Professional baking mat 400×600 mm – non-stick and reusable Prepare your pastries and viennoiseries in the best conditions with this 385X585 mm baking mat. Non-stick, reusable, and heat-resistant, it fits professional standard oven trays perfectly. Ideal for macarons, cookies, sweet or puff pastry, this mat guarantees even baking and effortless release. Our fiberglass pastry mats are solid (meaning they have no perforations), allowing for a soft result and a crunchy texture, perfect for your sweet productions. For optimal baking, simply place the mat on a perforated tray or a stainless steel rack, which allows for ideal air circulation and even baking from underneath. Beyond performance, this mat represents a sustainable and economical choice. It significantly reduces your operating costs while respecting the environment. An investment that pays off quickly for your laboratory. Available formats: this pastry mat is also available in 400X300 mm and 315X515 mm to suit all your equipment. New EP Range – Reinforced thickness pastry mat Discover our brand-new pastry mat! Thicker, it provides an even softer result for your preparations. Format: 385X585 mm • Color: Grey • Reinforced thickness for optimal softness Discover the EP pastry mat Pastry mat specifications Dimensions: 385X585 mm Suitable for tray dimensions: 400X600 mm Material: fiberglass coated with high-quality food-grade silicone Surface: guaranteed non-stick, solid surface without perforations (special pastry edition) Thermal resistance: from -40 °C to 240 °C for versatile use Reinforced edges Easy cleaning Food compliance guarantee (current European and American standards) Designed for multiple uses Recommended uses This solid pastry baking mat excels in the preparation of all your sweet productions. It is perfectly suited for baking cookies, tuiles, shortbread, meringues, macarons, and financiers, preserving their softness and crunch thanks to its non-perforated surface. Pastry chefs will particularly appreciate the results for sweet pastry, tart shells, cookies, “palets bretons,” and all small dry cakes. Its solid surface retains the moisture necessary to achieve a melting-soft texture at the core while guaranteeing a beautiful golden coloration. It is also ideal for working with chocolate decorations, lace tuiles, cat’s tongue cookies, and all delicate preparations that require a non-stick support without texture transfer. Its wide temperature range also allows for use in freezing for the preparation and storage of semi-finished products, or for cold work with delicate doughs and tempered chocolates. Important: for baking viennoiseries (croissants, pains au chocolat, brioches), we recommend using a micro-perforated baking mat instead, which will allow for better air circulation and optimal crispness. Recommendations for use
