Cook's QuickFire on Baking Pans
Baking pans come in a very wide variety of shapes, sizes and materials to meet the many baking needs foodservice operators face on a daily basis. When selecting a pan, whether you're shopping for a loaf pan, a cupcake pan or muffin pan, a sheet pan or other style of baking pan, always check the recipe first and follow its recommendations. Otherwise, you may end up with sunken cakes or foods with burnt edges that stick to the pan.
Brands: Carlisle; Focus Foodservice; Matfer Bourgeat; Vollrath;
Types of Baking Pans: Bread pan (Loaf pan); Cake pan; Cupcake pan (Muffin pan); Hot Dog Bun pan; Mini cupcake pan; Mini muffin pan; Mini loaf pan; Pie pan; Pizza pan; Quiche pan; Roasting pan; Sheet pan; Springform pan; Subroll pan
Baking Pan Sizes: Varies on application
The size of a baking pan depends greatly on its type. Loaf pans range from around 6 x 3 inches to 12 x 4 inches. Cupcake pans, often referred to as muffin pans, are available that accommodate 24 3-1/2-oz cupcakes, and cake pans are available up to 18 x 26 inches. Sheet pans come in full (18 x 26 inches), half (13 x 18 inches), and quarter (9 x 13 inches) sizes and accommodate a wide range of baked goods. Whatever your baking needs are, the pan solutions are numerous.
Materials: Aluminum; Stainless Steel; Steel; Tin-plated
Baking pans are normally manufactured of aluminum or stainless steel. Aluminum, a better conductor of heat and less expensive option than stainless steel, will promote more even baking than stainless. However, it is also reactive to acidic foods. This can give food a metallic flavor, a nuisance avoided with stainless steel. Aluminized steel baking pans, which are constructed of steel that is coated with an aluminum-silicon alloy, are the most common.
Finish: Natural; Non-stick
Some baking pans have non-stick surfaces while others retain their natural, uncoated surfaces. Non-stick delivers the obvious benefit: Food won't stick to the cooking surface; however, non-stick (and other dark-colored) pans may require adjustments in baking temperature or time.
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