Food Pans 101

Food pans are a popular and helpful tool in commercial kitchens and other food service arenas. They're used in everything from the kitchen and food storage to serving lines and catering. It's important for professional chefs and restaurant owners to understand how food pans differ and to choose the correct pan based on their needs. When a food pan is not used to its full potential it limits the product's ability and can result in added restaurant costs. In today's blog Public Kitchen Supply will discuss the materials of food pans, how to use your food pan, and the different sizes.
Like most kitchen equipment there are many different types of food pans. Food pans are constructed from various materials. Some common textiles used in food pans are stainless steel, amber, clear plastic and black plastic. There's uses for each of the different materials, while some cooks strictly use stainless steel food pans because they can be used in both high heat and freezing temperatures. We like Browne Foodservice 1/2 Size Food Pan. This food pan is made out of 24 gauge stainless steel and is silver in color. The Browne Foodservice pan features reinforced edges and an anti-jam construction. These are especially helpful features when storing your food pans as they'll come apart easily, even when your other hand is full. Food pans are not only offered in many different types of materials but their thickness of material will vary. These differences affect how a pan can be used.
Before buying a food pan chefs and restaurateurs should know the type of pan they’re looking for and how they wish it to be used. The material and build of a food pan will affect its safe temperature range, an important aspect in food handling and storage. For example the Update International Stainless Steel Full Size x 2.5” Deep Food Pan can endure temperatures between 40°F to 375°F while the clear Rubbermaid 1/2 Size Food Pan is best for cool environments such as refrigeration or freezing; it has a temperature tolerance between -40°F to 212°F. A stainless steel food pan is not transparent when a polycarbonate pan typically is which is why stainless steel is often found in a buffet table and clear is used for storage. A transparent pan allows chefs to see how much food a pan is holding but they have a tendency to stain. A stainless steel pan, on the other hand will not immediately show its contents but it is less likely to stain. Also consider the other option of food pans - amber colored food pans. These are the amber color for a reason, to differentiate themselves. Most of these are microwave safe up to 375F due to the Polysulfone material like this Cambro Full Size Amber Food Pan. Each style of food pan has their place in a commercial kitchen, make sure you're using them for what they're designed.
One of the most important pieces of information to acquire about a food pan is which size you'll need. Food pans usually come in sizes Full, 1/2, 1/4, 1/6 and 1/9. The pan size you choose is typically based on the amount of food you want to serve and your pan table’s size. For example you would use Cambro’s Sixth 1/6 Size x 6” Deep Food Pan to fill up a salad bar with toppings such as cheese, olives, egg, etc. It's small in width but tall in height. If you’re unsure about which size you need consider Cambro’s Black Food Pans. These pans are designed to gastronorm specifications. Cambro pans are durable and convenient, a great option for restaurant openings. Also reference our charts below that show the dimensions of the different sizes.
Choosing the proper equipment for your restaurant tends to be difficult the first time so ensuring you know what you need before you start to purchase is imperative. Food Pans are an incredibly helpful tool,  in many different styles of food service. From buffet lines to cafeterias to catering to back of the house, they're one of the most used and versatile pieces of kitchen smallwares available. Public Kitchen Supply wants to help you find the perfect pan for your business. To view our wide selection of food pans visit our website at publickitchensupply.com.

