In home baking and pasta making, the material safety and user experience of dough mats directly affect the joy of cooking. A food-grade addition-cure silicone rubber material specially developed for dough mats is emerging as a "core partner" for kitchen essentials, leveraging the dual advantages of "safety + usability" to make every dough-kneading session easy and reassuring.
What makes this material most reassuring is its "food-grade" quality. As a key material in direct contact with food ingredients, it strictly controls safety standards from the source and can pass rigorous food contact tests, eliminating any worries about the release of harmful substances. Whether it comes into contact with high temperatures during dough kneading or interacts with sweet and sour pastries, the material remains stable and will not contaminate food, adding a "safety lock" to the dietary safety of families.
Its "non-stick and easy-to-knead" feature is a boon for baking enthusiasts. The translucent protective layer formed after curing feels soft and elastic, with a hardness of exactly 40 Shore A—neither slipping like hard plastic nor deforming due to excessive softness. Tests show that it can withstand a tensile strength of over 6MPa, equivalent to bearing 60 kilograms of pressure per square centimeter, making it resistant to damage even after repeated kneading and pressing. With an elongation rate of 300%, it acts like an elastic "yoga mat," avoiding cracks after folding and storage, and its tear resistance exceeds 10KN/m, ensuring long-term durability.
For manufacturers, its "easy processability" is another plus. The material has excellent fluidity, behaving like a smooth gel during construction to evenly cover the substrate surface, perfectly adapting to both blade coating and dip coating processes. More importantly, it has super strong "grip" on substrates—after curing, there is no delamination or peeling, preventing edge warping issues during the use of dough mats and significantly improving product qualification rates.
The usage operation is also simple: it adopts a two-component (A and B) system, mixed in a weight ratio of 2:100. Component A is transparent, while Component B is translucent or slightly yellow. If colored dough mats are needed, simply add colorants to Component B, stir evenly, and then mix with Component A. No special storage conditions are required; it can be stored for 12 months below 23°C. Even if it exceeds the shelf life, it can still be used after passing quality inspections, reducing inventory pressure.
