IBIE Retail Recap 2013 - 23

Advertorial

&
QA

* Use on a perforated aluminum
sheet or grid to maximize the circulation of air.

WITH

Industry leader in non-stick baking
products and equipment
www.sasademarle.com.
What are bakers and pastry
chefs today looking for most
of all in terms of the performance of the baking trays
they use every day?
Bakers and Pastry Chefs today
overall are looking for trays that are
easy to use and quality that will last.
With these traits comes the ability to
create new and exciting things while
keeping the consistency in their baking, giving a superb performance of
products.

How do you address their
needs with your current line of
innovative products?
We constantly have new Flexipan®
shapes coming out as we try to really
cater to our customer's needs and
to what is popular. As you know,
Pastry Chefs are perfectionists and
are very particular, so our products
really drive those points home with
their non-stick abilities, quality and
durability, and the consistency that
stays over a long lifespan.

What are some cleaning and
storage tips?
Cleaning
* Wash regularly, as accumulation of
grease is detrimental to the durability of the material.
* Soak in hot soapy water using a
non-abrasive sponge and a mild
detergent (neutral pH = 7).
* CAUTION: Aggressive detergents
(too acidic or too basic) will damage
the molds very quickly.
* After washing, place the Flexipan®
tray in the oven at 212°F (or 100°C)
for 2-3 minutes for sterilization and
proper hygiene.

Storage
* Store upside down in piles of 6 at
the most. Store mats with very deep
and straight shapes in piles of 2.
* Do not fold the products - keep
them flat.

Can you offer a few best practices for ﬁlling, baking and
freezing?
Filling

How important is food safety
in today's environment, and
how do your products help
improve safety in the
kitchen??
Food safety is very important and
should be placed above all else in
the kitchen. Our products conform
to FDA regulations and are NSF® and
Kosher certified.

* Always place on a perforated baking sheet or a grid before filling to
facilitate transport to the oven or
freezer.
* Fill empty indents with water or
dough to help preserve their nonstick properties.
* To make a mousse, only fill ¾ of the
indents (this will leave space for
biscuit).

Baking / Freezing
* Sheets and molds can be used in
any ventilated or deck electric oven,
although temperatures and baking
times may need to be adjusted
depending on the oven used.
* To maximize product durability and
longevity we recommended using
at temperatures varying from -40°F
to +500°F (or -40°C to +260°C)
* For jellies and mousses, deep freeze
the product upside-down to avoid
the top being flat.

What about demolding? What
are some troubleshooting tips
for demolding products?
Demolding
* Depending on the products,
demolding is easily accomplished
simply by bending the mold around
the frozen or the gelified products,
or by turning the mold upside down
(for baked products).
* Small pieces should be demolded
as soon as they are taken out of
the oven. For fragile items (such
as sponge cakes and Dacquoise
sponges) we recommend that you
let the product cool down before
demolding.
* In the case of small products, you
can remove them at once just by
lifting an edge of the tray.
* Do not use knives or sharp tools.

Finally, what are the key beneﬁts of your non-stick baking
product line?
Unmatched non-stick properties, superior strength & durability, longevity, maximum heat transfer, and ease
of use.

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IBIE Retail Recap 2013

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