
Usage
For confectionery with a high sugar
Vegetable oil, vegetable wax, lecithin
CARLO 500
CARLEX 600
Usage
To release yeast dough’s for bread
Usage
and rolls
Composition
Vegetable oil, water, vegetable wax
Release power
Very good
Oils and special waxes
confectionery when using perforated For sweet yeast dough’s via freezer or
For the conditioning of special coatings
Composition
Vegetable oil, lecithin
retarder
such as silicon and Teflon
Viscosity
56-62 mPa.s (25º)
high resistance against oxidation
Composition
Vegetable oil, vegetable wax
Composition
Vegetable oil, vegetable wax, lecithin
Release power
Extremely good
Release power
Good
For confectionery with a high sugar
content
CARLEX TW 700
For sweet yeast dough’s via freezer or
Usage
retarder
Composition
Vegetable oil, vegetable wax , lecithin
Release power
Very good
Remarks
– For spraying equipment that requires a less
– For tray cleaning and greasing machines and
– When proofing is interrupted via freezer or
dough retarder we recommend Carlex
For dough dividing machines and
content
Remarks
viscose release agent we recommend Carlo 300
For easy to release bread, rolls and
airless spraying systems we recommend a thin oil
bread & gingerbread slicing machines
OVAM 40
Usage
bread & gingerbread slicing machines
For confectionery with a high sugar
content and a long shelf life
Composition
Vegetable oil, lecithin
For the conditioning of special coatings
Viscosity
60-70 mPa.s (25º)
such as silicon and Teflon
very high resistance against oxidation
Composition
Vegetable oil, vegetable wax , lecithin
Release power
Extremely good
OVAM 1500
Usage
For dough dividing machines and
bread & gingerbread slicing machines
such as Carlex 250 for standard trays and Carlex
TW400 for perforated trays
For dough dividing machines and
Composition
Mineral oil
Viscosity
120-130 mPa.s (25º)
extremely high resistance against
oxidation