This silicone baking liner is prized
by many professional bakers, and for good reason. All types of cookies and
pastry slide right off after baking. SilpatŪ consists of one 10 1/4" baking
mat.
SilpatŪ is composed of woven glass fabric impregnated with food grade silicones
and has been tested and approved by NSF international.
SilpatŪ is as effective for baking as it is for freezing patisseries, and can be
used at temperatures varying from -400 C to +2500 C. It must be used flat and
placed on a baking sheet (preferably perforated). SilpatŪ can be used in all types of ovens.
No greasing is required as SilpatŪ is, by nature, anti-adherant.
Use the smooth side of SilpatŪ to place any product to be baked or frozen, the
reverse side is rougher and will prevent the SilpatŪ from slipping on the baking
sheet.
Uses and Recommendations
Handling - Do not grease the SilpatŪ. Ensure it is clean and dry before
placing any patisserie upon it, then bake or freeze.
Depanning - Allow the baked pieces to cool down, then remove them one by
one, or by gently lifting two corners of the SilpatŪ, so as to allow the baked
pieces to roll off the baking sheet.
Maintenance - After each use, wipe the SilpatŪ with a moist, soft sponge,
so as to remove baked particles. If necessary, you may wash the SilpatŪ. To
wash: turn on hot water and lay the SilpatŪ in the sink (do not use scrapers or
brushes of any kind to clean the SilpatŪ). Use only mild detergents (no
abrasives). Wipe the surface of the SilpatŪ with a soft sponge, then rinse well.
Shake the SilpatŪ to remove water, and place it on a baking sheet and allow to
dry.
Precautions - SilpatŪ is ready for immediate use, it does not need to be
cured in the oven. Do not put the SilpatŪ into an oven when there is no
patisserie on the mat. Be careful not to cut the SilpatŪ; Never fold it. Never
use scrapers or brushes of any kind on the SilpatŪ. Do not grease the SilpatŪ.
Only use the SilpatŪ under the conditions and for the uses that are specified
here. Enjoy!
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