In home baking and pasta-making kitchens, the quality of the dough mat directly affects the cooking experience. A food-grade addition-cure silicone rubber material specially developed for dough mats is becoming the "core protagonist" of kitchen essentials with its "safe, non-sticky, durable, and easy to knead" characteristics, turning every dough-kneading session into a pleasure.
What is most reassuring is its "food-grade" safety foundation. As a key material in direct contact with food ingredients, it follows strict standards from raw materials to production, passing all tests for food-contact materials. There is no need to worry about harmful substances leaching during dough kneading. Whether dealing with high-temperature dough or acidic fillings, the material remains stable, like adding an "invisible protective shield" to food ingredients, letting families eat with peace of mind.
The "user-friendly and non-sticky" feature is deeply loved by baking enthusiasts. The translucent protective layer formed after curing has a soft and elastic hand feel, with a hardness of exactly Shore A 40—neither making the dough slip like hard plastic nor deforming or shifting due to being too soft. Tests show that it can withstand a tensile strength of over 6MPa, equivalent to bearing 60 kilograms of pressure per square centimeter, and is not easy to break after repeated kneading and pressing. The 300% elongation rate makes it like a "stretchable yoga mat", which will not crack after folding and storage, with a tear strength exceeding 10KN/m, so it is not easy to damage even after years of use.
For manufacturers, its "easy processing" attribute is also a plus. The material has excellent fluidity, behaving like a smooth gel during construction, which can evenly cover the substrate surface and perfectly adapt to both scraping and dipping processes. More importantly, it has strong "grip" on the substrate, without delamination or falling off after curing, avoiding the problem of edge warping during the use of dough mats and greatly improving product qualification rates.
The operation is simple and convenient: just mix component A and component B in a 2:100 weight ratio. Component A is transparent, while component B is translucent or slightly yellow. To make colored dough mats, simply add color to component B, stir evenly, and then mix with component A. Storage is also worry-free: it can be preserved for 12 months at below 23℃, and even if it exceeds the shelf life, it can still be used after passing inspection, reducing inventory pressure.
