Flexipat Mat for Chocolate
Flexipat silicone mat with edges to obtain even thicknesses when spreading or pouring any types of mixes. Works perfectly with sponge cake dough, Joconde dough, ganaches, fruit paste. ice cream... You can use it to bake or freeze your products. Temperature range is from -40°C (-40°F) to +260°C (+500°F).
this mat has the perfect size to cut your products with a Confectionery Guitar Cutter.
Dimensions: 335 X 335 mm - H 16 mm (13.2" x 13.2" - H 0.6").