Different Kinds of Lining Molds

Lining molds types used in pastry shops

Lining molds (or simply molds) are important in baking because they help increase the aesthetic value of the dessert you are preparing. Without a solid mold, it becomes difficult to retain the shape of the dessert while it cooks, or bakes. While preparing desserts, the design is just as important as the taste of the dish.

Molds can be categorized into molds that are used for baking batters and molds that are used for refrigerating mousses or freezing ice creams mixtures.

Molds can also be categorized based on two major differences. The material used to make the mold is one important factor. The other is the shape itself. Based on just these two criteria, it is possible to assert what type of mold is most suitable for you. Additionally, you should check the size of the mold, so that you purchase one that serves the number of people you generally need to bake for.

Differently shaped lining molds

There are indefinite shapes available in this sphere. You can choose from traditional designs like squares, ovals, circular shapes, and rectangles. However, many people prefer to add a little zest into their desserts by purchasing molds with fancy shapes.

A yin-yang mold, for example, works wonders in calling the attention of the table to the dish for a little while. The effects of just the aesthetics make a large impact on the overall experience. As a chef, even in you bake for yourself, try to make cooking an art, rather than a routine.

There is a vast selection of mold shapes that are used in a pastry shop, such as fluted tart pans, hearty-shaped tart pans, muffin pans, cupcake pans, savarin molds, custard baking molds, mini baking pans, donut pans, ice cream molds, pyramid molds, log molds, english muffin molds, cookie pans, cornet molds, charlotte molds, petit four molds,  cake rings of different heights, portion-size or single-serving molds, rectangular cake rings, triangle cake rings, tear drop cake rings, heart-shaped cake rings, tart rings,  tartlet pans, brioche molds, pie and tart pans,  spring-form pans and so forth.

Each mold has its characteristics and its use.  It would be best to read manufacturer's instructions for best usage of each mold.

Material of the molds

This aspect is also rather important. Most molds can stand extremely high temperatures; especially as they are going to be placed in an oven where you may need to let them stay at 450 degrees. However, the material makes a difference depending on the what you are doing.

The materials differ in the durability of the molds, their susceptibility to retaining stains, how well they conduct heat and cook the dish, and how easy they are to store or clean. All these aspects make a huge difference. Personalization is important in this aspect. Different materials give a different effects so as you gain experience you will have a greater understanding of what to use or not.

Other factors you may wish to consider are the durability of the molds, along with the one that resist stains best. On the other hand, experts will probably prefer aluminum molds over stainless steel ones. This is because aluminum is a better conductor of heat. This ensures that the cakes are baked evenly.

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