Silpat The Original Non-Stick 12 Granola Bars Baking Mold Handcrafted in France Since 1965 - Trusted by World-Class Chefs - Certified Food Safe Silpat Technology (Gift Box Packaging)

Silpat baking molds are perfect for baking just about any delicacy you want. The baking molds are made of non-stick silicone which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat replaces the need for butter, grease, oils, and sprays.

• THE ORIGINAL NON-STICK BAKEWARE MADE IN FRANCE SINCE 1965: Silpat mats and molds have been staples for professional chefs and amateur home-bakers for the past six decades. The tradition lives on today in the northern region of France where Silpat products are handcrafted in the original artisanal factory ensuring the highest quality and safety.
• SILPAT SIGNATURE PERFECT BAKING TECHNOLOGY: The unique Silpat fiberglass-reinforced silicone technology delivers the ultimate cooking performance with consistent heat distribution throughout, even baking and browning, and effortless non-stick unmolding without the need for butter, grease, oil or spray.
• 10x DURABILITY PROFESSIONAL-GRADE MATERIALS: Built with Silpat signature textured fiberglass combined with food-grade silicone for premium strength and lifetime durability lasting up to 10 times longer than other non-stick silicone baking molds. Use your Silpat over and over again up to 3,000 baking cycles.
• PROFESSIONAL-GRADE MICROWAVE, OVEN, and FREEZER SAFE: Tested by an independent laboratory to pass FDA and European food safety standards. Certified free from harmful substances: BPA, lead and phthalates-free. Can withstand temperatures ranging from -40°F degrees to 500°F degrees (-40°C degrees to 250°C degrees ). NSF and Kosher certified.
• SIMPLE TO USE & EASY CARE: Silpat baking molds are the #1 solution for bakers, whether professional or first-timers, looking for perfect baking without sticking. Place your silpat 12 Granola Bars pan in the dishwasher or rinse with soapy water and hang to dry for easy cleaning.