FAQ

Yes, Panibois molds are suitable for all types of oven: traditional, steam, aifryer and accelerated ovens (speedx and merrychef) ... Ready-made dishes can even be reheated in a microwave oven.

Yes, each box of Panibois wooden molds comes with the same number of food trays, adapted to the size of the mold. These boxes are double-sided silicone-coated, so they're totally watertight, greaseproof and non-stick.

That's right. Products prepared in a Panibois wooden mold can then be frozen down to -40°C. The molds then retain all their characteristics, and can be used for cooking or reheating.

Panibois guarantees that its mussels will not come unstuck, but only during the first cooking. Successive cookings will tend to loosen the dough from the molds.
Siliconized trays, on the other hand, are for single use only.
The question rarely arises for artisan users, as they will sell their product with its mold, considering that the 2 form a whole.

Yes, for certain uses, the wooden mold can be reused, whereas the box cannot. We can therefore supply additional siliconized boxes on request.

This is not in line with Panibois' recommendations, as it weakens the wood, and the mold loses its hold, risking a counter-productive effect. On the other hand, we have found that some customers do this once or twice.

We have carried out numerous tests, and listened to our customers. We've tested birch, aspen, poplar, alder, beech, etc. All our tests confirm that aspen is the species best suited to our product.
Aspen is clear, beautiful, smooth, lint-free, with a very slight woody odor that does not transmit to the food during cooking.
If we compare aspen with poplar, for example, we find that the latter is less dense, much more fragile, fluffy, even darker and more fragile in the leaves corresponding to the core, and sometimes with a strong odor, which comes out with the recovery of moisture during cooking and can sometimes be transmitted to food.
We therefore found that aspen was by far the most suitable species for our products and for our customers.

This is an erroneous belief inherited from a bygone era. Wood and cooking go very well together, and have been closely associated for a very long time.
The history of this false belief is as follows, and comes from the world of butchery: butcher's boards were historically made of wood.
In the 80s, boards were replaced by plastic boards, for fear that the porosity of wood would be a breeding ground for bacteria.
Experience proved that notches in plastic boards were real nests for bacteria, while at the same time, scientific studies highlighted the lethal effect of dry wood on bacteria, restoring wood to its rightful place in kitchens and laboratories.

Yes, natural, untreated aspen wood is on the European Commission's white list of products suitable for food contact. What's more, the wood is not intended to come into direct contact with food, as there's a siliconized paper between the 2, whose purpose is precisely food contact.

In fact, the glue used polymerizes when the tray is formed. It then becomes a totally neutral component, similar to a plastic material, and present in minimal quantities in the dry tray - the finished product. This glue is widely used for surgical applications, and therefore a fortiori in its use for Panibois molds.

The personalization system is one of Panibois' trade secrets. On the other hand, we can confirm that this personalization, which is present in a polymerized, neutral format in Panibois trays - finished products - cannot be migrated.

No, on the scale of industrial margins of error. Density varies significantly from one leaf of wood to another, even from the same tree, as well as within a leaf. Water density is also different, which translates into an even more varied density when dry.

Panibois products are, in a way, a brand of handcrafted products. They are made from natural wood, which is often incompatible with the most industrialized production methods: each sheet is in fact unique, with its own density, its own size (from 2 sheets of the same size of green wood, and after swaging, the dimensions are different), its own weight, its own shape. A leaf may or may not have small knots...
What's more, on self-service shelves, legal information and over-packaging make the presence of wood totally invisible to consumers. Its price, higher than that of other molds traditionally used by manufacturers (plastic or metal), makes the Panibois wood mold incompatible with a long-term, successful approach to self-service sales in supermarkets.
We see this as an opportunity, as it leaves a wide-open field for craftsmen, Panibois' long-standing partners, to highlight their specificity through wood.

As wood is an insulator, cooking in wood is much more uniform, with positive consequences for taste and product preservation. In addition to simple cooking, the Panibois mold accompanies the product from preparation through cooking to serving, eliminating the need for product handling, change of support or removal from the mold, and thus avoiding the associated risks.

Quite simply, because consumers will want to leave with the product in its mold.
In addition to baking in wood, Panibois molds are sought after by our artisan customers for the image transfer between the wood and the container. Thus, a beautiful product, made with good ingredients and a concern for aesthetics, will find in wood its ideal complement to make the product's artisanal qualities visible to the consumer.
Consumers are delighted to be able to present the product in a beautiful wooden mould on their own table.

Our customers have identified several advantages:

• No handling or decanting of the product
• No demoulding
• Lack of mold cleaning
• No limit to the number of products made in parallel
• The possibility, in the case of pie shells, of preparing a large number of pie shells in the low season, and storing them in negative refrigeration until the high season.

I'd say you're in for a real treat! If you compare the price of a wooden mold with the price of a plastic or aluminum mold, there's no denying that wood is more expensive. On the other hand, you won't be putting the same products in them, and you won't be selling them at the same price. We believe that the price of the wooden mold is part of the product's cost price, and is therefore used to set the selling price. Don't try to put a poor-quality product in a wooden mold, because at best, your customers will buy it once. If the product lives up to the promise of the wooden mold, your customers will keep coming back.

In general, this approach makes no sense for products you're already marketing: your customers know the price and quality, and won't understand why they should pay more if the content is the same. On the other hand, it makes no sense to lower your margins in order to keep your selling price, unless of course major quality problems force you to change molds.
Instead, think of Panibois molds, in all their variety, for your new products: think of them as you would like them, choose the right ingredients, apply your margin to the total cost of production, and you'll see that your new products will stand out from the crowd and be a great success.
Many craftsmen still tell us that this approach to developing top-of-the-range products has enabled them to survive in the face of supermarkets and their cut-price baguettes.

We believe that a quality product should have a quality follow-up, from the selection of the wood species, logs or sheets, to their processing, drying and packaging. Unlike dry, dead materials, we work with living, moist wood. It moves during the various stages, and requires manual selection at every stage. We believe it's important for our customers to have a product that reflects their expectations of it, and so we place great emphasis on quality.

If you don't want to fight with your customers over a wooden mold, we suggest an innovative approach to turning a disadvantage into an advantage: personalize your Panibois molds with your name or logo. You won't prevent your customers from leaving with them either, but you'll be glad that, for a small fee, your name will be prominently displayed on your customers' tables.