Food contact, all applications:
Pastry baking matsBakers are suitable for food contact according to FDA 21 CFR 177.1550 and European standard 10/2011.
They can Pastry baking matswithstand temperatures between -40°C in continuous contact and + 250°C in continuous contact
We recommend that you store the sheet flat.
- Clean with a damp, non-aggressive cloth, possibly a degreaser and hot water at 70°C
- After using a degreaser, rinse with clean water and check the pH regularly. If it is not neutral, repeat the rinsing.
- Do not bend it PASTRY BAKING MATat the risk of generating weaknesses
- Do not scratch
- Replace it as PASTRY BAKING MATsoon as it begins to tear or lose its non-stick properties.
THIS LIST IS NOT EXHAUSTIVE AND CANNOT REPLACE THE PRECAUTIONS AND TESTS NECESSARY FOR EACH USE.
THE LIST IS PROVIDED FOR INFORMATION PURPOSES ONLY AND DOES NOT BIND MAE, IN PARTICULAR OVER THE LIFETIME OF THE SHEET.