Rectangular springform tin Patisse PROFI 28 x 18 cm — deep, removable-edge bakeware

Patisse PROFI deep rectangular springform tin 28 x 18 cm is a removable-edge bakeware designed for baking cakes, tarts and layered desserts. The rectangular deep form provides even volume across the cake and the springform mechanism enables controlled release of delicate bakes without inverting, simplifying cooling and plating for both home and professional kitchens.

Advantages

The removable-edge design lets you release baked goods cleanly and quickly while preserving shape and layered structure. A deep rectangular profile increases capacity for taller cakes or multi-layered desserts and improves heat distribution across the product. The spring latch secures the base during baking and releases smoothly after cooling, reducing the need for additional greasing or parchment when used as recommended. Construction from durable bakeware material ensures repeated use and easy maintenance.

Suitable for

• Baking rectangular sponge cakes and layered cakes
• Preparing tarts, quiches and savory bakes
• Making mousse cakes and chilled layered desserts
• Portioning and plating desserts for catering or home serving

Key specifications

• Outside dimensions: 28 x 18 cm
• Deep rectangular shape for taller bakes and multiple layers
• Removable-edge springform construction for easy release
• Flat base for stable baking and straightforward plating
• Suitable for use in conventional ovens at standard baking temperatures

How to use

Place the base inside the rectangular ring and lock the spring clamp before filling with batter or filling. If required by the recipe, line the base with parchment and lightly grease the ring to assist release. Bake according to recipe instructions; after removing from the oven allow the product to cool partially to set before unlocking the spring and lifting the ring away. For chilled desserts, assemble on the base, refrigerate until firm, then release the ring for clean edges.

Usage recommendations

For best results, preheat the oven to the temperature specified in your recipe, avoid sudden temperature shocks when cooling, and clean the springform tin by hand or in accordance with the manufacturer's care instructions to maintain the locking mechanism and surface finish.