{"product_id":"1-cercle-a-tartelettes-micro-perfores-o80-h20mm-silikomart","title":"Micro-perforated Tartlet Ring Ø80 H20mm","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSilikomart Professional AFT80 perforated ring\u003c\/strong\u003e is the reference for demanding pastry chefs to make \u003cstrong\u003eperfectly baked individual tartlets\u003c\/strong\u003e. Its high-performance thermoplastic composite structure and technical micro-perforations ensure optimal moisture evacuation during baking, for ultra-crispy bottoms without soggy spots. The 80 mm diameter makes it the ideal size for boutique tartlets and plated desserts in gourmet restaurants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eSilikomart Professional (Italy)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eReference\u003c\/strong\u003e\u003cspan\u003eAFT80\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDiameter\u003c\/strong\u003e\u003cspan\u003eØ 80 mm\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eHeight\u003c\/strong\u003e\u003cspan\u003e20 mm\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003cspan\u003eThermoplastic composite\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eThermal range\u003c\/strong\u003e\u003cspan\u003e-60°C to +180°C\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose the Silikomart AFT80 perforated ring?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSilikomart AFT80 perforated tart ring\u003c\/strong\u003e stands out with 6 major technical advantages that make it the reference for professional pastry chefs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTechnical micro-perforations\u003c\/strong\u003e: optimal moisture evacuation during baking for ultra-crispy dough, without soggy spots at the bottom or \"soggy bottom\" effect\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeform-resistant thermoplastic composite\u003c\/strong\u003e: maintains perfect shape even after several hundred bakes, unlike metal rings which can warp\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon-stick coating\u003c\/strong\u003e: perfect release without prior greasing or dough sticking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRustproof and durable\u003c\/strong\u003e: no corrosion, no oxidation, exceptional lifespan under intensive workshop use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharp straight edges\u003c\/strong\u003e: modern and professional finishes, perfectly calibrated for boutique pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal versatility\u003c\/strong\u003e: compatible with oven (up to 180°C), freezer (down to -60°C), and dishwasher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full range of Patissland pastry rings, see the \u003ca class=\"pl-link\" href=\"\/en\/collections\/cercles-cadres\"\u003ecomplete collection of rings and frames\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical specifications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSilikomart Professional (Italy)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer reference\u003c\/td\u003e\n\u003ctd\u003eAFT80\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInner diameter\u003c\/td\u003e\n\u003ctd\u003eØ 80 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeight\u003c\/td\u003e\n\u003ctd\u003e20 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eHigh-performance thermoplastic composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of perforations\u003c\/td\u003e\n\u003ctd\u003eCalibrated technical micro-perforations\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermal resistance\u003c\/td\u003e\n\u003ctd\u003e-60°C to +180°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProperties\u003c\/td\u003e\n\u003ctd\u003eNon-stick, deform-resistant, rustproof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOven compatibility\u003c\/td\u003e\n\u003ctd\u003eYes (convection heat recommended)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFreezer compatibility\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDishwasher compatibility\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation vs other Patissland rings\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers several ranges of pastry rings, each with its professional specialty:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilikomart AFT80 Perforated Ring Ø80mm\u003c\/strong\u003e (this sheet): thermoplastic composite, technical micro-perforations, format dedicated to individual tartlets. Reference for the shop and gastronomy\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/products\/cercle-a-tartelette-micro-perfore-choisir-la-taille\"\u003eMulti-size Micro-perforated Tartlet Ring\u003c\/a\u003e: alternative in several diameters to fit different tartlet sizes\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/products\/cercle-a-patisserie-20-cm\"\u003e20 cm Pastry Ring\u003c\/a\u003e: large size for family pies and traditional entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/products\/cercle-a-patisserie-extensible-13-31cm\"\u003eAdjustable Ring 13-31 cm\u003c\/a\u003e: versatile solution with diameter adjustment, ideal for multipurpose workshops\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/products\/anneau-de-garniture-o7-x-5-5cm\"\u003eØ7 cm Filling Ring\u003c\/a\u003e: for plated desserts and individual entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/products\/kit-tarte-ring-klassik-silikomart-70mm\"\u003eSilikomart Klassik Tart Ring Kit 70mm\u003c\/a\u003e: complete Silikomart kit in 70mm size for those seeking an even more compact format\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe AFT80 remains the \u003cstrong\u003ereference\u003c\/strong\u003e size for boutique tartlets and premium pastry: its 80 mm diameter corresponds to the standard individual portion recognized throughout the profession.