What are the must buy molds for baking experts?

It's all available, basically bought...

Cake mold: 4 inches, 6 inches, 8 inches, 4 inches for practice, 6 inches for 3 people, 8 inches for 5 people.

Toast molds: used to make bread, toast.

Baking tray mold: there are small cakes, biscuits, snowflake crisp, pizza mold: 6-10 inches, depending on how many people eat.

Generally, it is not recommended to buy too much, and it is okay to increase gradually, because some molds can be multi-purpose.

Cake molds. <>

Heart-shaped cake molds.

Toast molds. <>

8 inch toast box.

8 inch baking tray. <>

Baking sheet. <>

Baking sheet. <>

Pizza plate.

At present, the baking mold is mainly made of aluminum alloy and carbon steel.

Carbon steel is a carbon-iron alloy, which has the advantages of strong hardness, easy smelting, and low cost. The advantages of aluminum alloy are good corrosion resistance and good thermal conductivity, and it is the raw material used in mainstream baking molds. At present, there is a saying on the Internet that the material of aluminum alloy has metal residues, which is not good for health, and the carbon steel is relatively healthy.

This statement is not scientific, aluminum alloy is a metal, and ferroalloy is also a metal. All molds are generally made and the surface is treated, so there is no need to worry about the human body absorbing excessive amounts of harmful metal elements.

To judge whether the product is aluminum alloy or carbon steel, as long as you use a magnet to suck it, the one that is attracted is carbon steel, and the one that will not be attracted is aluminum alloy.

In fact, it is more necessary to pay attention to the coating problem, and at present, there are two main types of mold coatings: anode and non-stick.

Anode is the anodizing of metal to form an oxide film on its surface. After surface anodizing, its corrosion resistance, hardness, wear resistance, insulation, heat resistance, and hygiene have been greatly improved. Only aluminum alloys can be anodized, carbon steel products are not.

Precautions for the use of non-stick products:

1. Do not use sharp metal products, scouring pads and chemical cleaners to wipe them.

2. Do not leave baked or unbaked products in the utensils, because the corrosion formed by moisture, sugar and starch accumulated in the product will corrode and oxidize the metal material at the bottom of the coating.

3. Try to avoid collision and friction caused by careless operation, resulting in wear or scratch of the non-stick coating.

4. When storing and accumulating, it is necessary to be careful and gentle, so that the utensils are kept dry, and cannot be stored and accumulated in a humid place.

5. When using, it should be taken up and down to avoid non-stick coating wear or scratches.

6. The non-stick coating will produce fine cracks and cause the residual material to erode the non-stick coating under the condition of long-term high and low temperature difference, and cause the non-stick coating to lose its non-stick property. To avoid this, we recommend: the baking temperature of non-stick utensils is lower than 240 °C, which can prolong the service life; Non-stick utensils should avoid uneven heating; Non-stick utensils should not be burned empty.

Aluminum alloy + anodizing treatment.

Representative mold: chiffon cake mold.

Maximum temperature resistance: 250

Features: light and corrosion-resistant, fast and uniform heat conduction, good at climbing, not easy to oxidize, can be used repeatedly.

Anode process: a layer of protection is made on the surface of the aluminum alloy, which can protect the mold and the human body, and the surface is slightly rough, which is suitable for chiffon climbing.

Agent carbon steel + non-stick coating.

Representative molds: Mafenlian molds, toast, and quilts.

Maximum temperature resistance: 230

Features: non-stick, corrosion-resistant, slightly lighter than gravity-type carbon steel, pay attention not to scratch the surface with sharp and sharp objects.

Suitable for baking categories:

Heavy oil cakes, breads, biscuits, pies, pizzas.

Neoflon Xynflon Coating:

It has excellent heat resistance, corrosion resistance and long-term non-stick properties.

Heavy duty carbon steel + non-stick coating.

Representative molds: gold plates, toast boxes, cheesecake molds.

Maximum temperature resistance: 230

Features: Good thermal conductivity, corrosion resistance, non-stick, easy to clean, pay attention not to sharp, sharp objects scratch the surface, suitable for baking categories:

Sponge cakes, breads, cookies, pies, pizzas.

Swiss ILAG coating:

Very good non-stick properties for sweet and sourdough doughs, stain resistance and excellent cleanability when baking.

Platinum silicone. Representative molds: waffles, chocolate lollipops, mousse.

Maximum temperature resistance: 220

Features: Outstanding performance in terms of modeling, less oil, easy to demold, smokeless, non-toxic, odorless, acceptable from the refrigerator to the oven temperature difference.

Suitable for baking categories:

Heavy oil cakes, bread, mousse.

Silicone material: easy to store, high temperature and low temperature resistance, long life.

Ceramic representative molds: gratin tray, soufflé cup.

