Moulds and baking molds have different shapes and are made from many materials. It is therefore to choose from. Yet navigate in the menu can be difficult just because.
* One of the oldest types of molds include stoneware and earthenware. They have beautiful shapes, bake them but takes longer. If you want to get a good dessert spilled, it is necessary to form thoroughly, grease and flour spill. Clay is also a good form before baking for a while to soak in cold water and place them in a cold oven.
* Our grandmothers mostly baked in ceramic or glass molds. They need to be erased, but bakes them perfectly. Indeed they absorb heat and gradually released. Thanks to the dough well propeče. They are suitable for all types of ovens. In the glass molds but you have to watch that they are not exposed to large fluctuations in temperature, otherwise burst.
* Finally appeared sheet form. They can be black and tinplate. Black mold well absorb the heat, but he quickly issued. They are therefore suitable for electric and oven. The gas is rapidly heated. Tinned forms are in turn better in gas ovens. Cooking time must be extended because the pastry inside propéká longer.
* The great breakthrough meant a form of Teflon coated. Their main advantage is that they do not have to delete the dough to them not so much nepřipeče. However, scratched easily.
* An excellent baking properties are also forms of aluminum. Good conduct heat and pastries in them propeče evenly. They can bake them in any oven. Scratch and non-cutting.
* Beautifully seem copper mold , moreover, they have good conductivity, so can shorten the baking time. However, they are difficult to maintain. They tend to be a little too expensive.
* Hit the recent form of silicone. Desserts from them fold up easily, without having to delete. Also good are stored, they can be washed in the dishwasher.
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