This year, Coatresa will introduce a new range of its Testrong® Coatings: the Testrong® PRO. The company will share insights into its manufacturing process when it develops custom solutions, according to specific requirements.

The bakeware specialist is focusing on innovation supporting sustainability goals: “We believe that, by recoating, our clients not only get to save money, but they also get to help the environment by reducing the amount of waste that would be generated by buying new bakeware instead of reusing their old ones,” Eduard J. Castaño, Vice President of Marketing and Business Development at Coatresa, explains.

One of the company’s main priorities is to develop and improve specific coatings adapted to the priorities of each end product. To this end, its Testrong® non-stick coatings range is currently made up of more than 25 formulas, each designed for a different type of dough. “As we all know, there are all sorts of doughs out there: baguette, cereal bread (which needs extra abrasive features), sandwich bread, brioche, and more. Keeping that in mind, and considering the new trend of glazing the buns for more artisanal/brioche-like looks, we have engineered a special coating system to allow the highest release of glaze flakes and ensure the best cleaning in the production lines. Our goal is to always keep improving to offer the best release and longest-lasting solutions for all baking needs,” Castaño told f2m in an interview ahead of the fair.

“We are setting up private rooms where we will be showcasing the features of our new developments. This will be an environment where our visitors will be able to live an immersive experience regarding our coatings and bakeware,” he anticipates.

Photo: Coatresa