Pros and Cons of Propane and Natural Gas

Grilled foods offer a unique taste different from stove top and baked foods. Different flavor compounds are generated during the grilling process. A grill offers high, dry and direct heat causing a chemical reaction called Maillard browning. In order to achieve Maillard browning grill masters typically use natural gas or propane gas to heat their grills. The type of gas you choose is an important decision because it effects a grill's heat, location and price. In today’s blog Public Kitchen Supply will explain the pros and cons of propane and natural gas.
Grill masters know the importance of heat generation when grilling. Natural gas is great at cooking food slowly and provides a clean, crisp taste. Foods like fish, chicken and vegetables cook very well with natural gas but red meats can be a challenge. Propane gas is the best choice when cooking red meats. Propane gas generates almost twice the heat of natural gas. This is an important factor when grilling foods like steak because high heat is what penetrates and cooks thick, juicy cuts of red meat.
Price is an important factor when choosing natural gas or propane. Natural gas costs nearly 1/3rd less than propane. Natural gas generates half the temperature next to liquid propane. If you’re stuck on price choose a neutral option like Saturn’s Heavy Duty Gas Stock Pot Range, it can use both natural gas and liquid propane. The Saturn Heavy Duty Gas Stock Pot features a cast iron burner and cooking grate to keep cooking consistent. This appliance marries natural gas with liquid propane.
One of the biggest differences between propane and natural gas is location. Liquid Propane is a great option for grill masters that need portability. It works well for food trucks, catering companies and people who enjoy grilling outdoors. Since propane can be liquefied it is easily stored in a bottle. Liquid propane is easy to transport and widely available but it can be an annoyance. Unlike natural gas liquid propane does not offer a continuous supply of gas. Since it comes in a bottle it requires individuals to restock gas after the bottle is empty. Liquid Propane can be unattractive and take up space, especially if you purchase a large bottle of propane.
Natural gas is distributed as a utility making it very accessible. If you choose to use natural gas it allows you to grill indoors. Grilling indoors in fantastic for restaurants because it provides a secure, consistent environment all year long. Since natural gas is distributed as a utility is provides a continuous supply of gas. For natural gas we recommend Saturn’s Heavy Duty 36” Gas Counter Char Broiler .  It is extremely convenient because it is designed to set on your kitchen’s counter top. This allows all of your ingredients and utensils to be readily available. While natural gas is extremely accessible it does have some locational downfalls. Natural gas is not available in all communities eliminating it as an option for some people. It also remains in a permanent location eliminating portability.
Choosing natural gas or liquid propane truly comes down to your style of restaurant. Natural gas is great for permanent locations while propane is a must for travel. At Public Kitchen Supply our duties surpass kitchen supplies. We work hard to provide our customers with useful information about their kitchen appliances. Visit our website at publickitchensupply.com for fantastic kitchen equipment and sound restaurant advice. We hope to hear from you soon!!

What Should You Put in Your Restaurant's E-Newsletter?

Are you a restaurant owner or marketing associate and considering starting an e-newsletter for your company? You should. They're a great tool to market your restaurant, bring in new business, and cultivate a brand behind your company. By creating a newsletter, it allows your "fans" or customers to be more aware of your business. Use an e-newsletter to send them updates, send them coupons, or let them know what is to come with your company. It's a great way to share without bombarding your customers with information they don't want, but instead share information that they do want.

First, you'll want to share updates regarding your company using this e-newsletter. What types of updates? Consider if you have upcoming days that you're closed or limited on seating. If you're a restaurant that caters or rents out your space, you may have this conflict from time to time. Being open to your customers about closures makes them less apt to be caught off-guard, diminishing the chance for upset customers. If you you host events at your restaurant or participate in local community events consider sharing those as well. Let your customers know what you're passionate about and let them join in by publicizing it in your e-newsletter.

Beyond closures and events, let them know about new menu items. An e-newsletter is a great way to share new items on your menu to get them interested. Customers who see a new item may come in specifically try it. Sharing new items this way could potentially bring in new business too. One person may tell another and they may try your restaurant for the first time. Word of mouth is still an extremely powerful form of marketing, and an e-newsletter can provide this if people share the updates from your restaurant.

Next, you'll want to include coupons in an e-newsletter. This entices people to sign up for your newsletter initially. You want to include coupons periodically to keep them as well. You may consider including a "Friends & Family" coupon too. This allows your current customers to share the coupon with their friends, again, like the new items, could bring in new business you wouldn't get otherwise. The best thing about including coupons in an e-newsletter is that it costs little to nothing in terms of advertising expenses. Rather than the old-fashioned way of mailing out a paper coupon, these can be printed off by your customer or shown on a mobile device without you incurring a large out-of-pocket cost that you may or may not recover.

Also consider using an e-newsletter for bigger information. New management, new head chef, new location, etc. The big things should also be shared with your customers. Customers now more than ever want to be in-the-know. With social media everyone wants information immediately. Use this tool to stay ahead of the competition, keep your customers close so that they root for you to succeed. They'll be more apt to help you by sharing recommendations that will keep them coming back.

Going off of that, consider including a spot on your e-newsletter that asks your customers to share their latest experience at your place. Share it on Facebook, on Twitter, email it to your customer service. Use it by way of contests to get people involved even more.

There's so many different ways that you can use an e-newsletter to your benefit, it's a shame not to have one. Send one out on a schedule, choose monthly, bi-weekly, or weekly. Just make sure you find a good balance between often enough people remember to come to your restaurant but not so often people feel that you're bombarding them and they unsubscribe. As always, for all your restaurant needs, check out our website, www.PublicKitchenSupply.com.

