{"title":"Mold Shapes \u0026 Baking Mats","description":"\u003cdiv style=\"max-width: 980px; margin: 0 auto; font-family: 'Helvetica Neue', Arial, sans-serif; color: #2d2d2d; line-height: 1.7;\"\u003e\n\n  \u003ch1 style=\"position: absolute; width: 1px; height: 1px; padding: 0; margin: -1px; overflow: hidden; clip: rect(0,0,0,0); white-space: nowrap; border: 0;\"\u003eSilicone baking mats and Silpat pastry liners\u003c\/h1\u003e\n\n  \u003cp style=\"font-size: 1.05em; text-align: justify; margin-bottom: 1.5em;\"\u003e\n    The \u003cstrong\u003esilicone baking mat\u003c\/strong\u003e is one of the most cost-effective tools in any pastry kitchen: a single purchase replaces hundreds of meters of parchment paper, ensures even baking without sticking, and lasts for years. Our collection brings together the most comprehensive selection in France: original \u003cstrong\u003eSilpat mats\u003c\/strong\u003e, fiberglass-reinforced silicone mats, \u003cstrong\u003eperforated mats\u003c\/strong\u003e for crispy doughs, calibrated \u003cstrong\u003emacaron mats\u003c\/strong\u003e, professional Exopat and Silpain liners, as well as special sizes for roulades, éclairs, cream puffs, and tartlets. All our mats are food contact certified, heat resistant from 40°C to 230°C, dishwasher safe, and designed for intensive professional use.\n  \u003c\/p\u003e\n\n  \u003c!-- ============== GOLD BOX - PROMISE ============== --\u003e\n  \u003cdiv style=\"background: linear-gradient(135deg, #faf6ed 0%, #f5ecd5 100%); border-left: 4px solid #b8973f; padding: 1.5em 2em; margin: 2em 0; border-radius: 4px;\"\u003e\n    \u003cp style=\"margin: 0; font-size: 1.05em;\"\u003e\n      \u003cstrong style=\"color: #b8973f; letter-spacing: 0.5px; text-transform: uppercase; font-size: 0.9em;\"\u003eThe Patissland Commitment\u003c\/strong\u003e\u003cbr\u003e\n      Professional \u003cstrong\u003ebaking mats\u003c\/strong\u003e from leading brands: Silpat, Silikomart, Patisse, Sasa Demarle. Permanent stock of the most requested sizes (40x30, 60x40, Gastronorm 1\/1), fast delivery, and expert advice to choose the mat suited to your needs.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- ============== ACCORDION 1: TYPES ============== --\u003e\n  \u003cdetails style=\"border: 1px solid #e8d9b0; border-radius: 6px; margin-bottom: 0.8em; padding: 0; background: #fdfaf2;\"\u003e\n    \u003csummary style=\"padding: 1.1em 1.4em; cursor: pointer; font-weight: 600; font-size: 1.1em; color: #2d2d2d; list-style: none; position: relative;\"\u003e\n      \u003cspan style=\"color: #b8973f; margin-right: 8px;\"\u003e◆\u003c\/span\u003e Silicone mats, Silpat, perforated: what are the differences?\n    \u003c\/summary\u003e\n    \u003cdiv style=\"padding: 0.5em 1.4em 1.5em 1.4em;\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eSilpat mat\u003c\/strong\u003e (a registered trademark of Sasa Demarle) is the absolute reference: food-grade silicone reinforced with fiberglass, durability up to 3,000 bakes, perfectly smooth finish ideal for macarons, shortbread cookies, lace cookies, and meringues. The \u003cstrong\u003eclassic silicone mat\u003c\/strong\u003e (without fiberglass reinforcement) is more flexible and less expensive, ideal for amateurs and occasional use. The \u003cstrong\u003eperforated mat\u003c\/strong\u003e (Air Mat or Microperforated type) allows air to circulate under the dough during baking, producing much crispier bases for entremets, tart shells, and breads. The \u003cstrong\u003eimprint mats\u003c\/strong\u003e (round, oval, rectangular) precisely size each piece for standardized production: \u003cstrong\u003emacaron mats\u003c\/strong\u003e with 30, 48, or 64 cavities, éclair mats, roulade mats for sponge cake, Whoopie mats. Finally, \u003cstrong\u003edecorative silicone mats\u003c\/strong\u003e with patterns (relief, lace, geometric) are used to texture cookies, chocolates, and entremet decorations for a signature look.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- ============== ACCORDION 2: USES ============== --\u003e\n  \u003cdetails style=\"border: 1px solid #e8d9b0; border-radius: 6px; margin-bottom: 0.8em; padding: 0; background: #fdfaf2;\"\u003e\n    \u003csummary style=\"padding: 1.1em 1.4em; cursor: pointer; font-weight: 600; font-size: 1.1em; color: #2d2d2d; list-style: none; position: relative;\"\u003e\n      \u003cspan style=\"color: #b8973f; margin-right: 8px;\"\u003e◆\u003c\/span\u003e For which pastries should you use a baking mat?\n    \u003c\/summary\u003e\n    \u003cdiv style=\"padding: 0.5em 1.4em 1.5em 1.4em;\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003esilicone mat\u003c\/strong\u003e is versatile and replaces parchment paper for almost all baking. For \u003cstrong\u003emacarons\u003c\/strong\u003e, the calibrated imprint mat guarantees shells of identical size and perfect piping without a template underneath. For \u003cstrong\u003eshortbread cookies and cookies\u003c\/strong\u003e, silicone prevents excessive spreading and gives a uniformly golden base. For \u003cstrong\u003emeringues\u003c\/strong\u003e, release is instant without breaking the shell. For \u003cstrong\u003elace cookies, cat tongues, and almond tuiles\u003c\/strong\u003e, the Silpat mat is ESSENTIAL: these results cannot be achieved on parchment paper. For \u003cstrong\u003ecream puffs, éclairs, and religieuses\u003c\/strong\u003e, perforated mats produce an ideal flat base. For \u003cstrong\u003esponge cakes and roulades\u003c\/strong\u003e, the roulade mat produces a rectangular sheet of perfect thickness. For \u003cstrong\u003epre-baked tart shells\u003c\/strong\u003e, the perforated mat prevents a soggy center. And for \u003cstrong\u003etempered chocolates and fruit jellies\u003c\/strong\u003e, silicone allows clean unmolding once crystallized.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- ============== ACCORDION 3: SIZES ============== --\u003e\n  \u003cdetails style=\"border: 1px solid #e8d9b0; border-radius: 6px; margin-bottom: 0.8em; padding: 0; background: #fdfaf2;\"\u003e\n    \u003csummary style=\"padding: 1.1em 1.4em; cursor: pointer; font-weight: 600; font-size: 1.1em; color: #2d2d2d; list-style: none; position: relative;\"\u003e\n      \u003cspan style=\"color: #b8973f; margin-right: 8px;\"\u003e◆\u003c\/span\u003e What size mat should you choose?\n    \u003c\/summary\u003e\n    \u003cdiv style=\"padding: 0.5em 1.4em 1.5em 1.4em;\"\u003e\n      \u003cp\u003e\n        The size depends on your oven and baking trays. For a \u003cstrong\u003estandard domestic oven\u003c\/strong\u003e, the \u003cstrong\u003e40 x 30 cm\u003c\/strong\u003e size fits classic baking trays and remains the most versatile (macarons, cookies, meringues, roulades). For a \u003cstrong\u003eprofessional or semi-professional oven\u003c\/strong\u003e, the \u003cstrong\u003e60 x 40 cm\u003c\/strong\u003e size (pastry standard) covers the entire tray and allows large-scale production. The \u003cstrong\u003eGastronorm 1\/1\u003c\/strong\u003e size (about 53 x 32.5 cm) is the restaurant standard. For \u003cstrong\u003every large pieces\u003c\/strong\u003e (banquet entremets, stenciling, professional trays), we offer 90 x 60 cm mats. For individual pieces, specialized mats (32x32 cm for roulades, round sizes for decorations) complete the equipment. Tip: if your oven has an unusual width, measure precisely before buying because a mat that is too large cannot be folded (folding creates a permanent mark).\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- ============== ACCORDION 4: FAQ ============== --\u003e\n  \u003cdetails style=\"border: 1px solid #e8d9b0; border-radius: 6px; margin-bottom: 0.8em; padding: 0; background: #fdfaf2;\"\u003e\n    \u003csummary style=\"padding: 1.1em 1.4em; cursor: pointer; font-weight: 600; font-size: 1.1em; color: #2d2d2d; list-style: none; position: relative;\"\u003e\n      \u003cspan style=\"color: #b8973f; margin-right: 8px;\"\u003e◆\u003c\/span\u003e Frequently Asked Questions\n    \u003c\/summary\u003e\n    \u003cdiv style=\"padding: 0.5em 1.4em 1.5em 1.4em;\"\u003e\n      \u003cp style=\"margin-bottom: 1em;\"\u003e\u003cstrong style=\"color: #b8973f;\"\u003eDoes a silicone mat really replace parchment paper?\u003c\/strong\u003e\u003cbr\u003e\n      Yes, and it is far superior. A single Silpat mat replaces the equivalent of 200 to 500 meters of parchment paper over its lifetime. It guarantees more even baking, does not deform, never burns, and unmolding is always perfect. Quick calculation: a 40x30 cm Silpat mat pays for itself in less than 6 months with weekly use.\u003c\/p\u003e\n\n      \u003cp style=\"margin-bottom: 1em;\"\u003e\u003cstrong style=\"color: #b8973f;\"\u003eHow do you wash a silicone baking mat?\u003c\/strong\u003e\u003cbr\u003e\n      Use hot soapy water with a non-abrasive sponge immediately after cooling. All our mats are dishwasher safe (top rack, max 60°C program). Avoid chlorine products, harsh detergents, and abrasive sponges that scratch the silicone. To restore grip to a mat that slips on the tray, rub with a mixture of baking soda + white vinegar, then rinse.\u003c\/p\u003e\n\n      \u003cp style=\"margin-bottom: 1em;\"\u003e\u003cstrong style=\"color: #b8973f;\"\u003eWhat is the maximum temperature for baking on a silicone mat?\u003c\/strong\u003e\u003cbr\u003e\n      The standard range is 40°C to 230°C, perfectly suited for all classic pastry baking. Some reinforced mats (like professional Silpain or Exopat) go up to 280°C, ideal for pizza and artisan bread. Check the technical sheet of each reference before baking at very high temperatures. At the other extreme, all our mats withstand freezing (down to -40°C) without becoming brittle.\u003c\/p\u003e\n\n      \u003cp style=\"margin-bottom: 0;\"\u003e\u003cstrong style=\"color: #b8973f;\"\u003eHow long does a silicone baking mat last?\u003c\/strong\u003e\u003cbr\u003e\n      A Silpat or equivalent fiberglass-reinforced mat lasts 2,000 to 3,000 baking cycles, or 5 to 10 years with regular domestic use, 1 to 2 years with intensive professional use. A classic silicone mat without reinforcement lasts 200 to 500 cycles. Signs it needs replacing: persistent brown discoloration, dough that always sticks, cracks, or permanent deformations. Well maintained (immediate washing, no cutting directly on it, flat storage), a professional mat remains effective for a very long time.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- ============== SIGNATURE ============== --\u003e\n  \u003cdiv style=\"text-align: center; margin: 2.5em 0 1em 0; padding-top: 1.5em; border-top: 1px solid #e8d9b0;\"\u003e\n    \u003cp style=\"font-style: italic; color: #b8973f; font-size: 1em; margin: 0; letter-spacing: 0.5px;\"\u003e\n      ✦ Discover below our complete selection of baking mats ✦\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","products":[{"product_id":"tapis-a-macarons-silikomart","title":"Macaron Mat 48 Cavities","description":"\u003ch1 data-source-line=\"1-1\"\u003eSilicone Macaron Mat 48 Cavities Ø35mm - Silikomart Professional (MAC01)\u003c\/h1\u003e\n\u003cp data-source-line=\"3-5\"\u003e\u003cstrong\u003eReference:\u003c\/strong\u003e MAC01\u003cbr\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart (Italy)\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300x400mm plate - 48 cavities Ø35mm\u003c\/p\u003e\n\u003chr data-source-line=\"7-7\"\u003e\n\u003ch2 data-source-line=\"9-9\"\u003eFinally, Perfectly Uniform Macarons Without Piping Struggles\u003c\/h2\u003e\n\u003cp data-source-line=\"11-11\"\u003eThe \u003cstrong\u003eSilikomart 48-cavity silicone macaron mat\u003c\/strong\u003e definitively solves the number one nightmare of homemade macarons: irregular, oval shells of random sizes that ruin the final aesthetic and make assembly impossible. This professional technical innovation transforms the difficulty of approximate manual piping into absolute simplicity thanks to its \u003cstrong\u003emillimeter-calibrated cavities\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-source-line=\"13-13\"\u003eWith its \u003cstrong\u003e48 perfectly spaced guide circles\u003c\/strong\u003e, this mat allows producing \u003cstrong\u003e24 assembled macarons\u003c\/strong\u003e in a single batch with consistency worthy of the finest Parisian patisseries. More than just an accessory, it is the tool that makes the difference between disappointing amateur attempts and flawless professional creations where each macaron is the perfect clone of its neighbor.\u003c\/p\u003e\n\u003cp data-source-line=\"15-15\"\u003e\u003cstrong\u003eThe professional advantage :\u003c\/strong\u003e Saves parchment paper with hand-drawn circles, eliminates waste from poorly measured batter, and above all ensures consistent results batch after batch, essential for repeated productions and prestigious creations.\u003c\/p\u003e\n\u003chr data-source-line=\"17-17\"\u003e\n\u003ch2 data-source-line=\"19-19\"\u003eProfessional Technical Features\u003c\/h2\u003e\n\u003cp data-source-line=\"21-21\"\u003e\u003cstrong\u003eOptimized dimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"22-27\"\u003e\n\u003cli data-source-line=\"22-22\"\u003ePlate size: 300 x 400 mm (standard for domestic and professional ovens)\u003c\/li\u003e\n\u003cli data-source-line=\"23-23\"\u003eNumber of cavities: 48 guide cavities (= 24 assembled macarons)\u003c\/li\u003e\n\u003cli data-source-line=\"24-24\"\u003eDiameter per cavity: 35 mm (classic elegant size)\u003c\/li\u003e\n\u003cli data-source-line=\"25-25\"\u003eSpacing: Calibrated for optimal expansion without fusion between shells\u003c\/li\u003e\n\u003cli data-source-line=\"26-27\"\u003eThickness: Stable and durable food-grade silicone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"28-28\"\u003e\u003cstrong\u003eHigh-performance material:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"29-34\"\u003e\n\u003cli data-source-line=\"29-29\"\u003eProfessional food-grade silicone Silikomart\u003c\/li\u003e\n\u003cli data-source-line=\"30-30\"\u003eThermal resistance: -60°C to +230°C\u003c\/li\u003e\n\u003cli data-source-line=\"31-31\"\u003eProperties: Naturally non-stick, reusable thousands of times\u003c\/li\u003e\n\u003cli data-source-line=\"32-32\"\u003eCompatibility: Conventional oven, fan oven, freezer, dishwasher\u003c\/li\u003e\n\u003cli data-source-line=\"33-34\"\u003eManufactured in: Italy (Silikomart quality guarantee)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"35-35\"\u003e\n\u003ch2 data-source-line=\"37-37\"\u003eProfessional Applications\u003c\/h2\u003e\n\u003cp data-source-line=\"39-39\"\u003e\u003cstrong\u003eClassic Macaron Production :\u003c\/strong\u003e All traditional flavors (vanilla, chocolate, coffee, pistachio, raspberry, lemon) with guaranteed perfect consistency.\u003c\/p\u003e\n\u003cp data-source-line=\"41-41\"\u003e\u003cstrong\u003eContemporary Creations :\u003c\/strong\u003e Trendy colorful macarons, innovative flavors, seasonal collections, limited event editions.\u003c\/p\u003e\n\u003cp data-source-line=\"43-43\"\u003e\u003cstrong\u003eArtisanal Production :\u003c\/strong\u003e Boutique pastries, tea rooms, caterers, cake design workshops, local markets, direct sales.