{"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","url":"https:\/\/patistopsland.com\/en\/products\/tapis-micro-perfore-en-silicone-38x28cm","provider":"Patissland","version":"1.0","type":"link"}