Choosing Your Restaurant Location

Before you choose your restaurant location you must determine your target market. Your target market is the group of customers you have decided to market it to. Having a well-defined target market is important because it allows you to tailor your business to a specific taste and audience. Location plays a huge role in the customers you will attract. Before choosing your restaurant’s location consider the type of eatery you want to open, your menu pricing and surrounding competition.

There are many different types of cuisines and restaurant styles. You must define your restaurant. Do you want a buffet or fast casual eatery? Perhaps you would like to own a fine dining restaurant or is a cozy café more your style? Know what you’re looking for and how a location would support your restaurant. It’s important to note that fine dining locations will likely cost more. People choose to splurge on fine dining for special occasions or as a treat and expect an attractive atmosphere. Fine dining restaurants tend to work well in cities near entertainment venues. Use local demographics to better define your target market.

It's best to consider creating your menu and pricing before selecting your location. Knowing the cost of menu items will help you identify an audience within your price range. It is easy for a business to fail if their price surpasses their audience’s budget. For example a college campus near an inexpensive pizzeria will likely be successful. College students will likely enjoy the low cost and casual atmosphere. Compare your menu prices to other local restaurants. Knowing other eateries pricing will give you an idea of what prices you’re competing with.

It is very important to assess a location’s competition before purchasing a restaurant as well. If there's already five well-established steakhouses in a shopping area, it’s probably unwise to place a new steakhouse in that region. Look for areas that are not saturated and do not currently provide your business’s cuisine or style. Making your business unique may help to make it successful. People will quickly flock to your business if it’s unlike anything else in the area. People enjoy trying new and different businesses.

Choosing your restaurant location is a huge step that must be considered carefully. Before you begin looking for a restaurant, know your target market. Know your business’s goals and the customers it will attract. New restaurants have a very high failure rate, this is largely due to a lack of experience and poor location. At Public Kitchen Supply it is our goal to help our customers every step of the way. For more business advice and quality kitchen equipment visit our website at PublicKitchenSupply.com

New Versus Used Restaurant Equipment

Starting a restaurant is a risk and can be expensive. Beginning restaurant owners often look for ways to cut initial start-up costs, like buying used equipment. At Public Kitchen Supply we only carry new equipment but we can see the reason for purchasing gently-used tools and appliances. In today’s blog we will examine the benefits of used versus new equipment.
New restaurant equipment is more secure than old equipment. The buyer knows exactly where the product is coming from and can easily call the manufacture with questions and concerns. New products, like True's Refrigerated MegaTop Sandwich/Salad Unit, offers a 1 year parts and labor warranty. True's warranty promises security from a manufacturer defect. If you were to purchase a True unit used this 1 year warranty would be non-existant. Not only do new products offer warranties but they typically have a longer life than used equipment, as they were already used before you received them. When you buy new equipment you have access to the manufacturer’s network and technicians.
Used equipment will undoubtedly save more money in the short term. It’s an excellent option for businesses who have a limited budget.However, purchasing used appliances and tools is truly a gamble. Used equipment may last as long as new, or it may breakdown in a week. When purchasing used equipment we suggest buying name brands and gently-used equipment. It's suggested that you try not to invest in tools or appliances that have been used for 3 years or more as three years of commercial use can truly wear on a machine. One advantage of buying used kitchen equipment is that there is plenty available. Statistics show that 27% of restaurants fail within the first year and 50% of restaurants close after just 3 years in business, providing plenty of gently used equipment. (Sidney)
If you own an established restaurant and can afford new equipment we strongly recommend purchasing it. Used equipment is a great option for new businesses who are taking the initial risk of opening a restaurant, but new appliances are ultimately the way to go if you are able. New appliances not only typically last longer, but are more efficient and include the latest and greatest features. Newer models are typically more energy efficient than older models, saving you money in the long run. If you follow your appliances' cleaning and energy directions, it will likely have a very long life. New equipment can be much more aesthetically pleasing than old. New equipment can also enhance your kitchen's overall appearance.
It is only natural to want to save money, but it’s important to know when and where to cut costs. Recognize if you purchase used equipment it can be a short term solution. Gently used equipment is a great choice for new, cost-conscious restaurants who are working on a budget. Although, used appliances can quickly cost more in the long run if they break down shortly after purchase. Once you feel your business has become secured, spend the extra money on quality products with a warranty to take your restaurant to the next level. You can find an excellent selection of kitchen appliances and equipment on our website at PublicKitchenSupply.com

Sidney, G. "Restaurant Failure Rates Recounted: Where Do They Get Those Numbers?" RestaurantOwner.com. N.p., n.d. Web. 19 Feb. 2014.

