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Alan Silverwood Limited is a family firm, based close to Birmingham's vibrant commercial centre. Established in 1966 to supply education authorities, we have specialised in manufacturing a distinctive range of domestic bakeware.
At a time when shops are awash with products imported from around the globe, Silverwood bakeware, manufactured here in our Birmingham factory, stands out as a high-quality, long-lasting alternative to the "pile-it-high, sell-it-cheap" competition.

Many of the innovative designs are unique to us.
All our bakeware is based on our uncompromising ideal that products bearing our family name should be a source of satisfaction to our customers and pride to ourselves.

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All our bakeware is designed and manufactured in the UK, and incorporates Heat Spread Technology.
What is "Heat Spread Technology"?

Over the years we have frequently been asked to explain the special benefits of our bakeware.
Visually, the most obvious difference is that our products are NOT coated with PTFE.
However, the most significant factor lies in the core material  from which we manufacture our pans. This core draws-in all available heat and distributes it evenly throughout the pan, leaving no scorched hot-spots or part-cooked soggy areas.

Heat Spread Technology is a term we have coined to describe these features.

Freezing
When it comes to freezing, the same high conductivity properties mean that you can freeze food in the pan quickly and efficiently. Similarly, time saving in-the-pan defrosting is an additional benefit, with warmth being swiftly drawn back through the pan and into your food.

Product Dimensions and capacities
Follow this link to take you to a page where you can download a chart showing the dimensions and capacities of all our products:

 
Choosing Bakeware
 

Bakeware comes in a variety of shapes and sizes, some pieces being designed for particular recipes. Made from many different materials, the more common products come in non-stick steel, tinplate, vitreous enamel, glass and silicone plastic.

 

Whether experienced or inexperienced, cooks are often disappointed with the results from their new purchase – possibly a pastry case with a “soggy bottom” or a cake stuck into a deep cake pan, or frequently the sponge cake that didn’t rise! The temptation is to blame the cook or the recipe rather than the bakeware.

 

However, in the words of Delia Smith:  “….there is a lot of pile-it high, sell-it-cheap rubbish out there, that claims to be baking equipment…” and  “…tin size is where 99% of cake making goes wrong….”

 

Poor results and the waste of costly ingredients can be very annoying, so when you choose new bakeware, make sure that it meets the following requirements:

 

          Is the size correct for the recipe?

          Does it absorb heat efficiently and transfer it into the mixture?

         Does it distribute the heat evenly so that all parts of the mixture are set with none undercooked, overcooked or burnt?

         Does it allow the baked cake or pastry to be easily removed, intact?

         Will the cooked pastry case be a pleasing shape?

         Does it allow easy cleaning and storage without rusting?

         Will it improve with use, rather than deteriorate?

 

Silverwood Bakeware meets all of the above standards

and will give you perfect results, every time, for many years.
 

Silverwood Bakeware never skimps on quality – for example:

        Heavy gauge alloys are used to ensure robust construction;

         Many products have a removable base so that the cooked food can be removed perfectly;

         Cake pans are a full 3” deep and up to 4” deep, with the larger sizes;

         Square cake pans have welded corners to ensure they can’t bow;

         Sandwich pans are a full 1” deep for lighter sponges;

         Baking sheets are made from a rigid alloy, which ensures that they don’t distort in the oven.

 

Many items of Silverwood Bakeware were developed in conjunction with Home Economists and the Food Editors of leading magazines: They were designed by cooks, for cooks.