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Extra Large Silicone Pastry Mat Nonstick Dough Mat with Measurement 36'' By 24'' for Fondant Mat, Kneading Mat, Dough Rolling Mat, Pie Crust Mat
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*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
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Extra Large Silicone Pastry Mat Nonstick Dough Mat Features
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Premium Safe Silicone: Pastry Mat is made of reinforced fiberglass and food grade silicone, which doesn’t include the vulcanizing agent. it can be reused over and over, safe, soft, durable and will not wrinkle or fade. This kneading mat is ideal for dough rolls out/kneading, pizza, bread, pasta, cookies, pie crust, biscuit and fondant.
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Double Thickness & Extra Large: Silicone pastry mat is twice thickness(0.75mm) than the other dough rolling mat (0.3mm) on the market. This thicker pie mat is quite safe for the pastry/cookies cutter, dough scraper. Ultra large size(36×24inches) pastry mats designed, which prevent the flour or fondant will be spilled on the table.
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Nonstick and Nonslip: Our kneading mat has a non stick surface and anti-slip bottom. A non-stick pastry mat surface no need to use excess oil and less scraping. This non-skid rolling mat also can lay flat on the countertop perfectly when you rolling out the dough. And this pie mat can firmly adhesive to worktop or other smooth surface.
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Easy to Clean and Store: As the excellent nonstick surface design, our pastry mats are super easy to clean and dishwasher safe. Just rinsed it by warm soapy water and let air dried. Stored it by fold or roll up by hair tie, it’s great to save space. A must-have accessory for any kitchen.
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Versatility Mat: Our large silicone mat is design with weight and measurements marks, which makes it versatile. It is perfect for pastry mat/pie crust mat/dough rolling mat. Besides, this baking mats are withstand temperature from -30 to 480°F, which is suitable for surface protector, such as table/placement/countertop mat, freeze dryer mat.
