Pastry Flexipat Silicone Mat

The 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, cream, ice cream... You can use it to bake or freeze your products. Temperature range from -40°C (-40°F) to +260°C (+500°F).

Create layers to insert and obtain product regularity and productivity gains by limiting losses during framing entremets and cakes.

• 360 X 555 mm - H 10 mm (14.2" x 21.9" - H 0.4")
• 360 X 555 mm - H 20 mm (14.2" x 21.9" - H 0.75")
• 394 X 597 mm - H 26 mm (15.5" x 23.5" - H 1")

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