All home chefs know that a good layer of oil on a pan will keep bread dough from sticking to it. In the baking industry however, a better alternative is an emulsion consisting of water and vegetable oil. This patented sub-micron technology of Kemira´s applies evenly to form a protective film between the pan and the bread. Why not just use oil?
During the industrial baking process, oil can heat up to very high temperatures which can cause burn marks on the product. Furthermore, using pure vegetable oil is expensive. So is Teflon, which also scratches easily and requires frequent recoating.
In addition to its technical virtues, the emulsion is also a pleasing solution for all weight watchers. Unlike oil, it forms a thin film which is much less easily absorbed by the dough. So the fat percentage of the bread remains almost unaffected.