{"product_id":"moule-a-genoise-40-x-30-cm","title":"Professional Genoise Cake Pan 40 x 30 cm","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\n\u003cdiv class=\"patissland-product\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eMallard Ferrière 40x30 cm Non-stick Genoise Mold\u003c\/strong\u003e is an essential tool in French professional pastry. \u003cstrong\u003eMade in France\u003c\/strong\u003e by Mallard Ferrière, a historic reference in pastry equipment since 1928, this large rectangular mold combines the quality of artisanal craftsmanship with the performance of a highly durable non-stick coating. Perfect size for genoises, Joconde biscuits, sponge cake, Swiss roll sheets, and all preparations intended to be cut, rolled, or layered in entremets.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eProduct specifications\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eMallard Ferrière (France)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e40 cm x 30 cm x 3 cm\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003cspan\u003eNon-stick steel\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eManufacturing\u003c\/strong\u003e\u003cspan\u003eMade in France\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDepth\u003c\/strong\u003e\u003cspan\u003e3 cm — multi-purpose\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTarget audience\u003c\/strong\u003e\u003cspan\u003eAdvanced amateurs and professionals\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose a Mallard Ferrière mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eMallard Ferrière is one of the \u003cstrong\u003eoldest French manufacturers of professional pastry tools\u003c\/strong\u003e. Historically based in France, the brand has equipped pastry labs, culinary schools (Bellouet, Ferrandi), and starred restaurants for decades. Choosing Mallard Ferrière means betting on:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrench craftsmanship\u003c\/strong\u003e: design and manufacturing fully carried out in France\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry expertise\u003c\/strong\u003e: molds designed by and for professional pastry chefs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDurability\u003c\/strong\u003e: reinforced steel, high-resistance coating, lifespan of 5 to 10 years with regular use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensional accuracy\u003c\/strong\u003e: strict industrial tolerance, perfect for recipes measured to the gram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood safety compliance\u003c\/strong\u003e: coatings certified for EU food contact, PFOA-free\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCompared to entry-level molds, Mallard equipment is \u003cstrong\u003ea long-term investment\u003c\/strong\u003e that does not warp, discolor, and maintains its non-stick performance over hundreds of bakes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eThe 40x30 cm size: why this standard?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe dimensions \u003cstrong\u003e40 x 30 cm\u003c\/strong\u003e correspond to the \u003cstrong\u003eEuropean Gastronorm GN 1\/1 size\u003c\/strong\u003e in pastry, the reference standard in all professional kitchens and most domestic ovens.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven compatibility\u003c\/strong\u003e: fits 95% of domestic ovens (minimum standard inner width 45 cm)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional oven compatibility\u003c\/strong\u003e: exact Gastronorm size, ideal for professional combi ovens (Rational, Convotherm, etc.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal capacity\u003c\/strong\u003e: 1,200 cm² baking surface, or 8 to 12 Swiss roll portions or 1 large rectangular sponge cake for entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTray compatibility\u003c\/strong\u003e: perfectly aligns with pre-cut 40x30 cm parchment paper sheets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile size\u003c\/strong\u003e: suitable for Joconde sponges, sponge cakes, financiers on a tray, rectangular cake design bases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor smaller batches, also see the round molds in our catalog; for very large pieces, the 60x40 cm mold remains the higher standard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is this rectangular mold used for? (10 uses)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003e40x30 cm rectangular sponge cake mold\u003c\/strong\u003e is the most versatile tool in precision pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003eClassic sponge cake\u003c\/a\u003e\u003c\/strong\u003e: for entremets, strawberry cakes, Swiss rolls, charlottes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJoconde sponge\u003c\/strong\u003e: the essential base of the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-lopera\"\u003eopera cake\u003c\/a\u003e — thin rectangular tray to cut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSponge fingers\u003c\/strong\u003e: \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-biscuits-a-la-cuillere\"\u003eon a tray\u003c\/a\u003e for entremets and tiramisus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSwiss roll \/ Yule log\u003c\/strong\u003e: thin sponge cake to spread before rolling, ideal for Christmas logs and jam rolls\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlock cake\u003c\/strong\u003e: \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003erectangular Black Forest\u003c\/a\u003e, \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003ethree chocolate cake\u003c\/a\u003e to serve in generous slices\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrownies and blondies\u003c\/strong\u003e: optimal surface for 16 to 24 equal portions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\"\u003eFinanciers\u003c\/a\u003e on a tray\u003c\/strong\u003e to be cut into cubes after baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDough