Category: Baking

Let’s say at once – the absolute harm of silicone forms for baking is not proven. But that does not mean that you should not hesitate to buy these products and use them to the fullest extent. The debate about this has not ceased for a long time, and advertising assures that cooking in such containers is as safe as in old eco-friendly cookware. In this article we’ll try to figure out if this is true.

The popularity of these products provided an impressive list of advantages.

Modern silicone for baking is elastic, versatile, has non-stick properties. This makes them great for baking dough products. And they release well in the already prepared form. For this you do not need to liberally oil the molds – muffins, cakes and other goodies literally jump out of their forms. Silicone is insensitive to corrosion, has a chemical inertness. Products made of it have an external appeal – they are made in different colors. But it is in the composition of paints can hide the danger of these products. They are made from synthetic food-grade rubber – a safe material.

Before answering the main question about silicone molds – are these products harmful or not, consider their other features.

The possible harm of silicone baking molds is not their only drawback

These products have not only advantages. The disadvantages of low-quality products include:

• the availability of a huge number of low-quality products on the market;
• need special care;
• possible inclusion of plastic;
• instability to open fire;
• likely toxicity;
• easily damaged by mechanical action;
• deformed by high temperatures.
  Therefore, buy only high-quality silicone baking molds.

What you can replace silicone for baking

Mandatory condition when using such products – confidence in its quality. Not sure – use analogues offered by the modern market:

• Stainless steel pastry sliding ring;
• Heat-resistant glass – for pies, quiches, casseroles;
• cast-iron cookware – gives you the opportunity to heat the food evenly;
• Teflon-coated cookware – provides non-stick properties;
• paper molds – for portioned desserts, resistant to high temperatures, good thermal conductivity;
• Aluminum cookware – for muffin tarts and cookies;
• Ceramic utensils – versatile and long-lasting heat retention.

All these products are harmless (in the case of Teflon while preserving the outer layer) and environmentally friendly. This is a great alternative for baking a variety of dishes. If you are concerned about the toxicity of silicone, choose products that are guaranteed to be safe.

How to determine if silicone baking molds are safe

Not always even the name of the manufacturer can guarantee sufficient product quality. The following criteria will help you check whether silicone baking molds are safe:

• Smell. Harmful impurities give themselves away by the presence of a chemical odor. In quality cookware, it should not be there at all.
• Density of silicone. Definitely there should not be gaps. The entire surface should be uniform and moderately dense.
• Price. If you decided to save money and were tempted by the cheap offer, you must know – you are saving on your health. This is a fact. Pay attention: there should be a decent packaging, and in it – an accompanying label and a brochure with tips for use.
• Place of Sale. It is best to buy such goods in branded stores.

But even this all, as the latest research confirms, is not a guarantee of absolute safety. And the information that the “right” silicone when heated does not release any harmful substances, is not confirmed. Although, for advertising purposes, it is mentioned in various circumscientific publications. About what the real studies show, read below.

What silicone emits when heated

Here are the results of the independent Swiss laboratory and tests.

Test samples were subjected to the following types of exposure:

• Heating to 200 degrees for 4 hours with weighing before and afterwards;
• baking of forms filled with acidified solution for 2 hours, followed by analysis of the composition of this liquid.

More than half of the samples lost 0.5% of their weight or more after heat treatment. Absolutely all of them had “spoiled” the solution inside.

The inertness of the material has therefore not been verified. The harm of silicone for baking can not be denied, if only because the materials approved for use in its composition is also not fully investigated. It decomposes at temperatures above 150 degrees. It is safe to use products made of it that are not heat treated. This can be a silicone pastry bag with nozzles, molds for mastic, jelly molds and other products for confectioners.

Modern manufacturers of confectionery products have long ago found ways to replace food coloring in their products. Synthetic additives for changing color or flavor have become an integral part of various culinary dishes, including a variety of beverages, meat and fish products. With their help, you can give the product an attractive appearance. And, it is much easier and cheaper than when using natural ingredients. Benefits from them are not observed, but the harm of food dyes from synthetic substances in many cases is proven. Although this does not stop manufacturers who benefit undoubtedly from their use.

What are the differences between natural and synthetic food colors

Natural food dyes are derived from the processing of leaves, fruits, root crops and berries. Containing organic acids, vitamins and other trace elements, they are useful in small amounts. Their content in the product is determined by the following labeling:

• E100 – giving the product its bright yellow color, curcumin.
• E160a is beta-carotene, which serves to create an orange hue. It is most often extracted from carrots.
• E 160c – responsible for the red color. Red paprika extract. The benefit lies in the presence of fatty unsaturated acids and carotenoids. Using the pigment in different proportions allows you to get the desired shade in the red-orange color sector.
• E 162 – creates red, beet shades. It is contained in the root vegetable of the same name.
  This is an incomplete list, listing only the main pigments. They have a common disadvantage – low expression of coloring characteristics. To achieve the greatest effect, chemical processing is used, which levels out all the useful qualities of the product. Thus, the benefits and harms of these substances are zero.

Now most often used dyes for industrial use, derived from non-natural ingredients. They are much easier and cheaper to obtain, and they are easier to use. And in composition and properties they are full analogues of natural products. Their popularity is due to their low cost and effectiveness. Products turn out bright and attractive. But in this case, their harmlessness is lost.

