merit
Aluminum alloy punched baking tray is suitable for European bread making and cooling food because of the material, European bread has a chewy appearance, and a large amount of air convection is needed to avoid undercooking at the bottom when baking, as well as the action of steam on the surface of the bread, delaying the drying of the skin to form a hard shell, so that the dough remains elastic
Scope of application
1. The stainless steel perforated baking tray is suitable for baking dried fruits
Since the fruit contains acidic substances and is prone to erosion of the surface coating, it is not used in aluminum alloys
Therefore, the selection of safer non-materials, electrolytic treatment will not only not be corroded,
Non-stiff steel is more resistant to acid and alkali and dissipates heat faster than aluminum alloy
2. Mille-feuille baking tray
1. The large-area punching design can eliminate excess oil, which is the key to crispy, loose and crispy products after baking
2. The anode of the baking tray is well handled and cleaned, preventing oxidation, and conforming to food safety and hygiene.
3. The design height is 1cm, the thickness of the mille-feuille cake is uniform, and the combination design of double baking trays can be used alone.
4. Aluminum alloy material has fast heat transfer, light material, high strength and is not easy to deform.
