Moulds

The Pavoni Plume Mould is a single-cavity silicone baking and setting mould designed to produce a consistent plume-shaped form across desserts, entremet components, and plated garnishes. It is part of Pavoni's professional mould range and is made from food-grade silicone throughout.

In a working pastry or dessert section, consistency of shape is often as important as flavour. This mould allows chefs to produce the same distinctive plume form repeatedly across a service, whether working with mousses, panna cotta-style preparations, or moulded chocolate and caramel components. The flexible silicone construction means that even delicate or fragile preparations can be released cleanly without damage, which matters when plating to a consistent standard under pressure.

The practical advantages of silicone construction are well understood in professional kitchens:

• Transfers directly from oven to blast chiller without changing vessels
• Flexible walls allow clean release of fragile or aerated preparations
• Non-stick surface reduces the need for lining or greasing
• Withstands repeated temperature cycling without warping or degrading
• Easy to clean by hand or in a commercial dishwasher

This mould does not require any specialist installation. It is a standalone piece of smallware. Storage is straightforward, though silicone moulds of this kind should be kept flat or on a supported surface to avoid permanent distortion to the cavity shape over time.

The plume mould is well suited to pastry sections producing individual plated desserts or pre-portioned components for fine dining, hotel banqueting, or high-volume dessert production. If your operation requires multiple portions per bake cycle, it is worth considering whether a multi-cavity format would better suit your throughput.

If you are building out a mould collection or want to discuss which Pavoni formats suit your menu and service style, the team is happy to help.

The Pavoflex 24-cup silicone mould is a practical baking tool for commercial pastry production. Made from food-grade silicone, it produces 24 individual portions in a single bake — suited to muffins, financiers, and similar small pastries. The flexible construction means finished products can be pushed cleanly from each cup without greasing or lining, which is a genuine time-saver during busy pastry prep.

In a working pastry kitchen, the main advantage over traditional metal trays is the ease of demoulding. Silicone flexes rather than rigidly holding the product, so even delicate items release without tearing or sticking. The material also withstands repeated oven cycles without warping — something multi-cup metal trays can suffer from over time, particularly when going between hot ovens and cold prep surfaces.

• Food-grade silicone construction — safe for direct contact with food and oven use
• 24-cup layout maximises batch output per bake cycle
• Flexible sidewalls allow clean, easy demoulding without greasing
• Lightweight and easy to stack or store between service periods
• Straightforward to wash by hand or in a commercial dishwasher

There are no special installation requirements — the mould sits directly on a standard baking tray or oven rack for support when loaded. It is worth noting that silicone moulds do benefit from being placed on a rigid tray before filling, as the flexible base can flex when carrying a full load of batter. This is standard practice and adds no real complexity to the workflow.

This mould is well suited to patisseries, hotel pastry sections, restaurant kitchens with a dessert programme, and catering operations producing consistent individual portions. For higher-volume sites running continuous batching, a larger or multi-tray setup may be worth considering. If you are unsure whether this format fits your current production volumes or oven configuration, the team is happy to help you work through the options.

These Matfer Bourgeat mini flan moulds are plain, open-sided steel rings designed for producing individual flan and tart cases in a commercial bakery or pastry kitchen. At 80mm in diameter, they yield a portion-sized result well suited to plated desserts, afternoon tea service, and pre-made pastry production. They are supplied in packs of twelve, which aligns with standard baking sheet layouts and helps keep batch production organised.

The non-stick steel construction supports clean release of blind-baked and filled tart cases without the need for heavy greasing, which helps maintain consistent results across a busy service. Steel conducts heat evenly and holds up reliably to repeated oven cycles, making these moulds a practical choice for kitchens that bake in volume rather than in small occasional batches.

• Non-stick finish supports clean release with minimal preparation time
• Steel construction gives even heat distribution during baking
• 80mm diameter produces a well-proportioned individual portion
• Pack of twelve suits batch baking and standard tray configurations
• Robust enough for daily use in a commercial pastry environment

These moulds are straightforward to store and clean. As open rings rather than loose-bottomed tins, they are best used on a lined baking sheet; operators should factor this into their workflow. They are not intended for deep-filled or heavy wet mixtures that require a solid base.

Well suited to patisserie sections, hotel banqueting kitchens, and any operation producing individual tart or flan portions at volume. If your output demands a different size or a loose-bottomed format, it is worth discussing your full pastry programme with us before ordering.

The Pavoni Formaflex is a flexible silicone mould designed for producing uniform mini muffins in a professional bakery or pastry kitchen environment. Made from 100% food-grade silicone, it holds eleven individual cups arranged in a 1/3 GN footprint, allowing it to sit directly on a standard stainless steel oven grid or baking rack without adapters or additional trays.

In practice, the key advantage of silicone over pressed metal for this type of mould is the release. Baked goods push out cleanly without greasing, which speeds up turnaround during busy pastry service and reduces waste from torn or stuck portions. The material tolerates the full range of professional kitchen temperatures — oven heat, blast chilling, and freezer storage — without warping or losing its shape over repeated cycles. It is also HACCP approved, which matters in kitchens where food safety documentation is audited.

