I was looking for a place to buy Silpat the French baking non
stick pad when I came across Shape2bake on eBay. You can find it
by searching eBay for Silpat. It is much cheaper than Silpat but
has about the same life expectancy and temperature range. It is
quite thin and can be easily cut with scissors to fit your pan.
Clean up is simple. It is made of Teflon and should be treated
the same. You can roll it up for storage or leave it flat. It
should not be creased.
It is currently being used by the Fast Food and cookie baking
Industry. I am using it in place of parchment paper for bread.
Ernie

On Sun, 28 Dec 2003 16:56:00 GMT, "Ernie"
> wrote:

>It is
>quite thin and can be easily cut with scissors to fit your pan.

Hi Ernie,

Do the instructions say that it is ok to cut it? I ask because the
Silpat cannot be cut safely...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> Hi Ernie,
> Do the instructions say that it is ok to cut it? I ask because
the
> Silpat cannot be cut safely...

Yes, it is nothing like Silpat. It is more like a thick
parchment paper.
Ernie

Kenneth wrote:

> Do the instructions say that it is ok to cut it? I ask because the Silpat
> cannot be cut safely...

I've posted before about Super Parchment, which sounds a lot like the
Shape2Bake that you're talking about:

I use Super Parchment all the time, and love it. For some reason,
I never see it talked about on the cooking groups. It costs about
$6. for one sheet, 13" by 17". It's thin and flexible, about the same
thickness as regular parchment paper, but it's made of some kind of
non-stick material. You can cut it to size for different pans, if
you want. It lasts for years. I have a small piece I put between a
loaf of bread and the baking stone, and nothing ever sticks. I put it
in a pan and roast potatoes on it, or on a sheet for baking cookies, etc.
My box of regular parchment paper is collecting dust because of it.

I've seen Super Parchment sold in grocery stores and kitchen stores;
I've never had trouble finding it. It's tan-colored, usually folded in
thirds and in a plastic bag.

Does no one here use it?

I would never buy Silpat because it's so expensive, and limited by its
stiffness (you can't press it into a loaf pan, for example), and you
can't cut it.

If you do buy Super Parchment, store it rolled up with a twist-tie around
it. If you continue to fold it along the folds, it will eventually tear
along those lines. But generally, it's quite a durable product.

Sandy

Sandy,
I looked Super Parchment up on the Internet and it is the same
thing as Shape2bake. I don't know why more people don't use it.
It is really great stuff and saves a bundle of money. I guess
most people just don't know about it. They have Super Parchment
for sale on the Internet for $6 a sheet. That would be
equivalent to about 1,000 sheets of parchment paper.
Ernie

> wrote in message
...
> I use Super Parchment all the time, and love it. For some
reason,
> I never see it talked about on the cooking groups. It costs
about
> $6. for one sheet, 13" by 17". It's thin and flexible, about
the same
> thickness as regular parchment paper, but it's made of some
kind of
> non-stick material. You can cut it to size for different pans,
if
> you want. It lasts for years. I have a small piece I put
between a
> loaf of bread and the baking stone, and nothing ever sticks. I
put it
> in a pan and roast potatoes on it, or on a sheet for baking
cookies, etc.
> My box of regular parchment paper is collecting dust because of
it.
>
> I've seen Super Parchment sold in grocery stores and kitchen
stores;
> I've never had trouble finding it. It's tan-colored, usually
folded in
> thirds and in a plastic bag.
>
> Does no one here use it?
>
> I would never buy Silpat because it's so expensive, and limited
by its
> stiffness (you can't press it into a loaf pan, for example),
and you
> can't cut it.
>
> If you do buy Super Parchment, store it rolled up with a
twist-tie around
> it. If you continue to fold it along the folds, it will
eventually tear
> along those lines. But generally, it's quite a durable
product.
>
> Sandy

On Mon, 29 Dec 2003 05:10:43 GMT, "Ernie"
> wrote:

>Sandy,
>I looked Super Parchment up on the Internet and it is the same
>thing as Shape2bake. I don't know why more people don't use it.
>It is really great stuff and saves a bundle of money. I guess
>most people just don't know about it. They have Super Parchment
>for sale on the Internet for $6 a sheet. That would be
>equivalent to about 1,000 sheets of parchment paper.
>Ernie
>
> wrote in message
...
>> I use Super Parchment all the time, and love it. For some
>reason,
>> I never see it talked about on the cooking groups. It costs
>about
>> $6. for one sheet, 13" by 17". It's thin and flexible, about
>the same
>> thickness as regular parchment paper, but it's made of some
>kind of
>> non-stick material. You can cut it to size for different pans,
>if
>> you want. It lasts for years. I have a small piece I put
>between a
>> loaf of bread and the baking stone, and nothing ever sticks. I
>put it
>> in a pan and roast potatoes on it, or on a sheet for baking
>cookies, etc.
>> My box of regular parchment paper is collecting dust because of
>it.
>>
>> I've seen Super Parchment sold in grocery stores and kitchen
>stores;
>> I've never had trouble finding it. It's tan-colored, usually
>folded in
>> thirds and in a plastic bag.
>>
>> Does no one here use it?
>>
>> I would never buy Silpat because it's so expensive, and limited
>by its
>> stiffness (you can't press it into a loaf pan, for example),
>and you
>> can't cut it.
>>
>> If you do buy Super Parchment, store it rolled up with a
>twist-tie around
>> it. If you continue to fold it along the folds, it will
>eventually tear
>> along those lines. But generally, it's quite a durable
>product.
>>
>> Sandy
>
Hi Ernie & Sandy,

I will definitely look for the stuff... (by either name)

I use a Silpat occasionally and use parchment paper more frequently.
As I may have mentioned, a problem I have with the parchment is that
it often falls apart when I remove it from the oven and the tiny
pieces are a bear to clean up.

