About Silpat
A star tool in test kitchens, the Silpat has replaced parchment paper to become THE must-have silicone mat. For many years, Silpat has been a must-have tool for the most distinguished professionals all over the world, due to its multitude of uses. In pastry, cuisine and chocolate making, it offers unparalleled ease for stacking, cooking and baking. Its nonstick silicone coating makes it easy to handle products. Available in many shapes and sizes, it adapts to all working mediums.
SILPAT® conforms to FDA regulations and is Kosher certified.
Care
How to Use
- Rinse before first use.
- Place the liner on a perforated tray or a grid before handling, with the writing facing up.
- Lay the product to be baked or frozen directly on Silpat®.
- Usable in any kind of oven (ventilated, steam, microwave, deck oven).
- Baking temperatures may need to be adjusted according to your specific oven. Silpat is effective in temperatures from -40 to 480 °F (or -40 to 280 °C).
The "Do Not’s"
- Do not grease the Silpat.
- Do not use knives, scrapers, brushes or cutters on the Silpat®.
- Do not cut on the Silpat.
- Do not fold the Silpat.
- Never use a cut or torn Silpat.
Easy Cleaning
- Wipe the SILPAT with a damp, soft sponge and then rinse with clean water.
- Shake to remove excess water and dry in open air.
- A weak solution of detergent or soap may be used if needed. Use a neutral pH detergent (pH=7).
- Dry in an oven at 212 °F (or 100 °C) for a duration of 2-3 minutes.
- Store flat or rolled.
- Note: The oily feeling after washing is normal, as is discoloration. Strong flavored foods may leave a trace of their scent on the SILPAT.