• Consistent portion size across all eleven cups with no metal edges to cause uneven browning
• Flexible walls allow clean, quick demoulding without additional fat or spray
• Dishwasher safe, reducing cleaning time between batches
• Fits standard 1/3 GN racks, integrating with existing oven and chiller storage
• Suitable for oven, blast chiller, and freezer use without performance loss

This mould is well suited to patisserie operations, hotel breakfast production, and restaurant dessert prep where a consistent small-format muffin or individual cake is required in moderate volumes. For operations producing at higher volume or running continuous pastry batches, it is worth considering whether a larger-format or reinforced frame mould would better suit the workload.

If you are unsure whether this format fits your oven configuration or production requirements, the team is happy to talk it through before you order.

The Schneider chocolate sphere mould is a polycarbonate tray designed to produce uniform chocolate spheres for plated desserts, confectionery, and pastry work. Each tray holds 18 individual sphere cavities, allowing a reasonable batch to be produced in a single pour or setting cycle.

In practice, polycarbonate is the preferred material for chocolate moulding in professional kitchens. It conducts temperature evenly, which supports consistent setting across all cavities in the tray, and the rigid construction means the mould holds its shape under repeated use without warping. When it comes to demoulding, the slight flex of polycarbonate helps release set chocolate cleanly, reducing the likelihood of surface marks or cracked shells — important when presentation matters.

• Rigid polycarbonate resists distortion during repeated use and cleaning
• Shockproof construction handles the knocks of a busy pastry section
• 18 cavities per tray allow efficient batch production in limited time
• Smooth internal surface supports clean release without scoring
• Lightweight at 332g, easy to handle during pouring and chilling

The mould is straightforward to clean by hand or in a commercial dishwasher, though polycarbonate moulds generally benefit from careful handling during washing to preserve the internal surface finish over time. Avoid abrasive cloths or scourers, as fine scratches can affect release quality and finished appearance.

This mould is well suited to pastry kitchens, chocolate workshops, and hotel or restaurant operations producing plated desserts or petit fours in moderate volumes. For operations running very high output or requiring larger sphere dimensions, heavier production-scale trays may be worth considering.

If you're building out a confectionery or pastry setup and want to talk through which moulds and quantities make sense for your service volume, the team is happy to help.

This Vogue terrine mould is a straightforward cast iron baking and pressing vessel designed for producing pâtés, terrines, and similar pressed preparations in a professional kitchen. The orange exterior finish is purely aesthetic, while the cream enamelled interior provides a smooth, non-porous surface that resists staining and does not impart flavour to delicate preparations.

Cast iron's mass means it heats slowly and evenly, which suits terrine cookery well — gentle, consistent heat throughout a long bake reduces the risk of uneven cooking or cracking in forcemeat-style preparations. The same thermal mass is an advantage when the mould is used cold, helping to maintain a stable temperature during pressing and setting. At 3.35kg, it is a substantial piece of kit, and that weight is a practical indicator of its durability under regular use.

• Even heat distribution reduces risk of uneven cooking in slow-baked terrines
• Enamelled interior resists staining and is straightforward to clean
• Compatible with induction, gas, and conventional oven heat sources
• Durable cast iron construction suited to repeated professional use
• Non-reactive surface preserves the flavour integrity of delicate preparations

The enamel coating eliminates the need for seasoning and avoids the rust concerns associated with bare cast iron, which matters in a busy kitchen where drying time after washing is not always guaranteed. It is worth noting that enamel can chip if the mould is dropped or knocked against hard surfaces, so careful handling and appropriate storage are advisable.

This mould is well suited to restaurants, hotel kitchens, and event caterers producing charcuterie boards, starters, or buffet centrepieces. For kitchens producing terrines in high volume or requiring a larger portion yield, a bigger capacity mould may be a more practical choice.

If you are unsure whether this size is right for your menu or service style, the team is happy to talk it through with you.

This is a replacement or companion cover for the Matfer Bourgeat Exoglass bread mould range, sized to fit the 305mm mould. Exoglass is a composite material developed specifically for professional baking environments — it combines the thermal properties needed for consistent crust development with the robustness required in a busy production kitchen.

In practical use, the cover helps regulate heat distribution during the bake, which is particularly useful when working with enriched doughs or recipes where a controlled crust formation is important. Exoglass moulds and their covers are a common choice in craft bakeries, hotel kitchens, and catering operations where consistent results across multiple bakes matter as much as throughput.

The material holds its shape under repeated thermal cycling and does not require greasing in most applications, which saves time during prep and makes cleaning straightforward. Key practical points worth noting:

• Non-stick surface reduces prep time and aids clean release
• Dishwasher safe, simplifying end-of-service cleaning
• Retains shape over time — does not warp under regular oven use
• Lightweight composite construction — easy to handle at volume
• Compatible with the corresponding Matfer Bourgeat 305mm bread mould

This cover is sized for the 305mm mould specifically. If you are equipping a larger production line or need covers for a different mould size, it is worth confirming compatibility before ordering.

If you are building out a baking setup and want to discuss mould sizing, quantities, or the broader Exoglass range, the team is happy to help you work through the options.

Dariole moulds are a staple in professional pastry sections, used to portion and shape individual desserts, hot sponge puddings, mousses, and set creams. These Matfer Bourgeat moulds are produced in Exopan — a steel with a non-stick coating that Matfer Bourgeat have applied across their bakeware range for many years. The 70mm height and 70mm diameter format gives a well-proportioned individual portion that works across a broad range of preparations.

