
  <rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
    <channel>
      <title>Nivos Bake</title>
      <link>https://it.baking.nivos.blog/blog</link>
      <description>Guide pratiche di Nivos Bake per pane, dolci e impasti fatti in casa.</description>
      <language>it-IT</language>
      <managingEditor>clara.lehmann100@db7.org (Redazione Nivos Bake)</managingEditor>
      <webMaster>clara.lehmann100@db7.org (Redazione Nivos Bake)</webMaster>
      <lastBuildDate>Wed, 24 Dec 2025 00:00:00 GMT</lastBuildDate>
      <atom:link href="https://it.baking.nivos.blog/tags/silicone/feed.it.xml" rel="self" type="application/rss+xml"/>
      
  <item>
    <guid>https://it.baking.nivos.blog/blog/carta-forno-silicone</guid>
    <title>Carta forno, silicone o stampo unto: scegliere il metodo di distacco</title>
    <link>https://it.baking.nivos.blog/blog/carta-forno-silicone</link>
    <description>Il rivestimento influenza contatto e doratura: adatta carta, tappetino e grasso a forma, calore e ricetta.</description>
    <pubDate>Wed, 24 Dec 2025 00:00:00 GMT</pubDate>
    <author>clara.lehmann100@db7.org (Redazione Nivos Bake)</author>
    <category>carta forno</category><category>silicone</category><category>stampi</category>
  </item>

    </channel>
  </rss>
