The PMAN line of release agents improves the process by facilitating the release of bakery and confectionery products, varying according to the sugar content. They reduce the appearance of crusts on the surfaces of the baking pans and maintain the integrity of the products, preventing losses. They also provide cost reduction, as the amount of product applied is smaller compared to vegetable oil, mineral or margarine sprinkled with flour. In addition, release agents improve the appearance of the factory/bakery by improving the overall appearance of the pans.