Silicone

The Vogue 9 cup silicone madeleine mould is a straightforward baking tool designed to produce uniformly shaped madeleines across every batch. The flexible silicone construction allows clean release without greasing or lining, which helps maintain the characteristic shell-shaped profile that madeleines are known for.

In a patisserie or bakery setting where consistency across a service matters, having a reliable mould that releases cleanly every time reduces the number of damaged pieces and the time spent trimming or discarding. The flexibility of the material also means the mould holds its shape through repeated oven cycles without warping or degrading in the way rigid non-stick trays sometimes do over time.

• Clean release from flexible silicone reduces waste and handling time
• Oven and freezer safe, supporting batch production and make-ahead workflows
• Dishwasher safe, keeping turnaround time between batches manageable
• Uniform cavity sizing helps ensure even baking across all nine portions

The mould is suitable for freezer use, which makes it practical for operations that pre-portion and freeze batters or finished product. Moving from freezer to oven without needing to transfer to a different container saves time and reduces the number of items in circulation.

This mould suits smaller patisserie operations, hotel kitchens producing afternoon tea, or any setting that includes madeleines in a regular menu rotation. For kitchens producing at significantly higher volumes, a larger multi-mould setup may be worth considering.

If you are unsure whether this fits your current workflow or you are building out a baking operation, the team is happy to talk it through with you.

The Vogue 6 Cup Silicone Round Mould is a straightforward, practical baking mould designed for professional kitchens that need consistent, portioned results across multiple covers. It produces six individual round portions in a single batch, making it well suited to dessert and pastry preparation in busy service environments.

In a working kitchen, the value of this type of mould lies in its consistency. Each cavity produces the same shape and depth, which matters when plating identical portions across a full service. The flexible silicone construction allows clean release without the need for excessive greasing, which saves time during prep and reduces the risk of portions breaking on removal.

Practically, this mould covers a range of kitchen tasks beyond straightforward baking. It can move from oven to freezer without changing containers, which is useful for chefs who batch-produce desserts or set cold preparations ahead of service. It is also dishwasher safe, keeping the cleaning process quick during turnaround.

• Flexible silicone for clean, intact portion release
• Suitable for both baked and frozen preparations
• Produces six uniform portions per batch
• Dishwasher safe for fast, efficient cleaning
• Compatible with savoury and sweet applications

This mould is best suited to smaller operations — cafés, bistros, hotel kitchens, and catering teams — producing portioned desserts, set creams, individual tarts, or similar preparations. For high-volume operations running large daily dessert covers, a multi-mould approach or a larger-format option may be worth considering.

If you are building out a bakeware setup or want to check whether this size is the right fit for your prep volumes, the team is happy to help.

The Vogue 9 Cup Silicone Cake Mould is a straightforward baking tool designed to produce nine uniformly sized round cakes in a single bake. It is well suited to professional pastry sections, café kitchens, and any operation that needs consistent portion sizes with minimal effort.

In a working kitchen, consistency across a batch matters — both for presentation and for portion control. The flexible silicone construction means baked goods release cleanly without greasing or lining, which keeps turnaround time between batches practical during a busy service. The mould holds its shape in the oven and can transfer directly to the freezer, which is useful for operations that prep ahead or batch-freeze individual portions.

From an operational standpoint, the key practical advantages are:

• Clean release without the need for lining paper or greasing
• Oven and freezer safe, supporting batch prep and chilled storage in the same vessel
• Dishwasher safe, reducing cleaning time between uses
• Nine individual cups produce uniform portions in a single bake

There are no particular installation requirements — this is a simple smallware that works with any standard oven. It is worth ensuring the mould sits on a solid baking tray when loaded, as the flexible base can flex when full, making transfer in and out of the oven easier and safer.

This mould is a practical choice for cafés, hotel breakfast operations, small patisseries, or catering kitchens producing individual cakes or desserts at moderate volume. For kitchens running very high output where multiple trays are in rotation constantly, it is worth considering whether a larger-format or more rigid mould configuration would better suit the throughput required.

If you are unsure whether this format fits your baking output or oven setup, we are happy to talk it through.

The Vogue 6 Cup Silicone Brioche Mould is a straightforward baking tool designed to produce six uniformly shaped brioche portions in a single bake. The flexible silicone construction allows baked goods to release cleanly without greasing or lining, which helps maintain the defined shape of each portion and keeps prep time down during a busy service setup.

In a pastry or bakery environment, consistent portion size matters — both for presentation and for managing yields. This mould produces six identical cups per batch, which suits operations where uniformity across a bread basket or plated dessert component is expected. The flexibility of the silicone means there is no risk of sticking or tearing when demoulding, even with enriched doughs that can be prone to adhesion.

