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Item Description
Flexipan 1601 fits in full-size (18 x 26) sheet pan.(Ea. Cavity 82mm Dia x 50mm Deep ) Flexipans have changed the way that pastry chefs work. These flexible bakeware do not have to be greased and will still unmold without breakage. The non-stick quality also saves time and money. Because these flexible bakeware can be used at freezing temperatures, even frozen items such as ice cream, mousses, and aspics can be molded into any shape and be unmolded with ease. Flexipans are made with a combination of fiberglass and silicone. This allows the molds to be flexible, and gives them their non stick quality. The combination also gives the molds a longer life, making it possible to use them two or three thousand times before the first signs of sticking. The ease of cleaning also makes these flexible bakeware such a desirable tool. Our products conform to US regulations on food grade silicone, and are FDA, NSF, and Kosher certified. FLEXIPAN can be used within the same heat ranges as ordinary metal baking trays or pans (-40F To 536F) Freeze, bake or microwave in the same mold A must have for every professional chef Flexipan Care Instructions Handling Flexipan can be used from - 40 to 280C (-40 to 536F). Work with the Flexipan on a tray or any baking sheet. Check to ensure the Flexipan is dry and clean before placing any dough or batter in it. It can be used in all types of ovens and does not need to be greased the Flexipan is anti adherent by nature. De-panning Baked items: Remove the pieces one by one or by gently lifting the Flexipan to allow them to roll off the tray. Frozen items: Peel the item out of the molds. Frozen items must be depanned two to three minutes at the latest after comming out of the freezer. Cakes: For cake molds, turn the mold upside down. Large cakes, especially sponge cakes, should be allowed to cool before attempting to unmold. Maintenance and Care Wipe the Flexipan with a damp sponge after each use to remove crumbs or particles. If washi
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User Opinions
Stephen Kinder
I pour home made caramel in the bottom of these, then pecan halves, then sticky bun dough on top for perfectly round sticky buns. This flexipan is large and there is only one inch room on each side of my standard sized oven. To bake, I put it on top of an insulated cookie sheet. When done, I take it out of the oven, place another cookie sheet directly on top -then turn everything over and set it upside down on a table. All the sticky buns drop out voluntarily when you pick up the flexipan. Yes, hot caramel will drip, but I just spoon it back on top.It is worth the cost because the size and shape of your baked goods is perfect, clean up is very easy, and with sticky buns, there is no scraping the bottom of a pan to get all the caramel.The first time we used this, there was a bad smell like burnt oranges, but only the first time. Now, it is odor free.You will have to learn how to make each piece of dough the same size, but put slightly smaller pieces of dough in the center three cavities because the outer cavities get done more quickly, and especially the outer edges of the six cavitise nearest the oven wall.
Rating: 5 1 reviews
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