for \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-saint-honore\"\u003eSaint-Honoré\u003c\/a\u003e or rectangular Paris-Brest\u003c\/strong\u003e: new trend among contemporary pastry chefs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRectangular tarts\u003c\/strong\u003e: XL tarte tatin, family fruit tart\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory trays\u003c\/strong\u003e: fougasses, focaccia, cafeteria pizzas, pissaladière\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAdvantages of the non-stick coating\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003enon-stick coating\u003c\/strong\u003e of the Mallard Ferrière mold transforms the baking experience:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy unmolding\u003c\/strong\u003e: the sponge cake detaches cleanly without tearing, keeping its straight edges essential for entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo need to grease\u003c\/strong\u003e: zero butter, zero oil, zero bottom crumbs — time-saving and zero added calories\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEven heat distribution\u003c\/strong\u003e: heat spreads evenly, no overcooked edges or raw center\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick cleaning\u003c\/strong\u003e: a wipe with a warm sponge is enough, no stuck residue\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerformance preservation\u003c\/strong\u003e: the coating remains functional over hundreds of bakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional hygiene\u003c\/strong\u003e: smooth surface easy to disinfect, HACCP compliant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTip: to preserve the coating’s durability, you can still \u003cstrong\u003eline the mold with parchment paper\u003c\/strong\u003e for very acidic recipes (lemon, red fruits) or very sweet ones (caramels, nougats) that can damage non-stick coatings over time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to succeed with your sponge cake in this mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003erectangular 40x30 sponge cake\u003c\/strong\u003e has its specifics. Pro method for optimal results:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1 — Preparation\u003c\/strong\u003e: preheat the oven to 180°C with fan. No need to butter the mold thanks to the non-stick coating (but parchment paper on the bottom is optional for ultra-easy unmolding)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2 — Batter\u003c\/strong\u003e: for a standard 40x30x3 cm sponge cake, prepare 6 eggs + 180 g sugar + 180 g flour + 1 tsp baking powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3 — Pouring\u003c\/strong\u003e: pour the batter into the center of the mold, spread with an angled spatula to distribute evenly, finish with a cross spatula stroke to level\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4 — Baking\u003c\/strong\u003e: 12 to 15 minutes at 180°C. Check by touch: the sponge cake should bounce slightly under the finger\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5 — Unmolding\u003c\/strong\u003e: unmold immediately onto a rack covered with parchment paper, turn over to cool flat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 6 — Cutting\u003c\/strong\u003e: once cooled, cut to the desired dimensions with a ring or entremets frame\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003edetailed classic sponge cake recipe\u003c\/a\u003e, see the Patissland blog.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to succeed with a Swiss roll cake\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSwiss roll cake\u003c\/strong\u003e is the star application of this mold. The pro technique:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1\u003c\/strong\u003e: prepare a very airy sponge cake batter, spread in a thin layer (1 cm) on the mold lined with parchment paper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2\u003c\/strong\u003e: bake 8-10 minutes at 200°C — the sponge must remain soft, not brown too much\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3\u003c\/strong\u003e: immediately unmold onto a damp cloth sprinkled with sugar right out of the oven\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4 — Pre-rolling while warm\u003c\/strong\u003e: roll the sponge in the cloth right after baking to set the shape. Let cool rolled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5\u003c\/strong\u003e: unroll, fill with the chosen filling (jam, ganache, mousseline cream), roll gently again\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 6\u003c\/strong\u003e: wrap in plastic wrap, refrigerate at least 2 hours before cutting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe secret: \u003cstrong\u003eroll the sponge cake while still warm\u003c\/strong\u003e in the cloth. A sponge rolled cold will always crack.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eThe Joconde sponge and the opera\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eJoconde sponge\u003c\/strong\u003e is one of the most iconic technical bases of French pastry. This 40x30 rectangular mold is \u003cstrong\u003eperfectly sized\u003c\/strong\u003e to make the 3 sheets needed for a traditional opera.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpread the Joconde batter in a \u003cstrong\u003every thin layer\u003c\/strong\u003e (3-4 mm max) on the mold lined with parchment paper\u003c\/li\u003e\n\u003cli\u003eBake \u003cstrong\u003e5-6 minutes at 220°C\u003c\/strong\u003e with convection heat — baking must be quick to preserve softness\u003c\/li\u003e\n\u003cli\u003eUnmold immediately, cool, then \u003cstrong\u003ecut 3 identical rectangles\u003c\/strong\u003e to the dimensions of the entremets frame\u003c\/li\u003e\n\u003cli\u003eSoak with coffee syrup (for an opera), alternate layers of chocolate ganache and coffee buttercream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-lopera\"\u003efull opera recipe\u003c\/a\u003e with proportions and professional techniques, see the Patissland blog.