• Oven safe construction suitable for baking from fresh or proving
• Freezer safe, allowing pre-portioned dough or finished product to be stored directly in the mould
• Flexible silicone sides enable clean, damage-free release
• Dishwasher safe for straightforward end-of-service cleaning
• Six-cup format supports consistent batch output and portion control

Being both oven and freezer safe means the mould can move between stages of production without needing to transfer contents, which is a practical advantage when managing batch preparation across a shift. Cleaning is straightforward — the mould is dishwasher safe and the non-stick surface does not require soaking or scrubbing.

This mould is well suited to smaller bakery operations, hotel kitchens, and restaurant pastry sections producing individual brioche portions. It is a good fit where output requirements are modest. For higher-volume sites producing brioche at scale, a larger or multi-mould setup may be worth considering.

If you are unsure whether this format suits your service volumes or batch workflow, we are happy to help you work through the options.

The Schneider 24-cavity silicone donut mould is a professional baking tray designed for consistent, repeatable production of ring doughnuts in commercial bakery and patisserie environments. Each cavity holds 133ml, giving uniform portion sizes across the full tray without the need for individual shaping or cutting.

Silicone performs reliably in commercial oven environments, distributing heat evenly across all 24 cavities so product bakes consistently from edge to centre. The non-stick surface means doughnuts release cleanly without the need for heavy greasing, which helps maintain a cleaner product finish and reduces prep time between batches.

• Even heat distribution for consistent results across all 24 portions
• Non-stick release without heavy greasing, keeping the product clean
• Flexible enough to turn out without disfiguring the shape
• Easy to clean and tolerant of commercial dishwasher cycles
• Stackable and lightweight, requiring minimal storage space

At 400x600mm the tray fits standard gastronorm and bakery oven configurations, which makes it straightforward to incorporate into an existing oven rotation. Being silicone, it is flexible enough to demould without forcing, which reduces breakage particularly on softer or enriched doughs. It is lightweight at 774g, which keeps handling easy during a busy service.

This mould is well suited to bakeries, hotel kitchens, café operations, and catering production units producing doughnuts as part of a regular menu. It is practical for moderate production volumes. Sites running very high-volume continuous donut output may want to consider heavier-duty or multi-tray setups to match throughput requirements.

If you are unsure whether this mould suits your oven setup or production volumes, our team is happy to talk it through with you.

This Schneider silicone mould produces six ring doughnuts in a single bake, with each cavity sized at 75x25mm. Made from food-grade silicone, it is a straightforward, practical baking tool suited to patisserie sections, bakery operations, and catering kitchens producing doughnuts or similar ring-shaped pastries as part of a regular menu.

Silicone performs reliably in baking environments because it distributes heat evenly across the mould, which helps produce a consistent bake across all six cavities rather than uneven browning or undercooking at the edges. The non-stick surface means baked goods release cleanly without greasing the mould before every use, which saves a small but genuine amount of preparation time during a busy service preparation window. At 160g, the mould is lightweight and easy to handle, stack, and store.

• Non-stick silicone surface reduces preparation time and aids clean release
• Even heat distribution across all six cavities for a consistent bake
• Flexible construction makes removal of delicate baked goods straightforward
• Lightweight and easy to stack for compact storage
• Simple to clean by hand or in a commercial dishwasher

This mould is well suited to smaller bakery operations, hotel kitchens, or catering teams producing doughnuts in modest volumes. For higher-volume production where multiple trays run simultaneously through a deck or convection oven, a heavier-duty or larger-format silicone mould may be a more practical choice.

If you are setting up a baking range or unsure which mould format fits your production volume, the team is happy to help you work through the options.

The Pavoni 250x80mm silicone mould is a single-cavity professional baking mould designed for shaping desserts, entremets, terrines, and structured pastry work. Made from food-grade silicone, it produces a clean, consistent form across repeated bakes — useful wherever presentation and uniformity matter.

In a pastry section or dessert production kitchen, this kind of mould earns its place through reliability rather than novelty. Silicone handles the transition from oven to blast chiller without issue, which means a batch can move through cooking, chilling, and storage without being transferred to a different vessel. That small operational detail reduces handling time and the risk of damaging delicate set desserts mid-process.

The practical advantages in day-to-day use are straightforward:

• Flexible walls make demoulding clean and controlled, reducing product loss on intricate or fragile items
• Compatible with oven and blast chiller use, removing the need for vessel changes between stages
• Non-stick surface requires minimal preparation and simplifies cleaning between runs
• Consistent cavity dimensions support portion uniformity across a production batch

This is a single-cavity mould, so it suits smaller-batch or made-to-order dessert production rather than high-volume continuous output. For kitchens producing larger quantities, it is worth considering multi-cavity alternatives that offer better throughput per tray space.

