Silpain S42 是法國 Demarle 品牌的一款專業級網狀矽膠烘焙墊，由食品級矽膠與玻璃纖維網複合製成，主要特點是網孔設計能有效排出麵團多餘水分與油脂，讓熱量均勻散佈，適合烤製餅乾、麵包、可頌、派餅等，並能重複使用數千次，耐溫範圍廣（-40°C至240°C或500°F），讓烘焙效果更酥脆且一致。
主要功能與特色:
- 網狀結構：能讓空氣流通，使熱能均勻傳導，並排出多餘油脂和水氣，製作出更酥脆的口感。
- 不沾性：優質不沾黏特性，無需或少用油，輕鬆脫模。
- 耐溫範圍：可在烤箱、微波爐和冰箱中使用，耐溫介於 -40°C to 240°C (-40°F to 500°F)。
- 耐用性：適當使用可重複使用多達 3000 次，經濟實惠。
- 多用途：適用於烘焙麵包、吐司、可頌、餅乾、派皮等。
製造地：法國製造。
使用與保養:
- 使用後用溫熱肥皂水沖洗乾淨，並平放晾乾或儲存。
- 不可折疊，應平放於烤盤上使用或儲存。
- 不可剪裁。
為什麼選擇它:
對追求專業級烘焙效果，特別是希望麵包底部和邊緣酥脆，派皮金黃的烘焙者，Silpain 提供了極佳的熱傳導和排濕效果，是烘焙師的好幫手。
Silpain S42 is a professional-grade mesh silicone baking mat by the French brand Demarle. It is made from food-grade silicone reinforced with fiberglass mesh. Its mesh design allows excess moisture and fat to escape during baking and promotes even heat distribution. The mat is ideal for cookies, bread, croissants, pie dough, and more. It can be reused thousands of times and withstands a wide temperature range (-40°C to 240°C / up to 500°F), delivering crisp and consistent baking results.
Key Features & Benefits:
* Mesh Construction: Allows air circulation for uniform heat transfer while releasing excess oil and moisture, resulting in a crisper finish.
* Non-Stick Surface: Excellent non-stick performance for easy release with little to no added oil.
* Temperature Resistance: Safe for use in ovens, microwaves, refrigerators, and freezers. Heat-tolerant from -40°C to 240°C (-40°F to 500°F).
* Durability: With proper care it can be reused up to 3,000 times, making it highly economical.
* Versatility: Suitable for baking bread, toast, croissants, cookies, pie crusts, and other pastries.
Origin: Made in France.
Use & Care:
* After use, wash with warm soapy water and allow to dry flat.
* Do not fold. Store flat and place flat on a baking tray during use.
* Not to be cut or trimmed.
Why Choose Silpain:
For bakers seeking professional-level results, especially those who want crisp bottoms and edges on breads and pastries or evenly browned pie crusts, Silpain offers superior heat conduction and moisture control—an indispensable tool for serious baking.