{"product_id":"cercle-a-tarte-micro-perfore-o190-h20mm-silikomart","title":"Micro-perforated Tart Ring Ø190 H20MM","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSilikomart - Professional Baking\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eMicro-perforated Tart Ring Ø190 H20mm Silikomart\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eMicro-perforated thermoplastic composite ring for 18 cm pies with boutique pastry finish\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003eSilikomart micro-perforated tart ring\u003c\/strong\u003e Ø190 H20mm is the reference tool for making pies with perfectly clean lining, even baking, and easy release. With an internal diameter of 19 cm, it fits final pies or tartlets of 18 cm diameter once lined, the most versatile size in the pastry repertoire.\u003c\/p\u003e\n        \u003cp\u003eMade from \u003cstrong\u003ethermoplastic composite material\u003c\/strong\u003e, this Silikomart perforated ring represents a new generation of rings: lighter than classic stainless steel, completely non-stick without prior greasing, naturally stainless, and resistant to direct oven baking up to 230°C. The \u003cstrong\u003emicro-perforations\u003c\/strong\u003e around the circumference allow hot air to circulate through the dough during baking, ensuring even rising, perfectly golden edges, and successful blind baking without deformation.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eWhy choose this micro-perforated tart ring\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin-bottom: 15px;\"\u003eEvery feature of this Silikomart ring is designed for pastry chefs aiming for \u003cstrong\u003eprofessional finishing\u003c\/strong\u003e from lining to baking.\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMicro-perforations on the wall:\u003c\/strong\u003e optimal air circulation during baking, clean and golden edges, eliminates the \"belly\" effect where the dough puffs up towards the center.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHigh-performance thermoplastic composite:\u003c\/strong\u003e naturally non-stick, stainless, lighter than traditional stainless steel, resistant to shocks and repeated oven-cold cycles.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eWide temperature range:\u003c\/strong\u003e from -60°C to +230°C, compatible with oven, freezer, blast chiller, and cooling cell for frozen pie inserts or bases.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOptimized 20 mm height:\u003c\/strong\u003e depth suited for classic filled pies (lemon, chocolate, fruit) without overflowing, while remaining ideal for thin pies and display finishes.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNon-stick unmolding:\u003c\/strong\u003e just lift the ring after baking, the tart slides out intact without prior greasing or effort.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eInteractive lining dough calculator\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eHow much dough to prepare to line your ring, and how many tarts per recipe?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-pate\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eType of lining dough\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-pate\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"sablee\"\u003eSablé dough (fruit tarts, lemon, traditional sweet)\u003c\/option\u003e\n                \u003coption value=\"sucree\"\u003eSweet pastry (chocolate, ganache, fine shop tarts)\u003c\/option\u003e\n                \u003coption value=\"brisee\"\u003eShortcrust pastry (savory tarts, cooked fruits, classic)\u003c\/option\u003e\n                \u003coption value=\"feuilletee\"\u003ePuff pastry (thin tart, mille-feuille)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-nb\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eNumber of tarts to line\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-nb\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"1\" selected\u003e1 tart (final Ø 18 cm)\u003c\/option\u003e\n                \u003coption value=\"2\"\u003e2 tarts\u003c\/option\u003e\n                \u003coption value=\"4\"\u003e4 tarts\u003c\/option\u003e\n                \u003coption value=\"6\"\u003e6 tarts\u003c\/option\u003e\n                \u003coption value=\"10\"\u003e10 tarts (shop setup)\u003c\/option\u003e\n                \u003coption value=\"20\"\u003e20 tarts (daily production)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalculate my lining dough\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eYour quantity\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            \/\/ Surface totale à foncer pour Ø19 cm H20mm :\n            \/\/ disque (π × 9.5²) + bande latérale (π × 19 × 2) = 283 + 119 = 402 cm² environ\n            \/\/ arrondi à 400 cm² pour pâte abaissée 3 mm\n            var surface = 400;\n\n            var configs = {\n                \"sablee\": {\n                    label: \"Pâte sablée\",\n                    densite: 0.65,\n                    cuisson: \"180°C chaleur tournante, 18 à 22 minutes pour cuisson à blanc avec billes de cuisson sur papier sulfurisé\",\n                    epaisseur: \"3 mm\",\n                    tip: \"Pour une pâte sablée parfaite, abaissez votre pâte entre deux feuilles guitare à 3 mm, foncez à froid (pâte sortie 15 minutes du frigo), piquez le fond à la fourchette et remettez 30 minutes au congélateur avant cuisson. La cuisson directe au four sur pâte congelée évite le retrait et garantit des bords nets.