It is well suited to hotel pastry kitchens, restaurant dessert sections, and specialist patisserie operations where finish quality and consistency are priorities. Less suited to very high-volume production environments where speed of output takes precedence over individual presentation.

If you are building a dessert production workflow or selecting moulds across several formats, the team is happy to talk through which options make practical sense for your setup.

The Pavoni Sequoia is a single-cavity silicone mould designed for professional pastry and dessert production. It produces a distinctive log-shaped form with a textured bark-like surface finish, making it a practical choice for patisseries, restaurant kitchens, and hotel operations where presentation consistency matters. The mould is made from food-grade silicone and is suitable for use across oven baking, chilling, and freezing without needing to transfer the product to a separate vessel.

In a working kitchen, the real value of a mould like this lies in how well it holds up across repeated cycles. Silicone tolerates the thermal shock of moving between oven and blast chiller without warping or degrading, which matters when you are running batches through service. The flexibility of the material makes demoulding straightforward — delicate mousses, entremet inserts, and set creams can be released cleanly by gently flexing the sides rather than tapping or inverting onto a hard surface.

• Single large cavity for individual portion or centrepiece dessert work
• Flexible silicone construction allows clean release of set or frozen preparations
• Compatible with oven baking, blast chilling, and freezer storage
• Consistent cavity shape supports uniform presentation across batches
• Food-grade silicone material for professional kitchen use

There are no complex installation requirements — the mould sits flat on a standard baking tray or perforated sheet for oven use. For kitchens producing high volumes of identical portions, it is worth considering whether a multi-cavity format would better suit throughput requirements. A single-cavity mould at this size is well suited to low-to-medium batch production or where presentation variety is part of the offering.

If you are unsure whether this format suits your production method or portion size, the team is happy to talk through your requirements before you order.

The Pavoni Passion mould is a single-indent professional silicone mould designed for shaping desserts and patisserie components. Made from flexible food-grade silicone, it produces a consistent, defined shape each time and releases set or baked contents cleanly without the need for lining or greasing in most applications.

In a professional kitchen, silicone moulds like this one earn their place through reliability and versatility. The Passion mould handles the full cold-to-hot journey without issue — it can go directly from freezer or blast chiller into the oven, which simplifies workflow during prep and reduces the number of vessels you need to move product through. The flexibility of the silicone means that even delicate mousses, cremeux, or baked inserts can be turned out with minimal risk of damage, which matters when presentation is important and prep time is tight.

• Flexible silicone construction allows clean, damage-free demoulding
• Compatible with ovens and blast chillers for end-to-end use
• Single-indent design produces a consistent, well-defined shape
• No lining required in most standard patisserie applications
• Easy to clean and store flat without deforming

There are no complex installation considerations with this product. It requires no power, gas, or water connection, and stores flat without taking up meaningful space. It is worth noting that silicone moulds do require a solid baking tray or sheet pan beneath them when in the oven to prevent distortion under load — this is standard practice rather than a limitation specific to this mould.

This mould is well suited to patisserie teams, pastry sections, and dessert-focused operations producing individual plated desserts or pre-portioned components. It is a single-cavity mould, so operations with high batch volumes may want to consider whether multiple units or a multi-cavity alternative would better suit their throughput requirements.

If you are unsure which size or cavity configuration suits your dessert menu, our team is happy to help you work through the options.

The Pavoni Nuage is a professional silicone baking mould measuring 400x300mm, fitted with 12 cloud-shaped indents. It is designed for producing consistently shaped dessert portions and confectionery components in a pastry or production kitchen environment.

In a busy pastry section, consistency of portion shape matters — both for presentation and for accurate yield management. The Nuage mould allows a chef to produce uniform cloud-form portions across a full batch in a single bake, which is particularly useful when plating to a set design or preparing components in advance of service.

Being silicone throughout, the mould offers a few practical advantages for day-to-day use:

• Flexible enough to release delicate set or baked portions without breakage
• Compatible with ovens, blast chillers, and freezers without needing to transfer product
• Non-stick surface reduces the need for additional release agents on most applications
• Easy to clean by hand or in a commercial dishwasher
• Stores flat without taking up significant shelf or rack space

It is worth noting that silicone moulds of this type do not have a rigid base, so they benefit from being placed on a flat baking tray or perforated sheet pan when loading liquid or semi-liquid mixes into the oven. This keeps the mould stable during transport and ensures an even fill level across all indents.

