Now more and more baking companies are aware of how to hold themselves to high standards in terms of material hardening, surface treatment, functional durability and safety, so that the products they produce are more standardized.
Most chefs tend to only focus on raw materials during baking, but ignore the choice of molds. There are many so-called non-stick molds on the market now, and their manufacturing materials are often not edible, not to mention that they are not compliant with food safety and hygiene. What's worse is that they are prone to oxidation and shedding during baking, making aluminum chips easily remain on the cakes. Long-term consumption of foods with excessive aluminum content is prone to Alzheimer's disease. Therefore, please be cautious when purchasing molds, and try to buy big brands with guaranteed quality.
Baking mold: choose aluminum carefully
It is understood that some domestic baking companies often adopt cost-saving and rough production processes or use raw materials that do not meet food hygiene standards, such as galvanized sheets, lead-plated sheets, etc. to make baking molds in order to meet consumers' low price demands.
Baking molds cannot rely on aluminum to improve thermal conductivity
According to industry insiders, most baking utensils are made of aluminum as raw material due to its good thermal conductivity. However, ordinary aluminum molds are made of pure aluminum or even recycled scrap aluminum. They are soft in texture, not wear-resistant, scratch-resistant, and corrosion-resistant. They are prone to oxidation and falling off during use, making it easy for aluminum chips to remain on food. Long-term use is very harmful to human health.
In addition to raw materials, technology is also a major factor affecting the mold industry. The development of the foreign baking industry has a long history, and it is superior in both scale and technology. "The main reason is that the degree of mechanization is relatively high, the quality control is more mature, and the requirements for product firmness are higher." The relevant person in charge of the Bakery Food Industry Association said that taking silicone molds as an example, since foreign companies use pure liquid silicone molding technology, they are superior to domestic products in terms of product fullness and safety.
Baking companies have enhanced safety awareness
The industry said that now more and more baking companies are aware of how to hold themselves to high standards in terms of material hardening, surface treatment, functional durability and safety, so that the products they produce are more standardized.
It is predictable that China's baking industry will no longer be an independent manufacturing industry, but will gradually develop into a baking industry chain similar to that in mature markets such as Europe, the United States and Japan, connecting with agriculture, animal husbandry and other industries upward and extending to individual consumers downward, forming a complete cross-industry industry chain.
Life Tips: How to use molds
1. New molds generally have a layer of protective oil, which is industrial oil. For the sake of health, boil them in boiling water and then wash them with detergent before use.
2. Regardless of the mold, it is recommended to apply a thin layer of cream before baking the cake, then sprinkle some high-gluten flour, or cover the inside of the mold with anti-stick paper, so that the baked cake will not stick.
3. When using a mold to make biscuits, first place the mold on the flour, and then press the dough, the pressed dough will be easy to remove.
4. When baking snacks, you should also apply a layer of oil on the baking tray, or cover it with anti-stick paper.
5. If you don’t bake often, you can consider buying foil molds or paper molds, which are good choices as gifts for friends.
6. After using and cleaning the mold, be sure to dry or wipe off the water stains, otherwise it will easily rust.
