Pavoni Moulds

The Pavoni oval stainless steel mould is a single-portion baking and setting mould designed for professional pastry and dessert work. Measuring 290x90mm with a 35mm depth, it is sized for individual plated portions and suits a range of preparations from terrine-style desserts to moulded savoury dishes.

The mould is constructed from stainless steel and includes micro perforations across the base and sides. In practice, these perforations serve two purposes: they allow air to circulate around the contents during baking or chilling, which supports more even results, and they make demoulding noticeably cleaner. Removing a delicate mousse or baked preparation without tearing or distorting it is a consistent challenge in pastry work, and the perforated design helps here without requiring additional release agents beyond standard preparation.

From an operational standpoint, stainless steel holds up well in busy kitchen environments. It resists warping, holds its shape through repeated heating and chilling cycles, and is fully dishwasher safe, which matters when a brigade is turning around covers at pace and equipment needs to be back in use quickly.

• Consistent portion shape across every cover, reducing finishing time
• Perforations aid clean release without distorting delicate preparations
• Dishwasher safe, supporting fast turnaround during service
• Stainless steel construction withstands repeated use without deforming
• Suitable for both hot and cold applications

This mould is well suited to hotel kitchens, restaurant pastry sections, and event catering operations where consistent single-portion presentation is expected. For operations producing large batch volumes simultaneously, it is worth considering how many units are needed to run efficiently alongside your output requirements.

If you are building out a pastry section or matching moulds to a specific menu, our team is happy to talk through what works well in practice.

The Pavoni triangle stainless steel mould is a single-portion shaping tool designed for professional pastry and dessert work. Made from stainless steel with micro-perforations across the body, it is used to form individual triangle-shaped portions with clean, defined edges — commonly used for mousses, set creams, entremet layers, and similar plated dessert components.

The micro-perforated construction does two practical jobs: it allows air to circulate around the contents during chilling or setting, which supports even and consistent results, and it makes demoulding noticeably cleaner — the slight airflow breaks the seal between mould and product, reducing the risk of tearing or deforming delicate portions during service prep.

From a day-to-day operational standpoint, stainless steel holds up well in a busy pastry section. It resists warping, tolerates cold environments, and goes through a commercial dishwasher without issue. Where silicone moulds can degrade with heavy use or absorb flavours over time, a well-maintained stainless steel mould tends to remain consistent in performance and appearance over a long working life.

• Micro-perforations aid clean, damage-free release of set portions
• Stainless steel construction suitable for dishwasher cleaning
• Promotes even chilling and consistent results across batches
• Durable enough for daily use in a professional pastry environment

This mould is well suited to restaurants, hotels, and event caterers producing individually plated desserts. It is a single mould rather than a multi-cavity tray, so for high-volume production runs, it is worth considering whether a larger multi-unit format would better suit your throughput requirements.

If you are building out a pastry section or have questions about which mould formats suit your menu, our team is happy to assist.

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 Edelweiss by Vallee is a rigid chocolate bar mould designed to produce three individually formed bars per load, each carrying a distinctive snowflake surface pattern. Made from Tritan — a BPA-free, food-safe thermoplastic — the mould is built to withstand the repeated temperature cycling that comes with regular tempered chocolate work.

In a working pastry kitchen or confectionery operation, Tritan moulds offer a practical middle ground between polycarbonate rigidity and the flexibility of silicone. The material holds its shape under repeated use, releases cleanly once chocolate has set correctly, and does not absorb colour or odour from flavoured coatings. The three-bar layout allows small-batch runs without wasting tempered chocolate, which is a practical consideration when working with single-origin or high-value couverture.

• BPA-free Tritan construction suitable for food-contact use
• Three-bar format makes efficient use of tempered chocolate per pour
• Snowflake (Edelweiss) surface detail produces a defined decorative finish
• Rigid form supports clean unmoulding without flexing the set bars
• Straightforward to clean between batches by hand or in a commercial dishwasher

The mould requires no special equipment beyond a correctly tempered chocolate and a suitable cooling environment — a refrigerator set to around 10–12°C is typically used for setting. It is worth noting that consistent results depend heavily on chocolate temperature and tempering quality rather than the mould itself; this is standard for any rigid bar mould.

This mould is well suited to patisserie operations, hotel kitchens producing house-made confectionery, and chocolatiers working at small-to-medium batch volumes. For operations running continuous high-volume bar production, a polycarbonate professional mould or a multi-cavity sheet format may offer greater throughput.

If you are building out a confectionery production line or unsure which mould format suits your workflow, our team is happy to help you think it through.