The Nuage mould is well suited to patisserie sections in restaurants, hotel kitchens, and bakery production environments where shaped dessert components are prepared in batches. For sites working at higher volumes or requiring a larger overall mould footprint, it is worth looking at other sizes and configurations within the Pavoni range.

If you are unsure whether this mould suits your current production process or would like guidance on which Pavoni format works best for your menu, our team is happy to help.

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.

The Pavoni Pavodecor is a professional silicone baking mould designed for portioned dessert and confectionery work. It features 15 individual cavities, each holding 15ml, making it well suited to producing consistent, uniform portions of mousses, jellies, chocolate entremet inserts, and similar preparations.

In a busy pastry or larder section, consistency matters as much as speed. Because each cavity is identical, the mould produces portions that are uniform in size and shape without the need for additional trimming or finishing. The flexible silicone construction means that even delicate set preparations can be released cleanly by gently flexing the mould rather than forcing or cutting — a practical advantage when working with fragile mousses or ganaches that would break under pressure.

A few practical benefits worth noting:

• Transfers directly from oven to blast chiller without needing to re-plate or change vessels
• Flexible silicone allows clean, damage-free demoulding of delicate preparations
• Produces 15 identical portions per mould, supporting consistent plating across service
• Silicone construction resists staining and does not retain odours over time
• Straightforward to clean by hand or in a commercial dishwasher

The mould is compatible with both oven baking and blast chilling, which simplifies workflow — preparations can be made, cooked or set, chilled, and stored in the same vessel. It is worth confirming the temperature tolerances of your specific oven or chiller against the product specification before committing to a high-volume workflow.

This mould is best suited to professional pastry sections, patisseries, and hotel or restaurant kitchens producing plated desserts or pre-portioned confectionery. For kitchens needing larger cavity volumes or a greater number of indents per sheet, there are alternative Pavoni mould formats within the range that may be a better fit for higher-volume output.

If you are building out a mould collection or are unsure which cavity size suits your menu, the team is happy to talk through the options.

The Pavoni honeycomb silicone mould is a single-cavity pastry mould designed to produce cleanly defined honeycomb-shaped desserts and confections. It is part of Pavoni's professional silicone range and is made from food-grade silicone throughout.

In a busy pastry section, consistency of presentation matters. This mould produces a uniform honeycomb impression each time, which is useful when plating multiple covers to the same standard. The silicone construction means the set product releases cleanly without the need for heavy greasing, which helps maintain the definition of the pattern on delicate mousses, panna cottas, or set creams.

Practically speaking, the mould moves comfortably between oven and blast chiller without needing to transfer the product to a different vessel. This reduces handling at a stage when the product is most fragile. Key practical points:

• Flexible silicone allows clean demoulding of delicate or set preparations
• Compatible with oven baking and blast chilling in the same vessel
• No heavy greasing required — reduces prep time and keeps edges sharp
• Easy to clean by hand or in a commercial dishwasher

This mould is well suited to patisserie sections, restaurant dessert preparation, and hotel banqueting kitchens producing plated desserts in volume. It is a single large cavity rather than a multi-portion tray, so it is best used where the finished product is portioned after setting rather than demoulded as individual serves. For operations needing multiple individual portions from a single mould, a multi-cavity format may be more practical.

If you are building out a pastry section and want to discuss which mould formats best suit your menu and service volume, the team is happy to help.

The Pavoni silicone leaf mould is a professional-grade flexible mould designed for shaping individual portions into a consistent leaf form. With eight indents across the 300x200mm mat, it produces uniform portions suitable for plated desserts, entremets, mousses, and similar preparations. It is made from food-grade silicone throughout.

In a working pastry section or dessert kitchen, consistency of shape matters — particularly when plating at volume during service. The eight-indent format allows a full portion run to be prepared, chilled or set, and turned out in one go rather than in batches, which supports a more organised workflow ahead of service. The flexibility of silicone means delicate set preparations can be released cleanly without the need for liners or release sprays, reducing the risk of damage to finished portions.

The practical advantages of this mould in day-to-day use include:

• Compatible with oven, blast chiller, and freezer environments without changing vessels
• Flexible silicone allows clean release of set or frozen portions without tools
• Non-stick surface reduces preparation time and simplifies cleaning
• Flat mat format stacks and stores efficiently in a pastry section
• Reusable and straightforward to clean by hand or in a dishwasher

There are no special installation requirements — this is a bench-use item. It is worth confirming that the mould dimensions are compatible with your existing sheet trays or blast chiller rack spacing before ordering, particularly if you intend to chill or freeze portions in bulk. Silicone moulds of this type are not suited to direct flame or contact grill use.