\u003c\/p\u003e\n\u003cp data-source-line=\"45-45\"\u003e\u003cstrong\u003eAlternative Applications :\u003c\/strong\u003e Calibrated mini cookies, uniform small meringues, miniature choux, round financiers, flat molded chocolates.\u003c\/p\u003e\n\u003chr data-source-line=\"47-47\"\u003e\n\u003ch2 data-source-line=\"49-49\"\u003eExpert Patissland Technical Guide\u003c\/h2\u003e\n\u003ch3 id=\"utilisation-optimale-(m%C3%A9thode-professionnelle)\" data-source-line=\"51-51\"\u003eOptimal Use (Professional Method)\u003c\/h3\u003e\n\u003cp data-source-line=\"52-52\"\u003e\u003cstrong\u003eCrucial preparation:\u003c\/strong\u003e Position the mat directly on a \u003cstrong\u003eperforated aluminum baking sheet\u003c\/strong\u003e if possible. This combination allows optimal air circulation under the mat and promotes the development of the characteristic macaron foot.\u003c\/p\u003e\n\u003cp data-source-line=\"54-54\"\u003e\u003cstrong\u003ePrecise piping technique:\u003c\/strong\u003e Use a piping bag with a plain 8-10mm tip. Place the tip at the center of each circle, 1 cm above, and squeeze evenly until filling the mold 3\/4 full. The batter will naturally spread to the edges during crusting.\u003c\/p\u003e\n\u003ch3 id=\"cro%C3%BBtage-et-cuisson-ma%C3%AEtris%C3%A9s\" data-source-line=\"56-56\"\u003eMastered Crusting and Baking\u003c\/h3\u003e\n\u003cp data-source-line=\"57-57\"\u003e\u003cstrong\u003eCrusting phase:\u003c\/strong\u003e 30-45 minutes at room temperature depending on humidity. The mat perfectly holds the shells in place during this critical film formation step.\u003c\/p\u003e\n\u003cp data-source-line=\"59-59\"\u003e\u003cstrong\u003eCrust test:\u003c\/strong\u003e Gently touch the surface of a shell - it should be dry to the touch without sticking to the finger. This check ensures the formation of the legendary \"foot.\"\u003c\/p\u003e\n\u003cp data-source-line=\"61-61\"\u003e\u003cstrong\u003eBaking:\u003c\/strong\u003e 150-160°C depending on your oven, 12-14 minutes. The silicone distributes heat evenly for uniform baking of all shells simultaneously.\u003c\/p\u003e\n\u003ch3 id=\"d%C3%A9moulage-professionnel-sans-casse\" data-source-line=\"63-63\"\u003eProfessional Unmolding Without Breakage\u003c\/h3\u003e\n\u003cp data-source-line=\"64-64\"\u003e\u003cstrong\u003eMandatory cooling:\u003c\/strong\u003e Let cool completely on the mat (15-20 minutes). Slide the mat onto a cold work surface (marble or stainless steel) to speed up the process.\u003c\/p\u003e\n\u003cp data-source-line=\"66-66\"\u003e\u003cstrong\u003eUnmolding technique:\u003c\/strong\u003e Well-baked shells detach by themselves. If resistant, use a thin spatula by gently sliding it under the shell. If they stick, it often indicates underbaking by 1-2 minutes.\u003c\/p\u003e\n\u003chr data-source-line=\"68-68\"\u003e\n\u003ch2 data-source-line=\"70-70\"\u003eProduct Benefits\u003c\/h2\u003e\n\u003cp data-source-line=\"72-72\"\u003e\u003cstrong\u003eGuaranteed professional consistency:\u003c\/strong\u003e 48 perfectly identical shells eliminating tedious post-baking sorting and waste of failed or poorly formed shells.\u003c\/p\u003e\n\u003cp data-source-line=\"74-74\"\u003e\u003cstrong\u003eSubstantial savings:\u003c\/strong\u003e One-time investment permanently replacing parchment sheets with manually drawn circles, paid off after just 10-15 batches.\u003c\/p\u003e\n\u003cp data-source-line=\"76-76\"\u003e\u003cstrong\u003eMajor time saving:\u003c\/strong\u003e Production of 24 perfect macarons in one batch vs approximate manual piping requiring adjustments and multiple retries.\u003c\/p\u003e\n\u003cp data-source-line=\"78-78\"\u003e\u003cstrong\u003eItalian Silikomart quality:\u003c\/strong\u003e Exceptional durability resisting thousands of uses without deformation or loss of non-stick properties.\u003c\/p\u003e\n\u003cp data-source-line=\"80-80\"\u003e\u003cstrong\u003eDefinitive technical solution:\u003c\/strong\u003e Eliminates the amateur macaron's number one problem - irregularity that spoils the final appearance and complicates assembly.\u003c\/p\u003e\n\u003chr data-source-line=\"82-82\"\u003e\n\u003ch2 data-source-line=\"84-84\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp data-source-line=\"86-87\"\u003e\u003cstrong\u003eShould parchment paper be used under the mat?\u003c\/strong\u003e No, absolutely not! The mat is placed directly on the baking sheet. The non-stick silicone allows perfect release without any intermediary. Paper would even hinder heat distribution.\u003c\/p\u003e\n\u003cp data-source-line=\"89-90\"\u003e\u003cstrong\u003eWhich Tray to Use for Optimal Results?\u003c\/strong\u003e Ideally a perforated aluminum tray that allows air circulation under the mat and promotes foot formation. A classic tray also works perfectly.\u003c\/p\u003e\n\u003cp data-source-line=\"92-93\"\u003e\u003cstrong\u003eHow to Prevent Macarons from Touching During Baking?\u003c\/strong\u003e The spacing of the molds is calculated for normal expansion. Fill each circle up to 3\/4 - the batter will naturally reach the edges without overflowing.\u003c\/p\u003e\n\u003cp data-source-line=\"95-96\"\u003e\u003cstrong\u003eDoes the Mat Need Greasing?\u003c\/strong\u003e Never! Silikomart silicone is naturally non-stick. Greasing could alter the shape of the shells and cause uncontrolled spreading.\u003c\/p\u003e\n\u003cp data-source-line=\"98-99\"\u003e\u003cstrong\u003eCan It Be Used for Other Pastries?\u003c\/strong\u003e Absolutely! Perfect for uniform mini cookies, small meringues, miniature choux, round financiers, or even freezing spherical inserts thanks to its cold resistance.\u003c\/p\u003e\n\u003cp data-source-line=\"101-102\"\u003e\u003cstrong\u003eHow to Clean Effectively After Use?\u003c\/strong\u003e Warm soapy water is more than enough. For stubborn residues, soak 10 minutes then use a soft sponge. Dishwasher safe up to 70°C for effortless cleaning.\u003c\/p\u003e\n\u003chr data-source-line=\"104-104\"\u003e\n\u003ch2 data-source-line=\"106-106\"\u003eChef Patissland Tips\u003c\/h2\u003e\n\u003cp data-source-line=\"108-108\"\u003e\u003cstrong\u003ePerfect Foot Tip:\u003c\/strong\u003e Combine this mat with a perforated tray to optimize hot air circulation and guarantee the characteristic foot that marks a successful macaron.\u003c\/p\u003e\n\u003cp data-source-line=\"110-110\"\u003e\u003cstrong\u003eAnti-overflow Technique:\u003c\/strong\u003e Fill the molds up to 3\/4 maximum. The batter naturally spreads during resting and baking to perfectly reach the edges.\u003c\/p\u003e\n\u003cp data-source-line=\"112-112\"\u003e\u003cstrong\u003eOptimal Unmolding:\u003c\/strong\u003e Absolute patience! Let cool completely before unmolding. Warm shells stick, cold shells release on their own.\u003c\/p\u003e\n\u003cp data-source-line=\"114-114\"\u003e\u003cstrong\u003eIntensive Production:\u003c\/strong\u003e For large volumes, use multiple mats on different racks respecting vertical spacing for even air circulation.\u003c\/p\u003e\n\u003chr data-source-line=\"116-116\"\u003e\n\u003ch2 data-source-line=\"118-118\"\u003eMaintenance and Durability\u003c\/h2\u003e\n\u003cp data-source-line=\"120-120\"\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e Warm soapy water or dishwasher (max 70°C). Avoid abrasive sponges that would damage the non-stick surface.\u003c\/p\u003e\n\u003cp data-source-line=\"122-122\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store flat or rolled without sharp creases, in a dry place. Never fold at sharp angles that would cause permanent deformations.\u003c\/p\u003e\n\u003cp data-source-line=\"124-124\"\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Several years of intensive use with proper care. 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It is also perfect for working with modeling paste, chocolate, and sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMain Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial: Non-stick silicone fiberglass\u003c\/li\u003e\n\u003cli\u003eSpecifically designed for making macarons\u003c\/li\u003e\n\u003cli\u003eIdeal for working with fondant, chocolate, and more.\u003c\/li\u003e\n\u003cli\u003eFacilitates the release of macarons and other preparations\u003c\/li\u003e\n\u003cli\u003eResistant to high and low temperatures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace the non-stick silicone mat on a baking sheet.\u003c\/li\u003e\n\u003cli\u003ePrepare your macaron batter or other preparation according to your chosen recipe.\u003c\/li\u003e\n\u003cli\u003eSpread the batter on the mat following the pre-printed shapes.\u003c\/li\u003e\n\u003cli\u003eBake the batter according to the recipe instructions.\u003c\/li\u003e\n\u003cli\u003eLet the macarons or other preparations cool before gently removing them from the mat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThis non-stick silicone fiberglass mat allows you to easily make macarons and other culinary preparations without sticking. Thanks to its special design, it facilitates release and guarantees perfect results every time. Order now and prepare macarons and other treats like a professional.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":46448362848595,"sku":"70.114.00.0065","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-a-macarons-en-fibre-de-verre-silikomart-1.jpg?v=1772145431"},{"product_id":"tapis-12-empreintes-silikomart","title":"XL Macaron Mat - Silikomart","description":"\u003cstyle\u003e\n.pl6p{font-family:'Montserrat',Arial,sans-serif;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:18px;color:#2a2419;line-height:1.7;position:relative;overflow:hidden}\n.pl6p h3{font-family:'Montserrat',Arial,sans-serif;color:#b98b35;font-size:1.15em;margin:0 0 10px 0;font-weight:600}\n.pl6p-b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:16px 18px;margin-bottom:14px}\n.pl6p ul{margin:0;padding-left:20px}\n.pl6p li{margin-bottom:6px}\n.pl6p li::marker{color:#d7b36a}\n.pl6p a{color:#b98b35;text-decoration:underline}\n.pl6p-noter{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 10px 10px 0;padding:14px 18px;margin-bottom:14px}\n.pl6p-faq p{margin:0 0 12px 0}\n.pl6p-cf{position:absolute;top:-12px;width:7px;height:11px;border-radius:2px;opacity:.9;animation:pl6pfall 3.2s ease-in forwards;pointer-events:none}\n@keyframes pl6pfall{0%{transform:translateY(0) rotate(0deg);opacity:.9}100%{transform:translateY(560px) rotate(340deg);opacity:0}}\n\u003c\/style\u003e\u003cdiv class=\"pl6p\"\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eXL macaron mat: 12 molds of 7 cm\u003c\/h3\u003e\n\u003cp\u003eThis silicone mold tray guides the piping of large 7 cm macarons perfectly round, without overflow or paper template. Versatile, it is also used for baking meringues, cookies, shortbreads, and whoopies with regular sizing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e12 molds of Ø 7 cm\u003c\/li\u003e\n\u003cli\u003eSuitable for large macarons, meringues, cookies, shortbreads, and whoopies\u003c\/li\u003e\n\u003cli\u003eFlexible non-stick silicone\u003c\/li\u003e\n\u003cli\u003eGuided piping, regular collar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003ePipe in the center of each mold with a plain tip: the batter naturally spreads to the mark. Tap the tray under the mat to remove bubbles, let crust, then bake. The silicone regulates heat from below, which promotes a regular collar without overcoloring.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-noter\"\u003e\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e on silicone mats, extend baking by one to two minutes compared to paper: the shell should come off without resistance once cooled.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b pl6p-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size piping tip for piping?\u003cbr\u003e\u003c\/strong\u003eA plain tip of 10 to 12 mm, available in our \u003ca href=\"\/en\/collections\/douilles\"\u003etips and piping bags\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mat suitable for meringues?\u003cbr\u003e\u003c\/strong\u003eYes, as well as for cookies and whoopies, for calibrated pieces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to achieve regular shells?\u003cbr\u003e\u003c\/strong\u003eMastered macaronage and sufficient crusting; our \u003ca href=\"\/en\/collections\/macarons\"\u003emacaron products\u003c\/a\u003e support every step.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":46583851024723,"sku":"10802","price":15.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-a-macarons-xl-silikomart-silikomart-1.jpg?v=1772145852"},{"product_id":"tapis-roulade-325x325-mm","title":"Rolling Mat 03 - 325x325 mm H 10 mm","description":"\u003cstyle\u003e\n.pl6p{font-family:'Montserrat',Arial,sans-serif;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:18px;color:#2a2419;line-height:1.7;position:relative;overflow:hidden}\n.pl6p h3{font-family:'Montserrat',Arial,sans-serif;color:#b98b35;font-size:1.15em;margin:0 0 10px 0;font-weight:600}\n.pl6p-b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:16px 18px;margin-bottom:14px}\n.pl6p ul{margin:0;padding-left:20px}\n.pl6p li{margin-bottom:6px}\n.pl6p li::marker{color:#d7b36a}\n.pl6p a{color:#b98b35;text-decoration:underline}\n.pl6p-noter{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 10px 10px 0;padding:14px 18px;margin-bottom:14px}\n.pl6p-faq p{margin:0 0 12px 0}\n.pl6p-cf{position:absolute;top:-12px;width:7px;height:11px;border-radius:2px;opacity:.9;animation:pl6pfall 3.2s ease-in forwards;pointer-events:none}\n@keyframes pl6pfall{0%{transform:translateY(0) rotate(0deg);opacity:.9}100%{transform:translateY(560px) rotate(340deg);opacity:0}}\n\u003c\/style\u003e\u003cdiv class=\"pl6p\"\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eRoulade Mat: the rolled genoise without hassle\u003c\/h3\u003e\n\u003cp\u003eThe Roulade mat from the Chef en Cucina range bakes rolled cakes, genoise, and pastries on a 325 x 325 mm surface with a 10 mm edge. The silicone holds the batter during baking and releases the cake in one motion, ready to roll without tearing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: 325 x 325 mm, 10 mm edge\u003c\/li\u003e\n\u003cli\u003eChef en Cucina range, Silikomart\u003c\/li\u003e\n\u003cli\u003eHigh-quality oven-resistant silicone\u003c\/li\u003e\n\u003cli\u003eSuitable for rolled cakes, cookies, and pastries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003ePour the cake batter directly onto the mat placed on a baking sheet, smooth with an angled spatula, and bake: the edge ensures a constant thickness, essential for rolling without breaking. Turn the baked cake onto a towel or paper, peel off the mat, and roll warm with its support before filling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-noter\"\u003e\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Rolling is always done with the cake warm: cold, it breaks; hot, it sticks. Allow five minutes of rest after removing from the oven.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b pl6p-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat thickness should the cake be?