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Demarle Flexipan Air Perforated Mat, Square Bun 2-3/4" x 2-3/4" x 1-3/16" High, 24 Cavities

Item # SF1162MFR: SF-01162UPC: 085404393743
Price: $66.25
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    Demarle Flexipan Air Perforated Mat, Square Bun
    • Flexipan Air 1162 fits in a full-size (18" x 26") sheet pan.
    • Cavity volume: 110 ml / 3.7 oz
    • Cavity dimensions: 2-3/4" x 2-3/4" x 1-3/16" (70mm x 70mm x 30mm)
    • 24 cavities
    Flexipan Air is a silicone-coated perforated mold ideal for a variety of shapes including round breads, small rounds, hot-dogs rolls, soft rolls, submarines, sandwiches, hamburger buns and more. With its non-stick property, food comes out without effort, and the perforations enable uniform heat diffusion for perfectly baked products.

    The Flexipan Air can be used on any kind of grids or baking trays for baking in ventilated ovens. To augment the heat-and-air passage allowed by the Flexipan Air, use a perforated aluminum sheet pan or tray.


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Demarle Flexipan Air Perforated Mat, Square Bun

  • Flexipan Air 1162 fits in a full-size (18" x 26") sheet pan.
  • Cavity volume: 110 ml / 3.7 oz
  • Cavity dimensions: 2-3/4" x 2-3/4" x 1-3/16" (70mm x 70mm x 30mm)
  • 24 cavities
Flexipan Air is a silicone-coated perforated mold ideal for a variety of shapes including round breads, small rounds, hot-dogs rolls, soft rolls, submarines, sandwiches, hamburger buns and more. With its non-stick property, food comes out without effort, and the perforations enable uniform heat diffusion for perfectly baked products.

The Flexipan Air can be used on any kind of grids or baking trays for baking in ventilated ovens. To augment the heat-and-air passage allowed by the Flexipan Air, use a perforated aluminum sheet pan or tray.


Shop More Baguette & Roll Pans >

Features
Bottom Style Perforated
Cavities 24
Coated / Non-Stick Non-Stick
Dimensions and Weights
Ounce Capacity 3.7
Demarle Flexipan Air Perforated Mat, Square Bun 2-3/4 x 2-3/4 x 1-3/16 High, 24 Cavities
Average Customer Rating
(1 reviews)
51
Dr. John I bake gluten free breads and pastries, the doughs of which usually have hydration ratios over 100% The steam created in the oven by this much moisture is where the "rise" comes from, as there is no CO2. But getting rid of the excess moisture, so the finished product is not soggy, is a problem. These perforated mats do the job very well, as they are "vented" on all sides. I have over 12 of them, and use them exclusively for my gluten free baking.
By Dr. John, CT on January 17, 2015