Page Global Consultants

"Grade: Food-Contact Bakery Release Oil | Base Oil: Canola/Sunflower/Soybean | Lecithin: 1–3% | Smoke Point: ≥220°C

KEY FEATURES:
• Bakery release oil formulated to help separate baked goods from pans, trays, moulds, and conveyor surfaces
• Vegetable oil and lecithin blend supports even surface coverage in commercial bakery production
• Suitable for bread, cakes, pastries, biscuits, muffins, frozen dough, and industrial baking lines
• Can be supplied as sprayable oil, brush-on oil, or bulk tank format depending on equipment setup
• Packed in drums, IBC totes, or bulk export formats for foodservice and bakery factories
• COA, formulation sheet, and export documents available for buyer review

Best for: Industrial bakeries, pastry manufacturers, foodservice suppliers, and bakery ingredient distributors."