This mould is well suited to patisserie operations, hotel kitchens, and restaurant dessert sections producing individual plated portions at a consistent standard. For operations requiring significantly higher batch volumes, larger-format or multi-tray systems may be worth considering.

If you are unsure whether this format suits your production volumes or existing equipment, our team is happy to help you work through the options.

The Pavoni Planet Cake Mould is a single-cavity silicone baking mould designed for producing uniformly shaped individual desserts with a distinctive spherical or domed profile. It is part of Pavoni's established professional mould range and is made entirely from food-grade silicone.

In a busy pastry section, consistency matters. This mould produces the same result every time, which is particularly useful when plating multiple covers to the same standard. The flexible silicone construction means delicate mousses, bavarians, and entremet components can be released cleanly without damage — an important consideration when working with set creams or layered desserts that would not survive rigid demoulding.

Silicone moulds of this type are well suited to modern pastry workflows because they move between temperature extremes without issue. The same mould can go from oven to blast chiller without transferring the product, which reduces handling, saves time during service preparation, and limits the risk of damaging fragile set items.

• Flexible silicone allows clean, undamaged release of delicate desserts
• Compatible with both oven baking and blast chilling in the same mould
• Single cavity encourages consistent portion size and presentation
• Easy to clean and store without specialist equipment

This mould is best suited to professional pastry kitchens, hotel banqueting operations, and restaurants producing plated desserts in consistent volumes. It is a single-cavity mould, so kitchens with high cover counts will typically need several units to work efficiently. If your output demands faster turnaround or larger batch production, multi-cavity alternatives within the Pavoni range may be worth considering.

If you are building out a pastry section or are unsure how many moulds you need for your service volumes, feel free to get in touch — we are happy to help you work through the practical requirements.

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 Pavoni Quenelle Tonda is a professional silicone mould designed to produce consistently shaped quenelle portions across a full 600x400mm footprint. With 49 individual indents, it sits comfortably within a standard gastronorm workflow and is intended for pastry sections and dessert preparation in commercial kitchens where presentation consistency matters.

In practice, the mould holds its shape reliably through repeated freeze, chill, and bake cycles. The silicone construction tolerates the temperature extremes typical of a busy pastry section — moving between the oven and blast chiller without warping or degrading. Because the same mould can be used from preparation through to chilling and short-term storage, it reduces unnecessary handling of delicate components during service prep.

The key operational advantages are straightforward:

• Flexible silicone allows clean, damage-free release of set portions without the need for lining or spraying in most applications
• Consistent indent geometry across all 49 cavities supports uniform plating without additional shaping by hand
• Compatible with both oven baking and blast chilling, removing the need to transfer between vessels mid-process
• Silicone cleans readily and does not retain odours or flavours between uses

The mould fits a standard 600x400mm sheet tray footprint, which makes it compatible with most commercial rack ovens and blast chillers without modification. It is worth confirming your oven shelf dimensions if you run a compact countertop unit, as clearance on smaller models can be tighter than the nominal tray size suggests.

This mould is well suited to hotel kitchens, restaurant pastry sections, and contract caterers producing plated desserts at volume. If your output is particularly high and you need to run multiple trays simultaneously through a continuous process, it is worth discussing how many units you would need in rotation to maintain throughput without a bottleneck at the chilling stage.

If you are unsure whether this format suits your current dessert workflow or want to talk through quantities for your service volume, we are happy to help you work it out before you order.

The Pavoni silicone pastel mould is a professional-grade baking mould designed to produce uniformly shaped pastry portions in a single tray. Measuring 400x300mm with 14 individual indents, it sits within the standard range of Pavoni's silicone bakeware and is made in food-safe silicone throughout.

In a working pastry section, consistent portion shape matters — both for presentation and for reliable bake times. Because each indent is uniform, batches cook evenly and finished pieces are ready to plate without trimming or adjustment. The silicone construction means the mould moves comfortably from oven to blast chiller without any change of vessel, which helps keep production workflows tight and reduces unnecessary handling of delicate items.

Practically, silicone moulds of this type offer a few clear advantages over rigid alternatives:

• Flexible walls allow clean, non-destructive release of fragile pastry shapes
• Compatible with oven and blast chiller — no transfer required between stages
• Non-stick surface reduces the need for heavy greasing and simplifies cleaning
• Flat profile stacks well for storage without distortion
• Food-safe silicone material throughout

There are a couple of practical points worth noting. Silicone moulds are not designed for direct contact with open flames or induction surfaces, and they perform best when placed on a rigid baking tray for support during loading and oven transfer. Heavier batters may benefit from a supporting tray underneath to keep the mould level. This format suits operations producing moderate batch volumes; for higher-output pastry production, larger or multi-tray formats may be worth considering.

