11/14/2022 0 Comments Magic line cake pans vs fat daddioThis commitment to consistency is also why Fat Daddio's hasn't divided its products into separate lines for commercial and consumer sales. "Bakers and decorators need that confidence," notes Fat Daddio's Creative Director Scott Jones. In a commercial bakery that's baking hundreds of cakes a week or month, this consistency is key. This translates to uniform heating, making whatever's inside rise and cook evenly. In addition to the anodized surface, Fat Daddio's manufacturing process - its products aren't made in Spokane, but at factories around the world - ensures its pans are of uniform thickness on all sides. "We have pans from different brands but Fat Daddio's pans are the only ones that are still perfectly intact and not warped," Piskun says. "I also like that their pans have very straight sides and sharp corners which creates ideal edges for cake decorating." "They clean up well and are durable for commercial baking usage," Cowles says. Local bakery owners who use the company's pans, including Lydia Cowles at Twenty-Seventh Heaven and Ella Piskun at MiFlavour, say they prefer Fat Daddio's pans over other brands. "Craig always called the 'secret sauce,'" Skipper notes. Non-anodized aluminum bakeware can trap flavors of whatever was last baked on it and also stains easily and permanently.Īn anodized surface, on the other hand, doesn't require nonstick coatings that can deteriorate and chip off into food over time. Fruit and other acidic ingredients are known to react with and even become discolored by hot aluminum. To increase uniform heating, durability and nonstick properties, Fat Daddio's aluminum pans are all anodized.Īn electrochemical process, Skipper explains, anodization seals the metal's surface and not only prevents sugar, fat and other ingredients from seeping into tiny pores in the aluminum, but also makes it nonreactive to acidic foods. "But there is a lot of engineering and science behind it." "It looks like an innocuous cake pan here," Skipper says, pointing to a large, 3-inch-deep cake pan on a countertop inside Fat Daddio's headquarters in Spokane's University District. For nonlocal customers, Fat Daddio's line is also sold by Amazon. Locally, Fat Daddio's products are available at the Kitchen Engine in downtown Spokane and Carolyn's Cake & Candy Supplies on North Division. "That's what has surprised us the most about our business - a very Western style of baking and cake decorating has now spread to all corners of the Earth," Skipper notes. Today, the Spokane company's products are sold all over the globe, to commercial bakeries and home pastry chefs alike in 61 countries. A few years later, the duo partnered up on a venture they decided would focus both on making and marketing its own line of baking products. Then Skipper met Fat Daddio's co-founder and President Craig Kuehl, who has a background in banking and finance. The family business moved to Spokane in 1995 and was sold in 2002. Skipper's family had long been in the business - since 1968 - of making aluminum bakeware, but as a private label manufacturer, meaning other brands' names were imprinted on the pans. A layered cake made using Fat Daddio's round cake pans.
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