At Coatresa we are experts in the application of Teflon-based coatings on baking pans. This avoids the use of oils, fats or other types of release agents in the production of bakery and industrial bakery products. Depending on the requirements of each type of dough and pan, COATRESA selects the optimum technical non-stick coating for each of its clients, such as Teflon or silicone. The sweet doughs are the most adherent and even corrosive, including the pans for croissant, milk bread or muffins. By contrast, doughs for bakery products are less corrosive, but still require a high level of non-stickiness and abrasion resistance. This is achieved through the application of Teflon-based coatings, for example on baguette or bread-stick trays.