\u003cbr\u003e\u003c\/strong\u003eThe 10 mm edge naturally guides a consistent thickness, ideal for rolling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the mat serve any other purpose?\u003cbr\u003e\u003c\/strong\u003eYes, for baking cookies, custards, and various bases, see our \u003ca href=\"\/en\/collections\/tapis\"\u003epreparation and baking mats\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat fillings for rolled cakes?\u003cbr\u003e\u003c\/strong\u003eGanaches, creams, and preserves, to be combined with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003epreparation aids\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":46610101338451,"sku":"23.022.00.0065","price":15.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-roulade-325x325-mm-silikomart-2.jpg?v=1772146047"},{"product_id":"kit-tapis-a-whoopies-24-poches-a-douilles","title":"Whoopie Cushion Kit + 24 Piping Bags","description":"\u003cstyle\u003e\n.pl6p{font-family:'Montserrat',Arial,sans-serif;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:18px;color:#2a2419;line-height:1.7;position:relative;overflow:hidden}\n.pl6p h3{font-family:'Montserrat',Arial,sans-serif;color:#b98b35;font-size:1.15em;margin:0 0 10px 0;font-weight:600}\n.pl6p-b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:16px 18px;margin-bottom:14px}\n.pl6p ul{margin:0;padding-left:20px}\n.pl6p li{margin-bottom:6px}\n.pl6p li::marker{color:#d7b36a}\n.pl6p a{color:#b98b35;text-decoration:underline}\n.pl6p-noter{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 10px 10px 0;padding:14px 18px;margin-bottom:14px}\n.pl6p-faq p{margin:0 0 12px 0}\n.pl6p-cf{position:absolute;top:-12px;width:7px;height:11px;border-radius:2px;opacity:.9;animation:pl6pfall 3.2s ease-in forwards;pointer-events:none}\n@keyframes pl6pfall{0%{transform:translateY(0) rotate(0deg);opacity:.9}100%{transform:translateY(560px) rotate(340deg);opacity:0}}\n\u003c\/style\u003e\u003cdiv class=\"pl6p\"\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eWhoopie kit: 12-mold mat and 24 bags\u003c\/h3\u003e\n\u003cp\u003eThis complete kit produces uniform whoopies: a silicone mat with twelve molds to pipe twenty-four identical shells per batch, accompanied by twenty-four disposable piping bags. Each whoopie assembles two soft cookies around a layer of cream.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSilicone mat with 12 molds\u003c\/li\u003e\n\u003cli\u003e24 disposable piping bags included\u003c\/li\u003e\n\u003cli\u003e6 complete whoopies per batch\u003c\/li\u003e\n\u003cli\u003eCalibrated molds for uniform shells\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003ePipe the batter into the center of each mold without reaching the edge: the dough spreads during baking up to the mark. Assemble the cooled shells two by two with whipped ganache, light buttercream, or a spread. Disposable bags speed up flavor changes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-noter\"\u003e\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e match the shells by size before filling: even if calibrated, shells from one batch should be sorted into identical pairs.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b pl6p-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is a whoopie?\u003cbr\u003e\u003c\/strong\u003eTwo soft cake-like cookies joined by a cream, between a giant macaron and a sandwich cookie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich fillings work?\u003cbr\u003e\u003c\/strong\u003eWhipped ganaches and light creams, with our \u003ca href=\"\/en\/collections\/aromes\"\u003efood flavorings\u003c\/a\u003e to vary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere to find replacement piping bags?\u003cbr\u003e\u003c\/strong\u003eIn our \u003ca href=\"\/en\/collections\/poches-a-douilles\"\u003epiping bags\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":46636720685395,"sku":"25.946.99.0069","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/kit-tapis-a-whoopies-24-poches-a-douilles-silikomart-1.jpg?v=1772146142"},{"product_id":"tapis-en-silicone-40x30cm","title":"Silicone Mat - 40x30cm","description":"\u003ch2\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe versatile tool for creating and baking delights:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Silicone Baking Mat from the Italian brand Silikomart is a must-have for all pastry enthusiasts. With a thickness of 1.5mm, it is designed to facilitate culinary preparations while ensuring professional quality. Its use extends from the work surface to the oven, including the freezer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh-Quality Material:\u003c\/strong\u003e Made from 100% Platinum silicone, this mat is remarkably durable and flexible. It offers a non-stick surface that is perfect for working with doughs, cookies, or any other type of preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExceptional Thermal Resistance:\u003c\/strong\u003e This mat can withstand temperatures ranging from -70°C to 230°C. This makes it incredibly versatile, as you can use it to freeze ingredients or bake creations in the oven without any worry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect for Roll Cakes and More:\u003c\/strong\u003e The flexible nature of this silicone mat makes it ideal for preparing roll cakes, Yule logs, and other delights that need to be rolled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHygienic and Practical:\u003c\/strong\u003e By using this mat, you can ensure that your preparations do not come into direct contact with the work surface, helping to maintain a hygienic kitchen environment. Additionally, cleaning it is a breeze.\u003c\/p\u003e\n\u003cp\u003eOrigin and Trusted Brand: Made in Italy, this mat carries the Silikomart brand, known for the superior quality of its pastry products.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":46788121231699,"sku":"10808","price":17.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-en-silicone-40x30cm-silikomart-1.jpg?v=1772146645"},{"product_id":"tapis-fiberglass-40x30cm","title":"Fiberglass Mat - 40x30cm","description":"\u003ch2\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe versatile tool for creating and baking delights:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Silicone Baking Mat from the Italian brand Silikomart is a must-have for all pastry enthusiasts. With a thickness of 1.5mm, it is designed to facilitate culinary preparations while ensuring professional quality. Its use extends from the work surface to the oven, including the freezer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh-Quality Material:\u003c\/strong\u003e Made from 100% Platinum silicone, this mat is remarkably durable and flexible. It offers a non-stick surface that is perfect for working with doughs, cookies, or any other type of preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExceptional Thermal Resistance:\u003c\/strong\u003e This mat can withstand temperatures ranging from -70°C to 230°C. This makes it incredibly versatile, as you can use it to freeze ingredients or bake creations in the oven without any worry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect for Roll Cakes and More:\u003c\/strong\u003e The flexible nature of this silicone mat makes it ideal for preparing roll cakes, Yule logs, and other delights that need to be rolled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHygienic and Practical:\u003c\/strong\u003e By using this mat, you can ensure that your preparations do not come into direct contact with the work surface, helping to maintain a hygienic kitchen environment. Additionally, cleaning it is a breeze.\u003c\/p\u003e\n\u003cp\u003eOrigin and Trusted Brand: Made in Italy, this mat carries the Silikomart brand, known for the superior quality of its pastry products.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":46788169204051,"sku":"70.626.87.0065","price":15.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-fiberglass-40x30cm-silikomart-1.webp?v=1772146656"},{"product_id":"tapis-fibre-silicone-38x28cm","title":"Fiber \u0026 Silicone Mat - 38x28cm","description":"\u003cp\u003e \u003cstrong\u003eSilicone and Fiberglass Baking Mat - 38.5 x 28.5 cm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnhance your cooking experience with our Platinum silicone baking mat, a must-have for all cooking and baking enthusiasts.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eSuperior Quality:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlatinum Silicone:\u003c\/strong\u003e This high-quality material not only provides an exceptional non-stick surface but also ensures your food retains its authentic flavor without interference.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Ideal for working with various types of dough, rolling out fondant, or even baking cookies and macarons.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eExtreme Durability:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eResistant to Extreme Temperatures:\u003c\/strong\u003e Suitable for use from direct freezing to oven baking without any issues.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReusable and Eco-Friendly:\u003c\/strong\u003e Designed for repeated use, reducing the need for parchment paper or disposable sheets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eEasy to Clean:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA simple wash with soapy water is enough to clean it, or you can place it in the dishwasher for effortless cleaning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eOptimal Workspace:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWith its generous dimensions of 38.5 x 28.5 cm, this mat offers a large surface to prepare, bake, and even cool your creations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether you are a home chef or a professional pastry chef, this Silicone and Fiberglass Baking Mat is the essential tool to enhance your preparations and simplify your cooking process. A practical investment for years of successful baking!\u003c\/p\u003e","brand":"DECORA","offers":[{"title":"Default Title","offer_id":46880636830035,"sku":"9260258","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-fibre-and-silicone-38x28cm-decora-1.jpg?v=1772146955"},{"product_id":"tapis-micro-perfore-en-silicone-38x28cm","title":"Silicone Micro-Perforated Mat (choose size)","description":"\u003ch1 data-source-line=\"1-1\"\u003eDecora Microperforated Silicone Baking Mat - 2 Professional Sizes | Reusable\u003c\/h1\u003e\n\u003cp data-source-line=\"3-3\"\u003e\u003cstrong\u003eMicroperforated technology for optimal uniform baking - Permanently replaces parchment paper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-source-line=\"5-5\"\u003eDiscover the Decora Microperforated Silicone Baking Mat, available in \u003cstrong\u003e2 professional sizes tailored to your needs\u003c\/strong\u003e: \u003cstrong\u003e58.5×38.5cm (large size)\u003c\/strong\u003e and \u003cstrong\u003e38.5×28.5cm (standard size)\u003c\/strong\u003e. This premium technical solution \u003cstrong\u003erevolutionizes your pastry baking\u003c\/strong\u003e by guaranteeing perfectly uniform and crispy results thanks to its \u003cstrong\u003estrategic micro-perforations\u003c\/strong\u003e that allow \u003cstrong\u003eoptimal 360° air circulation\u003c\/strong\u003e around your preparations, eliminating excess moisture for even baking impossible to achieve with traditional parchment paper.\u003c\/p\u003e\n\u003cp data-source-line=\"7-7\"\u003eMade of \u003cstrong\u003ehigh-quality food-grade silicone on reinforced mesh\u003c\/strong\u003e, it offers \u003cstrong\u003eexceptional thermal resistance from -40°C to +230°C\u003c\/strong\u003e, allowing oven, freezer use and all professional techniques. \u003cstrong\u003eReusable thousands of times\u003c\/strong\u003e, it represents a smart ecological and economical investment that permanently eliminates disposable consumables.\u003c\/p\u003e\n\u003cp data-source-line=\"9-9\"\u003eTwo sizes to perfectly fit your equipment: \u003cstrong\u003elarge size 58.5×38.5cm\u003c\/strong\u003e for professional pastry trays and large productions, \u003cstrong\u003estandard size 38.5×28.5cm\u003c\/strong\u003e for domestic ovens and compact labs.\u003c\/p\u003e\n\u003chr data-source-line=\"11-11\"\u003e\n\u003ch2 data-source-line=\"13-13\"\u003e\u003cstrong\u003eChoice of size according to your needs\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"format-grand-58%2C5%C3%9738%2C5cm---production-professionnelle\" data-source-line=\"15-15\"\u003e\u003cstrong\u003eLarge size 58.5×38.5cm - Professional production\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"17-17\"\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"18-22\"\u003e\n\u003cli data-source-line=\"18-18\"\u003e\n\u003cstrong\u003eProfessional pastry trays\u003c\/strong\u003e: Perfectly fits standard 60×40cm trays\u003c\/li\u003e\n\u003cli data-source-line=\"19-19\"\u003e\n\u003cstrong\u003eBakeries and labs\u003c\/strong\u003e: Series production of cookies, viennoiseries\u003c\/li\u003e\n\u003cli data-source-line=\"20-20\"\u003e\n\u003cstrong\u003eCaterers and events\u003c\/strong\u003e: Large quantities in a single batch\u003c\/li\u003e\n\u003cli data-source-line=\"21-22\"\u003e\n\u003cstrong\u003eProfessional ovens\u003c\/strong\u003e: Optimal use of baking space\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"23-23\"\u003e\u003cstrong\u003eProduction capacities:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"24-28\"\u003e\n\u003cli data-source-line=\"24-24\"\u003e\n\u003cstrong\u003e40-50 medium-sized cookies\u003c\/strong\u003e in a single batch\u003c\/li\u003e\n\u003cli data-source-line=\"25-25\"\u003e\n\u003cstrong\u003e20-24 éclairs\u003c\/strong\u003e arranged in optimal rows\u003c\/li\u003e\n\u003cli data-source-line=\"26-26\"\u003e\n\u003cstrong\u003e6-8 tart shells\u003c\/strong\u003e 20cm simultaneously\u003c\/li\u003e\n\u003cli data-source-line=\"27-28\"\u003e\n\u003cstrong\u003eOptimized production\u003c\/strong\u003e for maximum profitability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"format-standard-38%2C5%C3%9728%2C5cm---polyvalence-domestique\" data-source-line=\"29-29\"\u003e\u003cstrong\u003eStandard size 38.5×28.5cm - Domestic versatility\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"31-31\"\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"32-36\"\u003e\n\u003cli data-source-line=\"32-32\"\u003e\n\u003cstrong\u003eDomestic ovens\u003c\/strong\u003e: Perfectly fits common 40×30cm trays\u003c\/li\u003e\n\u003cli data-source-line=\"33-33\"\u003e\n\u003cstrong\u003eDemanding amateur pastry chefs\u003c\/strong\u003e: Professional quality at home\u003c\/li\u003e\n\u003cli data-source-line=\"34-34\"\u003e\n\u003cstrong\u003eSmall workshops\u003c\/strong\u003e: Artisan productions in controlled quantities\u003c\/li\u003e\n\u003cli data-source-line=\"35-36\"\u003e\n\u003cstrong\u003eCompact kitchens\u003c\/strong\u003e: Easy storage, easy handling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"37-37\"\u003e\u003cstrong\u003eProduction capacities:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"38-42\"\u003e\n\u003cli data-source-line=\"38-38\"\u003e\n\u003cstrong\u003e20-25 medium-sized biscuits\u003c\/strong\u003e per batch\u003c\/li\u003e\n\u003cli data-source-line=\"39-39\"\u003e\n\u003cstrong\u003e12-15 éclairs\u003c\/strong\u003e or choux arranged comfortably\u003c\/li\u003e\n\u003cli data-source-line=\"40-40\"\u003e\n\u003cstrong\u003e3-4 tart bases\u003c\/strong\u003e 20cm simultaneously\u003c\/li\u003e\n\u003cli data-source-line=\"41-42\"\u003e\n\u003cstrong\u003eFamily size\u003c\/strong\u003e for daily pastry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"43-43\"\u003e\n\u003ch2 data-source-line=\"45-45\"\u003e\u003cstrong\u003eRevolutionary technical advantages\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-source-line=\"47-47\"\u003e\u003cstrong\u003eExclusive microperforated technology:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"48-52\"\u003e\n\u003cli data-source-line=\"48-48\"\u003e\n\u003cstrong\u003eCalibrated micro-perforations\u003c\/strong\u003e: Optimal air circulation under preparations for even baking top and bottom\u003c\/li\u003e\n\u003cli data-source-line=\"49-49\"\u003e\n\u003cstrong\u003eContinuous moisture evacuation\u003c\/strong\u003e: Steam escaping through perforations prevents softening and guarantees perfect crispness\u003c\/li\u003e\n\u003cli data-source-line=\"50-50\"\u003e\n\u003cstrong\u003eGuaranteed uniform baking\u003c\/strong\u003e: Heat evenly distributed eliminating overcooked or undercooked areas\u003c\/li\u003e\n\u003cli data-source-line=\"51-52\"\u003e\n\u003cstrong\u003eProfessional coloring\u003c\/strong\u003e: Evenly golden bottoms with characteristic grid pattern\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"53-54\"\u003e\u003cstrong\u003eSuperiority vs baking paper:\u003c\/strong\u003e Unlike impermeable baking paper that traps moisture creating soggy bottoms, the microperforations allow continuous evaporation ensuring professional crispy texture over the entire surface.