Tiger Crown, expert japonais en ustensiles de cuisine, produit divers ustensiles pour cuisiner comme un professionnel. Ce produit est un moule à pain pour cuire du Shokupan (pain au lait japonais).
Le cadre est en acier inoxydable de 7 mm d'épaisseur qui offre une excellente conductivité thermique et une répartition uniforme de la chaleur, permettant ainsi de faire du pain maison moelleux.
Il dispose également d'un couvercle coulissant pour couvrir facilement le pain. Le couvercle est amovible afin que vous puissiez cuire d'autres types de pain dans le moule.
Lavez le produit doucement et soigneusement avec un détergent neutre avant la première utilisation.
Conservez le moule au sec. Une exposition extrême à l’humidité peut provoquer de la rouille.
Évitez de toucher les coins et les bords.
- Modèle : 2395
- Matériau : acier inoxydable 18-0 (aluminisé)
- Pour 2 miches de pain
- Capacité maximale : 3 500 ml
- Taille (L × P × H) : 120 × 238 × 120 mm
- Poids : 945g
- Non lavable au lave-vaisselle
- Fabriqué au Japon
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Large choix de produits sélectionnés et de haute qualité
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Prix les plus abordables du marché
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Expédition rapide, quel que soit l'endroit
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Service client interne par téléphone, chat ou e-mail
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Programme de fidélité et avantages d'adhésion
- RMRogelio M.Verified BuyerRated 5 out of 5 stars5/26/26Excellent Japanese Shokupan Mold
Excellent purchase, very well made.
- AJAzad J.Verified BuyerRated 5 out of 5 stars1/17/25Great Quality bread mold
Just bought this and can't wait to use it. Looking forward to the perfect homemade bread.
Thank you.
- WHWendy H.Verified BuyerRated 5 out of 5 stars11/11/22Pan for my Japanese milk bread - and other loaves
Arrived in good time. Well constructed and good quality - will last me for years. Thank you
- PKPete K.Verified BuyerRated 3 out of 5 stars2/4/22Does what it should, but...
Basically this mold works as expected. However, you will notice that this is not made from *stainless* steel. There's a thin layer of aluminium that protects the underlaying steel, but as it is, aluminium does react with acids. Fats do contain acids. It won't take long and you will notice black spots on the inner side of the mold. These spots do get more and more over time. Therefore, it is a bad idea to grease the mold. But this is required to prevent the bread from sticking inside the form. The vicious circle goes on. To prevent the mold from going rusty where the aluminium layer has been damaged, you need grease. But with grease, you add more acids on the aluminium surface. Therefore, the stains become more and bigger. And this happens quite quickly. I wish it was stainless steel. But it is just ordinary oxidizing steel covered with aluminium. Considering the price of this mold, this is quite a let down. It still works, but at some point you may start to taste the iron within the shokupan. Also, you don't want aluminium in your bread. So this may also be a threat to your health. I hope I can find a Japanese mold made from real stainless steel with a non-sticky layer that is not aluminium. Ceramic or PTFE would be much wiser. As much as I would like to recommend this mold, the summary doesn't allow me to do so. It's really a double sided sword, but the highly reactive aluminium is definitely a deal breaker for me.
JTJapanese Taste INT6/2/22Hi Pete, Thank you for your feedback. We would like you to know that based on your review, we uploaded another product. "Matsunaga Golden Bread Mold Shokupan Bread Mold 1.5 Loaf" https://japanesetaste.com/products/matsunaga-golden-bread-mold-shokupan-bread-mold-1-5-loaf We hope you to check this product and if you have any questions, please don't hesitate to reach out to us. Best regards, Japanese Taste Team
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