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Professional baking trays
Professional baking trays
When choosing a baking tray, several factors must be taken into account. First of all the material: Erre4m baking trays can be made of aluminium, aluminised sheet metal or blue iron. Secondly the bottom, hence the distinction between solid trays (suitable for static ovens), perforated trays (which perform best in convection ovens, as they allow the hot air to reach the dough from all directions) and corrugated trays, which help to keep the cylindrical shape (for example of a baguette) during baking. Finally, it is necessary to consider the coating, according to which we distinguish between teflon-coated, and therefore non-stick, pans and unfinished pans. The most popular sizes for professional baking trays are 30x40 cm, 40x40 cm, 60x40 cm, 50x70 cm, 60x80 cm.
Aluminium baking trays
Aluminium is by far the lightest material from which a baking tray can be made and this allows you to create quite thick (15/10) trays without making them too heavy. Aluminium trays heat up very quickly, cool down more quickly than any other tray and conduct heat very well. This is why they are often used in confectionery. They can be solid or perforated. A key advantage of aluminium baking trays is that they are very easy to care for. When placed in the dishwasher, some blue marks may appear on the surface, but this does not affect the integrity of the product in any way: it is only an aesthetic factor.
Aluminised sheet pans
Aluminised sheet metal is an alloy of iron and aluminium, which is heavier than pure aluminium. For this reason, LS trays are generally thinner than aluminium trays (8/10), heat up more slowly and retain heat for longer. Because of the ferrous component, scalding is recommended before using an aluminium sheet pan. The tray should be covered with cooking oil and left for 10 to 15 minutes in the oven so that the oil can form a coating that will prevent the iron from oxidising in the future. After washing it is always advisable to dry it thoroughly.
Blue iron baking trays
Blue iron baking tins are by far the heaviest and most heat-retaining of all baking tins. As they are made entirely of iron, it is necessary to blanch them before use to prevent them from rusting over time. They are about 8/10ths thick and are ideal for baking pizzas.