In a working pastry kitchen, reliable release is the priority. The Exopan non-stick surface reduces the need for heavy greasing and helps maintain clean, consistent portion shapes when turning out onto the plate. This matters particularly during service when speed and uniformity are both important. The moulds are straightforward to stack and store, and the pack of six suits the kind of batch preparation typical in restaurants and hotel kitchens producing set numbers of covers.

• Non-stick Exopan finish supports clean, consistent release during service
• Suitable for hot puddings, mousses, set creams, and bavarois
• Stackable design for practical storage in a busy pastry section
• Pack of six supports batch production aligned to cover counts

These are oven-safe moulds intended for professional use rather than domestic bakeware, though they are not suited to induction. They should be hand-washed to preserve the non-stick coating over time — repeated dishwasher cycles will shorten the coating's useful life. As with all non-stick bakeware, avoid metal utensils when handling the set product.

This size is well suited to à la carte restaurants, bistros, and hotel kitchens producing individual plated desserts. Kitchens with high covers or large banqueting output may find it practical to hold two or three packs to support larger batch runs.

If you're unsure whether this size or format is right for your menu, the team is happy to help you work through it.

The Matfer Bourgeat Exoglass cake mould is a professional baking mould made from Exoglass, a composite material developed specifically for commercial and patisserie use. Unlike traditional metal or silicone moulds, Exoglass combines the rigidity of a solid mould with a naturally non-stick surface, removing the need for greasing in most applications and producing consistent colour and release across repeated bakes.

In a busy pastry section or production kitchen, consistency and durability matter. Exoglass moulds are well regarded for holding their shape over time — they will not warp, crack, or degrade under the temperature cycling that comes with heavy daily use. The surface promotes even heat distribution, which supports reliable browning and consistent results whether you are producing individual cakes or working through a longer production run.

From a practical standpoint, this mould offers several day-to-day advantages:

• No greasing required for most applications, saving preparation time
• Clean release reduces product waste and improves presentation
• Dishwasher safe, which simplifies end-of-service cleaning
• Retains shape through repeated heating and cooling cycles
• Lightweight composite construction is easy to handle at volume

At 215mm in length, this is a standard cake mould size suited to individual portions or small loaf formats. It works well in both conventional ovens and combi ovens. There are no special installation or infrastructure requirements — it is a direct-use piece of bakeware.

This mould suits patisserie sections, hotel kitchens, contract catering operations, and any production kitchen baking at regular volume. If you need a different format, size, or quantity for your operation, the team is happy to talk through what would work best.

This Pavoni hemisphere mould is designed for producing uniform round chocolates and confectionery in a professional setting. Each load yields 28 individual hemispheres at 25x12mm, making it a practical tool for patisseries, chocolatiers, and pastry sections that need to turn out consistent pieces in quantity.

Constructed from Tritan — a robust, BPA-free copolyester — the mould holds its shape accurately across repeated use and resists the stresses of repeated filling, chilling, and demoulding cycles. Tritan is well regarded in professional confectionery work for its clarity, which helps with checking set and release, and for its resistance to cracking under regular handling.

In a working kitchen context, the practical advantages are straightforward:

• Consistent 25x12mm indent geometry across all 28 cavities for uniform finished pieces
• BPA-free Tritan construction suitable for direct food contact
• Rigid enough to handle cleanly without flexing during filling or transfer
• Releases set chocolate reliably without distorting the hemisphere shape
• Easy to wash by hand or through a commercial glasswasher

The mould is a standard flat-format size that stacks and stores without difficulty, which matters when a pastry section is managing multiple mould types. It is worth noting that Tritan, while durable, is not rated for oven use — this mould is suited to cold-setting applications such as chocolate, ganache, and similar confectionery work rather than baked goods.

This size suits smaller-batch or artisan production. Sites producing larger volumes in a single run may find it worth considering a mould with a higher indent count to reduce the number of loads required per service.

If you are building out a confectionery section and want to talk through which moulds suit your production volumes and workflows, we are happy to help.

This Pavoni round stainless steel mould is a single-portion professional mould designed for pastry and dessert work in commercial kitchens. At 190x35mm, it produces a consistent, well-defined round portion suitable for plated desserts, entremet bases, and similar preparations where uniformity matters during service.

The mould is constructed from stainless steel with micro-perforations across the surface. These perforations allow air to circulate around the contents during setting or baking, which supports even results and — crucially — makes it considerably easier to release the mould cleanly without damaging the finished product. In a busy pass where presentation consistency is expected across every cover, that reliability is worth having.

From a practical standpoint, stainless steel suits high-frequency use well. It withstands repeated handling, resists warping, and goes straight into the dishwasher, which keeps cleaning straightforward during or after service. Key operational advantages include:

• Micro-perforations aid clean, damage-free demoulding
• Even heat and air distribution supports consistent results across batches
• Stainless steel construction handles daily use without deterioration
• Dishwasher safe, reducing cleaning time between uses
• Consistent 190x35mm dimensions support uniform portion presentation

This mould is well suited to pastry sections in restaurants, hotel kitchens, and catering operations where single-portion desserts are prepared regularly. It is a single mould rather than a tray format, so operations producing large batch volumes may want to consider whether multiple units or a different format would better suit their throughput requirements.

If you are building out a pastry section or standardising your mould inventory and would like guidance on quantities or formats, the team is happy to help you work through what suits your operation.

