Pastry mold Stalgast 528035

A pastry ring creates a fixed boundary that shapes dough while it bakes, ensuring uniform height and diameter for tarts, cheesecakes and layered desserts. The ring stands directly on the baking tray or silicone mat, and the dough is pressed against its inner wall. As the heat rises, the ring conducts it evenly around the sides, producing a straight, clean edge without slumping or spreading. Because the ring is open at both ends, steam escapes freely, preventing a soggy base and promoting an even crust colour across the entire surface.

To use the Stalgast D-100, place the ring on a lined tray, fill it with the prepared dough or batter, and level the top with a palette knife. After baking, the ring is lifted away while the pastry is still warm, leaving the finished product with sharp, professional edges. The same ring can be reused for successive batches without cooling, provided the tray is swapped or re-lined.

The D-100 is a single stainless-steel ring with a smooth, seamless interior that releases baked goods cleanly. Its 100 mm diameter gives a standard portion size that fits commercial tart tins and presentation plates, while the 45 mm height allows generous fillings without overflow during baking.

The 100 mm diameter determines the finished size of each item, making it simple to calculate yield per sheet and portion control across service. The 45 mm height sets the maximum depth of filling, ensuring consistency in layering and baking time. The stainless-steel construction withstands repeated oven cycles and resists warping, so the ring keeps its shape over long service.

After use, the ring is washed in hot soapy water or placed in a commercial dishwasher. The seamless design has no crevices where dough can lodge, so cleaning is quick and thorough. Dry the ring before storage to prevent surface corrosion and maintain its smooth release properties.

The Stalgast pastry ring D-100 is listed in the bakery smallware section of the catalogue.