With its raised edges, this Flexipan® Entremets baking mat allows you to spread and mould any king of preparation into regular, even layers.
The results are perfect, even after baking or deep-freezing.
Release from the mould is easy, due to its flexibility and non-stick properties.
Revolutionary product, designed for both professionals and home bakers!
This non-stick baking mat is suitable for use in association with this .
The Flexipan® Entremets baking mat is a patented product.
Compliance with French, European and US food-grade regulations regarding all materials coming into contact with food: French patent n° 8602471, EU patent n° 87400378.3, US patent n° 5232609.
Valued by thousands of professional chefs around the world over the years, the patented combination of fiber glass and food-grade silicone confers these moulds unrivalled solidity and durability.
Depending on the product, Flexipan moulds can withstand up to 2,000 or 3,000 uses before you experience the preparation sticking to the material.
Use recommendations for the Flexipan range:
- If you are using a ventilated oven, we recommend placing the Flexipan mould on a baking rack or perforated baking sheet to allow a better circulation of the air.
- As a general rule, the preparation should be released immediately after you remove the mould from the oven. For more delicate preparations (genoise sponge cake, dacquoise biscuit), it is recommended to let cool a bit before any release operation.
- Nevet cut or slice your preparation directly into the Flexipan mould.
- Never cut a Flexipan mould into several parts.
Cleaning instructions:
The Flexipan® Entremets baking mat is easy to clean. Simply soak in hot water with a gentle cleaning agent, and wash with a non-scratch sponge. To dry, place in the oven at 100°C for a couple of minutes only.
Temperature range: -30°C to +250°C. (Withstands a temperature up +280°C for a brief period of time.)
- Dimensions: 48 x 28cm
- Height: 1.3cm
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