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to care for your non-stick mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTo \u003cstrong\u003epreserve the durability of the non-stick coating\u003c\/strong\u003e, follow these golden rules:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst use\u003c\/strong\u003e: clean with lukewarm soapy water, dry, brush with a thin layer of neutral cooking oil, wipe off excess\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing\u003c\/strong\u003e: soft sponge + regular dish soap. Lukewarm water, never boiling (thermal shocks weaken the coating)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrictly prohibited\u003c\/strong\u003e: metal sponge, steel wool, abrasive products, dishwasher (harsh chemicals)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatible utensils\u003c\/strong\u003e: silicone spatula, soft plastic spatula. Avoid metal knives and whisks on the surface\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying\u003c\/strong\u003e: wipe immediately after washing with a soft cloth, then let air dry before storing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: flat in a dry cupboard, never stacked directly with other metal pans (scratches)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRestoration\u003c\/strong\u003e: if the coating loses its properties after several years, brushing with oil before each bake restores slipperiness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHeat distribution: why it’s crucial\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003euniform heat distribution\u003c\/strong\u003e is what sets a professional pan apart from an entry-level one. On the Mallard Ferrière 40x30, this technical quality results in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEven edge-to-edge baking\u003c\/strong\u003e: no overly dark golden edges while the center remains pale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEven browning\u003c\/strong\u003e of the bottom: essential for Joconde biscuits and thin sheets where appearance matters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor preservation\u003c\/strong\u003e: gradual and even heating prevents hot spots that would degrade subtle flavors (vanilla, browned butter)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eControlled rising\u003c\/strong\u003e: uniform temperature ensures even dough rise, without a bump in the center\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReproducibility\u003c\/strong\u003e: consistent results from one bake to another, essential for batch pastry production\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis quality is achieved thanks to the \u003cstrong\u003emetal thickness\u003c\/strong\u003e (reinforced Mallard steel) which stores and redistributes heat evenly, unlike thin sheets that heat too quickly in spots.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOven and temperature compatibility\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eOven type\u003c\/th\u003e\n\u003cth\u003eCompatibility\u003c\/th\u003e\n\u003cth\u003eFeatures\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDomestic electric oven\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eSuitable for all brands. Check internal dimensions (minimum width 45 cm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConvection oven\u003c\/td\u003e\n\u003ctd\u003eYes (recommended)\u003c\/td\u003e\n\u003ctd\u003eIdeal — optimal heat distribution\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas oven\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003ePreheat 5 minutes longer than electric\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProfessional mixed steam oven\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eGastronorm GN 1\/1 size compatible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePizza oven\u003c\/td\u003e\n\u003ctd\u003eCheck according to model\u003c\/td\u003e\n\u003ctd\u003eIf temperatures exceed 280°C, avoid long baking times\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMicrowave\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eAll metal pans are microwave incompatible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eTemperature range\u003c\/strong\u003e: this Mallard Ferrière pan can withstand continuous baking up to 230°C, and occasional thermal shocks up to 280°C. Beyond that, the non-stick coating may gradually deteriorate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCommon mistakes in rectangular baking\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe 6 most common mistakes in baking on a rectangular sheet:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUneven dough spreading\u003c\/strong\u003e: a bent spatula stroke and a cross stroke are essential for an even thickness. Otherwise, uneven baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnderbaking\u003c\/strong\u003e: a sponge cake that is not baked enough will collapse when unmolded. Finger test: it should bounce back slightly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLate unmolding\u003c\/strong\u003e: letting it cool in the mold causes steam condensation and softens the biscuit. Unmold immediately after taking out of the oven\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigerator storage\u003c\/strong\u003e: baked batter keeps better at room temperature (under wrap) or in the freezer. The fridge dries it out\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold rolling\u003c\/strong\u003e: for rolled cakes, always roll warm in a cloth. Once cold, the biscuit breaks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold overload\u003c\/strong\u003e: if you exceed 50% of the depth (so more than 1.5 cm of raw batter in this 3 cm mold), there is a risk of overflow\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\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\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eMallard