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Professional Quality Bakeware
It has long been acknowledged by professional chefs that the quality of their equipment has an important effect on the products and dishes they create. This is no less true of bakeware than any other item of kitchen or catering equipment.
Baking in particular is a branch of catering that needs the precision of a chemist to create the right results and the equipment used is particularly important.
For example, the quality of a cake will be compromised if the tin, (springform, loose base or solid) does not distribute the heat evenly to the mixture. The results? You may find that parts of the mixture are undercooked, overcooked or even burnt. It is important to find a professional tin which will absorb and transfer the heat from the oven evenly to the cake mixture. The same applies to biscuits and so on.
It is also important to remember that the specific size of the bakeware is imperative to get appropriate results in a recipe. A cake which needs an 8 inch cake tin is not designed to use a 10 inch tin.
Another consideration is the ease with which baked goods can be released from the bakeware after baking. Pies with intricately designed pastry can be ruined if broken when removed from poor quality pie dishes whilst a springform tin is often a good option for cakes.
It is also worth thinking of longevity - it could be false economy to buy low quality bakeware products, only to find that they have distorted over time and need replacing. Consider too whether they are `easy to clean` and store.
If you choose a manufacturer of repute, such as Alan Silverwood, you will always benefit from their experience and quality of product. For example, Alan Silverwood Bakeware incorporates `heat spread technology`, the core material in their products draws in and redistributes heat evenly ensuring an even bake without hot spots. Similarly, the properties of their pans means that freezing is also a speedy and efficient process and enables the chef to defrost directly in the pan when the dish is required).
Of course, no matter how good the bakeware equipment, the skill of the chef, the quality of the ingredients and the recipe are also key to the preparation of a professional dish. If you use good quality fair trade coffee beans in your coffee dessert, for example, you will have better results than the use of a cheap lower grade bean.
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