Pavoni Silicone Coral Mould 300x200mm product image

Pavoni

Pavoni Silicone Coral Mould 300x200mm – 8 Indent

SKU: HX526

£20.16(£24.19 inc VAT)

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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.

Frequently asked questions

Does the coral mould need to be placed on a tray before going into the oven?

Yes — silicone moulds of this type have a flexible base that will not hold its shape when filled with liquid mixtures. Always place the mould on a firm baking sheet or perforated tray before loading and transferring to the oven. This is standard practice with professional silicone moulds and should be factored into your tray workflow.

What types of preparations work well in this mould?

The coral mould is well suited to set desserts such as mousses, panna cottas, chocolate decorations, and entremet inserts where a defined, consistent shape is important. It can also be used for baked sponge inserts or gel-based preparations. It is not suitable for direct hob use or open-flame applications.

Is this mould suitable for high-volume production kitchens?

With eight indents per mould, it suits patisserie sections producing small to medium batch quantities — typically suitable for à la carte dessert prep or banqueting runs where consistency matters. Operations producing larger volumes in a single batch may find it more practical to work with multiple moulds simultaneously or consider larger-capacity options within the Pavoni range.
Pavoni Silicone Coral Mould 300x200mm – 8 Indent

£20.16(£24.19 inc VAT)

£20.16(£24.19 inc VAT)

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.