Hello dear bakers. In my grain farm at different times, aluminum molds were purchased, several pieces of all. I mainly use L11 and L7. there are also rhombuses, and the shape is 1/3 from L7. I prepared them as expected with calcining and frying with oil. Everything is how they do it at bakeries (once upon a time he worked as a dough breeder at a 25 ton bakery). I bake bread in these tins from very weak dough. After baking, it was not always possible to knock out the bread from the molds, some had to either wait until they got wet or pick it out with a knife. I tried to burn the molds again, but the result was always not very good. I tried to analyze the reason for the bad knockout, except that the bakery uses the cheapest unrefined oil and mold lubricant, according to the technology, after baking, while the molds are hot (about 50-80 degrees).
And then one fine day, when I got tired of pounding these forms while the dough was standing, I went to the store to buy unrefined butter, the thickest one I can find. The choice fell on linseed oil. At home there was also wax (I am fond of beekeeping) and decided to do everything in an adult way, so that for sure.
While preheating the oven to 150, I put the molds in it for three minutes. Then the bottom of the hot molds was lightly rubbed with wax and a small speck of oil with a diameter of 15-20 mm dripped (two ruble coins). Rubbed the cooling mold, bottom and sides with a silicone brush. Put the blanks, distance, baked. And voila !!! The bread didn’t just jump out of the mold itself. No knocking out, I just tilt the shape and the bread falls out by itself.
Now the question about the manufacturability of the process. I know that for parquet floors, we used to use a mixture of wax and oil 1 to 3. Approximately the same ratio I got in an artisanal way in molds. It will be necessary to make the following composition: 25 grams of wax and 75 grams of oil. It's not like a tricky thing - to throw everything in a jar and in a microwave until it melts, then stir until it cools down. And here again the question arose - is it necessary to have not refined oil? Yes, it is thicker, it adheres better to the walls, but it also gives its own smell to the product.
I wanted to know who has already made such compositions, what proportions you had and what oil you used.
alba et atra
We have this lubricant in use here.

Beeswax for mold lubrication.Universal non-stick mold release
For a long time I have only greased bread molds with pork lard, I haven't ignited the molds themselves with anything, the bread itself jumps out of the molds. Here's something so easy and simple for me.
your dough is probably strong, I make it weaker than 47%. it is very difficult to work with him, he sticks to his hands, does not hold his shape. You have to wet your hands and use forms, otherwise it will spread. Well, lubrication and grease, all the same, implies the application of a significant layer. And I'm lazy and I want everything to be simple))), with a thin brush, smeared it in a second and that's it. this is bread and not highly artistic confectionery.

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