This mould is well suited to patisserie sections, hotel kitchens, and independent bakeries producing individual pastry portions with a consistent finish. If you are building out a pastry setup or matching moulds to specific production volumes, we are happy to help you work through the options.

The Pavoni coral mould is a professional silicone baking and setting mould designed to produce eight individually shaped portions with a distinctive coral-inspired form. At 300x200mm it sits comfortably within a standard preparation or storage workflow, and the silicone construction means it can move directly between oven, blast chiller, and freezer without the contents needing to be transferred to a separate vessel.

In a pastry section or dessert kitchen, this kind of flexibility matters during service prep. Portions can be set, chilled, and held in the same mould, then released cleanly by flexing the silicone — useful when working with delicate mousses, panna cottas, chocolate garnishes, or entremet inserts where maintaining a clean edge and consistent shape is important. The eight-indent layout supports batch production without requiring multiple trays for small runs.

Practical advantages for kitchen use include:

• Transfers between oven, blast chiller, and freezer in the same mould
• Flexible silicone releases delicate portions without damage
• Eight identical indents support consistent, uniform portioning
• No greasing required for most applications, reducing prep time
• Straightforward to clean by hand or in a commercial dishwasher

Silicone moulds of this type require a firm baking tray or sheet pan underneath when loaded, as the flexible base will not support itself when carrying liquid mixtures into the oven. This is standard practice but worth factoring into your prep workflow if tray space is limited during a busy service. The mould is not suitable for direct hob or open-flame use.

This mould is well suited to patisserie sections, fine dining dessert kitchens, and hotel banqueting operations where portion consistency and presentation quality are priorities. For operations producing larger batch volumes, higher-capacity mould options are available within the Pavoni range.

If you're unsure whether this mould suits your specific application or want to discuss the wider Pavoni range, the team is happy to help.

The De Buyer Eastomoule 24 mini tartlet mould is a flexible silicone baking tray designed to produce uniform mini tartlet shells in a single pass. Each cavity is sized for a standard bite-sized tartlet, and the full sheet format means it integrates neatly into a standard pastry workflow without taking up significant bench or oven space.

In a working pastry section, consistency matters. Because the cavities are identical and the silicone conducts heat evenly across the tray, finished cases come out uniform in colour and thickness — useful when you're producing volume for afternoon tea, buffet service, or pre-plated dessert menus. The non-stick surface means cases release cleanly without the need for additional greasing in most applications, which keeps prep time down and reduces waste from torn shells.

• Clean release without greasing in most pastry applications
• Even heat distribution across all 24 cavities
• Safe for both oven baking and freezer storage of pre-formed shells
• Flexible silicone makes demoulding straightforward even with delicate pastry
• Lightweight and easy to stack, clean, and store between services

Silicone moulds of this type don't require the same preparation as metal tins, but they do benefit from being placed on a flat baking sheet during use to keep the tray stable and prevent distortion when loading and unloading. They're hand-wash friendly, though most commercial operations find them straightforward to clean in a glasswasher on a gentle cycle.

This mould is well suited to patisseries, hotel kitchens, and restaurant pastry sections producing mini tartlets in moderate volume. For operations needing a larger cavity count per cycle or a deeper shell profile, it's worth speaking to us about alternative formats in the range.

If you're not certain whether this format suits your pastry programme, we're happy to talk it through.

The De Buyer Eastomoule is a flexible silicone baking mould designed specifically for producing mini financiers — the small, butter-rich French cakes common in patisserie and café service. The mould forms 15 individual portions in a single bake, with each cavity shaped to give the characteristic oblong financier form and a clean, defined edge on the finished product.

In a working pastry kitchen, silicone moulds like this one earn their place through consistency and speed of turnover. The non-stick surface releases cleanly without greasing in most applications, which reduces prep time and the risk of product sticking or tearing during demoulding. The material's flexibility also helps — a gentle flex is usually all that's needed to release a full tray of financiers without damage. For operations running multiple bake cycles through a service period, that reliability matters.

Practical advantages in day-to-day use include:

• Clean release without heavy greasing, supporting faster turnaround between batches
• Flexible silicone construction allows easy demoulding without product damage
• Safe for oven and freezer use, supporting make-ahead and chilled production workflows
• Lightweight at 100g — easy to handle, stack, and store
• Straightforward to clean by hand or in a commercial dishwasher

Being silicone, the mould does require a flat baking tray or perforated sheet beneath it when loaded, as it will flex under the weight of batter without rigid support. It is not suited to very high direct-heat applications and should be kept away from open flame or contact with sharp utensils that could compromise the surface over time.