Sincere thanks for your suggestion,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> On Mon, 29 Dec 2003 05:10:43 GMT, "Ernie"
> > wrote:
> As I may have mentioned, a problem I have with the parchment is that
> it often falls apart when I remove it from the oven and the tiny
> pieces are a bear to clean up.

Have you tried removing the parchment once the bread has set? It shouldn't
be fragile at this stage.
The cuttable teflon impregnated sheets must not be used at very high
temperatures, i.e., around 500ºF/260ºC (it says so on the box). I go as
high as 475ºF/246ºC (and yes, my temperature settings are relatively
accurate).
Graham

In article >, wrote:

> Kenneth wrote:
>
> > Do the instructions say that it is ok to cut it? I ask because the Silpat
> > cannot be cut safely...
>
> I've posted before about Super Parchment, which sounds a lot like the
> Shape2Bake that you're talking about:
>
> I use Super Parchment all the time, and love it. For some reason,
> I never see it talked about on the cooking groups. It costs about
> $6. for one sheet, 13" by 17". It's thin and flexible, about the same
> thickness as regular parchment paper, but it's made of some kind of
> non-stick material. You can cut it to size for different pans, if
> you want. It lasts for years. I have a small piece I put between a
> loaf of bread and the baking stone, and nothing ever sticks. I put it
> in a pan and roast potatoes on it, or on a sheet for baking cookies, etc.
> My box of regular parchment paper is collecting dust because of it.
>
> I've seen Super Parchment sold in grocery stores and kitchen stores;
> I've never had trouble finding it. It's tan-colored, usually folded in
> thirds and in a plastic bag.
>
> Does no one here use it?

I've never heard of it. Not ever seen it in any of the cooking catalogs
I get - whether because I just haven't noticed it or it's not there I
couldn't say.

I just saw Shape2Bake at the local restaurant supply store two days
before Christmas. Then got on this group and people were talking about
it.

I do like my Silpat mats. The one I love is giant and I put it on the
table for kneading dough, rolling out pie crust or cookies. So easy to
clean up and no more flour down the seam in the table where the leaves
meet!

>
> I would never buy Silpat because it's so expensive, and limited by its
> stiffness (you can't press it into a loaf pan, for example), and you
> can't cut it.
>
> If you do buy Super Parchment, store it rolled up with a twist-tie around
> it. If you continue to fold it along the folds, it will eventually tear
> along those lines. But generally, it's quite a durable product.

How long does the super parchment last? A year worth of baking or more?
Also, do you know off hand how high a temp you can bake it at?

marcella

"Marcella Tracy Peek" > wrote in message
...
> How long does the super parchment last? A year worth of baking
or more?
> Also, do you know off hand how high a temp you can bake it at?
> marcella

Marcella,
The brochure says it is good from -60F to +550F. It will last
through thousands of temperature cycles. Do not to scrape it
with sharp objects or expose it to open flame, or use it on a
grill or broiler settings.
Ernie

On Mon, 29 Dec 2003 16:11:32 GMT, "Graham" > wrote:

>Have you tried removing the parchment once the bread has set? It shouldn't
>be fragile at this stage.

Hi Graham,

For some reason, I had not!

Of course, that would work well...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

In article >,
"Ernie" > wrote:

> "Marcella Tracy Peek" > wrote in message
> ...
> > How long does the super parchment last? A year worth of baking
> or more?
> > Also, do you know off hand how high a temp you can bake it at?
> > marcella
>
> Marcella,
> The brochure says it is good from -60F to +550F. It will last
> through thousands of temperature cycles. Do not to scrape it
> with sharp objects or expose it to open flame, or use it on a
> grill or broiler settings.
> Ernie
>
>

Thanks! I'll have to keep my eye out for this to try.

marcella

On Mon, 29 Dec 2003 19:26:58 GMT, Marcella Tracy Peek
> wrote:

>In article >,
> "Ernie" > wrote:
>
>> "Marcella Tracy Peek" > wrote in message
>> ...
>> > How long does the super parchment last? A year worth of baking
>> or more?
>> > Also, do you know off hand how high a temp you can bake it at?
>> > marcella
>>
>> Marcella,
>> The brochure says it is good from -60F to +550F. It will last
>> through thousands of temperature cycles. Do not to scrape it
>> with sharp objects or expose it to open flame, or use it on a
>> grill or broiler settings.
>> Ernie
>>
>>
>
>Thanks! I'll have to keep my eye out for this to try.
>
>marcella

It is often for sale on ebay.

Boron

Now that's one I never thought of!!! Would definately save me lots of
time and cleanup everytime I make bread or pizza doughs. I'm forever
adding flour to the cutting board. :-(

Robert
---------------

Marcella wrote:

>
> ...I do like my Silpat mats. The one I love is giant and I put it on the
> table for kneading dough, rolling out pie crust or cookies. So easy to
> clean up and no more flour down the seam in the table where the leaves
> meet!...

"Ernie" > wrote in message
...
>
> "Marcella Tracy Peek" > wrote in message
> ...
>
> Marcella,
> The brochure says it is good from -60F to +550F. It will last
> through thousands of temperature cycles.

Mine say 500ºF max and, given the wide temperature variations in most
conventional domestic ovens, it would be prudent to stay under that temp
(unless, of course, you have re-calibrated your oven).

Graham