The Pavoni Pave by Vallee is a professional chocolate bar mould designed to produce three pave-style bars per load. Made from Tritan — a BPA-free, food-safe copolyester — the mould is well suited to confectionery work in patisseries, artisan chocolate kitchens, and hotel pastry sections where consistent presentation matters.

Tritan is a practical material choice for this type of work. It holds its shape under repeated tempering and demoulding cycles, releases cleanly without excessive flex, and resists the hairline crazing that can affect cheaper moulds over time. The pave or hexagonal tile format produces a defined, even surface finish that works well for enrobed bars, single-origin tablets, or filled ganache slabs.

From an operational standpoint, the mould offers a few clear advantages:

• Produces three bars per load, supporting efficient small-batch production
• BPA-free Tritan construction is food-safe and dishwasher compatible
• Rigid enough for clean demoulding without warping under production use
• Easy to clean between batches, reducing turnaround time
• Compatible with standard tempered couverture and compound chocolate

The mould is compact and straightforward to store, which makes it practical where bench and storage space is limited. It is not designed for high-volume automated lines — it suits hand-finishing environments where quality and presentation are the priority over throughput. If your operation requires significantly higher output per session, a multi-cavity or sheet mould format would be worth considering.

If you are unsure whether this format suits your production style or are building out a wider confectionery range, the team is happy to talk through what would work best for your setup.

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.

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.

The Pavoni gelato pan decorative lid mould is a silicone insert designed to sit over a standard 360x250mm gelato pan. Once placed over the filled pan and frozen, it imprints a distinctive raised chocolate bar pattern across the surface of the gelato, creating a finished, display-ready appearance straight from the counter.

In a busy gelato or ice cream display setting, presentation matters as much as flavour. This mould adds a professional, consistent surface finish without any additional preparation time — the pattern forms during the freezing process itself. It is a straightforward way to differentiate an open display counter without changing recipes or workflow.

There is a secondary practical benefit worth noting. Exposed gelato is prone to developing an oxidative film relatively quickly in open display conditions. The lid mould, sitting over the surface of the pan, helps maintain temperature more evenly across the top layer and reduces direct air exposure, which can slow the onset of that surface deterioration.

• Adds a professional decorative finish with no extra preparation step
• Helps reduce oxidative surface film on displayed gelato
• Silicone construction releases cleanly without damaging the surface pattern
• Fits standard 360x250mm gelato pans used across most display counters
• Simple to clean and store between service periods

This mould is suited to gelato parlours, patisseries, and hospitality operations running open-top display counters where presentation is a priority. It works with a single pan size, so operators should confirm their pan dimensions before ordering. For sites using non-standard pan formats, it is worth checking compatibility first.

If you have questions about pan compatibility or how this fits into your display setup, the team is happy to help you confirm the right choice before you order.

The Pavoni Eros is a single-cavity silicone mould designed for shaping individual desserts and confectionery portions in a professional pastry or bakery setting. Made from food-grade silicone, it produces a distinctive, defined finish and is sized to yield a single portion per mould.

Silicone moulds of this type are a standard tool in patisserie and dessert production. The material tolerates the temperature swings common in professional kitchens — moving directly from a deck or convection oven into a blast chiller without any need to transfer contents to a separate container. This makes it practical for cook-chill workflows where time and handling between stages matter.

The flexibility of the silicone is particularly useful when working with delicate set desserts, mousses, or chocolate work. Rather than pushing or scraping, the mould can be gently peeled back to release the contents cleanly, reducing the risk of breakage during plating.

• Single-cavity design gives consistent portion size and presentation
• Flexible silicone body allows clean, damage-free demoulding
• Suitable for use in ovens and blast chillers without transfer
• Easy to clean by hand or in a commercial dishwasher
• Stackable when not in use, requiring minimal storage space

This mould is well suited to smaller pastry operations, restaurant dessert menus, or as part of a larger set where multiple cavities are needed. For high-volume production where dozens of portions are prepared in a single batch, a multi-cavity tray format may be a more efficient choice.

If you are building out a dessert or confectionery section and want to discuss which mould formats suit your menu and production volumes, the team is happy to help.

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 Semisfera is a professional silicone hemisphere mould sized at 600x400mm with 24 individual indents. It is designed to produce uniform dome-shaped portions — commonly used for individual desserts, entremets, chocolate shells, and similar plated preparations where a clean, consistent shape is required across a full batch.

In a working pastry or production kitchen, consistency matters as much as technique. The Semisfera delivers the same dome profile across all 24 cavities, which makes portioning and plating more predictable during service. The silicone construction is flexible enough to release delicate set mousses, panna cottas, or chocolate-coated inserts cleanly — bending the mould gently is usually sufficient to free the contents without marking them.

