At Claudia&Julia we love perforated moulds because we think they are a genius in their simplicity . Who doesn't like a crust that's the crispier the better? Long live crispiness .

But you may ask:

  1. Where is the mystery of a perforated mold?
  2. Are they really worth it?
  3. Who are we?
  4. Where do we come from and where are we going?

In this article we will try to answer these and other metaphysical questions about perforated molds , which we know keep you up at night.

The mystery of the perforated molds

The benefits and the difference in its performance compared to moulds without perforations are pure physics: if the base or wall surrounding the food is perforated, there will be many points where the hot air from the oven has direct contact with the food , which eliminates moisture more effectively and makes the dough in question crispier . Because that is what happens when moisture is removed: crispiness manifests itself.

The perforated moulds that we have in the shop and that we recommend in this article are from the Kitchen Craft brand, specifically from its Master Class range , a collection of excellent quality and very well thought out utensils. So much so that they offer a 10-year guarantee , which not all brands dare to do.

Kitchen Craft's perforated baking and pastry moulds are designed for the high temperatures of ovens; they do not warp, they retain their non-stick coating in perfect condition without releasing toxic substances and, above all, they last and can withstand the pace of baking and cooking that we want to impose on them . We are the ones who ...

We have three different moulds from the Master Class range:

  • Rectangular mold
  • Wavy mould for baguettes
  • Quiche mold

The perforated mould for baguettes

The need for a crispy crust is especially critical in the case of breads. Can you imagine a baguette without a crispy crust ? We couldn't call it a baguette, because a good part of its charm lies precisely in that: that it is all crispy crust.

The perforated baguette tray not only gives the baguettes a perfect shape, but also guarantees a crispy crust if we create the most suitable conditions in the oven, such as intense heat and some humidity.

You should not confuse the perforated baguette mould with the Emile Henry baguette oven . The latter, in addition to giving the baguettes a good shape, allows you to create optimal conditions of humidity and heat concentration thanks to the reduced space, while the Kitchen Craft mould is just that (no more, no less), an excellent mould to facilitate baking and give a nice shape, but the optimal conditions are provided by our oven.

The perforated quiche mold

The shortcrust pastry that forms the base of a quiche should be as crispy as possible. Although it always tends to absorb some moisture from the filling, the way it is baked and the temperature at which it is baked have a great influence on the final result.

What would you prefer your guests to tell you ?

  • Option 1 - "This quiche is good."
  • Option 2 - Let them shout: "I want more!"

The difference between good and great lies in using the right utensil, like this perforated, removable mould expressly designed for quiches in particular, but which can be used for all types of cakes, including sweet ones, with a shortcrust or sablé base.

The rectangular perforated mold

This mould is suitable for bread , meat and poultry terrines, and also for what Americans call quick breads , which are very dense cakes that cannot flow through the holes.

Although we may have the idea that sandwich bread has a soft crust by definition, those of us who bake at home know that sandwich bread can be delicious with a crispy crust . We recommend that you try it.

The Kitchen Craft rectangular perforated mould works brilliantly with terrines wrapped in shortcrust pastry (for example, like this pork terrine ) - it prevents the pastry from becoming too wet.

Conclusion

We hope that with this review of perforated moulds we have answered the questions you were asking. And if you want to know more about them, don't hesitate to ask us, that's what the comments section is for. Come and make yourself comfortable in Claudia&Julia's house.

Comments

Maria Luz Hernánez said:

Si utilizo el molde perforado de quiche, para hacer una tarta con masa quebrada, he de cubrir el molde con papel de horno?

Quiero vanesa. Costa said:

Quiero. saber. Si los. Aros. Perforados. Sirven para. Hornear merengue

Lilian said:

Buenas tardes, quisiera saber donde puedo comprar los moldes

Puri soriano said:

Necesito molde de 36 sin agujeros

Pablo Antonio said:

Un cordial saludo, desearía saber como varia , la temperatura y el tiempo de horneado entre un molde normal sin perforaciones y un molde con perforaciones. También la ubicación del molde dentro del horno.

Miguel Molina Calfunao said:

Hola, necesito datos para poder realizar compra de moldes.
Te dejo mi número.
9-41250977

Pancho said:

Hola, me compre el molde perforado para quiches de 25,5, es excelente pero me temo que hay que controlar el tiempo de cocción pues si utilizas los tiempos por recetas, se pueden pasar. No he encontrado ninguna sugerencia en la web respecto a los tiempos de cocción, si hay que reducir un porcentaje de lo que las recetas establecen. Si sabéis o tenéis información os agradezco.

Rebeca said:

Hola, acabo de comprar uno de estos moldes para quiche. ¿Ya no hay que perforar la masa con un tenedor o es mejor seguir haciéndolo?

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