Dangerous dyes
The effect of dyes on the human body is as follows:

• E102 – causes allergies. There is also a decrease in concentration in children, stimulates hyperactivity. This substance, tanzanine, is derived from industrial waste to produce a yellow color.
• E104 – in addition to hyperactivity, the effects are manifested in the form of skin diseases. This chemical compound used in giving the yellow-green color to gum and lollipops is recognized as dangerous.
• E122 is responsible for red tones. Not approved for use in many European countries. A very strong allergen.
• E129 – Also used to produce red color. Increases hyperactivity and inhibits reaction. It is found in medicines. Derived from coal tar.
• E132 – Causes cancer, heart problems, asthma and allergic reactions. Named indigo carmine because it produces a rich blue color.
  The list, which lists dangerous dyes, is constantly growing, so it can go on forever.

The harmful effect of dyes on the human body is not immediately determined.

This is important to know. And understand – if a certain component is not declared harmful, this does not mean that it is safe. It’s just that some potentially dangerous E dyes are not yet fully understood. As well as their effect on the human body. This is because the following algorithm for using dyes is used:

• Development of a new substance.
• Obtaining permits.
• Manifestation of harmful effects on the body.
• Substance prohibition.

This algorithm is very beneficial for manufacturers. Therefore, modern industry overwhelmingly uses artificial colors for food.

Experts recommend using only high-quality food colorings from reliable suppliers in cooking, and when buying finished products, carefully study their composition. You can not allow a critical concentration of carcinogens and other harmful elements in your body. This leads to diseases of the gastrointestinal tract, oncology, decreased concentration, hyperactivity and allergies.

How to use food coloring without harm

When buying everything for a confectioner, use the services of trusted suppliers. So you can be sure that you have purchased, for example, high-quality gel food colorings containing only substances approved for production. Use them in moderation. When choosing natural and synthetic dyes, be guided by who the confectionery products are created for. If for children, it is better to use natural ingredients. For adults, such strict restrictions may not apply. Although moderation is still important. Now it is fashionable to create enchantingly bright products, designed in the style of “pull out the eye”. It is better to refuse this. You can decorate your work in such a bright, but no less attractive way.

Baking molds are very important in the pastry industry. It does not matter whether you work professionally, producing large quantities of delicious products every day, or if you cook only for yourself and your loved ones. After all, in any case, the correct form – is a guarantee of quality of the finished product, the lack of sticking and preservation of all the flavors.

How to choose a baking dish: the variety of choices

Cookware or baking trays imply a classification taking into account certain features, namely the format, size and material of manufacture. Taking into account the first two accents, it is possible to note such variations of products available for the use of the pastry chef:

• solid and sliding – designed for preparing biscuits and yeast dough;
• rectangular, with different-height rims – for baking bread and curing meat as well as some other food;
• wavy – for tartlets, Tarte;
• shaped – for euro-desserts and baking for children – for example, for cakes in the form of funny animals;
• Portioned – allow for individual serving;
• square and oval – used for all kinds of baking, including casseroles in the oven.

If we talk about how to choose a form for baking in terms of the main material, then we should note the products made of ceramic, glass, silicone, teflon, metal and special paper. And, as practice shows, the most popular are silicone and paper variations.

Paper forms for baking: easy, convenient and fast

This format is disposable, and therefore it belongs to the category of the most economical in a financial sense. Most often they are sold in sets of five or more, which is very convenient for home use. The dough in such “dishes” never burns, and baked goods can be stored for a long time without getting stale. They provide an extremely attractive appearance, and curd cakes or other confectionery products can be cooked with them and in the microwave. Such products are made of different kinds of paper:

• corrugated – such models can be used not only for baking;
• parchment, which is treated with a special agent for moisture resistance;
• laminated paper.
• The scope of application of paper products – tartlets, muffins, cupcakes, cupcakes, as well as small passover.

Silicone forms for baking: practical and convenient

Products of this type are distinguished by their lightness and ease of storage. They provide a quick withdrawal of the product – to do this, you just need to turn the form inside out. They are also very easy to clean with conventional products, and allow the use of a brush for cleaning. The only problem in this case can be called that not all silicone can be safe. Therefore, when buying should be sure to pay attention to the availability of a certificate of quality.

In the annotation to the product should be stated that the molds comply with European CE standards on the parameters of the FDA. You should also pay attention to the type of products, because silicone versions can be not only for baking, but also for freezing foods. Information about this is usually present on the back of the form in the form of a marking embossment.

Silicone models are well suited for muffins, cakes, sponge cakes, charlotte. The material itself does not allow the dough to stick, easily withstands maximum high temperatures. In addition, it makes no sense to grease such forms with oil. It should be said that it is even strictly forbidden to do this, because fat usually leaves indelible dark stains on their surface.

Pastry rings: specifics of application

Those who are interested in the question of how to choose the right form for baking can also pay attention to pastry rings. This kitchen appliance is a real ring with high rims, mostly – sliding, but without the bottom part. With this equipment they assemble cakes, bake cakes, make desserts with pieces of fruit and pouring jellies, mousses, casseroles and other sweet dishes.

The split baking format is appreciated by many cooks because it allows you to easily remove the baked cake without damaging it. Moreover, with just one sliding ring, you can bake perfectly round pastries measuring 16 to 30 cm in diameter. Also, this product allows you to quickly assemble the cake right in the ring without having to take the cake out after baking.

Professional pastry rings are most often made of quality stainless steel that does not allow deformation. They usually have a non-stick coating on the inside, which greatly improves the comfort of using the product. Rings are available in different diameters and have different wall heights. Thus, every buyer can find the best option for their case.