Abstract: A flexible, self-supporting, anti-adhesive, and cellular membrane defining a mold or a cavity plate for preparing food products, particularly bakery, viennoiserie, pastry, and biscuit products, and in particular for molding, fermenting, and baking bread dough, and which includes a composite structure including a silicone rubber mold (10) consisting of at least one elastomer or at least one silicon resin, and reinforced by a textile-structure framework (11) made of a mixture of inorganic and organic threads (12, 13) and/or fibers. The membrane is characterized in that the inorganic and organic threads (12, 13) and/or fibers represent more than 50 wt % of the textile structure of the framework (11).

Abstract: A flexible, self-supporting, anti-adhesive, and cellular membrane defining a mould or a cavity plate for preparing food products, particularly bakery, viennoiserie, pastry, and biscuit products, and in particular for moulding, fermenting, and baking bread dough, and which includes a composite structure including a silicone rubber mould (10) consisting of at least one elastomer or at least one silicon resin, and reinforced by a textile-structure framework (11) made of a mixture of inorganic and organic threads (12, 13) and/or fibres. The membrane is characterised in that the inorganic and organic threads (12, 13) and/or fibres represent more than 50 wt % of the textile structure of the framework (11).

Abstract: General purpose equipment is provided for supporting bread making products or similar during the process of fermentation and baking of the dough, including as basic unit elements: a tray with side flanges (1), one or more replaceable and interchangeable non stick membranes or molds, perforated, or not, each preformed to the dimensions and shapes of a bread, Viennese bread or pastry piece or pieces to be baked, each of these interchangeable membranes or molds resting, on the tray without being fixed or at least while remaining removable.