Thanks. I pretty much always use parchment on the sheets, so I usually slide the parchment off with the cookies onto a cooling rack. When there's a rim, sliding the cookies over it (on the parchment) breaks them up. Without the rim everything slides off intact. I have loads of different half- and quarter sheets from a local restaurant supply place, but only one rimless sheet (rim on one side, actually). All are uncoated. I was just looking at the KA sheet and the claim about corrugated surface didn't make sense to me.
You don’t want to leave the cookies on the parchment paper, because the moisture between the cookie and the parchment will leave the cookie softer than it should be.
So it’s important to get the cookie off of the parchment as soon as possible.
The claim that the USA pan makes about air circulation is bogus.
Baking happens when the metal heats, transfers into the dough/batter in direct contact with hot metal. baking is a chemical reaction of all of the ingredients to temperature and time.
In a cookie around 92°F butter melts
Butter is an emulsion of fat and water; butter separates at this temperature.
The water heats, then turns to steam.
The steam expands the dough.
Leavening will also be working in doughs that are leavened
At 122°F (50°C) starch gelatinization begins
At 144°F (60°C) protein denaturalization begins.
At 310°F (155°C) maillard reactions occurs.
At When the maillard reaction occurs the amino acids (proteins) and sugars break down then the two form into a single ring like structure. The new structure they form deflects light, so food has a distinctive golden caramelized color. But more important, when the amino acids and the sugars react together, they creates compounds that create new aromas and flavors.
When a dark color metal, coated metal, ceramic, and too high a oven temperature is used, or fan is used, the chemical reactions happen at the wrong temperatures. This creates a poor quality product.
The ingredients will also affect the chemical reaction (protein content, butterfat content, type of evening, etc)
but the type of metal used will affect the baking process.
The notion that air circulation is required is nonsense.
Now there are perforated baking sheets that are used for certain products. If that’s not the same, is this silly baking sheet USA pan is selling.
But you need a crisp bottom, you don’t need to buy a perforated baking sheet. You can use a perforated mat.
Ensure a fast and crispy bake with this Vollrath Wear-Ever 18 gauge full size perforated bun and sheet pan. Crafted from 3004 impact-resistant aluminum, this pan has a galvanized non-rusting rod in its beaded rim to help retain its shape even through repeated use. You can be sure that this pan...
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You would use a mat like this for pate a choux doughs
Ensure adequate airflow around your bread and pastries, while guaranteeing a smooth product release from your 18" x 26" sheet pans, with this Sasa Demarle SILPAIN® SN-620-420-03 16 1/2" x 24 1/2" full size perforated silicone non-stick bread and pastry baking mat! This perforated baking mat is...
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