\u003c\/p\u003e\n\u003cp data-source-line=\"56-56\"\u003e\u003cstrong\u003eExceptional thermal versatility:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"57-61\"\u003e\n\u003cli data-source-line=\"57-57\"\u003e\n\u003cstrong\u003eOven resistance\u003c\/strong\u003e: Up to +230°C for all pastry baking\u003c\/li\u003e\n\u003cli data-source-line=\"58-58\"\u003e\n\u003cstrong\u003eFreezing\u003c\/strong\u003e: Down to -40°C for freezing preparations without sticking\u003c\/li\u003e\n\u003cli data-source-line=\"59-59\"\u003e\n\u003cstrong\u003eDimensional stability\u003c\/strong\u003e: No deformation at extreme temperatures\u003c\/li\u003e\n\u003cli data-source-line=\"60-61\"\u003e\n\u003cstrong\u003eUniversal compatibility\u003c\/strong\u003e: All types of ovens and professional techniques\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"62-62\"\u003e\n\u003ch2 data-source-line=\"64-64\"\u003e\u003cstrong\u003eProfessional applications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"p%C3%A2tisserie-fine-et-biscuiterie\" data-source-line=\"66-66\"\u003e\u003cstrong\u003eFine pastry and biscuit making\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"67-71\"\u003e\n\u003cli data-source-line=\"67-67\"\u003e\n\u003cstrong\u003eTart bases and shortcrust pastry\u003c\/strong\u003e: Perfect blind baking, uniform crispness, impeccable unmolding\u003c\/li\u003e\n\u003cli data-source-line=\"68-68\"\u003e\n\u003cstrong\u003eBiscuits and shortbreads\u003c\/strong\u003e: Uniform golden coloring, optimal crumbly texture, professional pattern on unmolding\u003c\/li\u003e\n\u003cli data-source-line=\"69-69\"\u003e\n\u003cstrong\u003eTuiles and cigarettes\u003c\/strong\u003e: Delicate controlled baking for perfect finesse and consistency\u003c\/li\u003e\n\u003cli data-source-line=\"70-71\"\u003e\n\u003cstrong\u003ePalets and galettes\u003c\/strong\u003e: Crispy bottoms without excessive coloring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"choux-et-p%C3%A2tes-lev%C3%A9es\" data-source-line=\"72-72\"\u003e\u003cstrong\u003eChoux and leavened doughs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"73-77\"\u003e\n\u003cli data-source-line=\"73-73\"\u003e\n\u003cstrong\u003ePâte à choux\u003c\/strong\u003e: Regular development, stable flat base, interior drying facilitated by air circulation\u003c\/li\u003e\n\u003cli data-source-line=\"74-74\"\u003e\n\u003cstrong\u003eÉclairs and religieuses\u003c\/strong\u003e: Even baking preventing collapse, clean unmolding\u003c\/li\u003e\n\u003cli data-source-line=\"75-75\"\u003e\n\u003cstrong\u003eChouquettes and gougères\u003c\/strong\u003e: Uniform coloring over the entire surface\u003c\/li\u003e\n\u003cli data-source-line=\"76-77\"\u003e\n\u003cstrong\u003eParis-Brest\u003c\/strong\u003e: Perfect crispy base for later assembly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"compatibilit%C3%A9-cerceaux-et-cadres\" data-source-line=\"78-78\"\u003e\u003cstrong\u003eCompatibility of rings and frames\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"79-83\"\u003e\n\u003cli data-source-line=\"79-79\"\u003e\n\u003cstrong\u003eTart rings\u003c\/strong\u003e: Perfect non-stick surface for delicate unmolding of fragile doughs\u003c\/li\u003e\n\u003cli data-source-line=\"80-80\"\u003e\n\u003cstrong\u003eMicroperforated frames\u003c\/strong\u003e: Optimal synergy of mat perforations + frame for maximum air circulation\u003c\/li\u003e\n\u003cli data-source-line=\"81-81\"\u003e\n\u003cstrong\u003eCookie cutters\u003c\/strong\u003e: Clean cut without residual sticking\u003c\/li\u003e\n\u003cli data-source-line=\"82-83\"\u003e\n\u003cstrong\u003eFlexible molds\u003c\/strong\u003e: Stable base for complex assemblies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"84-84\"\u003e\n\u003ch2 data-source-line=\"86-86\"\u003e\u003cstrong\u003eProfessional instructions\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"utilisation-optimale\" data-source-line=\"88-88\"\u003e\u003cstrong\u003eOptimal use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"90-90\"\u003e\u003cstrong\u003eRecommended method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-source-line=\"91-97\"\u003e\n\u003cli data-source-line=\"91-91\"\u003e\n\u003cstrong\u003eChoose the size\u003c\/strong\u003e adapted to your baking tray\u003c\/li\u003e\n\u003cli data-source-line=\"92-92\"\u003e\n\u003cstrong\u003ePlace the mat\u003c\/strong\u003e directly on the baking rack (maximum air circulation) or perforated tray\u003c\/li\u003e\n\u003cli data-source-line=\"93-93\"\u003e\n\u003cstrong\u003ePlace preparations\u003c\/strong\u003e directly on microperforated surface without greasing\u003c\/li\u003e\n\u003cli data-source-line=\"94-94\"\u003e\n\u003cstrong\u003eBake normally\u003c\/strong\u003e according to recipe (max 230°C)\u003c\/li\u003e\n\u003cli data-source-line=\"95-95\"\u003e\n\u003cstrong\u003eWatch coloring\u003c\/strong\u003e: Baking is often 5-10% faster than with parchment paper\u003c\/li\u003e\n\u003cli data-source-line=\"96-97\"\u003e\n\u003cstrong\u003eLet cool slightly\u003c\/strong\u003e for a few minutes before unmolding for a perfect finish\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-source-line=\"98-98\"\u003e\u003cstrong\u003eProfessional tip:\u003c\/strong\u003e For extra-crispy biscuits, let cool completely on the mat - air circulating through perforations continues optimal drying.\u003c\/p\u003e\n\u003ch3 id=\"technique-sp%C3%A9cialis%C3%A9e-fonds-de-tarte\" data-source-line=\"100-100\"\u003e\u003cstrong\u003eSpecialized tart base technique\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-source-line=\"102-102\"\u003e\u003cstrong\u003eAdvanced blind baking:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-source-line=\"103-107\"\u003e\n\u003cli data-source-line=\"103-103\"\u003eCombine microperforated mat + microperforated tart ring\u003c\/li\u003e\n\u003cli data-source-line=\"104-104\"\u003eAir circulates on all sides ensuring even baking\u003c\/li\u003e\n\u003cli data-source-line=\"105-105\"\u003eNo baking beads needed, no edge sagging\u003c\/li\u003e\n\u003cli data-source-line=\"106-107\"\u003eResult: perfectly crispy and golden bottom\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-source-line=\"108-108\"\u003e\n\u003ch2 data-source-line=\"110-110\"\u003e\u003cstrong\u003eSize selection guide\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"choisissez-le-format-58%2C5%C3%9738%2C5cm-si-%3A\" data-source-line=\"112-112\"\u003e\u003cstrong\u003eChoose the 58.5×38.5cm size if:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"113-118\"\u003e\n\u003cli data-source-line=\"113-113\"\u003eYou have a professional or large-capacity domestic oven\u003c\/li\u003e\n\u003cli data-source-line=\"114-114\"\u003eYou regularly produce large quantities\u003c\/li\u003e\n\u003cli data-source-line=\"115-115\"\u003eYou use standard 60×40cm baking trays\u003c\/li\u003e\n\u003cli data-source-line=\"116-116\"\u003eYou seek maximum profitability per batch\u003c\/li\u003e\n\u003cli data-source-line=\"117-118\"\u003eYou work in bakery, catering, or laboratory\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"choisissez-le-format-38%2C5%C3%9728%2C5cm-si-%3A\" data-source-line=\"119-119\"\u003e\u003cstrong\u003eChoose the 38.5×28.5cm size if:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"120-125\"\u003e\n\u003cli data-source-line=\"120-120\"\u003eYou have a standard domestic oven\u003c\/li\u003e\n\u003cli data-source-line=\"121-121\"\u003eYou bake for family or small productions\u003c\/li\u003e\n\u003cli data-source-line=\"122-122\"\u003eYou use common 40×30cm trays\u003c\/li\u003e\n\u003cli data-source-line=\"123-123\"\u003eYou prioritize ease of handling and storage\u003c\/li\u003e\n\u003cli data-source-line=\"124-125\"\u003eYou are starting out with professional microperforated mats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"126-126\"\u003e\n\u003ch2 data-source-line=\"128-128\"\u003e\u003cstrong\u003eMaintenance and storage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"nettoyage\" data-source-line=\"130-130\"\u003e\u003cstrong\u003eCleaning\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"131-135\"\u003e\n\u003cli data-source-line=\"131-131\"\u003e\n\u003cstrong\u003eHand wash\u003c\/strong\u003e: Warm soapy water, soft sponge\u003c\/li\u003e\n\u003cli data-source-line=\"132-132\"\u003e\n\u003cstrong\u003eDishwasher\u003c\/strong\u003e: Compatible, place flat on the top rack\u003c\/li\u003e\n\u003cli data-source-line=\"133-133\"\u003e\n\u003cstrong\u003eDrying\u003c\/strong\u003e: Quick thanks to the perforations, hang or lay flat\u003c\/li\u003e\n\u003cli data-source-line=\"134-135\"\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: Roll gently or store flat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"136-136\"\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Never cut on the mat, avoid sharp utensils that may damage the microperforations.\u003c\/p\u003e\n\u003chr data-source-line=\"138-138\"\u003e\n\u003ch2 data-source-line=\"140-140\"\u003e\u003cstrong\u003eComparative advantages\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 id=\"vs-papier-cuisson-traditionnel\" data-source-line=\"142-142\"\u003e\u003cstrong\u003eVs Traditional baking paper\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"143-147\"\u003e\n\u003cli data-source-line=\"143-143\"\u003e\n\u003cstrong\u003eCooking\u003c\/strong\u003e: Uniform thanks to perforations vs uneven zones on paper\u003c\/li\u003e\n\u003cli data-source-line=\"144-144\"\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: Optimal crispiness vs softening from trapped moisture\u003c\/li\u003e\n\u003cli data-source-line=\"145-145\"\u003e\n\u003cstrong\u003eEcology\u003c\/strong\u003e: Reusable thousands of times vs disposable single use\u003c\/li\u003e\n\u003cli data-source-line=\"146-147\"\u003e\n\u003cstrong\u003eEconomy\u003c\/strong\u003e: One-time investment vs repeated roll purchases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"vs-tapis-silicone-plein-classique\" data-source-line=\"148-148\"\u003e\u003cstrong\u003eVs Classic solid silicone mat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-source-line=\"149-152\"\u003e\n\u003cli data-source-line=\"149-149\"\u003e\n\u003cstrong\u003eAir circulation\u003c\/strong\u003e: Optimal vs none on solid mat\u003c\/li\u003e\n\u003cli data-source-line=\"150-150\"\u003e\n\u003cstrong\u003eCrispy bottoms\u003c\/strong\u003e: Guaranteed vs often soft on solid mat\u003c\/li\u003e\n\u003cli data-source-line=\"151-152\"\u003e\n\u003cstrong\u003eSteam evacuation\u003c\/strong\u003e: Continuous vs condensation under solid mat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"153-153\"\u003e\n\u003ch2 data-source-line=\"155-155\"\u003e\u003cstrong\u003eTechnical specifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-source-line=\"157-157\"\u003e\u003cstrong\u003eCommon features of both sizes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"158-163\"\u003e\n\u003cli data-source-line=\"158-158\"\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Decora (Italian professional pastry reference)\u003c\/li\u003e\n\u003cli data-source-line=\"159-159\"\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Food-grade microperforated silicone on reinforced mesh\u003c\/li\u003e\n\u003cli data-source-line=\"160-160\"\u003e\n\u003cstrong\u003eThermal resistance:\u003c\/strong\u003e -40°C to +230°C\u003c\/li\u003e\n\u003cli data-source-line=\"161-161\"\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e Food contact compliant with CE standards\u003c\/li\u003e\n\u003cli data-source-line=\"162-163\"\u003e\n\u003cstrong\u003eProperties:\u003c\/strong\u003e Natural non-stick, optimal flexibility, controlled air permeability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"164-164\"\u003e\u003cstrong\u003eAvailable dimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"165-167\"\u003e\n\u003cli data-source-line=\"165-165\"\u003e\n\u003cstrong\u003eLarge Size:\u003c\/strong\u003e 58.5 × 38.5cm (professional trays)\u003c\/li\u003e\n\u003cli data-source-line=\"166-167\"\u003e\n\u003cstrong\u003eStandard Size:\u003c\/strong\u003e 38.5 × 28.5cm (domestic ovens)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"168-168\"\u003e\n\u003ch2 data-source-line=\"170-170\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-source-line=\"172-173\"\u003e\u003cstrong\u003eWhich size should I choose for my standard domestic oven?\u003c\/strong\u003e\u003cbr\u003eThe 38.5×28.5cm size fits perfectly in domestic ovens and common 40×30cm trays. For large capacity ovens or high production, choose the 58.5×38.5cm.\u003c\/p\u003e\n\u003cp data-source-line=\"175-176\"\u003e\u003cstrong\u003eDo the microperforations let liquid doughs pass through?\u003c\/strong\u003e\u003cbr\u003eNo, the micro-holes are calibrated to let air and steam pass only. Cookie and shortcrust doughs do not go through. For very liquid doughs, prefer a solid silicone mat.