\"\n                },\n                \"sucree\": {\n                    label: \"Pâte sucrée\",\n                    densite: 0.7,\n                    cuisson: \"170°C chaleur tournante, 20 à 25 minutes à blanc, jusqu'à coloration ambrée homogène\",\n                    epaisseur: \"2,5 à 3 mm\",\n                    tip: \"La pâte sucrée style Pierre Hermé se fonce à 2,5 mm pour une finition vitrine boutique. Sortez-la 30 minutes du frigo avant abaisse pour éviter qu'elle se rétracte, foncez à la pointe du couteau pour des bords droits, puis recongelez 1h avant cuisson à blanc.\"\n                },\n                \"brisee\": {\n                    label: \"Pâte brisée\",\n                    densite: 0.6,\n                    cuisson: \"190°C chaleur tournante, 15 à 20 minutes à blanc avec billes\",\n                    epaisseur: \"3 mm\",\n                    tip: \"La pâte brisée tolère un foncage plus rustique. Pour une tarte salée (quiche, légumes), badigeonnez le fond cuit à blanc d'un jaune d'œuf battu et repassez 2 minutes au four pour étanchéifier avant de verser l'appareil liquide. Évite la pâte détrempée.\"\n                },\n                \"feuilletee\": {\n                    label: \"Pâte feuilletée\",\n                    densite: 0.55,\n                    cuisson: \"200°C chaleur tournante, 25 à 30 minutes, pâte posée sur tapis perforé sous deuxième plaque pour garder une épaisseur fine et régulière\",\n                    epaisseur: \"2 mm\",\n                    tip: \"Pour une tarte fine façon boutique, abaissez votre feuilletée à 2 mm, posez-la dans le cercle sans foncer les bords (laissez retomber par gravité), piquez généreusement et faites cuire à plat sous une seconde plaque posée dessus pour empêcher le développement excessif.\"\n                }\n            };\n\n            function calcule() {\n                var pateType = document.getElementById(\"pl-calc-pate\").value;\n                var nb = parseInt(document.getElementById(\"pl-calc-nb\").value, 10);\n                var c = configs[pateType];\n\n                \/\/ Poids de pâte = surface × densité × coefficient marge (10% pour découpe)\n                var poidsParTarte = Math.round(surface * c.densite * 1.1);\n                var poidsTotal = poidsParTarte * nb;\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 12px 0;\\\"\u003e\u003cstrong\u003e\" + c.label + \" pour \" + nb + \" tarte\" + (nb \u003e 1 ? \"s\" : \"\") + \" Ø 18 cm\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePâte par tarte :\u003c\/strong\u003e \" + poidsParTarte + \" g (abaisse \" + c.epaisseur + \" avec marge de découpe)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePâte totale à préparer :\u003c\/strong\u003e \" + (poidsTotal \u003e= 1000 ? (poidsTotal\/1000).toFixed(2) + \" kg\" : poidsTotal + \" g\") + \"\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eÉpaisseur de foncage :\u003c\/strong\u003e \" + c.epaisseur + \"\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eCercles nécessaires :\u003c\/strong\u003e \" + nb + \" cercle\" + (nb \u003e 1 ? \"s\" : \"\") + \" Ø190 H20mm (idéalement plusieurs pour cuisson simultanée)\u003c\/li\u003e\";\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 6px 0; padding-top: 12px; border-top: 1px solid #eadfcb;\\\"\u003e\u003cstrong\u003eCuisson recommandée :\u003c\/strong\u003e \" + c.cuisson + \".\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 0 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland :\u003c\/strong\u003e \" + c.tip + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003e3 Patissland tips for professional-quality lined tarts\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCold lining:\u003c\/strong\u003e take your rolled dough out of the refrigerator 15 minutes before lining. Too cold it cracks, too warm it sticks and deforms. Place the dough on the ring, let it drop by gravity into the lower corner, then lift the edges with your thumb tip. Trim the excess flush with a paring knife, blade facing the ring.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBlind baking on a perforated mat:\u003c\/strong\u003e place your lined ring on a perforated silicone mat (like Silpain) or directly on a perforated baking tray. The micro-perforations of the Silikomart ring combined with the perforated mat create 360° air circulation, ensuring even baking of the base and edges without intervention.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe essential freezer step:\u003c\/strong\u003e the golden rule for clean lining is to freeze your lined dough in the ring for at least 30 minutes before baking. The dough no longer shrinks, the edges keep their exact height, and the baking starts evenly without deformation. You can line in batches the day before and store in the freezer for up to 15 days.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003ePatissland tip: why micro-perforations change everything\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe \u003cstrong\u003emicro-perforations\u003c\/strong\u003e pierced in the ring wall are not a minor technical detail: they radically change the baking result. On a classic non-perforated stainless steel ring, the solid wall traps the steam released by the dough during baking, creating a \"steaming\" effect that softens the edges and causes the typical phenomenon of dough collapsing and losing height. With a micro-perforated ring, the steam escapes gradually, moisture stays low in contact with the dough, and the crust forms immediately on the circumference. Result: \u003cstrong\u003eperfectly vertical, crunchy, and golden edges\u003c\/strong\u003e, just like in the display cases of the great Parisian pastry houses. This is the technical signature of the modern shop tart.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003ePatissland tip: thermoplastic composite vs stainless steel, which to choose?