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTechnical advantages of micro-perforations\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003emicro-perforations\u003c\/strong\u003e of the Silikomart AFT80 ring are not just an aesthetic detail but a true technical innovation that transforms baking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam evacuation\u003c\/strong\u003e: during baking, moisture contained in sweet or shortcrust pastry evaporates. Without perforations, this steam remains trapped and soggifies the base. With micro-perforations, it escapes sideways\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEven baking\u003c\/strong\u003e: oven heat penetrates through the perforations, preventing cold spots in the center of the ring. Result: golden and uniform crust all around the circumference\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo shrinkage\u003c\/strong\u003e: the dough does not shrink toward the center during baking, maintaining the exact shape of the ring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaximum crispiness\u003c\/strong\u003e: the tartlet base remains perfectly crispy even when filled with pastry cream, ganache, or whipped ganache several hours before serving\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduced baking time\u003c\/strong\u003e: thanks to heat penetration from the sides, baking is generally 10 to 20% faster than with a traditional solid ring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis technology has become a \u003cstrong\u003estandard in modern professional pastry\u003c\/strong\u003e, especially in chef pastry shops and gourmet restaurants where the quality of the tart base is a decisive criterion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCreative applications and professional uses\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe Silikomart AFT80 Ø80mm perforated ring excels in all uses where the quality of the baking base is essential:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual sweet tartlets\u003c\/strong\u003e: lemon meringue tartlets, chocolate-praline, seasonal fresh fruit, coffee gourmand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMini savory quiches\u003c\/strong\u003e: individual Lorraine quiches for buffets or cocktail receptions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModern tart bases to fill after baking\u003c\/strong\u003e: professional technique to preserve maximum crispness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy bases for individual entremets\u003c\/strong\u003e: reconstituted shortbread disc, dacquoise, financier base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalibrated Breton shortbreads\u003c\/strong\u003e: for perfect portion consistency in stores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegular thick cookies\u003c\/strong\u003e: advanced technique for calibrated gourmet cookies\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual Viennese shortbreads\u003c\/strong\u003e: perfectly sharp shape thanks to straight edges\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlmond-based tartlets\u003c\/strong\u003e: almond cream, individual frangipane\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore other Silikomart formats, see the \u003ca class=\"pl-link\" href=\"\/en\/pages\/catalogue-silikomart-commande-sur-demande\"\u003eSilikomart catalog available on request\u003c\/a\u003e from Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStep-by-step baking method\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTo fully exploit the performance of the AFT80 perforated ring:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1: prepare the mat\u003c\/strong\u003e - place the ring on a perforated silicone baking mat (like Silpain) or on a perforated tray. The perforated mat is essential to release steam from below\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2: line the dough\u003c\/strong\u003e - roll out your sweet or shortcrust dough to 2-3 mm thickness, line the ring by gently pressing against the edges\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3: trim excess\u003c\/strong\u003e - run a sharp knife along the top edge of the ring for a clean cut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4: cold rest\u003c\/strong\u003e - refrigerate for at least 30 minutes (ideally 1 hour) to firm the butter and prevent shrinkage during baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5: blind baking\u003c\/strong\u003e - bake at 165-170°C with fan for 18-22 minutes depending on the dough, without weights or beads (the perforations replace this step)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 6: unmolding\u003c\/strong\u003e - let cool for 5 minutes; unmolding is effortless thanks to the non-stick coating\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 7: filling\u003c\/strong\u003e - fill while cold to preserve maximum crispness of the base\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePro tips for perfect tartlets\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe 7 signature tips from pastry chefs to get the most out of the AFT80 ring:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUltra-cold dough\u003c\/strong\u003e: work the dough straight from the refrigerator; cold butter prevents slipping in the perforations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown butter