|Name:||Cake Mould||Function:||Serving Food|
|Feature:||No Sticky||Type:||Barking Pan|
|Surface:||Non-stick||Usage:||Restaurant, Dinning Hall, Buffet|
Create an array of beautiful miniature Bundt cakes for any occasion with the Chicago Metallic 50624 6 mould fluted bundtlette cake pan! Each of 6 miniature Bundt moulds hold up to 1 cup of batter to create a delightful set of small cakes. Constructed of 10 gauge cast aluminum to withstand repeated use in your busy kitchen, the moulds are arranged in two rows of three and can produce cakes up to 1 7/8" deep. This material boasts excellent heat distribution for perfect baked products every time. There's no need to worry about burnt or undercooked products!
The bundtlette pan's commercial, die-cast aluminum interior baking surfaces are coated with a black, non-stick finish which allows for easy release of products. This also means you can use less oils when baking! The exterior of each pan is made from a thick casting of natural aluminum, ensuring longer pan life in your busy commercial operation.
Length: 13 15/16"
Width: 8 15/16"
Top Diameter: 4"
Bottom Diameter: 2 3/4"
Depth: 1 7/8"
Capacity: 8 oz.
|METALLIC 50624 SPECS|
|Length||13 15/16 Inches|
|Width||8 15/16 Inches|
|Compartment Depth||1 7/8 Inches|
|Compartment Bottom Diameter||2 3/4 Inches|
|Compartment Top Diameter||4 Inches|
|Top Diameter||4 Inches|
|Capacity per Compartment||8 oz.|
|Made in America||Yes|
|Number of Compartments||6|
How can I best maintain the non-stick qualities of this item?
To prevent food from sticking to your non-stick surface, we recommend lightly coating it with oil, wiping off any excess with a soft cloth or napkin. Using sprays on non-stick coatings can actually cause food to stick more readily than using a fat or oil. Sprays can leave a glue-like coating, often missed during the cleaning process, which will begin to build up and cause foods to stick. Additionally, metal utensils should not be used with non-stick surfaces to prevent scratching and damaging the coated surface.
What is the difference between a bundt pan and a tube pan?
Bundt pans are best used with high fat, heavy batters. They result in a visually appealing product with fluted sides and offer a classic look. Tube pans have smooth sides and typically a removable, flat bottom. Tube pans are traditionally used for angel food cakes.
How does a dark pan affect the baking process?
Darker pans absorb and radiate more heat than lighter pans, so they will bake your cakes faster and produce darker edges / bottoms. When baking with a darker pan, it is recommended to reduce the oven temperature by 25 degrees Fahrenheit and check on your product 10 minutes early.