\u003c\/p\u003e\n\u003cp data-source-line=\"178-179\"\u003e\u003cstrong\u003eCan these mats be used with pastry rings?\u003c\/strong\u003e\u003cbr\u003eAbsolutely, it is even the recommended use. The non-stick surface facilitates unmolding and the perforations ensure uniform cooking even with metal rings.\u003c\/p\u003e\n\u003cp data-source-line=\"181-182\"\u003e\u003cstrong\u003eHow long does a mat last with professional use?\u003c\/strong\u003e\u003cbr\u003eWith proper care, several years of daily use. Decora quality guarantees durability, resisting thousands of cooking\/washing cycles.\u003c\/p\u003e\n\u003cp data-source-line=\"184-185\"\u003e\u003cstrong\u003eShould the mat be greased before use?\u003c\/strong\u003e\u003cbr\u003eNo, silicone is naturally non-stick. Greasing could clog the micro-perforations and reduce effectiveness.\u003c\/p\u003e\n\u003chr data-source-line=\"187-187\"\u003e\n\u003cp data-source-line=\"189-189\"\u003e\u003cstrong\u003e2 professional sizes: 58.5×38.5cm and 38.5×28.5cm • Exclusive microperforated technology • High-quality food-grade silicone • -40°C to +230°C • Reusable thousands of times • Optimal uniform cooking • Eco-friendly economical • Decora brand\u003c\/strong\u003e\u003c\/p\u003e","brand":"DECORA","offers":[{"title":"38x28cm","offer_id":47973789172051,"sku":"9260256","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"58x38cm","offer_id":47973789237587,"sku":"9260257","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-micro-perfore-silicone-choisir-la-taille-decora-1.jpg?v=1772150595"},{"product_id":"tapis-de-cuisson-silicone-spv43-58x38cm","title":"Silicone Baking Mat SPV43 58x38cm","description":"\u003cp\u003e\u003cstrong\u003eSPV43 Silicone Baking Mat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe SPV43 silicone baking mat is an essential tool for professionals in pastry, catering, and ice cream making. This non-stick mat is designed to withstand extreme temperatures and provide a uniform and convenient baking surface. Whether for oven baking or freezing, the SPV43 is a versatile and durable ally in all professional kitchens.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 600 x 400 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: Fiberglass coated with food-grade silicone on both sides\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatures\u003c\/strong\u003e: Resistant from -40°C to +280°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsage\u003c\/strong\u003e: Suitable for baking and freezing various products (pastries, ice creams, etc.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages of the SPV43 Mat:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTemperature Versatility\u003c\/strong\u003e: Perfect for varied uses, this mat withstands both the high heat of ovens and the extreme cold of freezers, offering great flexibility for preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNon-Stick Surface\u003c\/strong\u003e: Thanks to its silicone coating, the SPV43 mat allows easy release and prevents food from sticking, which facilitates cleaning and extends the product’s lifespan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDurability and Safety\u003c\/strong\u003e: Made of high-quality fiberglass and silicone, this mat is designed for intensive professional use, ensuring consistent and safe performance in contact with food.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePractical Applications:\u003c\/h3\u003e\n\u003cp\u003eThe SPV43 mat perfectly adapts to the needs of pastry and catering professionals. It is ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven Baking\u003c\/strong\u003e: Use it for cookies, viennoiseries, or other preparations requiring even baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezing\u003c\/strong\u003e: Perfect for frozen preparations, including ice creams and sorbets, without risk of sticking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eEasy Maintenance:\u003c\/h3\u003e\n\u003cp\u003eThis mat cleans quickly with warm water and dish soap, or simply in the dishwasher. Its robust design allows repeated use without performance degradation.\u003c\/p\u003e\n\u003cp\u003eThe SPV43 silicone baking mat is a quality choice for demanding chefs seeking durability, versatility, and ease of use. Perfect for a wide range of recipes and preparation methods, this mat meets the highest industry standards.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49740613517651,"sku":"SPV64","price":18.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-de-cuisson-silicone-spv43-58x38cm-pavoni-1.webp?v=1772153905"},{"product_id":"tapis-spv-silicone-64-macarons","title":"SPV Silicone Mat 64 Macarons","description":"\u003cp\u003e\u003cstrong\u003eSPV Macarons Pavoni Silicone Baking Mat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe SPV Macarons baking mat from the Italian brand Pavoni is specially designed for making perfect and consistent macarons. Equipped with printed guides, it allows precise and uniform portioning, thus optimizing the preparation speed of your macarons.\u003c\/p\u003e\n\u003cp\u003eMade of high-quality silicone reinforced with fiberglass, this mat is resistant to extreme temperatures ranging from -40°C to +280°C. It is ideal for both baking and freezing, offering great versatility for pastry chefs, ice cream makers, and restaurants.\u003c\/p\u003e\n\u003ch3\u003eFeatures:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: Food-grade silicone and fiberglass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 585 x 385 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature range\u003c\/strong\u003e: -40°C to +280°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse\u003c\/strong\u003e: Oven and freezer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecision\u003c\/strong\u003e: The markings allow quick and accurate portioning of macarons.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile\u003c\/strong\u003e: Perfect for baking and freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon-stick\u003c\/strong\u003e: Easy release, even for delicate preparations like macarons.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis SPV Macarons baking mat is an essential tool for all professionals looking to improve their efficiency and achieve macarons of impeccable quality.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49740634587475,"sku":"SPV64MACARONS","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-spv-silicone-64-macarons-pavoni-1.webp?v=1772153908"},{"product_id":"tapis-cuisson-microperfore-60x40cm-azucren","title":"Microperforated Baking Mat 60 x 40 cm","description":"\u003ch3 class=\"\" data-end=\"723\" data-start=\"694\"\u003e \u003cstrong data-end=\"723\" data-start=\"700\"\u003eProduct description\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"977\" data-start=\"725\"\u003eThe \u003cstrong data-end=\"758\" data-start=\"728\"\u003eAzucren microperforated mat\u003c\/strong\u003e is an essential tool for \u003cstrong data-end=\"813\" data-start=\"789\"\u003edemanding pastry chefs\u003c\/strong\u003e. Designed to provide \u003cstrong data-end=\"900\" data-start=\"837\"\u003euniform, crispy baking without residual moisture\u003c\/strong\u003e, this 60 x 40 cm mat fits perfectly on standard baking trays.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1178\" data-start=\"979\"\u003eThanks to its \u003cstrong data-end=\"1015\" data-start=\"990\"\u003emicroperforated surface\u003c\/strong\u003e, heat circulates evenly across the entire surface, ensuring perfect baking of doughs: shortcrust, puff pastry, cream puffs, pizzas, macarons, etc.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"1183\" data-start=\"1180\"\u003e\n\u003ch3 class=\"\" data-end=\"1225\" data-start=\"1185\"\u003e\n\u003cstrong data-end=\"1223\" data-start=\"1192\"\u003eTechnical features\u003c\/strong\u003e :\u003c\/h3\u003e\n\u003cul data-end=\"1604\" data-start=\"1227\"\u003e\n\u003cli class=\"\" data-end=\"1261\" data-start=\"1227\"\u003e\n\u003cp class=\"\" data-end=\"1261\" data-start=\"1229\"\u003e\u003cstrong data-end=\"1243\" data-start=\"1229\"\u003eDimensions\u003c\/strong\u003e: 60 cm x 40 cm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1319\" data-start=\"1262\"\u003e\n\u003cp class=\"\" data-end=\"1319\" data-start=\"1264\"\u003e\u003cstrong data-end=\"1275\" data-start=\"1264\"\u003eMaterial\u003c\/strong\u003e: Fiberglass with silicone coating\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1389\" data-start=\"1320\"\u003e\n\u003cp class=\"\" data-end=\"1389\" data-start=\"1322\"\u003e\u003cstrong data-end=\"1335\" data-start=\"1322\"\u003eStructure\u003c\/strong\u003e: Microperforated for better air circulation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1431\" data-start=\"1390\"\u003e\n\u003cp class=\"\" data-end=\"1431\" data-start=\"1392\"\u003e\u003cstrong data-end=\"1412\" data-start=\"1392\"\u003eMax temperature\u003c\/strong\u003e: Up to 230 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1475\" data-start=\"1432\"\u003e\n\u003cp class=\"\" data-end=\"1475\" data-start=\"1434\"\u003e\u003cstrong data-end=\"1445\" data-start=\"1434\"\u003eColors\u003c\/strong\u003e: Black \u0026amp; reddish-brown border\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1546\" data-start=\"1476\"\u003e\n\u003cp class=\"\" data-end=\"1546\" data-start=\"1478\"\u003e\u003cstrong data-end=\"1494\" data-start=\"1478\"\u003eReusable\u003c\/strong\u003e: Yes (extended lifespan with proper care)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1604\" data-start=\"1547\"\u003e\n\u003cp class=\"\" data-end=\"1604\" data-start=\"1549\"\u003e\u003cstrong data-end=\"1562\" data-start=\"1549\"\u003eCare\u003c\/strong\u003e: Hand washable with a soft sponge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1609\" data-start=\"1606\"\u003e\n\u003ch3 class=\"\" data-end=\"1641\" data-start=\"1611\"\u003e \u003cstrong data-end=\"1639\" data-start=\"1618\"\u003eProduct benefits\u003c\/strong\u003e :\u003c\/h3\u003e\n\u003cul data-end=\"1863\" data-start=\"1643\"\u003e\n\u003cli class=\"\" data-end=\"1682\" data-start=\"1643\"\u003e\n\u003cp class=\"\" data-end=\"1682\" data-start=\"1645\"\u003e Guaranteed crispy results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1724\" data-start=\"1683\"\u003e\n\u003cp class=\"\" data-end=\"1724\" data-start=\"1685\"\u003e Even baking without condensation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1781\" data-start=\"1725\"\u003e\n\u003cp class=\"\" data-end=\"1781\" data-start=\"1727\"\u003e Non-slip and resistant to high temperatures\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1826\" data-start=\"1782\"\u003e\n\u003cp class=\"\" data-end=\"1826\" data-start=\"1784\"\u003e Durable alternative to baking paper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1863\" data-start=\"1827\"\u003e\n\u003cp class=\"\" data-end=\"1863\" data-start=\"1829\"\u003e Also suitable for freezing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1868\" data-start=\"1865\"\u003e\n\u003ch3 class=\"\" data-end=\"1906\" data-start=\"1870\"\u003e\n\u003cstrong data-end=\"1904\" data-start=\"1880\"\u003eIdeal applications\u003c\/strong\u003e :\u003c\/h3\u003e\n\u003cul data-end=\"2060\" data-start=\"1908\"\u003e\n\u003cli class=\"\" data-end=\"1962\" data-start=\"1908\"\u003e\n\u003cp class=\"\" data-end=\"1962\" data-start=\"1910\"\u003eMacarons, cream puffs, tuiles, cookies, puff pastry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2003\" data-start=\"1963\"\u003e\n\u003cp class=\"\" data-end=\"2003\" data-start=\"1965\"\u003eBaking fresh or sweet doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2060\" data-start=\"2004\"\u003e\n\u003cp class=\"\" data-end=\"2060\" data-start=\"2006\"\u003eIdeal for pastry, bakery, and professional catering\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"AZUCREN","offers":[{"title":"Default Title","offer_id":50694195315027,"sku":"AZ00245","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-de-cuisson-microperfore-60-x-40-cm-azucren-1.jpg?v=1772156158"},{"product_id":"tapis-silicone-forosil-gastronorm-pavoni","title":"Micro-perforated Silicone Mat Forosil Gastronorm 1\/1","description":"\u003ch3 data-start=\"694\" data-end=\"764\" class=\"\"\u003eFOROSIL Silicone Microperforated Mat Pavoni – Gastronorm 1\/1 Size\u003c\/h3\u003e\n\u003cp data-start=\"766\" data-end=\"1121\" class=\"\"\u003eThe \u003cstrong data-start=\"775\" data-end=\"786\"\u003eFOROSIL\u003c\/strong\u003e mat from \u003cstrong data-start=\"790\" data-end=\"807\"\u003ePavoni Italia\u003c\/strong\u003e is an essential professional accessory for all demanding chefs, pastry chefs, and caterers. Designed to perfectly fit \u003cstrong data-start=\"948\" data-end=\"974\"\u003eGastronorm 1\/1 trays\u003c\/strong\u003e, this \u003cstrong data-start=\"988\" data-end=\"1025\"\u003efood-grade microperforated silicone\u003c\/strong\u003e mat ensures even cooking, without excessive moisture, and delivers clean, crispy results.\u003c\/p\u003e\n\u003chr data-start=\"1123\" data-end=\"1126\" class=\"\"\u003e\n\u003ch3 data-start=\"1128\" data-end=\"1159\" class=\"\"\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul data-start=\"1161\" data-end=\"1562\"\u003e\n\u003cli data-start=\"1161\" data-end=\"1218\" class=\"\"\u003e\n\u003cp data-start=\"1163\" data-end=\"1218\" class=\"\"\u003e\u003cstrong data-start=\"1163\" data-end=\"1177\"\u003eDimensions\u003c\/strong\u003e: 475 x 275 mm (Gastronorm 1\/1 size)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1219\" data-end=\"1287\" class=\"\"\u003e\n\u003cp data-start=\"1221\" data-end=\"1287\" class=\"\"\u003e\u003cstrong data-start=\"1221\" data-end=\"1233\"\u003eMaterial\u003c\/strong\u003e: food-grade silicone reinforced with fiberglass\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1288\" data-end=\"1359\" class=\"\"\u003e\n\u003cp data-start=\"1290\" data-end=\"1359\" class=\"\"\u003e\u003cstrong data-start=\"1290\" data-end=\"1308\"\u003eRounded corners\u003c\/strong\u003e: for better fit on stainless steel trays\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1360\" data-end=\"1459\" class=\"\"\u003e\n\u003cp data-start=\"1362\" data-end=\"1459\" class=\"\"\u003e\u003cstrong data-start=\"1362\" data-end=\"1383\"\u003eMicroperforations\u003c\/strong\u003e: promote air circulation and ensure perfect cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1460\" data-end=\"1511\" class=\"\"\u003e\n\u003cp data-start=\"1462\" data-end=\"1511\" class=\"\"\u003e\u003cstrong data-start=\"1462\" data-end=\"1489\"\u003eTemperature resistance\u003c\/strong\u003e: from -40°C to +230°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1512\" data-end=\"1562\" class=\"\"\u003e\n\u003cp data-start=\"1514\" data-end=\"1562\" class=\"\"\u003e\u003cstrong data-start=\"1514\" data-end=\"1534\"\u003eEasy cleaning\u003c\/strong\u003e: dishwasher safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1564\" data-end=\"1567\" class=\"\"\u003e\n\u003ch3 data-start=\"1569\" data-end=\"1598\" class=\"\"\u003eRecommended Uses\u003c\/h3\u003e\n\u003cul data-start=\"1600\" data-end=\"1821\"\u003e\n\u003cli data-start=\"1600\" data-end=\"1664\" class=\"\"\u003e\n\u003cp data-start=\"1602\" data-end=\"1664\" class=\"\"\u003eBaking sweet or savory doughs (shortbread, cookies, choux pastry)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1665\" data-end=\"1724\" class=\"\"\u003e\n\u003cp data-start=\"1667\" data-end=\"1724\" class=\"\"\u003eTiles, chips, nougatine, and sugar or caramel decorations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1725\" data-end=\"1771\" class=\"\"\u003e\n\u003cp data-start=\"1727\" data-end=\"1771\" class=\"\"\u003eBreads, pizzas, puff pastries, and viennoiseries\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1772\" data-end=\"1821\" class=\"\"\u003e\n\u003cp data-start=\"1774\" data-end=\"1821\" class=\"\"\u003ePre-cooking or reheating catering products\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1823\" data-end=\"1983\" class=\"\"\u003eThanks to its microperforated structure, moisture escapes easily, ensuring crispy bases, clean textures, and perfectly even cooking.