Coatings for bakeries
COATRESA has more than 35 years’ experience in applying industrial bakeware coatings and was responsible for introducing Teflon into the Spanish sector in the 1980s. COATRESA’s R&D department studies, analyses and advises bakeries on the best coatings for their products, thereby optimising their productivity. Bakeries can benefit from our wide range of Testrong® non-stick bakeware coatings, which guarantee success and offer a response to the constant changes applied by the bakeries to the end product:
- Modifications in the product dough and formulation changes.
- Changes in the production process, such as alterations in line speeds, modification of baking temperatures, etc.
The Testrong® technology is normally used to make:
The use of non stick coatings for the tins facilitates the product release.
Savoury pastry products require optimum non stick properties for each particular case.
Frozen bread trays are exposed to sudden temperature changes.
This product requires coatings that are resistant to high temperatures and abrasion.
High non stick properties are required due to their high sugar content.
Liquid doughs such as those used for sponge cakes require special coatings.
Loaf bread
The dough used to make loaf bread includes different types of bread: white, wholegrain, seeded, crustless, etc. After studying the characteristics of each product, COATRESA selects the Testrong® coating that best adapts to each one.
Savoury pastry products
Testrong® has different non-stick coating systems adapted to different bakery products: hamburger and hot dog buns, seeded buns, buns and rolls with special flavours, etc.
Frozen bread
COATRESA is well aware that trays for baguettes and pre-frozen and frozen products or par baked bread must withstand extremely high temperatures and sudden changes from hot to cold during the production process.
Toasted bread
Due to their production process and characteristics, products such as toasted bread, white or wholegrain bread or seeded bread, croutons, grissini, etc. require coatings that can withstand high temperatures and abrasion, and so COATRESA selects the most appropriate Testrong® coating for each case, after analysing all the variables.
Pastries
Pastry products such as croissants, milk bread, sweet rolls, snail-shaped pastries, etc. are very demanding in terms of the coating performance, as their high sugar content requires excellent sealing and non-stick properties.
Cakes
Like pastry, liquid doughs used to make sponge cakes, sweet yeast bread, muffins, rum cakes, etc. require special coatings, and Testrong® has different types of coating, depending on their characteristics.