There are a number of eGullet threads that touch upon silicone baking moulds, but I'm looking for some straight-up advice, hopefully with brand-names. I have a micro-bakery and make financiers, baby bundts and Madeleines. I'm old-school and love metal moulds, but am increasingly attracted to silicone; the only problem is I don't want to use something that's going to transfer flavour or gas me out (using the moulds over & over again and inhaling the fumes all day really concerns me). Is there anything that's been on the market long enough to give reliable health-related data ?
When I was training, my beloved pc instructor cursed in Italian every time anyone mentioned silicone for baking and that may be part of my bias against it, but this was well over 5 years ago. What are your experiences ? Any comments would be most welcome...
Best (and safest) silicone baking moulds?
Started by
Felicia M Lazar
, May 29 2012 10:33 PM
6 replies to this topic
#2
Panaderia Canadiense
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Posted 30 May 2012 - 05:05 AM
Silikomart is my gold standard; I have a number of moulds from them, both smaller types (mini muffins, bundtlets, etc) as well as larger ones (full-size bundts, sunflowers, etc) and I love their silpats. Their stuff doesn't off-gass, transfer weird flavours, or discolour, even under heavy use.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
#3
Felicia M Lazar
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Posted 30 May 2012 - 11:45 PM
Excellent, Elizabeth, thanks ! Which line(s) do you have ? They have various subsections in the professional range as well as their extremely colourful houseware line... I think I can get most of them here or online. A while back I looked into signing up on the professional site to purchase directly from Italy but the privacy policy was such a joke I gave up.
#4
Panaderia Canadiense
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Posted 31 May 2012 - 12:38 PM
I have primarily their Classic line - the brick-red ones. They're pretty much all that's available in my country, in the shapes I use; there's also the added benefit that I can stack them side by each in the trays for baking, but then separate them for cooling. The smaller size (ie not 40-60 up) also makes them easier for me to wash.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
#5
Felicia M Lazar
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Posted 07 June 2012 - 05:29 PM
Thanks, Elizabeth, I've been looking around for the classic line locally (you & I are compatriots, but I now live in Melbourne, Australia) and have found a few sources but they don't have the specific shapes I need. I'll just have to stop whinging and bring them in from overseas. Anyone want to weigh in on Lékué or Demarle/Flexipan ? Anyone ? Anyone ?
#6
LT Wong
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Posted 08 June 2012 - 02:37 AM
Hi
I've both Silkomart and Pujadas, and both are excellent.
I've both Silkomart and Pujadas, and both are excellent.
#7
Felicia M Lazar
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Posted 12 June 2012 - 07:11 PM
Excellent, thanks for your input.
