For optimising both baking processes there should be used
different kinds of releasing agents.
The viscious releasing agent sticks at the walls of the baking moulds even if they are very hot.
It does not flow to the baking mould's bottom and ensures a very good release whereas the consumption is extremely low.
The sweet bread should be cut as long at it is still hot because like this it dries much better.
Because the enzymes are still sticky the odourless product "SG Oel S"
with a high oxydation stability is needed.
In order to roast the hot and sticky slices, they are moved into the wire mesh band oven where the product "TRENNWACHS 30" with a high oxidation stability should be used.
If there is not being used the matching product it could cause smoke or gumming.