Rolling Mat 08 - 480x280 mm H 20 mm GN 1/1

The Silikomart silicone rolling mat is a high-edged baking mat designed for thick genoises and generous rolls. In GN 1/1 format, surface 480 x 280 mm and 20 mm edge height, it fits directly into a professional oven and gastronorm trolleys.

The 20 mm edge height creates a thick genoise that holds a generous filling and forms a larger diameter roll. Its full non-stick feature allows baking, chilling, and unmolding without breaking. It is also suitable for unmolding creamy desserts and jellies.

Technical characteristics

• •GN 1/1 format, compatible with professional ovens
• •Surface: 480 x 280 mm
• •Edge height: 20 mm
• •Material: food-grade silicone, fully non-stick
• •Temperature range: -60 degrees to +230 degrees
• •Compatible with oven, refrigerator, freezer, and blast chiller

Applications

• •Thick genoise and soft biscuit
• •Generous roll and large diameter log cake
• •Unmolding of creamy desserts and jellies
• •Thick bases for entremets and travel cakes
• •Baking in a professional oven on GN 1/1 rack

Recipe: chocolate ganache rolled cake

For a 480 x 280 mm mat, enough for a roll of 10 to 12 servings.

Ingredients

• •Eggs: 5 (about 250 g)
• •Sugar: 140 g
• •Flour: 110 g
• •Cocoa powder: 30 g
• •Valrhona Jivara milk couverture: 200 g
• •Whole liquid cream 30%: 300 g

Steps

• 1.The day before, melt the Jivara couverture, pour the hot cream over it, smooth it out and refrigerate overnight.
• 2.Whip the eggs and sugar until ribbon stage, fold in sifted flour and cocoa.
• 3.Spread the batter on the mat, smooth to the edges, bake at 200 degrees for 10 to 12 minutes.
• 4.Unmold as soon as it comes out of the oven, let it cool under a clean cloth.
• 5.Whip the ganache, spread a generous layer over the biscuit.
• 6.Roll, chill, then smooth a thin layer of ganache for finishing.

Care

• •Clean with hot water and mild liquid soap
• •Dry flat, store without folding to preserve the edges
• •No greasing needed thanks to the non-stick surface

Note

The 20 mm edge height produces a thicker sponge cake than mats with a 10 mm edge: the resulting roll is softer and larger in diameter. Adjust baking time according to the batter thickness.

Frequently asked questions

What is the difference compared to a mat with a 10 mm edge?
The 20 mm edge height produces a thicker sponge cake and a larger diameter roll, resulting in more generous portions.

Is the mat freezer safe?
Yes. It withstands a range from -60 degrees to +230 degrees, covering baking as well as chilling and cold storage.

Do you need to grease the mat?
No. The non-stick feature allows direct unmolding without grease or baking paper.

Is it compatible with a professional oven?
Yes. The GN 1/1 size fits the grids and gastronorm carts of professional ovens.

Can you unmold jellies and creamy desserts with it?
Yes. The non-stick surface and the 20 mm edge are suitable for pouring and unmolding creamy desserts and jellies.