\u003c\/p\u003e\n\u003chr data-start=\"1985\" data-end=\"1988\" class=\"\"\u003e\n\u003ch3 data-start=\"1990\" data-end=\"2018\" class=\"\"\u003eProfessional Advantages\u003c\/h3\u003e\n\u003cul data-start=\"2020\" data-end=\"2304\"\u003e\n\u003cli data-start=\"2020\" data-end=\"2075\" class=\"\"\u003e\n\u003cp data-start=\"2022\" data-end=\"2075\" class=\"\"\u003e\u003cstrong data-start=\"2022\" data-end=\"2045\"\u003eNatural non-stick\u003c\/strong\u003e: no need for greasing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2076\" data-end=\"2131\" class=\"\"\u003e\n\u003cp data-start=\"2078\" data-end=\"2131\" class=\"\"\u003e\u003cstrong data-start=\"2078\" data-end=\"2105\"\u003eLong-lasting durability\u003c\/strong\u003e: up to 2000 baking cycles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2132\" data-end=\"2207\" class=\"\"\u003e\n\u003cp data-start=\"2134\" data-end=\"2207\" class=\"\"\u003e\u003cstrong data-start=\"2134\" data-end=\"2161\"\u003ePrecision and consistency\u003c\/strong\u003e: essential for plating and finishing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2208\" data-end=\"2304\" class=\"\"\u003e\n\u003cp data-start=\"2210\" data-end=\"2304\" class=\"\"\u003e\u003cstrong data-start=\"2210\" data-end=\"2225\"\u003eVersatility\u003c\/strong\u003e: compatible with all types of ovens (convection, static, steam, etc.)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\" class=\"\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2355\" class=\"\"\u003eChoose Pavoni Performance\u003c\/h3\u003e\n\u003cp data-start=\"2357\" data-end=\"2569\" class=\"\"\u003eThe \u003cstrong data-start=\"2366\" data-end=\"2392\"\u003eFOROSIL Gastronorm 1\/1 mat\u003c\/strong\u003e is the ally of professionals who value consistency and efficiency. It is used both in pastry and catering to achieve technical and controlled baking.\u003c\/p\u003e\n\u003chr data-start=\"2571\" data-end=\"2574\" class=\"\"\u003e\n\u003cp data-start=\"2576\" data-end=\"2710\" class=\"\"\u003e\u003cstrong data-start=\"2576\" data-end=\"2710\"\u003eGive your preparations the precision and reliability of top chefs with the FOROSIL Pavoni mat. Order it now.\u003c\/strong\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":50732321702227,"sku":"FOROSILGASTRO1\/1","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-en-silicone-micro-perfore-forosil-gastronorm-11-pavoni-1.webp?v=1772156653"},{"product_id":"tapis-cuisson-silicone-silicopat-400x600","title":"Silicopat Mat 1 – 400 x 600 mm","description":"\u003ch2 data-start=\"752\" data-end=\"806\"\u003eSilicopat 1 – The ultra-versatile silicone mat\u003c\/h2\u003e\n\u003cp data-start=\"808\" data-end=\"1045\"\u003eThe \u003cstrong data-start=\"817\" data-end=\"832\"\u003eSilicopat 1\u003c\/strong\u003e mat from \u003cstrong data-start=\"836\" data-end=\"863\"\u003eSilikomart Professional\u003c\/strong\u003e is the premium alternative to baking paper. Designed for demanding professionals, it ensures even baking, perfect release, and a clean work surface.\u003c\/p\u003e\n\u003chr data-start=\"1047\" data-end=\"1050\"\u003e\n\u003ch3 data-start=\"1052\" data-end=\"1089\"\u003e \u003cstrong data-start=\"1058\" data-end=\"1089\"\u003eTechnical specifications\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul data-start=\"1090\" data-end=\"1321\"\u003e\n\u003cli data-start=\"1090\" data-end=\"1144\"\u003e\n\u003cp data-start=\"1092\" data-end=\"1144\"\u003e\u003cstrong data-start=\"1092\" data-end=\"1108\"\u003eDimensions:\u003c\/strong\u003e 400 x 600 mm (professional size)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1145\" data-end=\"1194\"\u003e\n\u003cp data-start=\"1147\" data-end=\"1194\"\u003e\u003cstrong data-start=\"1147\" data-end=\"1162\"\u003eThickness:\u003c\/strong\u003e thin and flexible, easy to store\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1195\" data-end=\"1216\"\u003e\n\u003cp data-start=\"1197\" data-end=\"1216\"\u003e\u003cstrong data-start=\"1197\" data-end=\"1210\"\u003eColor:\u003c\/strong\u003e red\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1217\" data-end=\"1271\"\u003e\n\u003cp data-start=\"1219\" data-end=\"1271\"\u003e\u003cstrong data-start=\"1219\" data-end=\"1233\"\u003eMaterial:\u003c\/strong\u003e silicone reinforced with fiberglass\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1272\" data-end=\"1321\"\u003e\n\u003cp data-start=\"1274\" data-end=\"1321\"\u003e\u003cstrong data-start=\"1274\" data-end=\"1303\"\u003eSupported temperatures:\u003c\/strong\u003e from -60°C to +230°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1323\" data-end=\"1326\"\u003e\n\u003ch3 data-start=\"1328\" data-end=\"1349\"\u003e \u003cstrong data-start=\"1335\" data-end=\"1349\"\u003eIdeal for\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul data-start=\"1350\" data-end=\"1545\"\u003e\n\u003cli data-start=\"1350\" data-end=\"1416\"\u003e\n\u003cp data-start=\"1352\" data-end=\"1416\"\u003eBaking cookies, shortcrust pastry, choux pastry, viennoiseries\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1417\" data-end=\"1478\"\u003e\n\u003cp data-start=\"1419\" data-end=\"1478\"\u003eChocolate tempering, sugar work, or fondant work\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1479\" data-end=\"1545\"\u003e\n\u003cp data-start=\"1481\" data-end=\"1545\"\u003eUse as a \u003cstrong data-start=\"1499\" data-end=\"1520\"\u003ework surface\u003c\/strong\u003e or \u003cstrong data-start=\"1524\" data-end=\"1545\"\u003erolling mat\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1547\" data-end=\"1550\"\u003e\n\u003ch3 data-start=\"1552\" data-end=\"1591\"\u003e\u003cstrong data-start=\"1559\" data-end=\"1591\"\u003eAdvantages of the Silicopat mat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1592\" data-end=\"1834\"\u003e\n\u003cli data-start=\"1592\" data-end=\"1645\"\u003e\n\u003cp data-start=\"1594\" data-end=\"1645\"\u003e\u003cstrong data-start=\"1594\" data-end=\"1618\"\u003eNaturally non-stick\u003c\/strong\u003e: no need to grease\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1646\" data-end=\"1692\"\u003e\n\u003cp data-start=\"1648\" data-end=\"1692\"\u003eDurably replaces \u003cstrong data-start=\"1657\" data-end=\"1692\"\u003eparchment paper\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1693\" data-end=\"1744\"\u003e\n\u003cp data-start=\"1695\" data-end=\"1744\"\u003eWashable and \u003cstrong data-start=\"1706\" data-end=\"1744\"\u003ereusable hundreds of times\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1745\" data-end=\"1804\"\u003e\n\u003cp data-start=\"1747\" data-end=\"1804\"\u003eResists \u003cstrong data-start=\"1759\" data-end=\"1779\"\u003ethermal shocks\u003c\/strong\u003e and \u003cstrong data-start=\"1783\" data-end=\"1804\"\u003edoes not deform\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1805\" data-end=\"1834\"\u003e\n\u003cp data-start=\"1807\" data-end=\"1834\"\u003e\u003cstrong data-start=\"1807\" data-end=\"1834\"\u003eDishwasher safe\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1836\" data-end=\"1839\"\u003e\n\u003ch3 data-start=\"1841\" data-end=\"1868\"\u003eCare instructions\u003c\/h3\u003e\n\u003cul data-start=\"1869\" data-end=\"2002\"\u003e\n\u003cli data-start=\"1869\" data-end=\"1923\"\u003e\n\u003cp data-start=\"1871\" data-end=\"1923\"\u003eWash with hot soapy water or in the dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1924\" data-end=\"1961\"\u003e\n\u003cp data-start=\"1926\" data-end=\"1961\"\u003eDo not use abrasive sponges\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1962\" data-end=\"2002\"\u003e\n\u003cp data-start=\"1964\" data-end=\"2002\"\u003eDo not cut directly on the mat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2004\" data-end=\"2007\"\u003e\n\u003ch3 data-start=\"2009\" data-end=\"2036\"\u003eAvailable versions:\u003c\/h3\u003e\n\u003cul data-start=\"2037\" data-end=\"2130\"\u003e\n\u003cli data-start=\"2067\" data-end=\"2081\"\u003e\n\u003cp data-start=\"2069\" data-end=\"2081\"\u003e30 x 40 cm\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2097\" data-end=\"2130\"\u003e\n\u003cp data-start=\"2099\" data-end=\"2130\"\u003e\u003cstrong data-start=\"2099\" data-end=\"2130\"\u003e400 x 600 mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2132\" data-end=\"2135\"\u003e\n\u003ch2 data-start=\"2137\" data-end=\"2201\"\u003eSwitch to professional silicone and forget about single-use paper\u003c\/h2\u003e\n\u003cp data-start=\"2202\" data-end=\"2399\"\u003e\u003cstrong data-start=\"2202\" data-end=\"2217\"\u003eSilicopat 1\u003c\/strong\u003e is a must-have in every professional or passionate kitchen. For baking, dough work, or chocolate, it provides a clean, durable, and non-stick surface.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":51103721128275,"sku":"23.001.00.0062","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-silicopat-7-300-x-400-mm-silikomart-1.webp?v=1777686260"},{"product_id":"tapis-silicopat-7-300-x-400-mm","title":"Silicopat Mat 7 – 300 x 400 mm","description":"\u003cstyle\u003e\n.pl6p{font-family:'Montserrat',Arial,sans-serif;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:18px;color:#2a2419;line-height:1.7;position:relative;overflow:hidden}\n.pl6p h3{font-family:'Montserrat',Arial,sans-serif;color:#b98b35;font-size:1.15em;margin:0 0 10px 0;font-weight:600}\n.pl6p-b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:16px 18px;margin-bottom:14px}\n.pl6p ul{margin:0;padding-left:20px}\n.pl6p li{margin-bottom:6px}\n.pl6p li::marker{color:#d7b36a}\n.pl6p a{color:#b98b35;text-decoration:underline}\n.pl6p-noter{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 10px 10px 0;padding:14px 18px;margin-bottom:14px}\n.pl6p-faq p{margin:0 0 12px 0}\n.pl6p-cf{position:absolute;top:-12px;width:7px;height:11px;border-radius:2px;opacity:.9;animation:pl6pfall 3.2s ease-in forwards;pointer-events:none}\n@keyframes pl6pfall{0%{transform:translateY(0) rotate(0deg);opacity:.9}100%{transform:translateY(560px) rotate(340deg);opacity:0}}\n\u003c\/style\u003e\u003cdiv class=\"pl6p\"\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eSilicopat 7: the baking mat that replaces paper\u003c\/h3\u003e\n\u003cp\u003eThe Silicopat 7 mat, 300 x 400 mm, sustainably replaces baking paper: naturally non-stick, it bakes cookies, choux, meringues, and crusts without sticking, cleans with a simple wipe, and can be reused hundreds of times. An ecological and economical everyday investment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: 300 x 400 mm, standard baking sheet size\u003c\/li\u003e\n\u003cli\u003eHighly durable silicone, designed to last\u003c\/li\u003e\n\u003cli\u003eNatural non-stick: replaces baking paper\u003c\/li\u003e\n\u003cli\u003eEasy to clean, reusable daily\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003ePlace the mat on a cold tray and pipe directly onto it: choux, meringues, and macarons release without a spatula once cooled. For greasy cookies, no greasing is necessary. Wash with a soft sponge and store flat or rolled, never folded.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-noter\"\u003e\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e avoid using any knives or cutting on the mat: a cut in the silicone permanently compromises the local non-stick property.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b pl6p-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it really replace baking paper?\u003cbr\u003e\u003c\/strong\u003eYes, for all common baking, with economic savings from the first weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for macarons?\u003cbr\u003e\u003c\/strong\u003eYes, by extending the baking time by one minute compared to paper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat other mats to choose?\u003cbr\u003e\u003c\/strong\u003eSizes and textures in our \u003ca href=\"\/en\/collections\/tapis\"\u003epreparation and baking mats\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":51103724405075,"sku":"23.007.00.0062","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/tapis-silicopat-7-300-x-400-mm-silikomart-1.webp?v=1777686260"},{"product_id":"toile-de-cuisson-exopat-60x40-cm","title":"Exopat Cooking Sheet 60x40 cm","description":"\u003ch2 data-start=\"620\" data-end=\"661\"\u003eEXOPAT Flexible Baking Mat 600x400\u003c\/h2\u003e\n\u003ch3 data-start=\"663\" data-end=\"704\"\u003eFor controlled and durable baking\u003c\/h3\u003e\n\u003cp data-start=\"706\" data-end=\"942\"\u003eThe EXOPAT mat is an essential accessory for pastry professionals and demanding enthusiasts. Designed to perfectly fit 600x400 mm trays, it ensures even baking without adding any fat.