The Pavoni Eros is a rigid chocolate bar mould designed to produce three heart-shaped chocolate bars in a single pour. Made from Tritan — a BPA-free, food-safe material known for its clarity and toughness — it is well suited to professional chocolatiers, patisserie teams, and production kitchens working with tempered chocolate on a regular basis.

In practice, Tritan moulds hold their shape reliably under repeated use and temperature variation. The material releases set chocolate cleanly, which matters when producing consistent bars with defined edges and a smooth finish. The mould is straightforward to clean between batches, either by hand or by wiping down, which supports efficient multi-batch working without lengthy downtime.

A few practical points worth noting: Tritan is a hard plastic rather than flexible silicone, so demoulding relies on correct tempering and adequate setting time rather than flexing the mould. For best results, the chocolate should be properly tempered before pouring. The mould is not intended for oven use — it is suited to set confectionery work only.

This mould is a practical choice for artisan chocolate producers, hotel and restaurant patisserie operations, and specialist confectionery businesses producing finished bars for retail or plated dessert service. For operations needing higher throughput, larger or multi-cavity formats are available within the range.

If you are building out a confectionery production workflow and want guidance on mould selection or batch volumes, the team is happy to help you think it through.

The Pavoni hemisphere mould is a polycarbonate-style confectionery mould made from Tritan, a BPA-free copolyester material, producing 24 uniform hemisphere-shaped pieces per batch at 30x15mm per cavity. It is a straightforward, practical tool used in patisserie, chocolate work, and dessert production where consistent shape and portion size matter.

In a working pastry or chocolate kitchen, consistency across a batch is rarely optional. This mould delivers the same dome profile across all 24 cavities, which matters when producing bonbons, petit fours, or plated dessert components at volume. Tritan is well suited to repeated use in this environment — it resists staining, holds its shape under repeated filling and demoulding cycles, and does not carry flavour or odour between uses.

The practical advantages for kitchen and patisserie teams include:

• Uniform cavity depth supports consistent chocolate shell thickness
• Rigid Tritan construction withstands repeated use without warping
• BPA-free material suitable for direct food contact with confectionery
• Smooth cavity walls aid clean release and reduce waste per batch
• Easy to clean between flavours or fillings during a production run

The mould requires no special setup — it fits into a standard workflow alongside tempering, filling, and setting stages. It is not dishwasher-rated by default, and hand-washing with warm water and a soft cloth is the recommended approach to protect cavity clarity over time. The 275mm width fits within standard tray storage.

This mould is well suited to artisan chocolatiers, patisserie sections in hotels and restaurants, and catering operations producing dessert components in batches. For kitchens needing larger cavity counts or different profiles, alternative formats are available within the Pavoni range.

If you are building out a confectionery production setup and want to discuss which mould formats suit your output requirements, the team is happy to help.

This small oval mould from Vogue is designed for shaping individual gateaux, jellies, mousses, and similar portioned desserts or pastry components. Made from stainless steel, it produces a consistent oval form and is sized for single-portion presentation work rather than bulk baking.

In a working pastry section, consistency across plated desserts matters. A mould like this helps ensure each portion leaves the kitchen looking the same — useful when a dessert is on the menu for a full service or across multiple covers. Stainless steel construction holds its shape under repeated use and tolerates the temperature variation that comes with chilling and light setting work.

• Consistent oval form for uniform portioned desserts
• Stainless steel resists warping and is straightforward to clean
• Lightweight and easy to handle during prep and plating
• Suitable for mousses, jellies, set creams, and similar preparations
• Works well as part of a larger set of matching moulds

There are no electrical, gas, or water requirements. Storage is minimal given the compact dimensions. These moulds are typically bought in multiples to match service volume, so it is worth considering how many portions you plate per service before ordering a single piece.

This mould is well suited to pastry chefs and dessert-focused operations where individual portion presentation is important — from hotel restaurants to independent bistros with a structured dessert menu. If you need a larger mould or a different profile for a specific preparation, the range includes other shapes and sizes worth considering.

If you are building out a pastry section or putting together a set of moulds for a new menu, feel free to get in touch — it helps to make sure you have the right sizes and quantities before you start service.

This is a straightforward pack of two standard ice cube trays from Chef Aid, made from high density polyethylene. Each tray produces a batch of individually separated ice cubes and can be refilled and returned to the freezer once emptied — a simple, low-cost way to keep a modest supply of ice moving during service.

The two-tray format is the practical point here. While one tray is freezing, the other can be in use, giving a continuous rotation without gaps in supply. For low-volume applications — a small café bar, a hospitality suite, or a back-of-house prep area — this kind of simple staggered system works well enough when ice demand is steady rather than heavy.

These trays are worth considering where the volume of ice required is modest and a dedicated ice machine isn't warranted. They're also a useful backup for sites that already have a machine but need occasional supplementary capacity.

• Reusable HDPE construction, easy to rinse and return to service
• Separated cube moulds for clean, uniform ice production
• Two-tray pack supports a simple rotation to maintain supply
• Lightweight and compact — easy to store when not in use

These trays are not suited to high-volume operations where consistent, large quantities of ice are required throughout service — for those environments, a countertop or undercounter ice machine is the more appropriate solution. For anything in between, it's worth having a conversation about what best fits the workflow.

If you're unsure whether this is the right approach for your setup, the team is happy to talk it through.

The Pavoni Iceberg is a silicone decoration mould designed to sit over a standard 360x250mm gelato pan. When the mould is sealed over the filled pan and the gelato is frozen, the underside texture transfers directly to the surface, producing a raised crystal or iceberg effect across the top of the finished product. The result is a display-ready gelato that stands apart from a plain, flat-topped pan with minimal additional effort.