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe \u003cstrong\u003ethermoplastic composite\u003c\/strong\u003e Silikomart is a recent alternative to traditional stainless steel rings. Its technical advantages are concrete: non-stick without greasing (saving production time), weight halved compared to an equivalent stainless steel ring (faster handling during setup), no risk of rust if residual moisture remains during storage, and above all a gentler heat distribution that prevents overcooking the edges. Stainless steel remains relevant for very high temperature gradients (above 240°C) and for slicing with a mechanical slicer. For 95% of pastry shop uses (tarts, tartlets, entremets), the micro-perforated composite is now the most relevant choice.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePatissland creation ideas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe signature lemon meringue tart:\u003c\/strong\u003e sweet pastry shell, yellow lemon cream, Italian meringue piped with a flat fluted nozzle, finished with a blowtorch. The classic that alone justifies investing in a micro-perforated ring.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe chocolate ganache tart:\u003c\/strong\u003e chocolate shortcrust pastry baked blind, 70% dark grand cru chocolate whipped ganache, decorated with shavings and gold leaf. For chocolate pastry shop displays.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSpring strawberry tart:\u003c\/strong\u003e vanilla sweet pastry, lightened chiboust pastry cream, Mara des Bois strawberries arranged in a rosette, neutral glaze. The seasonal tart that is unanimously loved in stores.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBoutique-style thin apple tart:\u003c\/strong\u003e homemade puff pastry rolled to 2 mm, thin slices of Reinette apples arranged in a rosette, brown sugar and a knob of butter, baked under a sheet. Traditional pastry elegance revisited.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCaterer-style Lorraine quiche:\u003c\/strong\u003e shortcrust pastry lined and blind-baked, egg mixture, cream, smoked bacon lardons, nutmeg, slow baking 35 minutes at 170°C. For your catering menus and lunch menus.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSalted butter caramel tart:\u003c\/strong\u003e chocolate shortcrust pastry, soft salted butter caramel with fleur de sel, milk chocolate whipped ganache, reconstructed shortbread decoration. The best-selling tart of contemporary pastry.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e micro-perforated tart ring (ring without bottom)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInner diameter:\u003c\/strong\u003e 190 mm\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFinal tart diameter obtained:\u003c\/strong\u003e approximately 18 cm after lining\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHeight:\u003c\/strong\u003e 20 mm\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e micro-perforated food-grade thermoplastic composite\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProperties:\u003c\/strong\u003e natural non-stick, stainless steel, lightweight\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTemperature range:\u003c\/strong\u003e from -60°C to +230°C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibility:\u003c\/strong\u003e oven, freezer, deep freezer, blast chiller\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e designed in Italy\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCare and durability\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eWash with warm water and mild soap after each baking. Dishwasher safe, top rack at moderate temperature. The thermoplastic composite does not rust, does not deform from thermal shocks, and requires no greasing. Dry thoroughly before storing to preserve the micro-perforations from any dry residue. Store flat in a clean, dry place. Avoid sharp utensils (knives, blades) that could leave marks on the inner wall. A well-maintained ring offers several hundred baking cycles without performance degradation.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your tart station with our dedicated references:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eExplore the \u003ca href=\"\/en\/collections\/silikomart\" style=\"color: #8a6624; text-decoration: underline;\"\u003eSilikomart\u003c\/a\u003e collection and all our \u003ca href=\"\/en\/collections\/cercles-a-tarte\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional tart rings\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eOptimize baking with our \u003ca href=\"\/en\/collections\/tapis-de-cuisson\" style=\"color: #8a6624; text-decoration: underline;\"\u003eperforated silicone baking mats\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/plaques-de-cuisson\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional perforated baking sheets\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eTop your pies with our \u003ca href=\"\/en\/collections\/chocolats\" style=\"color: #8a6624; text-decoration: underline;\"\u003ecovering chocolates\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/poudre-d-amande\" style=\"color: #8a6624; text-decoration: underline;\"\u003ealmond and hazelnut powders\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eRefine your finishes with our \u003ca href=\"\/en\/collections\/nappages\" style=\"color: #8a6624; text-decoration: underline;\"\u003eneutral and glossy glazes\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/feuilles-d-or-comestible\" style=\"color: #8a6624; text-decoration: underline;\"\u003eedible gold leaf\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":39415782932522,"sku":"52.369.20.0065","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/cercle-a-tarte-micro-perfore-o190-h20mm-silikomart-1.jpg?v=1772137930","url":"https:\/\/patistopsland.com\/en\/products\/cercle-a-tarte-micro-perfore-o190-h20mm-silikomart","provider":"Patissland","version":"1.0","type":"link"}