Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
$38.98
$38.98
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Demarle item AE420295-07 -- U.S. half size, 11-5/8 inch x 16-1/2 inch (295 millimeters x 420 millimeters); fits pan 13 inch x 18 inch (330 millimeters x 460 millimeters)
Silpat nonstick baking mats are designed for every type of oven; from savory to pastry baking, nothing sticks to Silpat; it is reusable for thousands of uses and provides even heat transfer to baked goods; use your Silpat every time you bake; Silpat conforms to FDA regulations and is NSF and kosher certified; Silpat is made of fiberglass mesh and the highest quality food-grade silicone; the mesh works with the silicone to provide consistent heat distribution and promotes even baking and browning
Turn any pan into a non-stick surface and save time cleaning -- use Silpat instead for any baking recipe (sweet or savory) that calls for parchment paper; Silpat replaces the need for butter, grease, oils, and sprays; Silpat is the original non-stick baking mat and has stood the test of time with use by the most demanding chefs in the world; temperature safe for use in the freezer down to -40 degrees Fahrenheit (-40 degrees Celsius) and in the oven to 482 degrees Fahrenheit (250 degrees Celsius)
Depending on the product, the number of times you use your Silpat can vary, but when used and cared for properly, Silpat can have last through 2,000 to 3,000 uses, although maintenance and care are critical to enabling that longevity; Silpat is a must-have for all bakers; Silpat never needs greasing and replaces parchment paper; using Silpat saves time and money and reduces waste in our environment; Silpat is great for working with sticky materials such as gooey batter, taffy, caramel and doughs
Nothing sticks to Silpat; because Silpat is so non-stick, the cookie dough slides effortlessly and without resistance during the baking process, tending to result in flatter, rounder, more gourmet-looking cookies; Silpat does not need to be used on insulated or air type baking cookie sheets -- try using a non-insulated perforated cookie sheet or pan with a Silpat on top for optimum baking results; Silpat is made in France; Silpat should be stored flat or rolled, never bent; do not cut the Silpat
Silpat nonstick baking mats are designed for every type of oven; from savory to pastry baking, nothing sticks to Silpat; it is reusable for thousands of uses and provides even heat transfer to baked goods; use your Silpat every time you bake; Silpat conforms to FDA regulations and is NSF and kosher certified; Silpat is made of fiberglass mesh and the highest quality food-grade silicone; the mesh works with the silicone to provide consistent heat distribution and promotes even baking and browning
Turn any pan into a non-stick surface and save time cleaning -- use Silpat instead for any baking recipe (sweet or savory) that calls for parchment paper; Silpat replaces the need for butter, grease, oils, and sprays; Silpat is the original non-stick baking mat and has stood the test of time with use by the most demanding chefs in the world; temperature safe for use in the freezer down to -40 degrees Fahrenheit (-40 degrees Celsius) and in the oven to 482 degrees Fahrenheit (250 degrees Celsius)
Depending on the product, the number of times you use your Silpat can vary, but when used and cared for properly, Silpat can have last through 2,000 to 3,000 uses, although maintenance and care are critical to enabling that longevity; Silpat is a must-have for all bakers; Silpat never needs greasing and replaces parchment paper; using Silpat saves time and money and reduces waste in our environment; Silpat is great for working with sticky materials such as gooey batter, taffy, caramel and doughs
Nothing sticks to Silpat; because Silpat is so non-stick, the cookie dough slides effortlessly and without resistance during the baking process, tending to result in flatter, rounder, more gourmet-looking cookies; Silpat does not need to be used on insulated or air type baking cookie sheets -- try using a non-insulated perforated cookie sheet or pan with a Silpat on top for optimum baking results; Silpat is made in France; Silpat should be stored flat or rolled, never bent; do not cut the Silpat
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Silpat is made of fiberglass mesh and the highest quality food-grade silicone. The specially designed mesh works with the silicone to provide consistent heat distribution and promotes even baking and browning. Silicone is a formulation of inorganic rubbers made by linking silica atoms. Silicone was developed for its superior reliability, long life and extreme temperature adaptability and stability. Rinse Silpat before first use. Place the liner on a perforated tray or a grid before handling, with the writing facing up. Lay the product to be baked or frozen directly on Silpat. Usable in any kind of oven (ventilated, steam, microwave, deck oven). Baking temperatures may need to be adjusted according to your specific oven. Silpat is effective in temperatures from -40°F to 482°F ( -40°C to 250°C). Silpat starts to cool once removed from the oven. To clean the Silpat, wipe it with a damp, soft sponge and then rinse with clean water. Shake to remove excess water and dry in open air. A weak solution of detergent or soap may be used if needed. Use a neutral pH detergent (pH=7). Dry in an oven at 212°F (100°C) for a 2 to 3 minutes. Store flat or rolled. Note: The oily feeling after washing is normal, as is discoloration. Strong flavored foods may leave a trace of their scent on the Silpat. Do not grease the Silpat. Do not use knives, scrapers, brushes or cutters on the Silpat. Do not cut on the Silpat. Do not fold the Silpat. Never use a cut or torn Silpat. Never use Silpat on direct heat, stovetops or hot plates. Never use Silpat on the bottom of an oven, on a grill or with a broiler. Silpat is made in France. Silpat maker Sasa Demarle is classified as an authorized industrial facility in France and is ISO 9001 certified. Silpat is known around the world as the original non-stick baking liner. Silpat is ideal for for use when creating Danish pastries, baking biscuits, working with sugar and all sugary and salted preparations. Nothing sticks to Silpat.