Creating Your Restaurant Business Plan

Creating a business plan for your restaurant can be a daunting task. Business plans are necessary when opening a new restaurant. They are meant to provide a specific, organized objective for your prospective company. Summing up your entire business in a matter of seconds is challenging but do-able. At Public Kitchen Supply we strive to help our customers from the day they begin planning their restaurant. In today’s blog, Public Kitchen Supply will provide some helpful tips on what to consider when developing a business plan for a restaurant.

One of the most important qualities of a business plan is clarity. Try to sum up the purpose of your business in 15 seconds, this is especially important for food establishments. The restaurant world is difficult to break into because it’s a very popular industry. Try to come up with qualities that makes your restaurant unique, what will make an individual walk into your restaurant over another one for the first time. Perhaps your focus is on a specialized cuisine or a special service? Your business plan must be precise and convincing. You must be able to “sell” your idea to banks or investors in order to obtain funding, all the while keeping in mind your prospective customers.

Before you even pitch your idea to banks or investors, know where your business will be located. Location can mean the difference between success or failure. How do you want your business to appear? If you want to be a casual, trendy restaurant find a location near a university or up-and-coming location. Perhaps you want to sell fine, gourmet cuisine, then a college town is probably not for you but instead a more affluent area. Be sure to consider other businesses in an area as well. It can be extremely difficult to gain new customers if you’re located next to a restaurant that offers the same food and service as yours.

Finally, know why you’re opening a restaurant. What is your vision and goals for your business? How do you plan to meet these objectives? Banks and investors will be looking for answers to questions like these. We suggest outlining your business’s goals before writing your business plan. Goals should be practical and specific. Along with business objectives create a mission and vision statement. A mission statement is a single sentence that represents your company’s philosophy and values. A vision statement is a plan to reach a long term goal. For example, ‘Our vision at restaurant A is to have a 65% customer return rate by 2016.’ Make steady, realistic goals.

Opening a business is an ambitious, grand dream. As soon as you create a business plan that dream becomes a goal; a reality. At Public Kitchen Supply we work with our customers from day one, helping you achieve your dreams. Visit our website at www.PublicKitchenSupply.com for excellent restaurant starter kits, perfect for store openings.

Using Chlorine Test Strips

Chlorine is a popular chemical that is often used to sanitize restaurants. It is inexpensive and an excellent way to kill a wide variety of bacteria. Steve Harrison, president of water filter maker Environmental Systems Distributing, stated “Chlorine has been hailed as the savior against cholera and various other water-borne diseases, and rightfully so”. While chlorine has many benefits from cleaning drinking water to restaurant sanitation it is vital that chlorine is regularly tested, especially in locations like restaurants and food service locations. In today’s blog Public Kitchen Supply will discuss the importance of testing chlorine and how to test it.

The Center for Disease Control and Prevention considers chlorine at 0.2-2.0 parts per million (ppm) a safe zone for drinking water. When using chlorine as a chemical sanitizer it should have a 50 ppm but must be in water between 75 and 100°F. When chlorine fails to meet the proper ppm it endangers those who are exposed to it. If chlorine is not tested it is easy for people to become exposed to low levels of chlorine. Exposure to chlorine can result in short term and long term health problems.

A person is exposed to chlorine bleach at 3-6 ppm may begin to experience eye irritation. At 15 ppm people start to notice throat and nose irritation, symptoms may include coughing and nose bleeds. Consuming levels over 4 ppm can cause throat and stomach pain, nausea and vomiting. These symptoms are considered short-term harmful health effects. The long term health effects of chlorine exposure is much more damaging. After several years of chlorine exposure people may develop problems with their organ systems. One of the most common side effects is tooth corrosion and lung disease. This becomes especially prevalent in smokers, asthmatics, people with previous lung disease and those who have a history of breathing problems.

Due to the serious side effects linked to chlorine it is vital that businesses take the proper precautions when using this chemical. Luckily, chlorine test strips are a great way to provide a quick, inexpensive, and easy way to test chlorine's ppm. To perform a test, simply dip your test strip in chlorinated water, move it back and forth for five seconds and read the result. We recommend these Chlorine Test Strips, they include 100 strips. Included in the vial is a guide to walk you through the chlorine testing process, as well as a color coded chart that shows that your strip should look like at different levels. Be sure you compare the strip to the color chart immediately to get the most accurate comparison.

