The baking mold cannot rely on aluminum to improve thermal conductivity

Now more and more bakery enterprises are aware of how to from the hardening of materials, surface treatment, durability and safety of the function of their own high standards, so that their products are more standardized.
The vast majority of chefs in the process of baking often only focus on raw materials, but ignore the choice of mold. Now there are a lot of so-called non-stick molds on the market, the manufacturing materials often can not reach the edible level, do not meet the food safety and hygiene, worse is easy to cause oxidation and fall off in the baking process, so that aluminum scraps should remain on the pastry, long-term consumption of excessive aluminum content of food should suffer from dementia. Therefore, please be careful when choosing molds and try to choose big brands with guaranteed quality.
Baking mold: Carefully select aluminum material
It is understood that in order to meet the low price requirements of consumers, some domestic bakery companies often adopt cost-saving, rough production process or use raw materials that do not meet food hygiene standards, such as galvanized sheet, lead plating plate and so on to make baking molds.
The baking mold cannot rely on aluminum to improve thermal conductivity
According to insiders, because aluminum has good thermal conductivity, most baking utensils are made of aluminum. However, ordinary aluminum molds are made of pure aluminum and recycled waste aluminum. They are soft in texture, not wear-resistant, not scratch resistant, not corrosion resistant, and easy to cause oxidation and fall off in the process of use, making aluminum scraps easy to remain on food. Long-term use is very harmful to human 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, both in scale and technology are better, "mainly or relatively high degree of mechanization, quality control is more mature, the product sturdiness and other aspects of higher requirements." The relevant person in charge of the Baked Goods Industry Association said that the silicone mold, for example, because foreign companies use pure liquid silicone molding process, so the product is better than domestic products in terms of fullness and safety.
Baking enterprises are more aware of safety
The industry said that now more and more bakery enterprises are aware of how to from the hardening of materials, surface treatment, durability and safety of the function of their own high standards, so that their products are more standardized.
It can be predicted that China's bakery industry will no longer be an independent manufacturing industry, but will gradually develop into a bakery industry chain similar to mature markets such as Europe, America and Japan, connecting with agriculture and animal husbandry in the upward direction and extending to individual consumers in the downward direction, forming a cross-industry complete industrial chain.
Life tip: How to use molds
1. The new mold generally has a layer of protective oil, which is industrial oil. For the sake of health, it should be boiled in boiling water before use and then washed with dishwashing detergent before use.
2. No matter what the mold is, it is recommended to apply a thin layer of cream and sprinkle some strong powder before baking the cake, or use anti-stick paper to spread the inside of the mold, so that the baked cake will not stick.
3. When using a die to make cookies, first put the die on the flour, and then press the pastry. The pressed crust will be easy to take off.
4. When baking snacks, the baking sheet should also be coated with oil or lined with stain-proof paper.
5, if you do not often bake, you can consider buying tin foil mold or paper mold, as a gift to friends is a good choice.
6. After the mold is washed, it is necessary to dry or wipe the water stain, otherwise it is easy to rust.