The aroma of fresh pastries, the taste of real Italian pizza, bread, covered with a delicious crispy crust - are unlikely to leave anyone indifferent. All of these culinary delights can be prepared at home. The only question is how? But what if in the cooking process use the old way - a baking stone, as ancestors did. However, even today many professional chefs and bakers use this particular method as the most effective, correct and environmentally friendly.
Who ever had to conjure pastry cakes? A situation is known when, due to uneven heating of the oven, baking on a baking sheet burns on one side, and on the other hand, remains damp. And it’s not at all about the quality of the oven or the recipe for the dough.
It’s important to choose the right baking stone!
The stone is a slab of natural quartzite "AGRA" or "JAIPUR", mined in India. And for more than 5000 years, this stone, possessing strength and unique properties, has been used in many areas of human life, especially in construction and architecture. Thanks to this stone, many architectural masterpieces of Ancient India have survived to this day.
The secret to even baking is the porous structure of this stone, due to which the moisture in the dough is absorbed and released evenly. At the same time, millions of microscopic pores of the stone are able to maintain the necessary temperature in the oven for a long time without raising it. In the totality of these processes, a crispy crust easily forms on the baked product. At the same time, the stone does not stratify, does not crack and serves indefinitely. It makes no difference whether you use an electric oven, gas oven, oven or grill, in all cases the stone is ideal for cooking. The stone does not need to be pre-lubricated with any grease. The use of baking paper (parchment) is allowed. If you want to bake meat or fish on a stone, use aluminum foil to add richness and unique aroma to dishes.
Thickness is approximately 2 cm.
Weight is about 5 kg.
The cost and standard sizes can be viewed at the link
We make custom sizes and configurations, thickness 2 and 3 cm
In the case of an increase in the size of the stone, more than the standard, the cost of the stone increases, which is separately negotiated with the manager of the company.
When calculating the size of the stone, it is necessary to take into account the distance (gap) between the walls of the oven (or the frame into which it is placed) and the stone, which should be at least 2 cm, for uniform heating and circulation of hot air, in order to avoid cracking of the stone!