Silicone Rugs Decor Relief Pattern Patterned Decor Mat, 60x40cm

Description

Food-grade silicone mat for the realisation of countertops or bands with relief decoration. Ideal for the realisation of top or edge decorations with special patterns.
With a single operation, baking or freezing, you can obtain strips or countertops with embossed decorations, in one or two colours, thanks to the embossed pattern of the mat.

Carpet dimensions: 58.5 x 38.5 x h 0.85 cm

Features:
- It has a narrow groove on the edge to fix a 60x40cm stainless steel frame;
- can be used both in the oven and in the shock freezer (baking and freezing); withstands temperatures between -60°C and +230°C;
- can be used with 60x40cm trays.

These types of mats can be used for:
- semifreddo products formed in 60x40cm trays with high rims or stainless steel frames and portioned after freezing;
- decorated tops for rolls or terrine;
- baked strips, made of rolled pastry sheet, for decorating the edges of single portions or cakes;
- various catering products...

Instructions for use when making strips or thin rolls:
1. Place the mat on a 60x40 cm tray (for easier working, it is ideal to use a tray without edges);
2. Spread the soft dough, tinted with a little food colouring or cocoa, just inside the cavities formed by the pattern of the carpet. 3. Then spread it evenly, making sure that the dough is applied in all the details of the pattern. Clean the surfaces after application;
4. Place the mat in the freezer or shock freezer for about 5 minutes;
5. Apply the second layer of soft dough in a different colour evenly over the entire surface of the mat;
6. Place the tray and baking tray in the oven. Bake at 220 degrees C, about 10/12 minutes (temperature and baking time are indicative).
7. After cooling, place the mat face down, on baking paper, a silicone mat or a worktop, and carefully remove it from the product. The baked baking tray will remain entirely on the worktop.
8. Peel / cut strips to the desired widths and apply to the edges of cakes, cupcakes, single-serve pastry, etc...
Work in a similar way for semifreddo products, with preparations that require freezing.