Aluminum or AluSteel?
Aluminium has long been one of the most widely used materials across many industries, including baking, pastry and food production. Its popularity is driven by excellent physical properties such as low weight, corrosion resistance, outstanding thermal conductivity, as well as flexibility and formability, which allow for easy and versatile processing. It is also worth highlighting its environmental benefits – aluminium can be recycled multiple times without significant loss of quality or material properties.
Our baking tests have shown that aluminium moulds heat up faster than steel ones and retain heat more effectively. However, they are also more prone to mechanical damage. Shorter service life and lower impact resistance are increasingly leading professionals in the industry to look for more durable and reliable alternatives. One such solution is aluminised steel. What exactly is it, and what advantages does it offer?
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Aluminised Steel Trays and Moulds from Magorex
In all our designs, we focus on materials that deliver strong performance, durability and real cost savings for the end user. Traditional aluminium moulds, for example, ensure stable and even baking across both the sides and the base of the bread. In practice, however, they also have certain limitations, which led us to further research and development.
The result is our range of AluSteel products – made from carbon steel coated on both sides with a thin layer of aluminium. This construction provides enhanced protection against corrosion and the effects of high temperatures. As a result, aluminised steel offers greater durability, improved resistance to deformation and mechanical damage, and reliable performance under continuous heating and cooling cycles.
Advantages of AluSteel for the Bakery and Confectionery Industry
Equipment used for baking bread, rolls and confectionery products must be precisely matched to real production conditions. Above all, the material should be durable, food-safe and easy to maintain. At the same time, it should provide effective resistance to cleaning agents, water and other factors typical of daily production environments.
These requirements are met by trays and moulds made from AluSteel – combining the key advantages of aluminium and carbon steel. What does this mean in practice? What benefits does AluSteel offer for bakeries and confectioneries?
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Durability and Corrosion Protection
Even minor surface damage to trays and moulds can lead to serious issues. Lower-quality materials, when exposed to moisture, may gradually lose their protective properties, becoming vulnerable to corrosion and chemical impact. We addressed these challenges from the very beginning of our development process.
As a result, we introduced products that are significantly more durable than standard aluminium. Even if the surface layer is damaged, the active components of AluSteel naturally form a passive protective layer that helps prevent corrosion. Unlike traditional solutions, aluminised steel also maintains its shape and does not deform under high and fluctuating temperatures.
Ergonomics and Cost Efficiency
In modern production environments, reducing losses and optimising costs is more important than ever. It is no surprise that more and more bakers and pastry chefs invest in equipment that ensures long-term, efficient and energy-saving use.
In this respect, the advantages of AluSteel are clear. This material helps shorten oven heating time and optimise the baking process, which translates into lower energy consumption. At the same time, it contributes to improved product quality and more consistent crust colour. How is this achieved?
Uniform Colour, High Quality Results – AluSteel in Baking Tests
We do not rely on assumptions. To determine which material delivers the best performance and results in real production conditions, we commissioned baking tests at the Dutch Bakery Institute. We provided moulds from our range – both in their standard version and with an external black coating.
The results confirmed what we had long expected. AluSteel moulds, especially those finished with a black coating, proved to be more efficient and ergonomic, while delivering the best overall results. The test loaves showed high quality, with shorter and more even baking times. Each loaf developed a crisp crust with a consistent, uniform colour. These results could not be replicated with certain other materials, including acid-resistant stainless steel.
Discover the key advantages of aluminium for the bakery and confectionery industry →
