ng in easy release after baking.
Product Application
Here are some properties and benefits of using food grade white oil as a cake mould release agent:
**Non-reactive**: White oil is chemically inert, meaning it does not react with the food products or cause any undesirable changes in flavor or appearance.
**Heat stable**: It remains stable at the high temperatures typical of baking, maintaining its properties and effectiveness.
**Safe for consumption**: Food grade white oil is considered sa