Silpain Baking Mats
Silpain® is a non-stick baking mat made for baking or freezing.
Silpain® is effective for baking all shapes and sizes of breads which are not required to be calibrated (cobs, bloomers, rolls,…) in all types of oven (ventilated or deck-oven) except for direct fired ovens.
Silpain® is also effective for freezing dough and baking part baked breads. The Silpain® mat can be used as well for part baking tarts and tartlets in stainless steel rings. The bottom of tartlets is perfectly flat by baking on this mat.
Dough contains about 60-80% of water. When baking with dough it is important to use a Silpain® because of its perforated qualities. The water seeps through the mat, leaving a perfect crusty finish. Use it for your biscuits, tart, Viennoiseries, pizza and bread.
Available in two sizes:
385 X 585 mm (15" x 23") - European Sheet Pan
420 X 620 mm (16.5" x 24.4") - US Full Sheet Pan
- Heat resistance from -40° to +280°C (-40° to +536°F).
- No greasing required.
- Usable in various ovens: ventilated, steam and also good for freezing.
- Easy to clean.
I was a little disappointed to see one of the boxes broken and it appeared to be very dusty and dirty, I wiped it off, no big deal but definitely was not packaged like the other one. The cutters are crooked, the red plastic are not even and manufacturing is flawed. The plastic ring is bent not perfectly oval. I had some difficulty with the lip. This is my first silicon mold for pastry I have all metal. I used it and found it difficult to remove my eclairs. Some were torn. I believe the cutter is placed inside ? But it is bent so I just tried popping the eclairs out, some broke.
I wasn’t that impressed with the plastic on the handle of the gelato spatula as well. I mentioned this in a previous email. It seems like I made a poor choice in your companies product selection or maybe just rotten luck.