Description
The FLEXIPAT has all the advantages of the FLEXIPAN with its flexibility, support and non-stick properties, which makes turn out easy. It is used in a similar manner as the EXOPAT due to its flatness. Flexipat features raised edges in its design and it allows Flexipat to be used in a variety of ways: : – spread or pour any type of preparations: fruit jellies, ganaches, coulis, crme brulee etc. – bake biscuits. – obtain a sheet ready to assemble in frames, without wasting material. – ensure constant thickness. Mold turn out does not cause any problems because of the flexible and non-stick properties of the FLEXIPAT. It is very easy maintenance: just dip in soap water and clean with a soft sponge. For drying, place in the oven for 2 to 3 minutes at 212 F. Key Features: – A BAKING COMPANION: Used for baking a variey of cakes and biscuits or layering fruit jellies, ganaches, coulis, crme brulee, and more – NONSTICK MATERIAL: Made of Demarle’s Flexipat material with flexibility support, and nonstick properties making for easy turn out with heat resistance from -40F to 580F – DURABLE CONSTRUCTION: Designed to ensure constant thickness and is reusable approximately 2000 to 3000 timesAVAILABLE IN 2 SIZES: This sheet is available in heights of 3/8″ and 3/4″; Each is sold separately – MADE IN FRANCE: Matfer Bourgeat ensures high standards for durability, performance, and hygiene to meet the standards of professional kitchens –
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