Beyond the visual finish, there is a practical operational benefit worth noting. Gelato exposed to air at display temperatures is prone to developing a dull oxidative film on its surface — a common issue in busy gelateria and dessert service environments. Because the mould sits over the pan during freezing, it reduces the gelato's direct exposure to air during that initial set, helping to slow the onset of that surface deterioration. It is not a vacuum seal and will not replace good storage practice, but it does contribute to a cleaner surface finish for longer.

Key points for operators:

• Silicone construction — flexible, easy to demould without damaging the surface
• Compatible with standard 360x250mm gelato pans
• Transfers a consistent iceberg texture across the full pan surface
• Helps reduce surface oxidation during the freezing stage
• Easy to clean and suitable for repeated daily use

This mould is best suited to gelaterie, patisseries, hotel dessert sections, and any operation producing display gelato where presentation is a priority. It is a straightforward addition to an existing gelato workflow rather than a significant process change.

If you are unsure whether this mould is compatible with the specific pans you use, or if you are looking at presentation options across a larger gelato range, we are happy to help you work through the options.

The Matfer Bourgeat half sphere mould is a simple, single-cavity stainless steel mould used to shape both hot and cold preparations into a clean, uniform dome. At 80mm in diameter it produces a generous half sphere — practical for plated desserts, chocolate work, mousse portions, jellies, savoury terrines, and various cold-set garnishes.

In a professional kitchen, consistency is as important as flavour. A mould like this removes guesswork from portion shaping and allows a section to replicate the same presentation across every cover. Stainless steel construction means it handles temperature extremes well — suitable for use directly from the freezer through to applications involving warm preparations — and it cleans quickly without retaining odours or residues.

• Produces clean, uniform half-sphere shapes for consistent plated presentation
• Suitable for hot and cold applications including mousse, jelly, chocolate, and savoury preparations
• Stainless steel resists odour transfer and withstands repeated professional use
• Compact and lightweight, easy to store in volume without dedicated racking

This mould is best suited to pastry sections, fine dining operations, and any kitchen where plated presentation is a priority. It works well as part of a larger set where multiple spheres are needed per service. For operations running high cover counts, it is worth considering how many units are required to support your production flow without becoming a bottleneck.

If you are unsure how many moulds your operation needs or whether a silicone alternative might better suit your workflow, the team is happy to talk through the options.

The Schneider cream horn mould is a simple, purpose-made tool for shaping shortcrust or puff pastry into the classic cone form before baking. Pastry is wrapped around the mould, placed on a tray, and baked directly on it, holding the shape reliably through the oven cycle. Once cooled, the mould releases cleanly and is ready to be filled.

In a bakery or pastry section producing cream horns in volume, the durability of the mould matters. Stainless steel construction handles the repeated expansion and contraction of daily oven use without warping or degrading, and the surface remains smooth enough that pastry lifts away without tearing. At 16g per mould, these are light to handle in quantity without sacrificing rigidity.

Practically, these moulds suit operations that run cream horns as a regular line rather than an occasional special. Being dishwasher safe keeps turnaround straightforward during busy production shifts, and the consistent cone geometry means every horn comes out to the same diameter and length — useful where presentation consistency matters across a display counter or afternoon tea service.

There are no installation requirements. These moulds need only standard oven-safe bakeware practices and a suitable baking tray. For sites producing cream horns in high volume across multiple shifts, buying in sufficient quantity to allow continuous rotation through production and washing is worth considering.

Well suited to bakeries, hotel pastry kitchens, café bakery operations, and catering companies producing afternoon tea or patisserie lines. If your volume or product range is more complex, it is worth speaking with us — we can advise on quantities and complementary bakeware to suit your production setup.

The Beaumont silicone ice ball mould produces six spherical ice portions in a single fill. It is a straightforward bar tool designed for venues that serve premium spirits, cocktails, or soft drinks where presentation matters and slower ice melt is a genuine operational benefit.

Sphere-shaped ice has a lower surface-area-to-volume ratio than standard cubed ice, which means it melts more slowly and dilutes drinks less quickly. For venues serving aged whisky, premium gin serves, or high-end cocktails, this is a practical consideration rather than a cosmetic one. Six balls per batch is a modest output, so the mould works best where bar teams are preparing ice in advance of service rather than producing it to order during a peak period.

In day-to-day use, the silicone construction makes the mould straightforward to work with:

• Flexible walls allow ice balls to release cleanly without cracking
• Food-safe silicone withstands freezer temperatures without becoming brittle
• Smooth surface resists odour absorption between uses
• Wipes down and rinses easily for quick turnaround between batches
• Reusable and durable under regular service conditions

There are no installation requirements — the mould sits flat in a standard freezer. It is worth noting that output per batch is limited, so busier venues or those running multiple sittings with sphere ice on every cover may want to hold several moulds in rotation to build up sufficient stock before service.

This mould is well suited to independent cocktail bars, hotel bars, and premium restaurant operations where ice presentation is part of the drinks offer. It is not intended for high-volume bulk ice production. For sites needing significantly greater output, a larger multi-cavity or commercial ice ball press solution would be worth considering.

If you are unsure how many moulds you would need to cover your expected service volume, the team is happy to talk it through with you.

