High quality commercial bakeware Stainless steel Round oval square heart shape Perforated tart ring mousse ring

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Product Overview

Description


Stainless steel Round oval square heart shape Perforated tart ring mosse ring 


 


 


Specification:                                                                                


    

































Item NameHigh quality stainless steel perforated tart ring
SizeSee below catalogue 
Material Stainless steel 
Surface finishNatural
MOQ50 PCS
PackingCarton
FeaturesDurable,safe,no rust

    


 


 


 


 


 


 


 


 


 


 


 


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 All size and  Shape show :                                


 hexagon tart ring rectangle tart ring heart shape tart ringoval tart ringround shape


 


 


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 Features:                                                             


1.Stainless steel round perforated tart ring ideal for tarts, tartlets, cakes and quiches, developed The rings feature holes for even cooking of the tart crust.


2.The straight edge allows for a flawless finish of petit gateau desserts and easy mould release.


3.Perfectly aligned sides, no offset where welded. Perfect finish.


4.Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe.
Care: dishwasher-safe.


5.Thanks to the perforations, the pastry sticks to the ring during baking to prevent collapse of the pastry edge.


6.The cling will not make it hard to separate ring from tart, as long as you grease the ring before you lay the pastry dough inside--the hold on the tart releases before the baking is over.


Suggestions on how to use the band best:


1.Prepare the short crust pastry according to your recipe


2.Allow the pastry to rest in the fridge at +4degrees at least for 6hours


3.Roll the pastry at a thickness of 2.5mm, then place it into the freezer for at least 1hour


4.Butter the micro perforated band


5.Proceed with the lining of the tart, creating a separate base and stripes for the boarder


6.Push the pastry well against the frame and trim if necessary


7.The tarts are best baked on perforated baking mats


 


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0.1856 s.