Decora Microperforated Silicone Baking Mat - 2 Professional Sizes | Reusable
Microperforated technology for optimal uniform baking - Permanently replaces parchment paper
Discover the Decora Microperforated Silicone Baking Mat, available in 2 professional sizes tailored to your needs: 58.5×38.5cm (large size) and 38.5×28.5cm (standard size). This premium technical solution revolutionizes your pastry baking by guaranteeing perfectly uniform and crispy results thanks to its strategic micro-perforations that allow optimal 360° air circulation around your preparations, eliminating excess moisture for even baking impossible to achieve with traditional parchment paper.
Made of high-quality food-grade silicone on reinforced mesh, it offers exceptional thermal resistance from -40°C to +230°C, allowing oven, freezer use and all professional techniques. Reusable thousands of times, it represents a smart ecological and economical investment that permanently eliminates disposable consumables.
Two sizes to perfectly fit your equipment: large size 58.5×38.5cm for professional pastry trays and large productions, standard size 38.5×28.5cm for domestic ovens and compact labs.
Choice of size according to your needs
Large size 58.5×38.5cm - Professional production
Ideal for:
- Professional pastry trays: Perfectly fits standard 60×40cm trays
- Bakeries and labs: Series production of cookies, viennoiseries
- Caterers and events: Large quantities in a single batch
- Professional ovens: Optimal use of baking space
Production capacities:
- 40-50 medium-sized cookies in a single batch
- 20-24 éclairs arranged in optimal rows
- 6-8 tart shells 20cm simultaneously
- Optimized production for maximum profitability
Standard size 38.5×28.5cm - Domestic versatility
Ideal for:
- Domestic ovens: Perfectly fits common 40×30cm trays
- Demanding amateur pastry chefs: Professional quality at home
- Small workshops: Artisan productions in controlled quantities
- Compact kitchens: Easy storage, easy handling
Production capacities:
- 20-25 medium-sized biscuits per batch
- 12-15 éclairs or choux arranged comfortably
- 3-4 tart bases 20cm simultaneously
- Family size for daily pastry
Revolutionary technical advantages
Exclusive microperforated technology:
- Calibrated micro-perforations: Optimal air circulation under preparations for even baking top and bottom
- Continuous moisture evacuation: Steam escaping through perforations prevents softening and guarantees perfect crispness
- Guaranteed uniform baking: Heat evenly distributed eliminating overcooked or undercooked areas
- Professional coloring: Evenly golden bottoms with characteristic grid pattern
Superiority vs baking paper: Unlike impermeable baking paper that traps moisture creating soggy bottoms, the microperforations allow continuous evaporation ensuring professional crispy texture over the entire surface.
Exceptional thermal versatility:
- Oven resistance: Up to +230°C for all pastry baking
- Freezing: Down to -40°C for freezing preparations without sticking
- Dimensional stability: No deformation at extreme temperatures
- Universal compatibility: All types of ovens and professional techniques
Professional applications
Fine pastry and biscuit making
- Tart bases and shortcrust pastry: Perfect blind baking, uniform crispness, impeccable unmolding
- Biscuits and shortbreads: Uniform golden coloring, optimal crumbly texture, professional pattern on unmolding
- Tuiles and cigarettes: Delicate controlled baking for perfect finesse and consistency
- Palets and galettes: Crispy bottoms without excessive coloring
Choux and leavened doughs
- Pâte à choux: Regular development, stable flat base, interior drying facilitated by air circulation
- Éclairs and religieuses: Even baking preventing collapse, clean unmolding
- Chouquettes and gougères: Uniform coloring over the entire surface
- Paris-Brest: Perfect crispy base for later assembly
Compatibility of rings and frames
- Tart rings: Perfect non-stick surface for delicate unmolding of fragile doughs
- Microperforated frames: Optimal synergy of mat perforations + frame for maximum air circulation
- Cookie cutters: Clean cut without residual sticking
- Flexible molds: Stable base for complex assemblies
Professional instructions
Optimal use
Recommended method:
- Choose the size adapted to your baking tray
- Place the mat directly on the baking rack (maximum air circulation) or perforated tray
- Place preparations directly on microperforated surface without greasing
- Bake normally according to recipe (max 230°C)
- Watch coloring: Baking is often 5-10% faster than with parchment paper
- Let cool slightly for a few minutes before unmolding for a perfect finish
Professional tip: For extra-crispy biscuits, let cool completely on the mat - air circulating through perforations continues optimal drying.
Specialized tart base technique
Advanced blind baking:
- Combine microperforated mat + microperforated tart ring
- Air circulates on all sides ensuring even baking
- No baking beads needed, no edge sagging
- Result: perfectly crispy and golden bottom
Size selection guide
Choose the 58.5×38.5cm size if:
- You have a professional or large-capacity domestic oven
- You regularly produce large quantities
- You use standard 60×40cm baking trays
- You seek maximum profitability per batch
- You work in bakery, catering, or laboratory
Choose the 38.5×28.5cm size if:
- You have a standard domestic oven
- You bake for family or small productions
- You use common 40×30cm trays
- You prioritize ease of handling and storage
- You are starting out with professional microperforated mats
Maintenance and storage
Cleaning
- Hand wash: Warm soapy water, soft sponge
- Dishwasher: Compatible, place flat on the top rack
- Drying: Quick thanks to the perforations, hang or lay flat
- Storage: Roll gently or store flat
Important: Never cut on the mat, avoid sharp utensils that may damage the microperforations.
Comparative advantages
Vs Traditional baking paper
- Cooking: Uniform thanks to perforations vs uneven zones on paper
- Texture: Optimal crispiness vs softening from trapped moisture
- Ecology: Reusable thousands of times vs disposable single use
- Economy: One-time investment vs repeated roll purchases
Vs Classic solid silicone mat
- Air circulation: Optimal vs none on solid mat
- Crispy bottoms: Guaranteed vs often soft on solid mat
- Steam evacuation: Continuous vs condensation under solid mat
Technical specifications
Common features of both sizes:
- Brand: Decora (Italian professional pastry reference)
- Material: Food-grade microperforated silicone on reinforced mesh
- Thermal resistance: -40°C to +230°C
- Certification: Food contact compliant with CE standards
- Properties: Natural non-stick, optimal flexibility, controlled air permeability
Available dimensions:
- Large Size: 58.5 × 38.5cm (professional trays)
- Standard Size: 38.5 × 28.5cm (domestic ovens)
Frequently Asked Questions
Which size should I choose for my standard domestic oven?
The 38.5×28.5cm size fits perfectly in domestic ovens and common 40×30cm trays. For large capacity ovens or high production, choose the 58.5×38.5cm.
Do the microperforations let liquid doughs pass through?
No, the micro-holes are calibrated to let air and steam pass only. Cookie and shortcrust doughs do not go through. For very liquid doughs, prefer a solid silicone mat.
Can these mats be used with pastry rings?
Absolutely, it is even the recommended use. The non-stick surface facilitates unmolding and the perforations ensure uniform cooking even with metal rings.
How long does a mat last with professional use?
With proper care, several years of daily use. Decora quality guarantees durability, resisting thousands of cooking/washing cycles.
Should the mat be greased before use?
No, silicone is naturally non-stick. Greasing could clog the micro-perforations and reduce effectiveness.
2 professional sizes: 58.5×38.5cm and 38.5×28.5cm • Exclusive microperforated technology • High-quality food-grade silicone • -40°C to +230°C • Reusable thousands of times • Optimal uniform cooking • Eco-friendly economical • Decora brand
