More and more baking companies are now aware of how to standardize their products from the aspects of hardening of materials, surface treatment, durability and safety of functions.

In the process of baking, most chefs only pay attention to the raw materials and neglect the selection of molds. There are a lot of so-called non-stick molds on the market, and their manufacturing materials are often not up to the consumption level and do not conform to the food safety and hygiene. What's worse, during the baking process, it is easy to cause oxidation and fall off, so that aluminum scraps are appropriate to remain on the pastry, and food with excessive aluminum content for a long time is appropriate to develop alzheimer's disease. Therefore, please be careful when choosing molds, and try to choose big brands with guaranteed quality.

Baking molds: select aluminum carefully

It is understood that some domestic baking industry often in order to meet the low price requirements of consumers, the cost savings, rough production process or use raw materials that do not meet the food hygiene standards, such as galvanized board, lead plate making baking mold.

Baking molds cannot rely on aluminum to improve thermal conductivity

According to the personage inside course of study, has the good performance of thermal conductivity of aluminum, so most of the baking utensils used aluminum as raw materials, but the ordinary aluminum mold is made from pure aluminium even recycled waste aluminum, texture is soft, don't wear resistance, delimit resistance, corrosion resistance, in use process cause oxidation and fall off, made of aluminum residues on food, use for a long time is very adverse to human body health.

In addition to raw materials, process is also a major factor affecting the mold industry. The development of foreign baking industry has a long history, and it is superior in both scale and technology. "the main problem is high degree of mechanization, more mature quality control and higher requirements on product robustness, etc." According to the director of the baking food industry association, taking the silica gel mold as an example, foreign enterprises adopt the pure liquid silica gel molding process, so it is better than domestic products in terms of product fullness and safety.

Baking industry safety awareness increased

According to the industry, more and more baking companies are now aware of how to standardize their products from the aspects of hardening of materials, surface treatment, durability and safety of functions.

It can be predicted that the baking industry in China will no longer be an independent manufacturing industry, but will gradually develop into a baking industry chain similar to mature markets such as Europe, America and Japan. It will connect with agriculture and animal husbandry, and extend to individual consumers, forming a complete industrial chain across industries.

Life tip: how to use the mold

1. New molds generally have a layer of protective oil, which is industrial oil. For the sake of health, they should be boiled with boiling water before use and then cleaned with detergent before use.

2. No matter the mold, it is recommended that a thin layer of butter is applied before baking the cake, and some high-gluten powder is applied, or the mold is covered with anti-sticky paper, so that the baked cake will not stick.

3. When making cookies with moulds, put the moulds on the flour and then press the dough, and the pressed crust can be easily removed.

4. When baking small pastries, the pan should also be covered with oil or covered with anti-dip paper.

5. If you don't bake frequently, consider buying tin foil moulds or paper moulds.

6. After cleaning the mold, please dry or dry the water stains, otherwise it will rust easily.