This Matfer Bourgeat oblong cake mould is made from Exoglass, a composite material developed specifically for professional baking and pastry work. It is designed to deliver consistent, even cooking and reliable colour development across repeated bakes, without the need for greasing before use.

In a working pastry kitchen, the practical value of Exoglass lies in its durability and consistency. Unlike metal moulds, it will not warp, corrode, or pick up odours over time, and it holds its shape reliably through repeated use in both conventional and fan-assisted ovens. Demoulding is straightforward, which helps maintain production pace during busy service preparation.

Key practical advantages include:

• Non-stick release without greasing, reducing preparation time
• Unbreakable composite construction stands up to daily kitchen use
• Stain-resistant material does not absorb flavours or odours
• Dishwasher safe, simplifying end-of-service cleaning
• Even heat distribution supports consistent bake colour and texture

At 45mm in height, this mould is suited to individual portions or smaller loaf-style preparations. It is a practical choice for patisseries, hotel kitchens, and restaurant pastry sections producing individual baked items at volume. For operations requiring larger formats or higher-capacity batch baking, broader options within the Exoglass range may be worth considering.

If you are building out a pastry section and want to discuss which moulds best suit your menu and production volumes, the team is happy to help.

The Matfer Bourgeat rectangular pâté mould is a professional-grade baking and preparation mould designed for producing terrines, pâtés, and similar charcuterie preparations in a commercial kitchen environment. The 300mm length provides a useful working capacity for plated service portions or whole-piece presentation, and the non-stick interior surface aids both clean release and straightforward washing between uses.

In practice, these moulds are a standard piece of kit in kitchens producing charcuterie in-house, whether for daily service, banqueting, or prepared food operations. The non-stick coating reduces the need for heavy lining with fat or paper, which saves preparation time and keeps the finished product consistent in appearance. At 150g the mould is light enough to handle comfortably, though the relatively narrow width means it is better suited to refined, sliceable preparations than to large-format terrines.

• Non-stick interior for clean release and easier washing
• Practical 300mm length for portion-controlled or whole-piece service
• Lightweight construction for easy handling during production
• Suitable for terrines, pâtés, and similar charcuterie preparations

No special installation is required — this is a standalone preparation item used in standard oven or bain-marie environments. It is worth checking oven rack dimensions before ordering if you plan to run multiple moulds simultaneously, as interior rack clearance can be a limiting factor in busier production schedules.

This mould is well suited to restaurants, hotels, and delis producing charcuterie in modest volumes. Kitchens with higher-throughput requirements or larger-format needs may find a longer or wider mould more appropriate for their output. Matfer Bourgeat produce the same mould in alternative sizes, so if 300mm is not quite right for your yield requirements it is worth reviewing the range.

If you are unsure which size best fits your production volume or service format, the team are happy to help you work that out before you order.

The Matfer Bourgeat Exoglass round fluted tartlet mould is a professional baking mould designed for producing individual tartlet cases with a classic fluted edge. Made from Exoglass — a composite material developed specifically for professional baking use — these moulds are produced to consistent dimensions, giving uniform results across a full batch. Each pack contains twelve moulds, making them a practical choice for pastry sections producing tartlets in volume.

Exoglass performs reliably across a wide temperature range, handling both deep-chilled preparation and oven baking without warping or degrading. In a busy pastry section, that stability matters: moulds that hold their shape batch after batch help maintain consistent product presentation and reduce waste from misshapen cases. The material is also non-porous, which simplifies cleaning and reduces the risk of residual flavours or fats carrying over between batches.

• Exoglass construction resists warping across temperature extremes
• Fluted profile produces clean, defined edges on finished tartlet cases
• Non-porous surface releases cleanly and cleans down quickly
• Consistent dimensions across the pack support uniform batch output
• Dishwasher safe for practical turnaround during service

These moulds require no specialist installation — they are straightforward bakeware that sits on standard baking sheets or perforated trays. They are compatible with conventional deck ovens, convection ovens, and combi ovens running in dry or light steam modes. The 110mm diameter is a well-established size for individual dessert tartlets and savoury tart portions, though it is worth confirming the size suits your plating format before ordering in quantity.

Well suited to hotel kitchens, restaurant pastry sections, and bakeries producing individual tartlets regularly. Operations needing a smaller portion size or a larger format will find alternative sizes available within the Matfer Bourgeat Exoglass range.

If you are building out a pastry section or standardising your mould inventory, the team is happy to talk through what sizes and quantities make sense for your operation.

The De Buyer Eastomoule Bordelais is a six-cavity silicone baking mould designed specifically for producing cannelés — the small, fluted Bordeaux pastries with a caramelised crust and soft interior. Made from food-grade silicone, the mould is built to handle the temperature demands of professional baking, tolerating both the high heat of a commercial oven and sub-zero freezer storage without distorting or degrading.

In a busy patisserie or pastry section, consistent results matter. The silicone material conducts heat evenly across each cavity, which supports the uniform crust development that cannelés require. The non-stick surface releases baked goods cleanly without the need for heavy greasing, reducing prep time and improving presentation. At 170g, the mould is lightweight enough to handle comfortably during service but sufficiently rigid when filled to transfer safely in and out of the oven.

