Independent institute confirmed Lye resistance of Rhenoback® III

Already at the end of 2015 we carried out an internal test in our research and development laboratory and the Coating Rhenoback® III put to the test.

Result: The Coating Rhenoback® III prevents the reaction between the aluminum contained in the baking tray and the pretzel lye (NaOH) and thus prevents the transfer of aluminum into the baked goods.

The internal test results have been confirmed by the independent institute Eurofins!

Explanations of the test report:

To table 2: An uncoated aluminum cone (representing the uncoated aluminum baking sheet) was immersed in a lye bath for 24 hours (similar to the contact between the baking sheet and the lye pastry). After 24 hours, a weight loss of almost 2,5% was determined for the aluminum cone, ie the aluminum was released into the lye (illustration of the transfer of aluminum into the baked goods).

To Table 1: The samples of the aluminum cones coated with Rhenoback® III had the same weight before and after the 24-hour lye bath. When the lye bath was subsequently examined, only the smallest amounts of aluminum were found.
The transition of aluminum into the lye pastry is almost completely prevented thanks to the coating.

In addition to reliable protection against caustic soda and thus also against corrosion, the coating also offers excellent non-stick properties. The trays are easy to clean, the use of additional separating foils or baking paper is no longer necessary. This saves material costs and effort.

Further information on the coating solutions for the bakery industry can be found at Rhenoback®.