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More crust when using silicone bakeware


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Date of expiration : 08 February 2018
Status : Closed
food preparation
More crust when using silicone bakeware
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More crust when using silicone bakeware

More crust when using silicone bakeware

With the actual silicone bakeware, it’s not possible to obtain a nice coloration and a crusty result in the same cooking time as aluminum bakeware. However, silicone bakeware is really practical and functional.

We are looking for a new silicone or new material which easily allows crust formation on a cake or pastry during baking in traditional ovens, which is non-stick and flexible

Any solution using food ingredients or food additives.
Any solution that could change the flavor or release odors that might affect food quality.

We know metal powder in silicone, but the result was not good enough for us.


Hazardous Material and components non-compliant for food processing


Modifying the silicone composition, texturing the material, new material,…


Materials: food safe, non-stick, non-porous, stain-resistant and flexible. The material should not degrade over time of use (color, flexibility, texture).

Temperature: Properties remain stable up  to 250 °C

Price : +10% max compared to silicone


We will review submitted proposals and select multiple candidates for detailed investigation. We will execute a Non Disclosure Agreement (NDA) only with selected submitters, seek further information disclosure, and discuss specific development targets or potential opportunities.

We will then select the best candidate through evaluation of supporting information, samples, prototypes, face to face meetings, etc.

The details for any collaboration will be determined through consultation and negotiation.


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