Maximum temperature resistance: 350

Features: easy to release from the mold, easy to clean, slow heat conduction, heat storage for a long time, slippery and fragile, weak hands, soft and cautious, can not be moved from the refrigerator to the oven temperature difference.

Suitable for baking categories:

Bread, heavy oil cakes, pies, puddings, baked rice.

Ceramic coating: Nano ceramic coating, anti-wear, corrosion-resistant, insulation and easy to clean.

Stainless steel representative molds: biscuit cutting molds, curtain rings.

Maximum temperature resistance: 180

Features: There are many styles of molding molds and specifications, which are inexpensive and easy to clean, not heat-resistant, and do not enter the oven mold.

Suitable for baking categories:

It is used for biscuit styling and mousse.

Stainless steel: tough, good shaping, moisture resistance, weak acid resistance.

2.Generally, there are two materials for molds, aluminum alloy and aluminum; The material of aluminum alloy is relatively light and conducts heat quickly; The aluminized ones are relatively heavier, and the thermal conductivity is not as good as that of aluminum alloys.

3.As for the coating, there are generally anodes, non-stick and hard films, and the anodes are relatively chemically resistant, non-oxidizing, and hygienic; The non-stick coating is generally used in baking trays, toast boxes, and small cake molds, which are characterized by easy demoulding, better thermal conductivity than anodes, etc.; The coating of the hard film is generally used in cake molds, and the characteristics of the hard film are harder than ordinary knives and are not easy to scratch.

Question: Which is better, carbon steel mold or aluminum alloy?

Question: Okay, thank you!

According to the material characteristics: 1

Metals: (l) Although stainless steel has the characteristics of no rust and strong steel, its thermal conductivity is not uniform, it is not easy to process, and the price is also high. (2) Tinplate:

It is a material that is often used in countries with dry climates, and it is often kept dry after use, preventing oxidation and rust, and has the advantages of soft and easy processing, and low price. (3) Aluminum foil: very lightweight, thrown away when used, easy to be decomposed by nature, environmentally friendly and hygienic.

4) General aluminum: the material is soft and easy to deform, and has good thermal conductivity. (5) Aluminum alloy:

Reinforced aluminum strength is not easy to deform, thermal conductivity is as good, is the mainstream product in the market. (6) Aluminized steel plate: In addition to retaining the excellent thermal conductivity of aluminum, the high-tensile steel plate is not easy to deform and can withstand high temperature.

2. Paper: easy to deform, lightweight, discarded when used up, changeable appearance, more able to set off product characteristics, environmental protection and hygiene. 3 Glass:

Strengthen the heat-resistant glass, the effect of transparency, can highlight the particularity of the product. 4 Ceramic: mostly used for gratin, such as baked pudding, French meals.

5. Wood is mostly used for Chinese-style moon cake molds or honey cake rings. 6. Gum: mostly used as chocolate molds, jelly molds, bakable pudding molds, etc., and the materials are PVC, silicone and so on.

This information comes from: Home Baking.com.

target='blank'> access.

As far as the current material is concerned, I personally think that the aluminized plate material is more suitable, and the domestic Mittal aluminized plate has reached the requirements of food grade, with stable performance and lower cost.

Personally, I think it is easy to use without sticking to the mold, depending on what to do, if it is bread, the requirements for the mold are not high. For cakes, chiffon cakes need a medium-hole mold, and other live bottom molds are more convenient to operate.

Different baking materials are also different, such as cakes: chiffon cakes, cheesecakes, spark cakes, mousse cakes, bread, desserts, are different, and various materials have various advantages.

Baking mold materials are divided into: porcelain, metal, plastic, three types of porcelain: ceramics, glass.

Metals: carbon steel, aluminum, aluminum alloy, stainless steel.

Plastic: Silicone.

In addition, the metal surface is divided into: non-stick (enamel, spraying), anodic, hard film home baking, it is recommended to use non-stick, this material does not stick to the mold, easy to demold, more importantly, good cleaning, health and safety.

Non-stick molds for enamel.

Sprayed non-stick molds.

Sprayed non-stick baking sheet.

Sprayed non-stick toast pan.

Enamel + sprayed non-stick pizza pan.

The material of the baking mold is beautiful, easy to use, easy to release, easy to clean, and safe have all become the criteria for measuring whether a mold is purchased.

Baking molds on the market can be divided into metal, ceramic, glass and silicone. Each has its own advantages and disadvantages, and it is difficult to say which material is the best, after all, it is linked to personal subjective needs.

Metal baking molds are easy to conduct heat, easy to form, and easy to coat, so they currently have the highest market ownership rate. There are mainly stainless steel, aluminum alloy, aluminized steel (weathering steel), iron, copper, etc.

Baking, also known as baking and baking, refers to the process of dehydrating, drying and hardening materials by dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake products.

