15cm perforated stainless steel square (professional)

The right accessory for a perfect cake!

The micro-perforations in the stainless steel squares support the edges of the tart, preventing them from collapsing during baking and ensuring optimal browning of the bottom. The innovative idea stems from creating a combination of equipment that allows for perfectly finished tarts. The corners of the squares are clearly defined, the edges are even, and the shape leaves no traces of processing.

During baking, the pastry releases from the mold and shrinks relative to the stainless steel band. This reduces various risks : bubbles, falling edges, irregularities, and bottoms that stick. Furthermore, the micro-perforations allow water to evaporate.

How to use it? Prepare the pastry according to your recipe and let it rest in the refrigerator at +4°C for at least six hours. Roll out the pastry to a thickness of 2.5 mm and then place it in the freezer for at least an hour. Proceed with the other steps and bake at 165°C in a convection oven.

The stainless steel square for your tarts!

WHY CHOOSE THIS PRODUCT

• Because it's easy to use.

• Because it avoids the usual defects of oven-baked cakes.

• Because it's innovative.

• Great price.

HOW TO USE

Prepare the pastry according to your recipe and let it rest in the refrigerator at +4°C for at least six hours. Roll out the pastry to a thickness of 2.5 mm and then transfer it to the freezer for at least an hour. Proceed with the remaining steps and bake at 165°C in a convection oven.