While high exposure to chlorine can result in negative health effects there are many benefits to this chemical. Chlorine is a great way to create safe drinking water and is excellent for kitchen sanitation. To reap the benefits of chlorine and avoid the negative side effects simply use chlorine test strips to test your chlorine on a regular basis. To buy test strips for your kitchen visit our website at www.PublicKitchenSupply.com

"Chlorine test strips Simple indicator test ensures accurate dosing and optimal taste." Driving Innovation to save Lives., 2014. Web. 12 Feb. 2014.
"Chlorine." Wisconsin Department of Health Services. Wisconsin Department of Health Services, Dec. 2010. Web. 12 Feb. 2014.
Food Safety Site. Clemson University, n.d. Web. 12 Feb. 2014.

Choosing a Paper Towel Dispenser

There are many different options when it comes to paper towel dispensers. Choosing the right towel dispenser for your business is an important decision, it affects the cleanliness of your restaurant. Sanitation maintenance must be thought out and deliberate for a business to operate at its best. In today’s blog Public Kitchen Supply will explain the pros and cons of three different towel dispensers.
Centerpull paper towel dispensers are convenient because they use one big roll, making them low maintenance. Centerpull dispensers rarely need restocking. We suggest San Jamar’s Centerpull Paper Towel Dispenser. San Jamar’s Centerpull Dispenser is made to mount on the wall, saving counter space. It’s clear black pearl color allows staff to see if towels are running low. This dispenser uses single sheet perforated towels. A downfall of centerpull paper towel dispensers is that they tend to be vandalized. Users often take more paper towels than they need, resulting in added expenses. Centerpull paper towel dispensers work well in high traffic areas like stadiums or gas station bathrooms.
C-fold or multifold paper towel dispensers are great for small restrooms. They provide a clean, symmetrical design taking up very little space. The dispenser is helpful by distributing only individual sheets of paper towels but multiple can come out at a time. San Jamar makes a large variety of paper towel dispensers. Their Ultrafold Paper Towel Dispenser is a great example of a c-fold paper towel dispenser. It comes in a 6-piece assembly allowing for a quick, easy build. It is designed to eliminate over-stuffing along with the bunching and clumping of paper towels. Made out of high-impact plastic gives the Ultrafold Paper Towel Dispenser a long life.
Another common towel dispenser is hands-free, also known as automatic. Hands-free towel dispensers are incredibly healthy, as they are less likely to spread germs. Purchasing an automatic towel dispenser is a great idea for hospitals and doctors offices. San Jamar is once again our choice for a quality dispenser. Choose San Jamar’s Simplicity Hands Free Paper Towel Dispenser. It features automatic mechanic cutting for an easy tear. The hands-free paper towel dispenser is wall mounted, adding space to restrooms and work areas. The only downfall of touch less dispensers is that their infrared sensor can stop sensing. If this happens it is usually due to the dispenser circuit or its power supply.
Each towel dispenser comes with positives and negatives. The trick to choosing a good dispenser is understanding your business’s needs and picking a quality brand, like San Jamar. San Jamar towel dispensers are high quality and long lasting. Visit our website, PublicKitchenSupply.com, to view a fabulous selection of San Jamar towel dispensers.

What Cleaning Products Do I Need for a Restaurant Kitchen?