After a series of chemical changes such as gelatinization and protein denaturation of starch after baking, bread and cake can be matured. It can also change the taste of food.

In the vast majority of countries in the world, whether it is people's staple food, or non-staple food, baked food occupies a very important position, therefore, China's baked food has also ushered in a period of great development.

Baked goods can be said to be a foreign noun, from"baking", that is, baked cereals, are often understood as Western-style pastries like bread.

Baked goods are based on grains, oils, sugar, eggs, etc., add appropriate amount of auxiliary materials, and are made of various flavors and nutrients through processes such as dough, molding, and baking.

Baking mold materials are porcelain, metal, plastic, each material has its own unique advantages, the key is to do what to bake, the mold required is not the same, in foreign countries, the more popular use of ceramics, relative to the domestic, metal is more popular.

Porcelain: ceramic, glass.

Metals: carbon steel, aluminum, aluminum alloy, stainless steel.

Plastic: Silicone.

Coatings: non-stick (enamel, spraying), anodizing, hard film.

Non-stick is basically used in the material of carbon steel, anode (aluminum, aluminum alloy), hard film (aluminum alloy) home baking, it is recommended to use non-stick baking molds, this coating is relatively safe, especially enamel coating, silicone resin coating, these two coatings are environmentally friendly. Aluminum anodes are sold relatively cheaply, but aluminum products. The hard membrane is relatively hard, and the disadvantage is that it is difficult to clean, and there are stains on the black surface.

Baking molds. The pink one in the picture is a carbon steel non-stick mold, which is easy to clean and does not stain, while the silver one is an aluminum anode, which is difficult to clean and has stains. Baking molds can basically be used, as long as they are produced by regular manufacturers, and the specific choice of what material depends on personal preference.

1. Baking molds include square cake molds and round cake molds, as well as movable cake molds and mousse cake molds, which are mostly made of iron.

2. In addition to iron, the baking mold also has a paper mold, which is generally used to make heavy oil cakes and heavy oil bread, and must be coated with edible oil when used.

3. The baking mold needed to make bread is a rectangular anti-stick bread mold, of course, a square baking tray is essential, and a doughnut impression is also needed when making doughnuts.

4. When making pizza, you also need to use a pizza pan, you also need to prepare an egg tart mold when making egg tarts, and you also need a live bottom pie plate when baking sweet pies.

5. There are also pudding molds for baking molds, biscuit cutting molds when making biscuits, and some embossed biscuit molds and fruit crisp molds.

6. There are also silicone molds for baking molds, semi-circular silicone molds for baking small cream cakes, and 9 shell-shaped silicone molds for baking madeleine cakes.

There are many types of baking molds, including cake baking trays, toast baking trays, bread baking trays, biscuit baking trays, and pizza baking trays. And so on, and each type is divided into a lot of different patterns, shapes, structures, materials, processes, coatings, sizes, some molds can be used for multiple purposes, the baking method is different, the molds used are also different, such as live bottom molds and solid bottom molds, baked with water bath method, it is best to use solid bottom molds, such as chiffon cakes, mousse cakes, it is better to choose live bottom molds.

In short, the baking molds are diversified and varied, and it is necessary to determine which one to bake, and then to buy.

Honeycomb low baking tray for cakes.

Heart-shaped cake molds.

Lock live bottom non-stick cake mold.

Heart-shaped baking sheet. <>

Rabbit-shaped baking sheet.

Biscuit baking tray. <>

Ancient cake baking tray.

Hard-patterned baking sheet.

Biscuit baking tray. <>

Toast a baking sheet. <>

Baking pan for bread. <>

Toast bread baking sheet.

Toast bread baking sheet.

Toast a baking sheet. <>

Toast a baking sheet. <>

Pizza baking dish.

There are many types of baking molds, and generally used cakes, toast, bread, pizza, pastries, biscuits, snowflake crisps, egg yolk crisps and so on.

Cakes: solid, live bottom, live bottom locks (ceramic, glass, carbon steel, aluminum, aluminum alloy, stainless steel, silicone).

Cake molds. <>

Heart-shaped cake molds.

Baking trays: muffins, turkey plates, madeleine, baking trays, etc., with deep bottoms, flat bottoms, corrugated bottoms, square, round, heart-shaped, rabbit-shaped and many different patterns (carbon steel, aluminum, aluminum alloy).

Baking sheet. <>

Baking sheet. <>

Baking sheet. <>

Turkey plate. Bread toast: different shapes, covered and unlidded, <>

Toast plate. <>

Bread plate. <>

Toast bread plate.

Pizza: There are round, corrugated edges, hearts, etc.

Pizza plate. These molds can be used to make different baked goods, for example, pizza pans can also be made into bread, cakes, baking trays, toast pans can also be made into cakes.