Sharp, bright, nagging, unique and incomparable memories of the holiday in the parental home. The smell of mom’s cookies with cinnamon and Napoleon cake with custard vanilla cream is impossible to forget. It can not smell in any confectionery world. For many of us, this is the main argument in favor of making home-made baking for relatives and guests. And it’s very important that homemade muffins or waffle chocolate cake will definitely not contain any GMOs or harmful colorants, thickeners and preservatives. The stove at home is now simpler, easier, faster and, importantly, more interesting. Forms for baking cakes, muffins, cookies and other goodies are widely represented in any supermarket. They are created to help housewives, bake masterpieces of culinary art.
Confectionery Options
Bakeware molds can be solid or collapsible. One-piece tanks are carried out:
- in the form of geometric shapes - square, rectangular, round, oval, multifaceted;
- different simple and complex forms - star, heart, flowers, etc .;
- for children - forms in the form of heroes from fairy tales and cartoons, animal figures and much more.
Collapsible containers are very popular - with a removable bottom, or side surface. Often manufacturers make parts versatile. Their surface can be smooth, embossed or with different patterns. Such universal forms can be used for baking cakes for cakes, as well as the manufacture of cookies, muffins, and cakes. It is easy to take out pastries from collapsible containers . Bakeware is distinguished by the dimensions of the base, bottom, height of the side, i.e. depth and material from which they are made. Collapsible usually only metal. In production use tinplate, stainless steel, aluminum. Solid options, in addition to metal with different coatings, are ceramic, glass and silicone. When choosing, special attention should be paid to the heat resistance of the material, its strength and safety for your health and the environment.
Advantages of metal
As for pies, cookies, many may consider themselves conservatives: grandmother’s cast-iron form for baking nuts still serves faithfully.
It is known that food cooked in
cast iron utensils in the best way retains its nutritional properties. Everything is baked in it well and does not burn. Personally, I am not afraid of the weight of dishes made of this material, on the contrary, it inspires confidence.
Durable, practical, without negative effects on health and aesthetically beautiful stainless steel shapes with a matte, polished or mirror finish.
Tin utensils and dishes for baking from aluminum alloys are made without or with different coatings from burning. It will last a long time if you do not allow scratches from metal knives and blades. In places of scratches, your confectionery products will certainly stick and break.
Any metal molds must be lubricated with oil so that the pastries do not burn. The thicker the walls and the bottom, the dishes are better, more durable and more expensive. When choosing, you still need to pay attention to the composition and thickness of the coating from burning. It should not emit carcinogens when heated to high temperatures. If damage occurs, it is better and safer to replace such dishes.
Ceramic Molds
The first appeared ceramic dishes for baking bread, cakes and pastries.
The composition of heat-resistant ceramics - only natural, environmentally friendly materials. It is safe to bake in it both for human health and for preserving useful trace elements, nutrients and vitamins in dishes. It is simple and easy to operate. Modern options have a very attractive appearance. In such dishes, pastries can be served without removing them. Pies can be cut directly into the mold without fear of scratches.
To prevent products from sticking, ceramic molds should be lubricated with oil and sprinkled with flour. Due to the porous structure, it is better not to use chemical detergents to wash any ceramic dishes, but to soak them briefly in warm water, and everything will be perfectly washed off. Due to the same porosity, ceramic forms are not as durable as metal ones.
Refractory Glass in Confectionery
Heat-resistant glass molds warm evenly, withstand high temperatures and cool slowly. Ecological and aesthetic advantages of such dishes are similar to ceramic counterparts.
But even
tempered glass does not like sudden changes in temperature and can crack. This is perhaps the only minus of the forms of this material.
Silicone - modern and practical
The latest generation of cookware for confectioners, which is in great demand, is silicone baking dishes. They are based on rubber or wool with fiberglass, covered with elastic silicone foam. Silicone products from Germany, France and Spain are well established. Domestic silicone is still inferior in quality to European manufacturers, but at a price more affordable forms from any other materials. Striking variety of species and size.
Due to its flexibility and softness, even a large number of molds are convenient to store. They are simply twisted, and they will not take up much space in the kitchen cabinet. The same softness and instability turn into a disadvantage when baking
confectionery products from more liquid dough. But now there are a lot of options with metal stands for keeping fit. In any case, it is better to put baking in silicone in the oven on a baking sheet. Modern forms do not require oil lubrication, only before the first use. The pastries in them do not stick, and it is convenient to take out. Simple and caring for them. Cooking takes less time due to the excellent heat transfer of the material. Whatever variant of forms you choose, we are sure that your efforts to pamper your relatives or friends with homemade cakes, or perhaps surprise you with your culinary masterpiece, will not leave anyone indifferent.