• Non-stick silicone surface allows clean, easy release after baking
• Even heat distribution supports consistent results across all six cavities
• Suitable for oven baking and freezer storage in the same mould
• Flexible construction makes demoulding straightforward without damaging shape
• Lightweight and easy to clean down between batches

There are no complex installation requirements — this mould works on standard baking trays or perforated sheets and is dishwasher safe. It is worth noting that for very high-volume output, multiple moulds will be needed, as each produces six portions per bake cycle.

This mould is well suited to patisseries, hotel kitchens, and restaurant pastry sections producing cannelés or similar fluted bakes as part of a regular menu. For operations producing larger batch quantities, additional moulds or a higher-cavity format may be a more practical option.

If you are unsure whether this format suits your output requirements or want guidance on building a silicone mould set for your pastry production, the team are happy to help you think it through.

The Matfer Bourgeat Exoglass cake mould is a professional baking mould made from Exoglass, a composite material developed specifically for commercial pastry and bakery use. It is designed to deliver consistent results across repeated baking cycles — producing even colour and clean release without the need for greasing on standard smooth surfaces.

In a busy pastry section or production kitchen, consistency and durability are what matter most. Exoglass moulds are well regarded for holding their shape over time — they will not warp under heat or distort with repeated use the way some alternatives can. The surface promotes reliable browning and even cooking, which reduces the variables that can affect presentation in high-volume output environments.

From a practical standpoint, the material offers a number of day-to-day advantages for kitchen teams:

• Non-stick release on smooth surfaces without greasing, saving preparation time
• Dishwasher safe, supporting efficient turnaround between bakes
• Resistant to staining and odour absorption
• Will not chip, crack, or shatter if knocked — unlike ceramic or glass alternatives
• Lightweight at 280g, easy to handle and stack during storage

No special installation is required. This mould is compatible with standard commercial convection ovens and deck ovens. It is worth confirming suitability with any specialist steam or combination oven before use, particularly where direct steam contact is involved. For operations requiring a larger output or different profile dimensions, alternatives within the Exoglass range are available.

This mould is best suited to professional pastry kitchens, hotel operations, and production bakeries where reliable, repeatable results are expected day to day. It is equally practical in smaller catering operations where quality of finish and ease of cleaning are priorities.

If you are building out a pastry section or standardising your bakeware across multiple kitchen sites, our team is happy to discuss what suits your output requirements.

The De Buyer stainless steel canelé mould is a single-piece fluted mould produced to the traditional proportions associated with the Bordeaux canelé. Made from stainless steel, it is intended for professional pastry production where consistent results and durability under repeated use are priorities.

In practice, stainless steel conducts heat evenly across the mould wall, which supports the development of the characteristic dark, caramelised crust while keeping the interior of the canelé soft. The material thickness is consistent throughout, helping to avoid hot spots that can lead to uneven baking or scorching at the base. For pastry sections producing canelés in volume, this consistency across a batch of moulds is more important than it might first appear — even minor variation between moulds can produce inconsistent results when baking large trays at once.

• Traditional fluted profile for authentic canelé shape
• Even heat distribution for reliable crust caramelisation
• Stainless steel construction for durability and hygiene
• Dishwasher safe for straightforward cleaning in a busy section
• Suitable for repeated oven cycling in high-output pastry production

There are no electrical or gas installation requirements for these moulds. They are oven-ready and compatible with conventional, convection, and deck ovens. Beeswax or a wax-and-butter mixture is traditionally used to prepare the mould prior to baking — this step significantly affects the final finish and is worth establishing as a consistent part of the preparation process.

These moulds are well suited to hotel pastry sections, patisseries, and restaurant kitchens producing canelés as a regular menu item. For sites producing very high volumes, it is worth considering whether a copper alternative may better suit your output requirements, as copper behaves differently in terms of heat conduction and traditional canelé production.

If you are unsure whether stainless steel or an alternative material is the right choice for your operation, our team is happy to talk through the options with you.

The Pavoni Formaflex is a flexible silicone mould designed for producing petit fours and small patisserie items in a professional pastry environment. Formed in a 1/3 GN footprint with 15 individual cups, it sits directly on a standard GN grid, making it straightforward to incorporate into existing tray and rack systems without additional adapters.

Made from food-grade silicone, the mould flexes to release set or baked items cleanly without the need for additional greasing or lining in most applications. This makes it a practical alternative to rigid metal trays where demolding small, delicate items can cause damage or waste. The material tolerates the full temperature range from freezer storage through to oven use, so the same mould can be used across chilling, setting, and baking stages of production without swapping vessels.

• Clean release of small patisserie items without the need for greasing in most applications
• Compatible with standard GN grid systems — no additional adapters required
• Suitable for oven, freezer, and chiller use within the same production workflow
• Dishwasher safe for straightforward end-of-service cleaning
• HACCP approved for use in commercial food production environments

For lower-volume pastry operations or occasional petit four production, a mould at this scale works well. Sites producing larger continuous batches may benefit from reviewing higher-cup-count or full GN-sized alternatives to improve throughput per oven load.

If you are unsure which mould format best fits your current tray system or production volume, the team is happy to help you work through the options before you order.

This is the 195mm cover designed to pair with Matfer Bourgeat's Exoglass bread mould range. Made from Exoglass — a composite material developed specifically for professional baking — it sits over the mould during baking to retain the loaf's shape, promote even heat distribution, and help achieve consistent colouring across the crust.

In a busy bakery or kitchen production environment, consistency matters. Using a cover during baking helps produce loaves with a uniform shape and controlled crust development, reducing the variation that comes with open baking. The Exoglass material is non-stick without requiring greasing, which keeps prep time down and simplifies the release process after baking.