This mould is well suited to patisserie operations, hotel breakfast and afternoon tea production, and café bakeries producing financiers or similar small-format baked goods at moderate volumes. For kitchens requiring higher throughput — larger cavities or greater batch sizes — it is worth considering alternative mould formats better matched to that output.

If you are building out a pastry section or standardising your bakeware across a new menu, our team is happy to talk through what would suit your production requirements.

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 Pavoni Formaflex is a flexible silicone mould offering 16 individual oval cavities, sized to the 1/3 GN format so it sits neatly on a standard stainless steel grid or fits into a GN container system. It is designed for professional pastry and patisserie production, where consistent shaping and clean release matter across a high volume of identical portions.

In day-to-day bakery and kitchen use, the food-grade silicone construction means finished items push out cleanly without the need for lining or greasing, which speeds up production and reduces waste. The material holds its shape under repeated use and tolerates the temperature range expected in a professional environment, from freezer storage through to oven baking. HACCP approval supports use in kitchens with formal food safety documentation requirements.

• Clean, non-stick release reduces preparation time and product loss
• 1/3 GN footprint integrates with standard grid and tray systems
• Freezer-to-oven tolerance suits both advance preparation and bake-to-order workflows
• Dishwasher safe for straightforward end-of-service cleaning
• Uniform oval cavities help maintain consistent portion presentation across a batch

Being a flexible mould rather than a rigid metal tray, it requires a firm baking tray or grid beneath it when loaded to avoid spillage during transfer. It is best suited to individual pastries, petit fours, jellies, or set desserts rather than heavy dough-based products that need structural support during proving.

This mould is well suited to patisserie sections, dessert kitchens, and small bakeries producing individual portion items. Higher-volume operations producing larger batches may find it worth considering multi-mould rigs or stiffer-framed silicone alternatives for throughput efficiency.

If you are building out a pastry section and want to discuss which mould formats and sizes best suit your menu and output volumes, we are happy to help.

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.

The Pavoni Formaflex is a nine-cup silicone baking mould made from 100% food-grade silicone and sized to the 1/3 GN format, allowing it to sit directly on a standard GN grid or fit within an existing baking workflow alongside other GN-compatible kit. Each cup produces an individually portioned cake or pastry item, and the flexible silicone construction means finished product can be pushed cleanly from the mould without greasing or lining.

In a working pastry section, silicone moulds of this type tend to replace metal multi-cup trays where clean release and portion consistency matter. The flexibility of the material means set portions come out intact without the need for knives or spatulas, which reduces handling time and breakage during plating. The mould handles oven temperatures reliably and moves directly from oven to blast chiller or freezer without any intermediary resting period, which suits kitchens running a batch-and-chill workflow.

• Clean, non-stick release reduces portioning waste and handling time
• Moves directly from oven to freezer without needing to transfer product
• Dishwasher safe, supporting kitchen hygiene and HACCP compliance
• Fits standard 1/3 GN grids, integrating with existing rack systems
• Flexible silicone construction withstands repeated heavy use without warping

Being a lightweight silicone item, there are no installation requirements. It needs no preparation beyond an initial wash before first use, and it stacks flat when not in use, taking up minimal storage space. It is worth noting that silicone moulds at this scale are best suited to items that hold their shape through the baking process — very loose batters may benefit from a firmer tray support beneath the mould during loading and transfer.

This mould is well suited to patisseries, hotel kitchens, and restaurant dessert sections producing small-batch individual portions. For higher-volume operations producing large runs of identical portions, a larger-format or multi-mould setup may be worth considering. If you are looking to standardise your bakeware around GN sizing or want to discuss how this fits into a wider pastry section setup, the team is happy to help.

The Pavoni Formaflex pomponette mould is a 24-cup flexible silicone baking mould in 1/3 GN format, designed for producing uniform small pastry portions in a professional patisserie or kitchen environment. Made from food-grade silicone, it sits within the standard GN system, fitting directly onto a 1/3 GN stainless steel grid.

In a busy production kitchen, consistency and throughput matter. The flexible silicone construction means finished pomponettes release cleanly without the need for greasing or lining, which saves time during a run and reduces the risk of portions breaking on unmoulding. The 24-cup layout allows a reasonable batch volume per tray, and the 1/3 GN sizing means multiple moulds can be organised within standard oven or proving configurations.

• Food-grade silicone construction with reliable non-stick release
• 1/3 GN format fits standard stainless steel grids and oven configurations
• Suitable for oven and freezer use across a wide temperature range
• Dishwasher safe for straightforward end-of-service cleaning
• HACCP approved for use in professional food production environments

These moulds are well suited to patisserie shops, hotel kitchens, and restaurants with an in-house pastry section producing individual petit-four style items at volume. For very high-output operations requiring multiple trays in continuous rotation, it is worth considering how many units are needed to maintain flow during baking cycles.

