KitchenRaku
Silicone Baking Mat 20"L x 28"W, Extra Thick Dough Rolling Pad with Measurements and Edge Heightening, Non-stick Food Grade Silicone Pastry Mat for Pastry, Bread, Cookies
Silicone Baking Mat 20"L x 28"W, Extra Thick Dough Rolling Pad with Measurements and Edge Heightening, Non-stick Food Grade Silicone Pastry Mat for Pastry, Bread, Cookies
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Overview
- Material : Silicone
- Size : 20"L x 28"W
- Color : Matcha Green
- Brand : KitchenRaku
- Item Weight : 0.91 Pounds
About this item
- 【Anti-stick and non-slip】THIS PRODUCT IS 20X28 INCHES. PLEASE NOTE THE DIMENSIONS AND REFER TO THE PRODUCT TITLE FOR DETAILS. The bottom of the dough mat has a non-slip surface and strong adsorption force, so the mat will not slide back and forth when kneading dough.
- 【Double thickness】The thickness of silicone rolling mat is 0.8mm and the edge height is 4mm. The unique raised edge design can prevent the water from leaking when you knead the dough, keep your desk clean. Dough mat of is much thicker and more durable, so it is very hard to wrinkle and move when you roll out the dough.
- 【Food grade silicone】Our silicone baking mats, which are made of the highest food grade silicone material, are healthier, without BPA. It is reusable, washable, heat resistant and can withstand temperatures of (-40°F-482°F). A best accessory for every kitchen.
- 【Easy Cleaning & Dishwasher Safe】Our dough rolling mat has a non-stick surface. If the mat is greased or if the dough sticks to the surface, it can simply be washed by hand with soapy water and air dried to keep the worktop clean. This baking mat is dishwasher safe.
- 【Versatile use】This silicone sheet is suitable for many occasions. Whether crafting, casting jewelry at school or DIY activities, it is suitable. It is a good base for resin molds when making jewelry. In the kitchen, it can be used as a table mat, baking or kneading board. It also protects worktops. Moreover, this baking mat is your perfect choice for Thanksgiving gifts, Christmas gifts, birthday gifts, etc. Very practical.
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