China Bakery Pan Cake Pan Cake Mould Non Stick Stainless steel Round Pan

production

I'll cut to the chase: This eight- by three-inch anodized aluminum pan is far and away my favorite. It's the brand we kept at the cake shop where I used to work, what I've always ordered when stocking a new restaurant kitchen, and the only thing I use at home. Not too expensive, either; a set of three will cost you about 36 bucks.
Not only will the extra depth benefit any cake (more on that below), it makes the pan more versatile, so it can be used in a broader range of recipes and take the place of many specialty pans. (In my restaurant days, I lined them with plastic to use instead of large ring molds for molded desserts.) The unusual depth makes this pan perfect for thick sponge cakes that are meant to be split into thin layers, such as génoise or chiffon, as well as for charlottes, mousse cake, and even cheesecake, too.
Nesting, Nonstick

This is the style of cake pan most of us grew up with, readily available at most any supermarket. The sides of the pan are angled, allowing one pan to rest inside another, a "feature" that can make it rather tricky to frost the sides of a layer cake.

At first blush, you might think these pans produce a perfectly excellent cake, but let me draw your attention to a few problem areas: the dark and wrinkled crust along the top, the thick brown crust along the bottom, and a slightly darker band of cake just above it.

Straight-Sided, Anodized-Aluminum, Extra-Deep

As I've said, my favorite type of pan isn't just made of anodized aluminum; it's also ultra deep, like this eight- by three-inch cake pan from Fat Daddio's.

Those super-tall sides shield the cake in the oven, allowing it to bake up smooth and pale, which means the top crust will be delicate and thin above the moist and fluffy crumb. The added protection offered by a tall-sided pan is especially helpful for folks with ovens that can run a little hot, or those whose electric ovens have a powerful top coil.

Straight-Sided, Anodized-Aluminum, Extra-Deep, 9-Inch

Most boxes of cake mix include directions for baking with eight- or nine-inch pans, leading lots of folks to believe those two sizes are virtually interchangeable. But they're really not: When you're working with a cylinder, an extra inch of width represents a huge increase in volume. So, when you're using the same amount of batter, not only will the cake be much thinner by nature, a new problem will arise: under-filling. Without sufficient batter in the pan, a cake doesn't rise as well or as evenly; the change in surface area means the batter will set faster than it can rise, leading to weird bubbles, cracks, and blemishes in the crust.

Company Information

JF Sheet metal Technology Co.,Ltd was founded in 2014, is a hardware materials and products sales, sales support and agent import and export of various commodities enterprises.Its services include baking industry, automobile industry, household appliances industry, social and public facilities, etc.We uphold practical, persistent, responsibility, enterprise spirit.Take the good faith as this, creates the win-win management idea, creates the good enterprise environment.To a new management model, perfect technology, and thoughtful service, excellent quality to survive.We always adhere to customer first, hard service to customers, adhere to use their own services to impress customers.

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