Speaking of mold brands, you still remember that I mentioned in my last article about tools that domestic brands include Sanneng, Zhanyi, French Bex, Yang Chen, Chuxue and Benxiang, and foreign brands mainly include Wilton (USA), Ma Strede (France), Leku (Spain), Tesco (Czech Republic), Kay (Japan) and kirkland (Japan). I seldom use foreign brands, so I won't comment for the time being. Because the mold is in direct contact with the ingredients and heated at high temperature in the oven, it is best not to use some miscellaneous brands. After all, it is for oneself, so safety and health are the first.
Most molds are metal frames, which do not stick to the coating, except Qifeng cake, which needs to be climbed by molds. Now some new molds are made of silica gel, which is very non-sticky and easy to peel off, but the heat is not as good as that of metal. If you need a crisp dessert, you'd better use a metal mold.
Then talk about the conversion of raw materials for different sizes of molds, mainly referring to cake molds. According to the volume ratio between different molds, we can calculate the ratio between their raw materials. We know how many inches of cake mold refers to the radius of the bottom of the mold. According to the cylinder volume = square of radius * pi * height, generally speaking, pi and height are the same, so the volume ratio of 8-inch cake mold to 6-inch cake mold = square of 8/square of 6, which is about 1.8. Sometimes for the convenience of calculation, we take 2 directly, which is why the weight of 6-inch raw materials in the formula *2 is equal to 8 inches. For irregular solid mold, we can directly add water into it, then weigh the water to calculate its volume, and then calculate the weight of each raw material according to the volume ratio.