If you're asking yourself this question, chances are you are a restaurant owner, restaurant manager, or another individual who may soon find themselves in charge of a restaurant; either way, the answer is quiet a few. You'll need quite a few cleaning products to be sure that your restaurant is as clean as it needs to be to pass inspection and ensure you don't make your customers ill.
A restaurant kitchen is where hundreds or maybe even thousands of plates of food travel in and out of the doors each and every day. So, how do you sleep knowing that you made sure all contaminates have been removed? Through thorough cleaning. Cleaning routinely as well as cleaning with the proper products are two pieces of the puzzle.
While there are many, many cleaning products you need to effectively clean a restaurant kitchen, we'll only share a few. Namely ones that will help keep your dishes and counters clean.
Cube Ice Machine Cleaner/Inhibitor - Either of these two products will provide your customers with fresh and clean ice for their beverages. Often times drinks taste a bit off because of the ice that was used and it's overlooked as the cause. Most of the time employees will either change the mixture of the soda or dump out the tea and start over, whichever happens to be applicable. Like any piece of equipment, ice machines need to be cleaned regularly. By using either the Cube Ice Machine Cleaner or the Inhibitor, both from Chemco, you will remove any built up film or bacteria within the ice machine. Creating cleaner, better-tasting ice.
Stainless Steel Polish - A stainless steel polish is more than just for appearance, though it does achieve that. A stainless steel polish is also designed to repel fingerprints as well as grease. Stainless steel like any material can stain and the thing that stains it most is grease. This polish, or one similar, will work hard to prevent grease from trapping itself on the stainless steel. Most kitchens, especially commercial kitchens have more than their fair share of stainless steel equipment, appliances, and accessories around and this will be a well-used chemical.
Super San Food Service Sanitizer Kit - This sanitizer is one of the most potent sanitizers and kitchen cleaners you can get for food service. Use it on equipment, utensils, counters, or most other items that come into contact with food and customers and it will ensure all bacteria is removed from the item. The Super San Food Service Sanitizer product is one that needs to be well-diluted when you use it, so even though it's sold in what seems like a smaller quantity, a little really goes a long way. As a sanitizing chemical, it is one that you will feel lost without when you run out.
Kleer Wash Dish Detergent - Dish detergent is an obvious required cleaning product for the kitchen. You need to be sure your dishes get cleaned the best as they can after every single use, especially if you own a restaurant. You don't want one person's bacteria and germs being spread to another person because of poor cleaning of dishes. This dish detergent from Chemco is meant for commercial food service use. It works best with hi-temperature dishwashers to remove grease, food particles, and dried on stains. This is the only detergent you'll want or need to keep your plates clean.
Like we mentioned before, this is only a few of the many products you need, including a good floor cleaner, a cleaner for your refrigerator, oven cleaner, pan cleaner, etc. One key to a successful restaurant is a clean, contaminate-free kitchen. Create a routine or a schedule that you and your employees must follow and you'll be well on your way. Some tasks only need to be performed once a week while others daily, if not hourly to keep your restaurant inspection-friendly. Take these tips with you and keep them in mind next time you're cleaning your kitchen, and as always, if you need any products to make your kitchen so clean it shines, be sure to check out our website's janitorial section: PublicKitchenSupply.com

How to Use a Sasa Demarle 3D Mat

Ever wonder how bakers get those fantastic designs on top of their cakes? What would otherwise look like a simple sheet cake instead looks like a wonderfully designed cake with painstaking details. While most of the skill comes from their baking knowledge, sometimes bakers use a bit of help from great baking tools. Often times, they'll use something called 3D Mats or 3D Discs to create these designs to add style to their moist and delectable cakes.
Sasa Demarle always has the latest and greatest baking tools such as the Flexipan and Silform, but this tool is one that takes the cake. Sasa Demarle has developed these 3D Designs for your baked desserts. You can choose from 3D Mats or 3D Discs and either will create great 3D designs that will make people wonder how you were able to do such a thing to your dessert. They're special due to their ability to create a design, using sugar or chocolate, bake onto the cake and peel off without destroying the design. So how do you use one of these 3D Design tools like a professional? Both are used in relatively similar ways, though there is a bit of a difference.
To bake with the 3D Mat, you'll begin by preparing the mat with your sugar or chocolate, bake, then pour a small amount of your cake batter on top of this. Proceed to bake again. Now that your cake should be fully baked, you'll want to sprinkle flour all along the top of it to prevent sticking. Place wax paper over this, flip, and peel off the 3D mat. To create designs along the sides of a cake, you start at this step, take this finished product, cut it to the height that you need, take the strip and place it along the inside of a cake pan, facing out. For example, if you want a circular cake, place it along the inside rim of the cake ring then pour in the remainder of your batter for the cake, and bake the whole thing together. Once it's finished you'll have your cake, complete with design.
For the 3D Disc, you'll prepare it very similarly to the 3D Mat; however, you'll bake less. You'll start out by baking your circlular cakes. Once those are almost finished, you are able to work on the next piece, the design. Simply lay this disc on a counter, facing up and rub sugar or chocolate over the design. Next insert a cake ring. For best results, use a cake ring that fits snugly into one of the three rings that this 3D disc has along the edge. This will make sure to hold your cake into place while transporting it and baking it. Once your cake ring is in place, pour and place in your layers of cake. Bake one last time and you'll be able to flip over your cake, peel off the disc, and have your finished product. If you wish, you can add a strip from the baked 3D Mat portion to the bottom of this ring to add even more design.
You'll see how easy both 3D design tools are to use the first time you test them out. You'll astonish your customers, friends, or family when you create one baked good after another with a stylish pattern on top or on the sides. If you want to get your hands on these tools, you won't regret it. Shop Sasa Demarle's 3D Designs on our website: www.PublicKitchenSupply.com