Ferrière (France)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eRectangular sponge cake mold \/ baking sheet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExternal dimensions\u003c\/td\u003e\n\u003ctd\u003e40 cm (L) x 30 cm (W) x 3 cm (H)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking surface\u003c\/td\u003e\n\u003ctd\u003e~1,200 cm²\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eReinforced steel with non-stick coating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoating\u003c\/td\u003e\n\u003ctd\u003ePFOA-free non-stick, food contact safe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMade in France\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaximum temperature\u003c\/td\u003e\n\u003ctd\u003e230°C continuous, 280°C occasional\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatibility\u003c\/td\u003e\n\u003ctd\u003eElectric oven, gas, convection, professional mixed oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProfessional size\u003c\/td\u003e\n\u003ctd\u003eStandard Gastronorm GN 1\/1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDishwasher safe\u003c\/td\u003e\n\u003ctd\u003eNot recommended (preserves the coating)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFeatured recipes with this mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eHere are 8 recipes that highlight the 40x30 cm size:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003eClassic sponge cake\u003c\/a\u003e\u003c\/strong\u003e: the universal base for entremets, strawberry cakes, charlottes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-lopera\"\u003eOpera\u003c\/a\u003e\u003c\/strong\u003e: 3 Joconde biscuit sheets soaked in coffee, assembled in a frame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003eRectangular Black Forest\u003c\/a\u003e\u003c\/strong\u003e: layered chocolate sponge filled with whipped cream and cherries\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003eThree chocolates\u003c\/a\u003e\u003c\/strong\u003e: sponge base + 3 layered mousses in a rectangular frame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-cake-marbre\"\u003eXXL marble cake\u003c\/a\u003e\u003c\/strong\u003e: flat family version, to be cut into portions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\"\u003eFinanciers\u003c\/a\u003e sheet\u003c\/strong\u003e: the batter is spread in the mold then cut after baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-biscuits-a-la-cuillere\"\u003eLadyfinger biscuit\u003c\/a\u003e sheet\u003c\/strong\u003e: practical alternative to individual biscuits\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRolled log\u003c\/strong\u003e: thin sponge cake lined with paper, rolled warm with chosen filling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\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\u003eIs the mold dishwasher safe?\u003c\/strong\u003e\u003cbr\u003eNot recommended. Dishwasher detergents are harsh and gradually degrade the non-stick coating. Hand washing with warm soapy water is quick and preserves the mold’s durability.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould it be greased despite the non-stick?\u003c\/strong\u003e\u003cbr\u003eNot necessary for 95% of recipes. For very sticky doughs (rolled cake, sponge cake without fat) or acidic recipes (lemon, red fruits), a light coating of neutral oil or parchment paper ensures easy unmolding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much dough to pour?\u003c\/strong\u003e\u003cbr\u003eThe mold is 3 cm deep. For optimal baking, never exceed 50% depth, i.e., 1.5 cm of raw dough (the dough rises during baking). For standard sponge cake: 600-800 g raw dough. For thin biscuit (Joconde): 350-450 g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for savory preparations?\u003c\/strong\u003e\u003cbr\u003eYes, perfectly. Ideal for focaccia, fougasse, pissaladière, family pizzas, gratin dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many servings per sponge cake in this mold?\u003c\/strong\u003e\u003cbr\u003eA full 40x30 cm sponge cake typically yields 12 to 16 generous servings (5 cm square) or 18 to 24 mini portions (4 cm square). Ideal for family gatherings and events.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the coating contain PFOA?\u003c\/strong\u003e\u003cbr\u003eNo, the Mallard Ferrière coating is \u003cstrong\u003ePFOA-free\u003c\/strong\u003e according to current EU standards. Total food safety.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eThe Mallard Ferrière manufacturer warranty covers manufacturing defects. For warranty details on your product, contact Mallard Ferrière directly or Patissland customer service.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it stackable with other molds?\u003c\/strong\u003e\u003cbr\u003eIt’s best to avoid direct contact between the non-stick surface and another metal mold (risk of scratches). Place a cloth or a sheet of paper between molds when storing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip:\u003c\/strong\u003e For \u003cstrong\u003eJoconde biscuits as thin as those in hotel pastry\u003c\/strong\u003e, spread your dough with a \u003cstrong\u003e90° angled spatula\u003c\/strong\u003e, then slide a \u003cstrong\u003emetal ruler\u003c\/strong\u003e along the edges of the mold to perfectly level it at 3-4 mm. Bake quickly at 220°C for only 5-6 minutes, then immediately unmold onto a rack lined with granulated sugar (prevents the tray from sticking as it cools). You get even sheets usable without cutting for your opera cake or reception strawberry cake.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"MALLARD FERRIERE","offers":[{"title":"Default Title","offer_id":46953655140691,"sku":"10102","price":28.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-genoise-pro-40-x-30-cm-mallard-ferriere-1.png?v=1772147053","url":"https:\/\/patistopsland.com\/en\/products\/moule-a-genoise-40-x-30-cm","provider":"Patissland","version":"1.0","type":"link"}