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You need a good set of molds-how to choose a baking mold?

Views: 2     Author: Site Editor     Publish Time: 2021-05-13      Origin: Site

Good ingredients determine the taste of the product. Most enthusiasts often pay attention to the raw materials during the baking process, but ignore the choice of molds. However, as the requirements for baking are getting higher and higher, the choice of molds is becoming more critical: beautiful, easy to use, easy to release, easy to clean, and safe have become the criteria for measuring whether a mold is purchased.

The choice of molds should not be too sensitive to price. Baking means high temperature, and unqualified molds will cause great harm to health. For example, some low-quality non-stick molds, because their materials are not up to the edible grade, are simply oxidized and dropped during the high temperature baking process, so that the aluminum scraps should remain on the cakes. Long-term use of such cakes will cause brain diseases. , Such as dementia.

Baking molds on the market can be roughly divided into three categories: anode, hard film and non-stick coating according to the manufacturing process. According to the material, they can be divided into silicone material, ceramic material, glass material and metal material. According to the appearance design, they can be divided into three categories. Live bottom, solid bottom, heart, oval, round, square, etc.

Baking mold

First, let's talk about the choice of mold from the perspective of manufacturing process.

These three types of molds are generally made of aluminum alloy, and the difference lies in the surface treatment. Anode, hard film and non-stick coating are the three surface treatment technologies of the manufacturer.

1. Anode mold

First of all, let’s talk about our most commonly used anode mold. Its application range is the widest. Its essence is to form a transparent electroplated film on the surface of aluminum alloy to resist corrosion and oxidation. The anode mold has good corrosion resistance and oxidation resistance, and the price is cheap. As long as the surface is not scratched by sharp objects, the mold will generally not be oxidized and rusted. The relatively rough surface is very suitable for the climbing of cakes, suitable for home baking.

2. Hard film mold

The texture is harder, the corrosion and oxidation resistance is higher than that of the anode mold, and the life is longer. The black surface is easier to absorb heat, which can shorten the baking time. The hard film has 50% water separation, so it is relatively non-sticky, so it is not suitable for cakes that need to use a mold to climb the height. Do not heat the hard film mold directly with flame, and the baking temperature must not exceed 300 degrees.

3. Non-stick coating mold

The difference between the non-stick coating mold and the hard film mold is that the non-stick coating is sprayed with a layer of anti-stick coating on the anode mold to achieve the anti-stick effect. Therefore, the hardness is weak, it is easy to be scratched by sharp objects, and the life span is not as high as the dura mater.

When the non-stick coating works under high temperature for a long time, the pores of the coating will expand, and it will shrink immediately after a sudden cooling. The residue will be hidden in the pores and will not come out of the non-stick coating, which will eventually cause the coating to lose its non-stick property. Therefore, it is best to apply edible oil every time you use it to maximize its non-stick properties and extend the use time. Due to the coating process, the high temperature resistance performance will also decrease. The baking temperature should not exceed 250 degrees. At the same time, you must wait for the temperature to drop slightly after use, and then wash with clean water, not immediately with cold water.

The food that is baked or to be baked should be taken out of the non-stick mold immediately, because the corrosion products formed by the warm air, sugar and butter accumulated in the food will corrode the metal material at the bottom of the oxidation coating.

If we choose molds from the perspective of material, there are roughly these types: ceramic, glass, silicone, and metal.

Baking mold

1. Ceramics

The ceramics has a high appearance value, it is hard to say, as a bakeware directly served on the table, the biggest advantage is high temperature resistance, good heat conduction, and it is baked once. The highest temperature can reach 700-800℃. Please choose ceramic products that can be put into the oven when you buy. Many Nordic brands like to use ceramics to make tableware molds, etc., which are more suitable for baking. Those roasting gu pans are strong and heavy, too heavy is a disadvantage.

2. Glass

Glass is often used for desserts and cakes. Just like ceramic molds, you must buy brand-name products dedicated to ovens. These products will have more detailed ingredients. A good glass baking mold is hard in texture, temperature-resistant, tasteless and non-toxic, and has a high purity value. As a competent supporting role, it perfectly complements the color and texture of the dessert. Not all glass containers can be put into the oven. Ordinary glass containers and unqualified glass products may contain lead, and there may be a risk of explosion at high temperatures.

3. Silica gel

Silicone materials have been very popular in recent years. Silicone products have bright colors, high plasticity, various shapes, and most of them are cute. The advantage is that it is not sticky, but it is not easy to paint, and the thermal conductivity is also average. The silicone mold is soft, suitable for baking small desserts. However, the service life of silicone molds is short, and the silicone material will absorb dust, so the appearance is easy to get old. In addition, silicone molds cannot be dry-baked, so when using continuous molds, if there are empty molds, they must be filled with water, otherwise they will be damaged. Silicone molds should be stored in a dry place when they are not used for a long time, otherwise adhesion may occur.

After all, silica gel is still a petrochemical raw material, so you must choose a brand with guaranteed quality. Therefore, if you want to start with silicone molds, it is recommended to choose international brands, especially European brands, because European baking desserts have a long history, and safety standards are generally higher than national standards.

The quality standard silicone mold should have the following characteristics: (1) smooth, odorless, no powdery feeling, (2) not easy to be deformed, discolored, or warped, (3) easy to demould and clean, safe and non-toxic, (4) colorful , High plasticity, diverse shapes.

4. Metal

It is the main product of baking molds, mainly including stainless steel, aluminum alloy, aluminized steel and so on.

(1) Stainless steel

The flaw of stainless steel is slow heat conduction. The manufacturer's solution is: relief design. Floating point can increase the contact area between the food and the air, and can also improve the defect that the stainless steel is too slippery to stick to the food.

(2) Aluminum alloy

The most common material choice for chiffon. Because the aluminum alloy can be integrally formed without seams, it has good heat conduction, which is very conducive to the climb of Chiffon. Now most of the aluminum alloy molds have anodized surface, so don't worry too much about dementia.

(3) Aluminized steel

The appearance is similar to iron sheet, and the thermal conductivity is very good. Many businesses also call this "weathering steel".

Finally, talk about the movable bottom mold and the fixed bottom mold

The main difference between the two molds is whether the bottom of the mold can be removed separately. The bottom of the movable bottom mold is a freely removable chassis, so that the cake can be easily demolded by gently lifting the chassis when demolding. Demoulding can be said to be very convenient.

The bottom of the fixed-bottom mold is integrated with the entire mold, so demolding is generally difficult. But for cakes that are baked in a water bath, since the bottom of the solid mold is completely sealed, it can be placed directly in water.

In summary, the live bottom mold is suitable for cakes that are not easy to demold, such as chiffon and sponge, and the solid bottom mold is suitable for water bath baking methods such as cheesecake and yogurt cake, and cakes that are easy to demold.

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