\u003c\/p\u003e\n\u003cul data-start=\"944\" data-end=\"1092\"\u003e\n\u003cli data-start=\"944\" data-end=\"986\"\u003e\n\u003cp data-start=\"946\" data-end=\"986\"\u003e\u003cstrong data-start=\"946\" data-end=\"967\"\u003eUsable dimensions\u003c\/strong\u003e: 58.5 x 38.5 cm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"987\" data-end=\"1035\"\u003e\n\u003cp data-start=\"989\" data-end=\"1035\"\u003e\u003cstrong data-start=\"989\" data-end=\"997\"\u003eType\u003c\/strong\u003e: For 600x400 mm pastry tray\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1036\" data-end=\"1070\"\u003e\n\u003cp data-start=\"1038\" data-end=\"1070\"\u003e\u003cstrong data-start=\"1038\" data-end=\"1059\"\u003eProduct reference\u003c\/strong\u003e: 321032\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1071\" data-end=\"1092\"\u003e\n\u003cp data-start=\"1073\" data-end=\"1092\"\u003e\u003cstrong data-start=\"1073\" data-end=\"1083\"\u003eBrand\u003c\/strong\u003e: EXOPAT\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1094\" data-end=\"1135\"\u003eProfessional quality and durability\u003c\/h3\u003e\n\u003cp data-start=\"1137\" data-end=\"1296\"\u003eMade of \u003cstrong data-start=\"1150\" data-end=\"1190\"\u003esilicone-coated fiberglass fabric\u003c\/strong\u003e, this flexible mat guarantees up to \u003cstrong data-start=\"1228\" data-end=\"1245\"\u003e2000 uses\u003c\/strong\u003e without losing performance. It is ideal for:\u003c\/p\u003e\n\u003cul data-start=\"1298\" data-end=\"1469\"\u003e\n\u003cli data-start=\"1298\" data-end=\"1350\"\u003e\n\u003cp data-start=\"1300\" data-end=\"1350\"\u003ebaking \u003cstrong data-start=\"1314\" data-end=\"1329\"\u003epastries\u003c\/strong\u003e and \u003cstrong data-start=\"1333\" data-end=\"1350\"\u003eviennoiseries\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1351\" data-end=\"1409\"\u003e\n\u003cp data-start=\"1353\" data-end=\"1409\"\u003epreparations based on \u003cstrong data-start=\"1380\" data-end=\"1389\"\u003esugar\u003c\/strong\u003e or \u003cstrong data-start=\"1396\" data-end=\"1409\"\u003enougatine\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1410\" data-end=\"1469\"\u003e\n\u003cp data-start=\"1412\" data-end=\"1469\"\u003eprecision work thanks to its non-stick surface\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1471\" data-end=\"1506\"\u003ePractical, clean, and efficient\u003c\/h3\u003e\n\u003cul data-start=\"1508\" data-end=\"1757\"\u003e\n\u003cli data-start=\"1508\" data-end=\"1549\"\u003e\n\u003cp data-start=\"1510\" data-end=\"1549\"\u003eUsable in \u003cstrong data-start=\"1526\" data-end=\"1549\"\u003eall types of ovens\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1550\" data-end=\"1601\"\u003e\n\u003cp data-start=\"1552\" data-end=\"1601\"\u003eCompatible with \u003cstrong data-start=\"1568\" data-end=\"1587\"\u003eperforated trays\u003c\/strong\u003e or \u003cstrong data-start=\"1591\" data-end=\"1601\"\u003eracks\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1602\" data-end=\"1635\"\u003e\n\u003cp data-start=\"1604\" data-end=\"1635\"\u003e\u003cstrong data-start=\"1604\" data-end=\"1624\"\u003eEasy cleaning\u003c\/strong\u003e with a sponge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1636\" data-end=\"1670\"\u003e\n\u003cp data-start=\"1638\" data-end=\"1670\"\u003e\u003cstrong data-start=\"1638\" data-end=\"1670\"\u003eNo greasing required\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1671\" data-end=\"1731\"\u003e\n\u003cp data-start=\"1673\" data-end=\"1731\"\u003eShould not be folded – store \u003cstrong data-start=\"1707\" data-end=\"1717\"\u003eflat\u003c\/strong\u003e or \u003cstrong data-start=\"1721\" data-end=\"1731\"\u003erolled\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1732\" data-end=\"1757\"\u003e\n\u003cp data-start=\"1734\" data-end=\"1757\"\u003e\u003cstrong data-start=\"1734\" data-end=\"1757\"\u003eMade in France\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1759\" data-end=\"1762\"\u003e\n\u003ch3 data-start=\"1764\" data-end=\"1793\"\u003eWhy choose EXOPAT?\u003c\/h3\u003e\n\u003cp data-start=\"1795\" data-end=\"1978\"\u003eEXOPAT is a brand recognized for its reliability in professional kitchens. This mat guarantees consistent results while reducing the consumption of baking paper.\u003c\/p\u003e\n\u003chr data-start=\"1980\" data-end=\"1983\"\u003e\n\u003cp data-start=\"1985\" data-end=\"2072\"\u003e\u003cstrong data-start=\"1985\" data-end=\"2072\"\u003eOrder your EXOPAT mat now and equip yourself like a professional.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2074\" data-end=\"2138\"\u003e\u003cstrong data-start=\"2074\" data-end=\"2138\"\u003eFast delivery | Secure payment | Made in France\u003c\/strong\u003e\u003c\/p\u003e","brand":"MATFER","offers":[{"title":"Default Title","offer_id":51433500082515,"sku":"321032","price":28.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/toile-de-cuisson-exopat-60x40-cm-matfer-1.jpg?v=1772158254"},{"product_id":"tapis-roulade-07-480x280-mm-h-10-mm-gn-1-1","title":"Rolling Mat 07 - 480x280 mm H 10 mm GN 1\/1","description":"\u003cdiv style=\"max-width:760px;margin:0 auto;background:#faf7f0;padding:30px;font-family:Montserrat,Arial,sans-serif;color:#444444;line-height:1.6;\"\u003e\n\n  \u003cdiv style=\"margin-bottom:26px;\"\u003e\n    \u003cdiv style=\"color:#b98b35;font-size:13px;letter-spacing:4px;font-weight:600;text-transform:uppercase;\"\u003eSILIKOMART\u003c\/div\u003e\n    \u003cdiv style=\"font-size:22px;font-weight:600;color:#2b2b2b;margin:6px 0 4px;\"\u003eRolling silicone mat GN 1\/1 - 480 x 280 mm, H 10 mm\u003c\/div\u003e\n    \u003cdiv style=\"font-style:italic;font-size:13px;color:#8a7a55;\"\u003eBaking mat with edges for thin biscuit, genoise, and rolled log\u003c\/div\u003e\n    \u003cdiv style=\"border-bottom:2px solid #b98b35;margin-top:12px;\"\u003e\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003cp style=\"margin:0 0 12px;font-size:15px;\"\u003eThe Silikomart rolling silicone mat is a baking mat with edges designed for making biscuits, genoises, and rolled logs. In GN 1\/1 format, with a 480 x 280 mm surface and 10 mm edge height, it fits directly into a professional oven and gastronorm carts.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:15px;\"\u003eThe 10 mm edge height produces a thin biscuit, ideal for tight rolling and a classic log cake. Its full non-stick surface allows baking, chilling, and unmolding without breaking. It is also suitable for unmolding creamy and jelly layers.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eTechnical features\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eGN 1\/1 format, compatible with professional ovens\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSurface: 480 x 280 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eEdge height: 10 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eMaterial: food-grade silicone, fully non-stick\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eTemperature range: -60 degrees to +230 degrees\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCompatible with oven, refrigerator, freezer, and blast chiller\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eApplications\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eRolled sponge and fine genoise\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eClassic rolled log cake\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eUnmolding creamy and jelly layers\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eInserts and biscuit sheets for entremets\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eBaking in a professional oven on GN 1\/1 rack\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 6px;\"\u003eRecipe: raspberry rolled sponge cake\u003c\/h3\u003e\n    \u003cp style=\"color:#8a7a55;font-size:13px;margin:0 0 16px;font-style:italic;\"\u003eFor a 480 x 280 mm mat, enough for a roll of 8 to 10 servings.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eIngredients\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0 0 16px;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eEggs: 4 (about 200 g)\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSugar: 120 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eFlour: 120 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eWhole liquid cream 30%: 250 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003ePowdered sugar: 30 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eFresh raspberries: 200 g\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eSteps\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e1.\u003c\/span\u003eWhip the eggs and sugar until ribbon stage, gently fold in the sifted flour.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e2.\u003c\/span\u003eSpread the dough on the mat, smooth with a spatula up to the edges.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e3.\u003c\/span\u003eBake at 200 degrees for 8 to 10 minutes, until lightly colored.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e4.\u003c\/span\u003eUnmold from the mat as soon as it comes out of the oven, let cool under a clean cloth.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e5.\u003c\/span\u003eWhip the cream with powdered sugar, spread on the biscuit, distribute the raspberries.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e6.\u003c\/span\u003eRoll tightly, chill before cutting.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eCare\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eClean with hot water and mild liquid soap\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDry flat, store without folding to preserve the edges\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eNo greasing needed thanks to the non-stick surface\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:16px 20px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:16px;font-weight:600;color:#8a6624;margin:0 0 8px;\"\u003eNote\u003c\/h3\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003eUnmold the biscuit as soon as it comes out of the oven while it is still flexible, for rolling without cracking. The 10 mm edge height produces a thin biscuit, suitable for a tightly rolled log.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eFrequently asked questions\u003c\/h3\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eWhat thickness of biscuit does this mat produce?\u003cbr\u003e\u003c\/strong\u003eThe 10 mm edge height produces a thin biscuit, suitable for rolled logs and insert sheets for entremets.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eIs the mat freezer safe?\u003cbr\u003e\u003c\/strong\u003eYes. It withstands temperatures from -60 degrees to +230 degrees, covering baking as well as chilling and freezing.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eDo you need to grease the mat?\u003cbr\u003e\u003c\/strong\u003eNo. The non-stick surface allows direct unmolding without grease or baking paper.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eIs it compatible with a professional oven?\u003cbr\u003e\u003c\/strong\u003eYes. The GN 1\/1 size fits the racks and gastronorm carts of professional ovens.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003e\u003cstrong\u003eCan you unmold jellies and creamy desserts with it?\u003cbr\u003e\u003c\/strong\u003eYes. The non-stick surface allows you to pour, chill, and then unmold creamy desserts and jellies without breaking.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53905629282643,"sku":"13.033.00.0000","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/13.033.00.0000_tapis_roulade_07_gn_1_extra_1.webp?v=1780406494"},{"product_id":"tapis-roulade-08-480x280-mm-h-20-mm-gn-1-1","title":"Rolling Mat 08 - 480x280 mm H 20 mm GN 1\/1","description":"\u003cdiv style=\"max-width:760px;margin:0 auto;background:#faf7f0;padding:30px;font-family:Montserrat,Arial,sans-serif;color:#444444;line-height:1.6;\"\u003e\n\n  \u003cdiv style=\"margin-bottom:26px;\"\u003e\n    \u003cdiv style=\"color:#b98b35;font-size:13px;letter-spacing:4px;font-weight:600;text-transform:uppercase;\"\u003eSILIKOMART\u003c\/div\u003e\n    \u003cdiv style=\"font-size:22px;font-weight:600;color:#2b2b2b;margin:6px 0 4px;\"\u003eSilikomart silicone rolling mat GN 1\/1 - 480 x 280 mm, H 20 mm\u003c\/div\u003e\n    \u003cdiv style=\"font-style:italic;font-size:13px;color:#8a7a55;\"\u003eHigh-edged baking mat for thick genoise and generous roll\u003c\/div\u003e\n    \u003cdiv style=\"border-bottom:2px solid #b98b35;margin-top:12px;\"\u003e\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003cp style=\"margin:0 0 12px;font-size:15px;\"\u003eThe Silikomart silicone rolling mat is a high-edged baking mat designed for thick genoises and generous rolls. In GN 1\/1 format, surface 480 x 280 mm and 20 mm edge height, it fits directly into a professional oven and gastronorm trolleys.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:15px;\"\u003eThe 20 mm edge height creates a thick genoise that holds a generous filling and forms a larger diameter roll. Its full non-stick feature allows baking, chilling, and unmolding without breaking. It is also suitable for unmolding creamy desserts and jellies.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eTechnical characteristics\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eGN 1\/1 format, compatible with professional ovens\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSurface: 480 x 280 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eEdge height: 20 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eMaterial: food-grade silicone, fully non-stick\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eTemperature range: -60 degrees to +230 degrees\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCompatible with oven, refrigerator, freezer, and blast chiller\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eApplications\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eThick genoise and soft biscuit\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eGenerous roll and large diameter log cake\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eUnmolding of creamy desserts and jellies\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eThick bases for entremets and travel cakes\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eBaking in a professional oven on GN 1\/1 rack\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 6px;\"\u003eRecipe: chocolate ganache rolled cake\u003c\/h3\u003e\n    \u003cp style=\"color:#8a7a55;font-size:13px;margin:0 0 16px;font-style:italic;\"\u003eFor a 480 x 280 mm mat, enough for a roll of 10 to 12 servings.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eIngredients\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0 0 16px;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eEggs: 5 (about 250 g)\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSugar: 140 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eFlour: 110 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCocoa powder: 30 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eValrhona Jivara milk couverture: 200 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eWhole liquid cream 30%: 300 g\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eSteps\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e1.\u003c\/span\u003eThe day before, melt the Jivara couverture, pour the hot cream over it, smooth it out and refrigerate overnight.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e2.\u003c\/span\u003eWhip the eggs and sugar until ribbon stage, fold in sifted flour and cocoa.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e3.\u003c\/span\u003eSpread the batter on the mat, smooth to the edges, bake at 200 degrees for 10 to 12 minutes.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e4.\u003c\/span\u003eUnmold as soon as it comes out of the oven, let it cool under a clean cloth.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e5.\u003c\/span\u003eWhip the ganache, spread a generous layer over the biscuit.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e6.\u003c\/span\u003eRoll, chill, then smooth a thin layer of ganache for finishing.