-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Baking tray with perforation aluminum 44 x 35 cm
Baking tray is baking tray? Wrong! There are huge differences in baking trays. The respective oven manufacturers have unfortunately not agreed on a standard as far as the size is concerned. But also the surface and the material can vary. Therefore, we strongly recommend that you measure your oven or, at best, the matching baking tray. So you can make sure that you get the right baking tray. This baking tray is 44 x 35 cm and made of aluminum.
Data sheet
- Size
- Length: 44 cm / Width: 35 cm
- Material
- Aluminum
- Note
- 2 edges bent up to 90°, perforation Ø 3 mm, material thickness: 1.5 mm
- Application note
- Can be used in the oven and in the freezer
- Care instructions
- Not dishwasher safe
Baking tray
Baking tray is baking tray? Wrong! There are huge differences in baking trays. The respective oven manufacturers have unfortunately not agreed on a standard as far as the size is concerned. But also the surface and the material can vary. Therefore, we strongly recommend that you measure your oven or, at best, the matching baking tray. So you can make sure that you get the right baking tray. This baking tray is 44 x 35 cm and made of aluminum.
Baking trays in their diversity
Baking trays are practical helpers in the kitchen. The name is somewhat misleading, because the baking trays can also be placed in the freezer or refrigerator. Thus, the tray acts as a mobile base for pies, cupcakes, cakes, but also for ice cream, pudding and cream cakes. Especially for the cake, the tray is serh helpful. So you can bake the sponge cake, layer the cake on it and if necessary even freeze it. For decorations like the Velvetspray or Mirror Glaze, freezing is especially important. This way, the cake doesn't have to be lifted from one base to the next, but can be finished directly on the tray.
Unlike conventional baking sheets, this one is very thin, making it perfect for storage.
Why does the baking tray have holes?
Baking trays with holes have many advantages over a flat baking tray. The perforation helps the heat reach the pastry better. This makes pizza, tarte flambée, puff pastry, pretzels or croissants particularly crispy. Even through the baking paper, the hot steam can penetrate to the pastry and thus get the best out of it. Perforation is also perfect for tartelettes or cake biscuits. Pie crusts are cranked up by the heat and become extra airy during baking. The best combination for cake layers is this perforated tray with a stainless steel Cake ring. Thus, the perfect cake base can be baked. Another advantage of holes in the tray is that the tray both warms up faster. So you can pour cupcake batter or sponge cake batter into the pan in peace of mind at room temperature and then put it in the oven. In seconds, the baking sheet is heated up and thus does not affect the baking time. Conversely, the tray cools down very quickly, which is rarely the case with metals. Here, the cooling is favored by the holes.
Care instructions for this baking tray
The tray is not dishwasher safe. We recommend rinsing the baking tray with a light detergent and warm water. If there is more stubborn dirt on the tray, you can also soak it in a light mixture of water and detergent. To prevent rust from settling, the tray should be dried right away. This baking tray measures 44 x 35 cm.
Baking paradise miniSchoggi
All our baking trays are used in our courses. Ask our course instructor for the appropriate tray for your use and browse in our local store. We will be happy to advise you.
-
The three best burger recipes
Posted in: Salty recipes, Aperitif and appetizers, Bread and rolls, Savoury pastries, Cooking, Starters, Main coursesAugust 16th 202111 LikedRead more