glaze\u003c\/strong\u003e: apply a light coat of warm brown butter on the baked base just before filling to waterproof and add flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase chocolate\u003c\/strong\u003e: for tartlets filled with moist cream (lemon, fruit), spray the baked base with Mycryo cocoa butter or melted chocolate to seal it\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo-step baking\u003c\/strong\u003e: blind bake for 15 minutes, then fill and finish baking for 5-8 minutes for recipes like frangipane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage of bases\u003c\/strong\u003e: precooked tartlet bases keep for 48 hours at room temperature in an airtight box, convenient for shop production\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegular dough cutting\u003c\/strong\u003e: use a Ø 100 mm cutter to cut the dough with the right margin for lining\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegular piping\u003c\/strong\u003e: for piped fillings (whipped ganache, mousseline cream), use a \u003ca class=\"pl-link\" href=\"\/en\/collections\/douilles-wilton\"\u003eWilton nozzle\u003c\/a\u003e reference for perfectly regular rosettes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePatissland equipment and accessory compatibility\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTo fully utilize the AFT80 ring, here are the complementary Patissland accessories:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerforated silicone baking mat\u003c\/strong\u003e: essential for air circulation under the ring during baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerforated tray\u003c\/strong\u003e: alternative to silicone mats for batch baking\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/moules-entremets\"\u003eEntremet molds\u003c\/a\u003e: to make inserts that pair with AFT80 bases (tartlet-based entremets)\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/douilles-wilton\"\u003eWilton nozzles\u003c\/a\u003e: for regular piping of fillings on baked bases\u003c\/li\u003e\n\u003cli\u003e\n\u003ca class=\"pl-link\" href=\"\/en\/collections\/cercles-cadres\"\u003eOther rings and frames\u003c\/a\u003e: to complete your range with other diameters and heights\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMini angled spatula\u003c\/strong\u003e: for perfectly smoothing fillings in AFT80 bases\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood brush\u003c\/strong\u003e: for waterproofing with browned butter or melted chocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHygiene, maintenance, and durability\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe Silikomart AFT80 ring is designed to withstand \u003cstrong\u003eintensive professional\u003c\/strong\u003e use with simple maintenance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand washing\u003c\/strong\u003e: warm soapy water, gentle brushing to remove any residues in the perforations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwasher\u003c\/strong\u003e: compatible (standard program, max 70°C). The thermoplastic composite resists without degrading the non-stick coating\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrushing the perforations\u003c\/strong\u003e: use a small stiff brush to remove any dry dough in the micro-perforations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImmediate drying\u003c\/strong\u003e: wipe with a clean cloth after washing to avoid lime stains\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: stacking possible if the rings are completely dry, without residual moisture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP compliance\u003c\/strong\u003e: composite material approved for EU food contact, washable at high temperature, guaranteed traceability\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLifetime\u003c\/strong\u003e: with careful maintenance, several years of intensive workshop use without performance degradation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAbout Silikomart Professional\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eSilikomart\u003c\/strong\u003e is a leading Italian brand in the professional pastry world, specializing in silicone molds and technical rings. Its \u003cstrong\u003eSilikomart Professional\u003c\/strong\u003e division equips starred pastry chefs, culinary schools, and high-end pastry shops across Europe.\u003c\/p\u003e\n\u003cp\u003eThe perforated rings of the AFT (Anti-stick Functional Tart) range stand out for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA \u003cstrong\u003eproprietary composition\u003c\/strong\u003e in high-performance thermoplastic composite\u003c\/li\u003e\n\u003cli\u003eA \u003cstrong\u003estrict dimensional tolerance\u003c\/strong\u003e that guarantees perfect calibration between rings from the same batch\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eLaser-calculated perforations\u003c\/strong\u003e with optimized diameter and density for thermal circulation\u003c\/li\u003e\n\u003cli\u003eAn \u003cstrong\u003eindustrial durability\u003c\/strong\u003e certified for intensive workshop use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePatissland has selected Silikomart Professional for the brand’s recognized reliability among demanding pastry chefs. To explore the full range, see the \u003ca class=\"pl-link\" href=\"\/en\/pages\/catalogue-silikomart-commande-sur-demande\"\u003eSilikomart Patissland catalogue\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the AFT80 ring require greasing before use?