Golnan Spraylix Pan Release Agent Spray

Shake the aerosol can thoroughly before use. Hold the can vertically approximately 20 to 30 cm away from the pan or mould surface and apply a sweeping, light, and uniform coating. There is no need for heavy deposition; the engineered micron-thin layer ensures full release without pooling.

Yes, the formulation incorporates high-purity vegetable lecithin that counteracts caramelizing sugar adhesion against hot metal surfaces. This prevents sugar crystallization, carbonization, and tearing of dense brownie edges or sticky confectionery crusts.

No, because Spraylix is formulated with high smoke-point vegetable oils completely free from moisture and reactive free fatty acids. It resists thermal polymerization under high baking heat, eliminating dark sticky gumming and carbon encrustations on commercial trays.

Due to food-grade propellant gases inside the cans, cartons must be stored between 15°C and 25°C in well-ventilated dry warehouses, sheltered from solar radiation and open heat sources. Pallet stacking heights must strictly follow safety protocols to prevent carton crushing.

Spray cans are packed into heavy-duty 5-ply cartons with internal cell dividers preventing can-to-can abrasion. Standard export pallets carry 80 to 100 cartons securely stretch-wrapped with edge boards, complying with international dangerous goods and aerosol cargo regulations.

No, Spraylix is strictly neutral, tasteless, and odorless. The formulation contains zero volatile aromatics or synthetic flavors, leaving no oily film, rancidity, or aftertaste on the delicate crust of cakes or artisan breads.

Manual brushing leads to localized fat puddling, wasting up to 60% of oil, increasing labor hours, and causing product defect rejects from bottom scorching. Spraylix coats in fractions of a second, slashing prep labor by 70% and extending tray lifespans by cutting cleaning cycles.