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eCare\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eClean with hot water and mild liquid soap\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDry flat, store without folding to preserve the edges\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eNo greasing needed thanks to the non-stick surface\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:16px 20px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:16px;font-weight:600;color:#8a6624;margin:0 0 8px;\"\u003eNote\u003c\/h3\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003eThe 20 mm edge height produces a thicker sponge cake than mats with a 10 mm edge: the resulting roll is softer and larger in diameter. Adjust baking time according to the batter thickness.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eFrequently asked questions\u003c\/h3\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eWhat is the difference compared to a mat with a 10 mm edge?\u003cbr\u003e\u003c\/strong\u003eThe 20 mm edge height produces a thicker sponge cake and a larger diameter roll, resulting in more generous portions.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eIs the mat freezer safe?\u003cbr\u003e\u003c\/strong\u003eYes. It withstands a range from -60 degrees to +230 degrees, covering baking as well as chilling and cold storage.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eDo you need to grease the mat?\u003cbr\u003e\u003c\/strong\u003eNo. The non-stick feature allows direct unmolding without grease or baking paper.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eIs it compatible with a professional oven?\u003cbr\u003e\u003c\/strong\u003eYes. The GN 1\/1 size fits the grids and gastronorm carts of professional ovens.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003e\u003cstrong\u003eCan you unmold jellies and creamy desserts with it?\u003cbr\u003e\u003c\/strong\u003eYes. The non-stick surface and the 20 mm edge are suitable for pouring and unmolding creamy desserts and jellies.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53905703829843,"sku":"13.034.00.0000","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/13.033.00.0000_tapis_roulade_07_gn_1_extra_1_2e0b08bb-f83a-4c6d-a7db-6d06cf4a7655.webp?v=1780406808"},{"product_id":"tapis-roulade-06-325x325-mm-h-20-mm","title":"Rolling Mat 06 - 325x325 mm H 20 mm","description":"\u003cdiv style=\"max-width:760px;margin:0 auto;background:#faf7f0;padding:30px;font-family:Montserrat,Arial,sans-serif;color:#444444;line-height:1.6;\"\u003e\n\n  \u003cdiv style=\"margin-bottom:26px;\"\u003e\n    \u003cdiv style=\"color:#b98b35;font-size:13px;letter-spacing:4px;font-weight:600;text-transform:uppercase;\"\u003eSILIKOMART\u003c\/div\u003e\n    \u003cdiv style=\"font-size:22px;font-weight:600;color:#2b2b2b;margin:6px 0 4px;\"\u003eSquare silicone mat - 325 x 325 mm, H 20 mm\u003c\/div\u003e\n    \u003cdiv style=\"font-style:italic;font-size:13px;color:#8a7a55;\"\u003eSquare mat with edge for biscuit, jellies, and creamy layers to unmold\u003c\/div\u003e\n    \u003cdiv style=\"border-bottom:2px solid #b98b35;margin-top:12px;\"\u003e\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003cp style=\"margin:0 0 12px;font-size:15px;\"\u003eThe Silikomart square silicone mat with edge is a baking mat with a square format of 325 x 325 mm, 20 mm edge height, with a capacity of 2108 ml. Its compact size suits small productions and pieces to be poured then unmolded.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:15px;\"\u003eThe full non-stick surface makes it an ally for pouring and unmolding jellies, creamy layers, and entremet inserts without breaking. It also bakes a square biscuit, an ideal base for entremets or a short roll.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eTechnical features\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSquare format\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDimensions: 325 x 325 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eEdge height: 20 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCapacity: 2108 ml\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eMaterial: food-grade silicone, fully non-stick\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eTemperature range: -60 degrees to +230 degrees\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCompatible with oven, refrigerator, freezer, and blast chiller\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eApplications\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eJellies, creamy layers, and entremet inserts to unmold\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSquare biscuit, entremet base\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSmall batch short roll\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eFruit pastes and poured confections\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eFreezing and blast chilling\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 6px;\"\u003eRecipe: red fruit jelly insert\u003c\/h3\u003e\n    \u003cp style=\"color:#8a7a55;font-size:13px;margin:0 0 16px;font-style:italic;\"\u003eFor a 325 x 325 mm square mat, to be cut into entremet inserts.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eIngredients\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0 0 16px;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eRed fruit puree: 500 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSugar: 70 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eGelatin 200 bloom: 10 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCold water for hydration: 60 g\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eSteps\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e1.\u003c\/span\u003eHydrate the gelatin in cold water for 10 minutes.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e2.\u003c\/span\u003eHeat part of the puree with the sugar, add the drained and hydrated gelatin.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e3.\u003c\/span\u003eAdd the rest of the cold puree, mix.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e4.\u003c\/span\u003ePour into the square mat, level off.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e5.\u003c\/span\u003eFreeze until fully set.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e6.\u003c\/span\u003eUnmold and cut into inserts sized for entremets.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eCare\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eClean with hot water and mild liquid soap\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDry flat, store without folding to preserve the edges\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eNo greasing needed thanks to the non-stick surface\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:16px 20px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:16px;font-weight:600;color:#8a6624;margin:0 0 8px;\"\u003eNote\u003c\/h3\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003eFor clean unmolding of jellies and creamy layers, freeze the preparation before unmolding. The 325 x 325 mm square format makes it easy to cut regular inserts.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eFrequently asked questions\u003c\/h3\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eWhat is the capacity of the mat?\u003cbr\u003e\u003c\/strong\u003eThe square size 325 x 325 mm with a 20 mm edge offers a capacity of 2108 ml.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eIs it suitable for entremet inserts?\u003cbr\u003e\u003c\/strong\u003eYes. This is one of its main uses: pour a jelly or creamy layer, freeze it, then cut regular inserts.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eIs the mat freezer safe?\u003cbr\u003e\u003c\/strong\u003eYes. It withstands temperatures from -60 degrees to +230 degrees, covering oven baking as well as freezing and blast chilling.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eDo you need to grease the mat?\u003cbr\u003e\u003c\/strong\u003eNo. The non-stick surface allows direct unmolding without grease or baking paper.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003e\u003cstrong\u003eCan you also bake a biscuit on it?\u003cbr\u003e\u003c\/strong\u003eYes. The square mat bakes a biscuit that serves as a base for entremets or a short roll.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53905769169235,"sku":"13.037.00.0000","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/13.033.00.0000_tapis_roulade_07_gn_1_extra_1_cdcbd54c-ffd8-40a0-bafb-acf2d264e221.webp?v=1780407023"},{"product_id":"tapis-roulade-09-560x360-mm-h-10-mm","title":"Rolling Mat 09 - 560x360 mm H 10 mm","description":"\u003cdiv style=\"max-width:760px;margin:0 auto;background:#faf7f0;padding:30px;font-family:Montserrat,Arial,sans-serif;color:#444444;line-height:1.6;\"\u003e\n\n  \u003cdiv style=\"margin-bottom:26px;\"\u003e\n    \u003cdiv style=\"color:#b98b35;font-size:13px;letter-spacing:4px;font-weight:600;text-transform:uppercase;\"\u003eSILIKOMART\u003c\/div\u003e\n    \u003cdiv style=\"font-size:22px;font-weight:600;color:#2b2b2b;margin:6px 0 4px;\"\u003eLarge format rolling silicone mat - 560 x 360 mm, H 10 mm\u003c\/div\u003e\n    \u003cdiv style=\"font-style:italic;font-size:13px;color:#8a7a55;\"\u003eLarge edge mat for thin sponge cake and volume production\u003c\/div\u003e\n    \u003cdiv style=\"border-bottom:2px solid #b98b35;margin-top:12px;\"\u003e\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003cp style=\"margin:0 0 12px;font-size:15px;\"\u003eThe Silikomart large format rolling silicone mat is a baking mat with edges measuring 560 x 360 mm, edge height 10 mm. Its large surface is designed for volume production: a single sponge cake provides a large roll or several detailed pieces.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:15px;\"\u003eThe 10 mm edge height produces a thin sponge cake, suitable for rolling. Its full non-stick surface allows baking, chilling, and unmolding without breaking, including creamy and jelly desserts. A format suited for caterers and laboratories.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eTechnical features\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eLarge format, volume production\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDimensions: 560 x 360 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eEdge height: 10 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eMaterial: food-grade silicone, fully non-stick\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eTemperature range: -60 degrees to +230 degrees\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCompatible with oven, refrigerator, freezer, and blast chiller\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eApplications\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eLarge rolled sponge cake for buffet and reception\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eProduction of multiple rolls or sheets in one baking\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSponge cake sheets for layered desserts in series\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eUnmolding creamy and jelly desserts in large scale\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCaterers, laboratories, and catering\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 6px;\"\u003eRecipe: large vanilla rolled sponge cake for buffet\u003c\/h3\u003e\n    \u003cp style=\"color:#8a7a55;font-size:13px;margin:0 0 16px;font-style:italic;\"\u003eFor a 560 x 360 mm mat, yields 14 to 16 servings.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eIngredients\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0 0 16px;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eEggs: 7 (about 350 g)\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSugar: 210 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eFlour: 210 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eVanilla pod: 1\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eWhole liquid cream 30%: 400 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003ePowdered sugar: 50 g\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eSteps\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e1.\u003c\/span\u003eWhip the eggs and sugar until ribbon stage, gently fold in the sifted flour.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e2.\u003c\/span\u003eSpread the dough on the large mat, smoothing evenly to the edges.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e3.\u003c\/span\u003eBake at 200 degrees for 9 to 11 minutes, watch the color over the entire surface.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e4.\u003c\/span\u003eUnmold as soon as it comes out of the oven, let cool under a clean cloth.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e5.\u003c\/span\u003eWhip the vanilla cream with powdered sugar, spread on the biscuit.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e6.\u003c\/span\u003eRoll tightly, refrigerate, then cut into portions for the buffet.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eCare\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eClean with hot water and mild liquid soap\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDry flat, store without folding to preserve the edges\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eNo greasing needed thanks to the non-stick surface\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:16px 20px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:16px;font-weight:600;color:#8a6624;margin:0 0 8px;\"\u003eNote\u003c\/h3\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003eCheck that the large oven surface heats evenly for consistent baking across the biscuit. Unmold as soon as it comes out of the oven, while the biscuit is still flexible, for rolling without cracking.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eWho is this large format for?\u003cbr\u003e\u003c\/strong\u003eFor caterers, labs, and professionals who produce in volume: a single biscuit makes a large roll or several pieces.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eWhat thickness of biscuit does this mat produce?\u003cbr\u003e\u003c\/strong\u003eThe 10 mm edge height produces a thin biscuit, suitable for rolling and insert sheets.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eIs the mat freezer safe?\u003cbr\u003e\u003c\/strong\u003eYes. It withstands a range from -60 degrees to +230 degrees, covering both oven baking and cold storage.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eShould the mat be greased?\u003cbr\u003e\u003c\/strong\u003eNo. The non-stick surface allows direct unmolding, without grease or baking paper.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003e\u003cstrong\u003eDoes it fit in all ovens?\u003cbr\u003e\u003c\/strong\u003eWith 560 x 360 mm, check the interior dimensions of the oven and the rack before use.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53905817796947,"sku":"13.038.00.0000","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/13.033.00.0000_tapis_roulade_07_gn_1_extra_1_cdcbd54c-ffd8-40a0-bafb-acf2d264e221.webp?v=1780407023"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/moules-a-formes-and-tapis-de-cuisson-patissland.png?v=1777667336","url":"https:\/\/patistopsland.com\/en\/collections\/tapis-cuisson-silicone.oembed","provider":"Patissland","version":"1.0","type":"link"}