\u003c\/strong\u003e\u003cbr\u003eNo, the non-stick coating of the thermoplastic composite allows perfect unmolding without greasing. If you wish, a light coating of melted butter can be applied to make unmolding very fragile doughs even easier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo you need to use baking beads with this ring?\u003c\/strong\u003e\u003cbr\u003eNo, that is the major advantage of perforated rings: the micro-perforations replace the function of baking beads by releasing steam. The dough bakes without deforming or puffing up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the recommended baking temperature?\u003c\/strong\u003e\u003cbr\u003eThe ideal range is 165 to 170°C with convection heat for classic sweet and shortcrust pastries. The ring can withstand up to 180°C, but beyond that, the dough may brown too quickly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the ring go in the freezer?\u003c\/strong\u003e\u003cbr\u003eYes, its thermal resistance ranges from -60°C to +180°C. You can prepare your dark crusts in advance, freeze them in the ring, then bake them directly without thawing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference with a multi-size ring?\u003c\/strong\u003e\u003cbr\u003eThis sheet specifically concerns the fixed Ø80mm format with Silikomart Professional reference AFT80. For multi-format needs, see our \u003ca class=\"pl-link\" href=\"\/en\/products\/cercle-a-tartelette-micro-perfore-choisir-la-taille\"\u003emulti-size micro-perforated tartlet ring\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many tartlets can be baked simultaneously?\u003c\/strong\u003e\u003cbr\u003eOn a standard 60x40 cm baking sheet, you can place about 30 AFT80 rings spaced 2 cm apart. Large-scale production possible in series.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the ring compatible with puff pastry?\u003c\/strong\u003e\u003cbr\u003eYes, but we recommend pricking puff pastry with a fork before baking to prevent excessive rising despite the perforations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to clean dough stuck in the micro-perforations?\u003c\/strong\u003e\u003cbr\u003eUse a small stiff brush with fine bristles (like a dedicated toothbrush) with warm soapy water. Residues come off effortlessly after a few minutes of soaking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland tip:\u003c\/strong\u003e for \u003cstrong\u003epremium display\u003c\/strong\u003e tartlets that stay crispy for hours at the counter, waterproof the baked base with a thin layer of \u003cstrong\u003eMycryo cocoa butter\u003c\/strong\u003e sprayed or melted white chocolate, right after unmolding. This hydrophobic barrier preserves the shortbread texture even when filled with moist cream or fresh fruit. An essential tip for high-volume boutique pastry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003ctd\u003eAFT80\u003c\/td\u003e\n\n\u003ctr data-source-line=\"10-10\"\u003e\n\u003ctd\u003eDiameter\u003c\/td\u003e\n\u003ctd\u003eØ80 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-source-line=\"11-11\"\u003e\n\u003ctd\u003eHeight\u003c\/td\u003e\n\u003ctd\u003e20 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-source-line=\"12-12\"\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eThermoplastic composite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-source-line=\"13-13\"\u003e\n\u003ctd\u003eThermal resistance\u003c\/td\u003e\n\u003ctd\u003e-60°C to +180°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-source-line=\"14-14\"\u003e\n\u003ctd\u003eProperties\u003c\/td\u003e\n\u003ctd\u003eNon-stick, deform-resistant, rustproof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-source-line=\"15-15\"\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eDishwasher safe\u003c\/td\u003e\n\u003c\/tr\u003e\n\n\n\n\u003ch2 data-source-line=\"17-17\"\u003eProduct benefits\u003c\/h2\u003e\n\u003cp data-source-line=\"19-24\"\u003e\u003cstrong\u003eTechnical micro-perforations\u003c\/strong\u003e releasing moisture for ultra-crispy dough without soggy spots\u003cbr\u003e\u003cstrong\u003eDeform-resistant thermoplastic composite\u003c\/strong\u003e maintaining perfect geometry even after intensive use\u003cbr\u003e\u003cstrong\u003eNon-stick coating\u003c\/strong\u003e ensuring unmolding without greasing or sticking\u003cbr\u003e\u003cstrong\u003eRustproof and durable\u003c\/strong\u003e corrosion-resistant for maximum longevity\u003cbr\u003e\u003cstrong\u003eClean straight edges\u003c\/strong\u003e creating modern and professional finishes\u003cbr\u003e\u003cstrong\u003eThermal versatility\u003c\/strong\u003e compatible with oven, freezer, and dishwasher\u003c\/p\u003e\n\u003ch2 data-source-line=\"26-26\"\u003eCreative applications\u003c\/h2\u003e\n\u003cp data-source-line=\"28-28\"\u003eIndividual sweet tartlets with lemon, chocolate, or fruit, miniature savory quiches, modern tart bases to fill after baking, crispy bases for entremets, calibrated Breton shortbreads, thick regular cookies. Ideal for boutique pastries, gourmet restaurants, and demanding creative workshops.\u003c\/p\u003e\n\u003cp data-source-line=\"30-30\"\u003e\u003cstrong\u003eGet perfectly even baking for tartlets with this Silikomart AFT80 perforated ring, the go-to tool for crispy bases and flawless unmolding.\u003c\/strong\u003e\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":39445649293354,"sku":"52.243.20.0000","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/cercle-a-tartelette-micro-perfore-o80-h20mm-silikomart-1.jpg?v=1772138431","url":"https:\/\/patistopsland.com\/en\/products\/1-cercle-a-tartelettes-micro-perfores-o80-h20mm-silikomart","provider":"Patissland","version":"1.0","type":"link"}