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| Silpain |
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| Composition: |
| Glass fiber silicone suitable for foods. |
| Laws: |
| SILPAINŽ is produced in
accordance with European and American laws concerning materials suitable for foods. CEE: directive dd 18 oct. 1982 (J.O.E.C.) L297 dd 23/10/82 directive dd 19.12.1985 (J.O.E.C. del 31/12/85) directive dd 23 feb. 1990 (J.O.E.C. L75 dd 21/03/90) USA: foods and medicinal administration, chapter 1, article 21, section.177 2600 and 175 300. SILPAINŽ has got international certification. |
| Characteristics: |
| SILPAINŽ is suitable to
freeze or bake dough, to produce precooked-frozen bread, with different shapes and
dimensions (round, long, ect...). SILPAINŽ can be used with both ventilated or static ovens: in tunnels, too. SILPAINŽ can be used with temperature from -40°C to +280°C. |
| Use: |
| Place SILPAINŽ in a perforated baking pan or in a Multibake pan, taking care all 4 borders are well closed. |
| Baking: |
| SILPAINŽ. don't need to be oiled. Check if it's quite clean and dried, then pour dough in the moulds. After rising put in the oven. |
| Demoulding: |
| Take away single pieces one by one or carefully lift the SILPAINŽ by one side and let product get solwly out. |
| Cleaning: |
| Each time it is dirty, anyway one time each week, wash SILPAINŽ with tiepid water and a soft sponge. Do not use abrasive datergent. After rinsing let it dry in a well-aired place. |
| Instructions: |
| Do not place SILPAINŽ in the oven empty. Do not cut SILPAINŽ with blades. Do not use pastry-cutters or brushes. Do not oil SILPAINŽ. Do not fold up. |
