5 replies to this topic

[soriondee]

Hello,

 

We make a variety of flavored, roasted cashews and use parchment paper to line our baking sheets for most of our products. We have one flavor that is incredibly sticky and will tear the parchment paper if we use it, so we use reusable non stick pan liners (attached) for this specific product. We don't make a lot of this product so it's been easy to clean and maintain these liners. However, we are developing a bunch of new flavors and we're running into the sticky problem with most of them, so we will not be able to use parchment paper pan liners. The volume of non stick pan liners we'd need for these new products is too expensive and we do not have the space to adequately clean and dry the amount of liners we'd be using at once so this isn't an option for us either. When we've tried baking directly on the pans it's hurting our employees wrists to scrape the trays and the trays are a nightmare to clean. Are there any other options we haven't considered? Is there an easy way to wash and dry hundreds of liners that we're not thinking of? 

 

Thank you!

[DeadPresident]

Have you looked into having the pans coated/glazed? We did this at a bakery I worked at.

[soriondee]

Have you looked into having the pans coated/glazed? We did this at a bakery I worked at.

 

No! How do we do that? Please tell me more. 

[DeadPresident]

Here's a link to a company I found online. 

 

https://www.americanpan.com/na/

 

You basically just ship them your liners and they'll coat them. Coating lasts about a year from what I remember.

 

Good luck!

[G M]

A couple of possibilities come to mind.  The simple one is to apply a release agent to the trays -- most are essentially just vegetable oil, but a thin layer of the right oil makes a big difference.  

 

The second one is partly a question ~ what temperature are you performing the removal at?  If it can be done when the material is still hot, it will probably be easier.  "Sticky" tends to increase as hot liquified/carmelized sugars and proteins cool and solidify.

 

Put those two together and it works even better.

[soriondee]

A couple of possibilities come to mind.  The simple one is to apply a release agent to the trays -- most are essentially just vegetable oil, but a thin layer of the right oil makes a big difference.  

 

The second one is partly a question ~ what temperature are you performing the removal at?  If it can be done when the material is still hot, it will probably be easier.  "Sticky" tends to increase as hot liquified/carmelized sugars and proteins cool and solidify.

 

Put those two together and it works even better.

 

Yes, we considered a release agent but market some of these items as "oil free" so wanted to avoid it. Ah good point, we have to cool the nuts so we can package them and that makes sense the temperature changes make them stickier! Not sure if we can avoid that though.