Author Topic: FibraMent vs. Cordierite (Engineering Data)  (Read 32861 times)

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Offline 2stone

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Re: FibraMent vs. Cordierite (Engineering Data)
« Reply #20 on: October 18, 2007, 08:28:39 PM »
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Offline November

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Re: FibraMent vs. Cordierite (Engineering Data)
« Reply #21 on: October 18, 2007, 09:49:06 PM »
Willard,

Follow the "Yellow Post Road" bellow.  I will add that I would suggest trying to find silicon carbide that isn't nitride bonded.  It's a very strong material, but the nitride bonding decreases the density.

http://www.pizzamaking.com/forum/index.php/topic,4215.msg35866.html#msg35866

- red.november

Offline pcampbell

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Re: FibraMent vs. Cordierite (Engineering Data)
« Reply #22 on: June 18, 2009, 03:50:36 PM »
I wonder if/how you can compare something like Cordierite to a regular fire brick.

I am interested because I know Baker's Pride uses 1.5" Cordierite and Marsal and Sons oven company uses what they say is 2" refractory brick - no details, but for example a standard firebrick is more like 2.33" thick.

I would like to try to understand if its possible the thinner one could be just as equipped to handle a busy period of pizza after pizza being placed on the same part of stone.

For what it's worth, Baker's Pride offers a 2" "fire brick deck" as an upgrade.
« Last Edit: June 18, 2009, 03:53:04 PM by pcampbell »
Patrick

Offline briterian

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Re: FibraMent vs. Cordierite (Engineering Data)
« Reply #23 on: June 03, 2011, 11:01:35 AM »
2-stone -do yo use fibrament or cordierite?  I'm thinking cordierite.  Does anyone have any data on a soapstone stone?  I'm thinking of getting one of those but it's like $125.00 plus shipping.

Offline tjkoko

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Re: FibraMent vs. Cordierite (Engineering Data)
« Reply #24 on: June 11, 2011, 08:32:16 AM »
For 10 years I used a stone from Williams Sonoma (Corderite?) until it broke.  It was subjected to everything that shouldn't be done to a stone and it held up well and baked bread nicely.  My recently acquired FibraMent D seems to be working quite well, too, although knowledge and experience dictates that it will not be subjected to the negatives that my previous stone was.
Home bread baker for 10 years.