Perforated airflow
Product characteristic listed for perforated airflow applications.
Images show the listed product configuration. Confirm the final specification before ordering.
Silicone Baking Supplies
Silicone Baguette Baking Mats for Artisan Bread
Perforated silicone-coated fiberglass baking mat configured for baguette trays and crisp-base bread production.
- Material
- Food-contact silicone-coated fiberglass mesh
- Food-contact status
- Yes - suitable for food-contact applications; documentation scope is confirmed for the destination market.
- Temperature range
- -40 to 230 C
- Thickness options
- 0.65 mm; 0.70 mm
MOQ500 pcs for custom tray format or logoSamplesYes - stock samples are available; customized samples are quoted after artwork review.Lead time10-15 days for standard formats; 20-30 days for custom production
Contact us for a full project discussion → Product overview
Built around your product brief.
Silicone Baguette Baking Mat is supplied with the listed Food-contact silicone-coated fiberglass mesh specification. Perforated silicone-coated fiberglass baking mat configured for baguette trays and crisp-base bread production.
This perforated, fiberglass-reinforced mat is designed for bread formats that benefit from airflow below the dough, including flat baguette-tray liners and custom multi-channel versions.
Key benefits
Product features
Nonstick release
Product characteristic listed for nonstick release applications.
Fiberglass reinforced
Product characteristic listed for fiberglass reinforced applications.
Reusable
Reusable construction for the listed product application and care routine.
Sealed edges
Product characteristic listed for sealed edges applications.
Baguette tray fit
Product characteristic listed for baguette tray fit applications.
Product specifications
Specification summary
- Material
- Food-contact silicone-coated fiberglass mesh
- Food-contact status
- Yes - suitable for food-contact applications; documentation scope is confirmed for the destination market.
- Temperature range
- -40 to 230 C
- Thickness options
- 0.65 mm; 0.70 mm
- Size options
- 30 x 40 cm; 40 x 60 cm; custom baguette-tray size
- Color options
- Red; brown; black; custom Pantone
- Surface type
- Fine perforated airflow surface
- Mesh type
- Perforated open fiberglass mesh
- Shape options
- Rectangle; 4-channel; 5-channel; 6-channel baguette tray format
- Supply form
- Single mat; bulk carton; tray-liner set
Product-specific technical notes
Built for a defined production setup.
Tray or worktop fit
Flat formats fit 30 × 40 cm and 40 × 60 cm bakery trays. Custom 4-, 5- or 6-channel configurations are developed from the baguette tray drawing, including channel spacing and rim clearance.
Construction
Reference thickness is 0.65 or 0.70 mm with ±0.10 mm tolerance. A flat 40 × 60 cm mat typically weighs 90–110 g; weight changes with channel geometry and open-area requirement.
Surface and edge
Fine perforated silicone-coated fiberglass mesh supports airflow under the loaf. The outer perimeter is sealed and reinforced; channel edges are formed to the approved bakery-tray profile.
Production use
For baguettes, demi-baguettes, viennoiserie and par-baked bread in rack ovens or convection lines where a drier underside is preferred to a smooth liner.
Material comparison
The perforated mesh promotes airflow and a drier base; smooth silicone liners offer a continuous release face for cookies and pastry. Metal baguette trays provide rigid channels but require a separate release surface.
Temperature
Recommended operating range: -40 to 230 C.
Cleaning and storage
Tap away flour after cooling, rinse open areas with warm water and neutral detergent, then air-dry flat. Do not use picks, sharp scrapers or hard brushes in the perforated mesh.
Packaging and outer carton
Flat baguette mats are normally 1 piece per polybag, 25 pieces per inner bundle and 50 pieces per export carton. Channel styles are packed with dividers to protect their formed geometry.
Typical buyers
Artisan bakery groups, industrial bread lines, hotel bakeries, bakery-equipment distributors and private-label bread-tool brands.
Options
Silicone Baguette Baking Mat Options
| Option | Recommended use | Key characteristics | Notes |
|---|---|---|---|
| 30 x 40 cm | Compact baguette trays | Flat perforated; 0.65 mm | Stock format |
| 40 x 60 cm | Bakery rack trays | Flat perforated; 0.65 mm | Stock format |
| 40 x 60 cm | Baguette channels | 4-6 channels; 0.70 mm | Made to order |
Applications
Suitable application scenarios
Artisan bakeries
Industrial bread lines
Hotel bakeries
Bakery-equipment distributors
Customization
Options for your program
- 30 × 40 cm or 40 × 60 cm flat tray liner; 4-, 5- or 6-channel drawing
- 0.65 or 0.70 mm perforated fiberglass-reinforced mesh
- Open area, perforation pattern, edge color and wash-care print
- Flat 50-piece bulk carton or divider-protected formed-channel carton
- Custom tray fit
- Channel count
- Perforation pattern
- Edge color
- Packaging
- Logo options: Screen-printed logo; printed wash-care mark
Packaging and private label
Pack for your sales channel.
Packaging is selected for the sales channel and can include an OPP bag, paper sleeve, color box and master carton.
OPP bagBulk polybagPaper sleeveMaster cartonScreen-printed logo; printed wash-care markPrivate-label requirements can be reviewed with the product specification.
Packaging availability and MOQ are confirmed according to the selected size, quantity and final packaging requirements.
Food-contact documentation
Documentation scope
Yes - suitable for food-contact applications; documentation scope is confirmed for the destination market.
Standards or tests listed for this product: FDA, LFGB and EU food-contact documentation can be discussed for the selected specification.
Available documentation: Material specification, Food-contact declaration, Applicable migration-test scope
Documentation and test-report scope are confirmed for the selected product and destination market before order release.
MOQ, samples and lead time
Plan your purchase with the right inputs.
Standard MOQ
Standard flat 30 × 40 cm and 40 × 60 cm perforated mats start from 300 pieces per color, subject to stock confirmation.
Custom MOQ
500 pcs for custom tray format or logo
Samples
Existing flat-format samples are US$25–40 plus courier freight. Multi-channel or custom perforation samples are quoted after tray drawing approval.
Bulk lead time
10–15 days for standard samples; 20–30 days for flat bulk production and 25–35 days for custom channel formats.
Test files
Material specification, food-contact declaration, temperature-use statement and applicable migration-test report scope can be reviewed for the chosen mesh and silicone system.
Stock
Yes - standard 40 x 60 cm perforated format
FAQ
Frequently asked questions
Why choose a perforated baguette mat?
The open mesh allows air beneath the dough, making it suitable for baguettes and viennoiserie where a drier base is preferred.
Can you produce multi-channel baguette shapes?
Yes. Four-, five- and six-channel versions are developed from the tray drawing, including channel pitch and rim clearance.
How should flour be removed from the mesh?
After cooling, tap off loose flour and wash with warm water and neutral detergent. Avoid sharp picks or abrasive brushes that could damage the mesh.
What material is used?
Food-contact silicone-coated fiberglass mesh
What sizes are available?
30 x 40 cm; 40 x 60 cm; custom baguette-tray size
What thickness options are available?
0.65 mm; 0.70 mm
Request information
Send your product brief.
Include the product, estimated quantity and any customization or packaging requirements.
Product detailsClear requirementsQuotation request