Professional bread tins: silicone or fibreglass – a comprehensive guide for bakers

Professional bread tins: silicone or fibreglass – the complete guide for your bakery

Baguettes, hamburger buns, sandwich loaves, milk bread, ciabatta… Each type of bread requires a professional bread tin suited to its shape, crust and production rate. And between silicone and fibreglass, the choice is not always obvious for an artisan baker or an industrial producer. Maé Innovation manufactures both types of professional bread tins in France: the Silmaé range in 100% premium silicone and the Fibermaé range in fibreglass. This guide explains the differences, use cases and key product codes to help you equip your bakery workshop.

Silicone or fibreglass: the key differences for bread-making

The fibreglass bread tin — Fibermaé

Fibreglass is the go-to material for artisanal and industrial bread-making. Its perforated mesh allows hot air to circulate around the dough, ensuring even baking with a crisp, golden crust on the outside, whilst keeping the centre soft and moist. This is the preferred range for baguettes, hamburger buns, milk rolls, ciabatta and hot dog buns.

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The silicone bread tin — Silmaé

Silicone is ideal for even the softest breads, brioches, sandwich loaves and speciality breads that do not require a developed crust. Its flexibility allows for effortless, clean removal from the mould, even with doughs high in butter or hydration. Oven and freezer safe from -45°C to +280°C.

Silmaé highlights

 

Our essential professional bread tins

Our selection of products made in France, designed for intensive production in artisan and industrial bakeries.

How to choose the right bread tin for your business?

For a traditional artisan bakery

Do you mainly produce baguettes, traditional loaves and pastries? Choose the Fibermaé range. Fibreglass is the material historically used by French artisan bakers. It replicates the baking conditions of a baker’s oven with natural air circulation around the dough.

For a bakery specialising in snacks and burgers

Gourmet burgers now account for up to 30% of turnover in some urban bakeries. Fibermaé burger moulds in 15- or 40-cavity formats allow you to standardise your bun production with perfect consistency in every batch.

For industrial or high-volume production units

Fibermaé moulds are designed with spacing compatible with standard automatic portioning machines on the market. A single professional bread mould integrated into your production line can generate tens of thousands of cycles without warping. This offers the fastest return on investment for your equipment.

Summary table: which professional bread tin for which use?

FAQ — Professional bread tins: your questions

What is the difference between a silicone bread tin and a fibreglass tin? ▼

The fibreglass tin (Fibermaé range) is ideal for breads that require a crisp, golden crust: baguettes, hamburger buns, ciabattas. Its perforated surface promotes air circulation and provides optimal convection baking up to +280°C. The silicone mould (Silmaé range) is better suited to soft breads, brioches and sandwich loaves: perfect release without greasing, freezer-safe from −45°C to +280°C. Both ranges are manufactured in France by Maé Innovation.

How to choose the right professional bread tin for an artisan bakery? ▼

• For baguettes and traditional loaves: a Fibermaé baguette tin (12 or 28 cavities depending on your volume).
• For burgers and snacks: a Fibermaé burger mould (15 cavities for artisanal production, 40 cavities for intensive production).
• For pastries and milk breads: a Fibermaé milk bread mould with 36 cavities.
• All Maé Innovation moulds are manufactured in France with centre-to-centre distances compatible with standard automatic dosing machines.

Are Fibermaé bread tins compatible with automated production lines? ▼

Yes. All Maé Innovation’s Fibermaé moulds are designed with standardised moulding centre distances, compatible with automatic moulding machines and robotic demoulding systems on the market. They can withstand tens of thousands of cycles in intensive production without deformation. For specific formats or specialised production lines, Maé Innovation also offers bespoke bread moulds, providing support from design through to 3D prototyping.