• Non-stick surface reduces the need for greasing during most applications
• Retains loaf shape throughout the bake for consistent results
• Dishwasher safe, making end-of-service cleaning straightforward
• Lightweight composite construction — unbreakable under normal bakery use
• Compatible with Matfer Bourgeat's corresponding Exoglass bread mould

The cover is dishwasher safe and stain resistant, which matters when it is going through a wash cycle multiple times a day. The Exoglass composite does not corrode and holds up well to repeated thermal cycling, making it a practical choice for kitchens where moulds and covers are in constant rotation.

This cover is best suited to bakeries, hotel kitchens, or catering operations producing bread in regular batches. It is designed for use with the matching 195mm Matfer Bourgeat Exoglass mould and is not a standalone baking vessel. If your operation runs higher volumes or different loaf sizes, Matfer Bourgeat produce covers and moulds across a range of dimensions to suit varying output requirements.

If you are unsure whether this cover is the right fit for your current mould setup, we are happy to help you confirm compatibility before you order.

The Vogue 24-cup aluminium muffin tray is a straightforward bakeware piece designed for consistent, repeatable results across a full day's baking. The non-stick coating releases baked goods cleanly without the need for heavy greasing, and the aluminium construction promotes even heat distribution across all 24 cups — reducing the risk of uneven browning between the outer and inner moulds that can affect presentation on a busy pastry pass.

In a commercial environment where a baker may be turning out multiple batches per session, this tray holds up well under regular daily use. The aluminium body conducts heat efficiently, which supports consistent bake times across consecutive runs. It is commonly used for muffins, Yorkshire puddings, individual pastry cases, and similar portioned baked goods where uniform sizing matters for both presentation and portion control.

• Non-stick surface aids clean release and reduces prep time between batches
• Even heat distribution across all 24 cups helps consistent colour and texture
• Practical for muffins, Yorkshire puddings, tartlet cases, and individual portions
• Lightweight aluminium construction makes handling and storage straightforward
• 24-cup layout suits volume baking without requiring multiple smaller trays

This tray fits a standard commercial oven shelf without difficulty and stacks neatly for storage. It is best suited to kitchens with moderate baking output — hotel breakfast operations, pub kitchens, catering companies, and small bakery sections within larger kitchens. For higher-volume operations running continuous bake cycles throughout the day, a heavier-gauge or larger-format tray may prove more durable over time.

If you are specifying bakeware across a new kitchen or want to confirm compatibility with your existing oven setup, our team is happy to help you put together the right selection.

The Vogue dariole mould is a small, straight-sided cylindrical mould used to portion and shape individual desserts, cold-set puddings, and savoury preparations. Made from stainless steel, it produces the classic dariole shape — a neat, upright cylinder that turns out cleanly once the contents have set or been cooked.

In a professional kitchen, dariole moulds like this are most commonly used for crème caramel, steamed sponge puddings, panna cotta, individual mousses, and cold terrines. The stainless steel construction handles both oven and cold-prep applications without warping, and the smooth interior surface aids clean release when the mould is correctly prepared.

• Straightforward to clean by hand or in a commercial dishwasher
• Holds its shape through repeated use in both oven and refrigerator environments
• The smooth interior helps produce a clean, consistent finish on turned-out portions
• Stainless steel does not retain odours or flavours between uses
• Lightweight and easy to store in quantity

This is a single-portion mould suited to à la carte dessert sections, small-batch pastry prep, and catering operations where individual portions are required. It is not a high-volume production mould, but it works well where consistency of portion presentation matters. Kitchens producing large numbers of portions at volume may find it practical to purchase in multiples.

If you are unsure how many you need for your service or whether this size suits your menu, our team is happy to help you work it out.

The Pavoni Planet Mould is a professional silicone baking and setting mould designed to produce twelve identically shaped portions in a single batch. The distinctive sphere-inspired form gives finished desserts a clean, refined appearance that works well for plated desserts, petit fours, and individual portioned confections.

In a working pastry section, consistency across a batch matters. Because each of the twelve cavities is formed from the same mould, portion shape and size remain uniform service after service — useful when plating speed and presentation standards are both under pressure. The silicone construction tolerates the transition from oven to blast chiller without any need to transfer product between vessels, which reduces handling, limits the risk of damage to delicate set items, and keeps preparation efficient.

Practical advantages of working with this mould include:

• Flexible silicone releases set or baked products cleanly without greasing or lining
• Moves directly from oven to blast chiller to freezer without changing vessels
• Twelve cavities allow a full service batch in a single pour or fill
• Silicone construction is easy to clean by hand or in a commercial dishwasher
• Flat base profile stacks and stores without distorting the mould shape

No special installation is required. The mould sits on a standard flat baking tray for oven use and can be placed directly into a blast chiller or freezer once filled. It is worth confirming that your oven and blast chiller shelving can accommodate the 400mm width before ordering, particularly in smaller countertop units where internal dimensions vary.

This mould is well suited to patisserie operations, hotel and restaurant pastry sections, and production kitchens preparing individual portioned desserts at volume. If your output is higher and you need more cavities per batch or a different cavity profile, there are larger and alternative Pavoni mould formats available within the range.

If you are unsure which mould profile or size best fits your current menu or production volume, our team is happy to help you work through the options.