Your Anti-Sticking Solution for Effortless Food Release and Enhanced Product Quality!

GLOCOAT 95L is a product that offers several benefits, making it suitable for various applications in the confectionery, bakery and other related industries.
GLOCOAT 95L helps prevent the sticking of food products to the surfaces of moulds, pans, cutting and forming devices, slicers, and stamping equipment. This property is crucial for ensuring smooth and efficient production processes. The product enhances the ease of releasing confectionery items, bread, cakes, and other food products from moulds and pans, improving product quality and reducing waste during production. GLOCOAT 95L helps minimise carbon buildup or residues on the equipment used in the confectionery industry, which can enhance the lifespan of the tools and maintain better hygiene standards. GLOCOAT 95L aids in stabilising emulsions, which is essential in producing various food items, especially tin-greasing emulsions, jellies, and sugar confectioneries. Improved emulsion stability can result in better product consistency and shelf life. Overall, GLOCOAT 95L is an anti-sticking, improved release, reduced carbon residues, and emulsion stability are valuable for ensuring smooth and efficient production processes and maintaining high-quality end products.
GLOCOAT 95L is a versatile product with various applications in the food industry, particularly in confectionery manufacturing and related processes. Its anti-sticking, improved release, reduced carbon residues, and emulsion stability are valuable for ensuring smooth and efficient production processes and maintaining high-quality end products.
Primary Applications:
- Confectionery moulds
-Bread/cake pans
- Cutting and forming devices
- Slicers and aluminium stamping
- Compressed tablets and pastilles
- Tin greasing emulsions
- Jellies
- Sugar Confectioneries
Key Benefits :
- Anti-sticking
- Improved release properties
- Reduce the carbon residues
- Improved the emulsion stability