{"product_id":"moule-rectangulaire-40x30cm","title":"Rectangular Mold 40x30cm","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n\u003cdiv class=\"plv6-intro\"\u003e\n\u003cstrong\u003ePME Cake Rectangular Pan 40x30cm\u003c\/strong\u003e in anodized aluminum — the British benchmark for \u003cstrong\u003elarge-format sponge cakes, layer cakes, number cakes, and rectangular wedding cake bases\u003c\/strong\u003e. Perfectly vertical straight sides and high-thermal-conductivity aluminum for even baking. PME (Premier Manufacturing, United Kingdom) has been a world leader in professional cake design equipment since 1972.\u003c\/div\u003e\n\u003cdetails class=\"plv6-acc\" open=\"\"\u003e\n\u003csummary\u003eTechnical specifications\u003c\/summary\u003e\n\u003cdiv class=\"plv6-body\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e PME Cake (Premier Manufacturing, United Kingdom, since 1972)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReference:\u003c\/strong\u003e OBL12162\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInternal dimensions:\u003c\/strong\u003e 40 x 30 cm \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 5cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e professional-quality anodized aluminum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSides:\u003c\/strong\u003e straight and perpendicular — sharp corners for clean cutting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven compatibility:\u003c\/strong\u003e all types (fan-assisted, conventional, professional). Maximum temperature 220°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwasher:\u003c\/strong\u003e dishwasher-safe (hand washing recommended to preserve the anodized finish)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e United Kingdom\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"plv6-acc\"\u003e\n\u003csummary\u003eUses — what you can make with this pan\u003c\/summary\u003e\n\u003cdiv class=\"plv6-body\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLarge-format sponge cake:\u003c\/strong\u003e a single base that can be cut into several layers, ideal for generous layer cakes or rectangular wedding cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cake:\u003c\/strong\u003e sponge cake or shortcrust biscuit baked in this pan, then cut into number shapes with templates or cutters — the standard technique in cake shops\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrownies and moist cakes:\u003c\/strong\u003e the perfect size for sheet-baked products, cut into regular 5x5cm or 4x6cm portions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolly cake or sponge cake:\u003c\/strong\u003e a soft base for layer cakes covered with fondant or buttercream\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRectangular wedding cake base:\u003c\/strong\u003e the 40x30cm size provides a generous tier for at least 20–25 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRectangular tart:\u003c\/strong\u003e shortcrust pastry base for buffet or catering presentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"plv6-tip\"\u003e\n\u003cstrong\u003ePME tip:\u003c\/strong\u003e for a perfectly flat sponge cake — essential for tiered layer cakes — use moistened cake strips around the pan. The heat is distributed evenly, allowing the sponge to rise without a central dome.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"plv6-acc\"\u003e\n\u003csummary\u003eWhy PME anodized aluminum?\u003c\/summary\u003e\n\u003cdiv class=\"plv6-body\"\u003e\n\u003cp\u003eThe anodized aluminum used by PME Cake stands out from stainless-steel or silicone pans in several ways:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh thermal conductivity:\u003c\/strong\u003e aluminum conducts heat approximately four times better than stainless steel — faster and, above all, more even baking, with no cold spot in the center\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLightweight:\u003c\/strong\u003e a light, easy-to-handle pan that is simple to move with oven gloves, even when full\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfectly straight sides:\u003c\/strong\u003e molded aluminum maintains its dimensional rigidity — the sides remain perpendicular even after hundreds of baking cycles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnodized finish:\u003c\/strong\u003e a surface treatment that strengthens the aluminum, prevents oxidation, and makes release easier without harsh release agents\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional durability:\u003c\/strong\u003e PME pans are designed for intensive production in professional pastry kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"plv6-acc\"\u003e\n\u003csummary\u003eUsage and release tips\u003c\/summary\u003e\n\u003cdiv class=\"plv6-body\"\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e lightly grease the sides and base of the pan, then flour it or line it with baking parchment cut to size. Baking parchment on the base ensures perfect release for delicate sponge cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilling:\u003c\/strong\u003e fill the pan no more than two-thirds full — sponge cakes rise significantly during baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e bake in a preheated oven at 170–180°C. PME's rule: reduce the temperature by 10°C compared with standard instructions when using a fan-assisted oven. Check for doneness with a knife that comes out clean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooling:\u003c\/strong\u003e leave to cool for 10 minutes in the pan, then turn out onto a wire rack and allow to cool completely before cutting into layers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e use hot soapy water, rinse thoroughly, and dry immediately. Avoid abrasive scouring pads, which can scratch the anodized finish\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"plv6-acc\"\u003e\n\u003csummary\u003eComplementary products\u003c\/summary\u003e\n\u003cdiv class=\"plv6-body\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/pme\"\u003eComplete PME Cake collection\u003c\/a\u003e — round and square pans, smoothing tools\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/supports-a-gateaux\"\u003eCake boards and drums\u003c\/a\u003e — for presenting your rectangular layer cake\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/semelle-rectangulaire-blanc-30-x-40cm-azucren-cake\"\u003eAzucren 30x40cm rectangular cake board\u003c\/a\u003e — matching presentation base\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/cake-design\"\u003eCake design equipment\u003c\/a\u003e — piping tips, spatulas, and smoothers for finishing\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/feves-guanaja-chocolat-70-250g\"\u003eValrhona Guanaja 70% chocolate fèves\u003c\/a\u003e — for intense chocolate brownies and bases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"plv6-acc\"\u003e\n\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n\u003cdiv class=\"plv6-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use baking parchment?\u003c\/strong\u003e\u003cbr\u003eRecommended for the base and optional for the sides. A parchment-lined base guarantees clean release, even for the most delicate sponge cakes. Without parchment, butter and flour are sufficient for brownies and denser cakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the pan suitable for professional deck ovens?\u003c\/strong\u003e\u003cbr\u003eYes — PME aluminum is designed for professional forced-convection and deck ovens. Aluminum's high conductivity is particularly appreciated in deck ovens for even baking of the base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cut numbers directly from the sponge cake?\u003c\/strong\u003e\u003cbr\u003eYes — this is the standard number cake technique. Bake the sponge cake or biscuit in this pan, allow it to cool completely, then use paper templates or number cake cutters to cut out the shapes. The 40x30cm size allows you to make two large numbers side by side.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many servings does a cake baked in this pan provide?\u003c\/strong\u003e\u003cbr\u003eA 40x30cm rectangular layer cake (two layers of filled sponge cake) provides approximately 20–30 servings, depending on the portion size. For a dessert buffet, small 4x5cm portions yield up to 48 servings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":47218089296211,"sku":"OBL12162","price":28.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-rectangulaire-40x30cm-pme-1.jpg?v=1772148311","url":"https:\/\/pitisslind.com\/en\/products\/moule-rectangulaire-40x30cm","provider":"Patissland","version":"1.0","type":"link"}