| 摘要 |
A mat for cakes and/or sweets, and the related production method, comprising a substantially flat main body (2) made of paper material including a peripheral band (3) extending along the peripheral extension of the main body (2); the peripheral band (3) has an end edge (4) not appropriate for contact with food; the main body (2) has an upper surface (5a) suitable for contact with food. The mat (1) further comprises a flap (7) disposed along the end edge (4). The flap (7) covers the end edge (4) and has a surface (7a) facing away from the end edge (4) that is suitable for contact with food.
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