If you have questions about fitting these into an existing GN workflow or want to discuss batch sizing for your service, the team is happy to help.

The Pavoni Formaflex mini-madeleine mould is a food-grade silicone baking mould with 20 individual cups, sized to the 1/3 GN format so it sits directly onto a standard stainless steel oven grid. It is designed for producing uniform mini-madeleines and comparable small shell-shaped pastries in a professional bakery or restaurant kitchen.

In practice, the flexibility of the silicone is what sets this type of mould apart from traditional metal trays. Once baked, individual pieces release cleanly with a simple push from beneath — no greasing required, no damage to the surface of the product, and no time lost wrestling items out of rigid moulds during a busy pastry service. The consistent cup dimensions help with portion uniformity, which matters when madeleines are going out on a plated dessert or afternoon tea selection.

• Food-grade silicone construction — no greasing required for clean release
• 1/3 GN footprint fits standard oven grids and gastronorm storage systems
• Suitable across the full oven-to-freezer temperature range for flexible workflow
• Dishwasher safe for straightforward end-of-service cleaning
• HACCP approved for use in commercial food production environments

There are no particular installation requirements — these moulds need no more than a suitable oven and a compatible grid. They are lightweight and easy to store, and the silicone material is durable under repeated thermal cycling. That said, silicone moulds of this type benefit from being stored flat or stacked carefully to avoid distortion over time.

This mould suits pastry sections in restaurants, hotel kitchens, and patisseries producing mini-madeleines in moderate batch sizes. For higher-volume operations running continuous madeleine production, a larger-format or multi-mould setup may be worth considering. If you are unsure whether this size fits your output requirements, we are happy to help you work through the options.

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 Pavoni Formaflex is a six-cup silicone muffin mould made from 100% food-grade silicone. It sits in a 1/3 GN footprint, which means it drops neatly onto a standard stainless steel oven grid without any additional support tray required. The flexible construction allows baked goods to be released cleanly by hand — no greasing, no lining, and no wrestling with stuck product at the end of a busy service.

In a working pastry section, small time savings compound quickly. With silicone moulds of this type, turnaround between batches is straightforward: product releases easily, the mould goes through the dishwasher, and it is back in rotation without fuss. The material tolerates the full range of a commercial baking workflow — oven, blast chiller, freezer — without warping or degrading, which makes it practical for operations that prep and freeze ahead.

• Releases baked goods cleanly without greasing or lining
• Dishwasher safe for fast turnaround between batches
• Compatible with oven-to-freezer workflows
• Fits standard 1/3 GN oven grids without a support frame
• HACCP-approved food-grade silicone construction

This mould is well suited to patisserie sections, hotel breakfast operations, and restaurants producing regular muffin or individual cake output in moderate volumes. For higher-output bakery environments producing large runs continuously, a multi-mould system on a full GN tray carrier may be worth considering instead.

If you are building out a pastry section and want to talk through mould sizing or GN compatibility with your existing kit, our team is happy to help.

The De Buyer Elastomoule is a professional silicone baking mould designed specifically for mini madeleines, producing thirty individual pieces per bake. It is made from food-grade silicone and is intended for repeated use in commercial pastry and bakery environments.

The mould incorporates a micro-bubble surface texture, which promotes even heat distribution across each cavity. In practice, this helps achieve consistent browning and caramelisation without hot spots — a common frustration with cheaper silicone or pressed tin moulds. The flexible silicone construction allows baked goods to release cleanly with minimal handling, which is useful during busy service periods when speed and presentation both matter.

• Micro-bubble texture promotes even heat transfer across all thirty cavities
• Flexible silicone body allows clean, damage-free release of delicate baked goods
• Non-stick surface reduces the need for heavy greasing between batches
• Defined cavity edges produce consistent, neat madeleine shapes
• Suitable for oven use and straightforward to clean between runs

At 130g, the mould is lightweight and easy to handle. It sits flat on a standard baking tray for oven support, which is recommended when loading and unloading to avoid flexing the frame under weight. It is not designed for deep-fat fryers or direct hob use.

This mould is well suited to patisseries, hotel kitchens, and restaurant pastry sections producing petit fours or afternoon tea items in moderate volumes. For operations running continuous high-volume batches, it is worth considering a more rigid frame mould or multiple units to maintain throughput without overworking a single piece.

If you are unsure whether this fits your output requirements or oven setup, we are happy to help you work through the options.