Practically, the mould is designed to move between stages of preparation without transferring between vessels. It can go from oven to blast chiller and into cold storage, which removes a handling step and reduces the risk of damaging fragile portions mid-process. Key practical points include:

• Flexible silicone construction allows clean release of set or frozen portions
• Compatible with ovens and blast chillers — no need to change vessels between stages
• 24-cavity layout suits batch preparation for consistent service output
• Fits the standard 600x400mm Gastronorm footprint used in most commercial refrigeration
• Straightforward to clean by hand or in a commercial dishwasher

This mould is well suited to patisserie operations, hotel kitchens, and restaurant dessert sections producing individual plated desserts in volume. It is a practical choice where uniformity and multi-stage compatibility matter more than high-unit throughput. Operations needing significantly larger batch sizes should consider whether a higher-cavity or multi-mould setup would better match their production schedule.

If you are unsure whether this mould suits your production volumes or workflow, our team is happy to help you think it through before you order.

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 Fragment by Vallee is a professional chocolate bar mould designed to produce three fragment-tile shaped bars in a single pour. Made from Tritan — a robust, BPA-free copolyester material — it is built to withstand the repeated thermal cycling and handling that comes with consistent confectionery production in a professional setting.

In practice, the mould is well suited to small patisserie operations, hotel kitchens, and specialist chocolatiers producing finished bars as part of a dessert offer or retail product range. The rigid Tritan construction holds its shape reliably across multiple batches, and the smooth internal surface aids clean chocolate release without the brittleness associated with some polycarbonate alternatives.

Key practical advantages for production use include:

• Clean release finish suitable for retail-quality presentation
• BPA-free Tritan construction — durable and food-safe
• Consistent indentation depth across all three cavities
• Easy to clean between batches, supporting efficient turnaround
• Rigid form retains shape under repeated use without warping

No specialist installation is required. The mould is used at bench level and is compatible with standard confectionery production workflows. It should be handled carefully when filled, as with any rigid bar mould, to avoid uneven set or spillage during transfer to a cooling surface or blast chiller. It is worth confirming compatibility with your specific tempering and cooling setup before committing to volume production.

This mould is most appropriate for operations producing chocolate bars in modest quantities — artisan chocolatiers, patisserie counters, and pastry sections where presentation quality matters. For sites requiring significantly higher throughput, larger or multi-cavity sheet moulds may be worth considering.

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

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 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 round stainless steel mould is a single-portion shaping mould designed for professional pastry and dessert work. At 190x20mm, it produces a wide, shallow round — well suited to tarts, entremets bases, compressed portions, and similar plated dessert components. The mould is constructed from stainless steel throughout, with micro-perforations around the band that allow air to circulate during baking or setting.

In a working pastry kitchen, those perforations make a practical difference. Even airflow during oven work helps achieve consistent results across a batch, and the open structure means the mould releases cleanly from the product without distorting edges — particularly useful when working with delicate sponge or mousse-based preparations that need to hold their shape for service.

• Micro-perforated band promotes even airflow during baking
• Stainless steel construction supports even heat distribution
• Dishwasher safe — straightforward to turn around between services
• Clean release helps protect portion integrity during unmoulding
• Durable construction suited to regular daily use

Being stainless steel, the mould is robust enough for daily use, resistant to the knocks of a busy kitchen environment, and compatible with commercial dishwashers, which keeps cleaning time to a minimum. It stacks without issue and holds its shape over time, unlike some coated or silicone alternatives that can degrade with repeated high-temperature use.

This mould is best suited to pastry sections producing individual plated desserts or pre-portioned components. The 190x20mm dimension is a standard individual size; for operations producing larger sharing portions or multi-component builds, different sizes within the Pavoni range may be more appropriate.

If you have questions about which mould size fits your menu or production volume, we're happy to talk it through.

The Pavoni square stainless steel mould is a single-portion forming tool designed for professional kitchen use. At 65x65mm, it produces a uniform square portion suitable for plated desserts, terrines, pressed salads, and similar preparations where a clean, consistent presentation is required.

The mould is constructed from stainless steel and features micro perforations around the sides. These small openings allow air to circulate around the contents during setting or cooking, which supports even results and makes it considerably easier to lift the mould away cleanly without disturbing the portion. In a busy service environment where presentation consistency matters, that clean release is worth more than it might appear on paper.

From a practical standpoint, stainless steel holds up well to daily kitchen use — it resists warping, tolerates temperature changes, and goes through a commercial dishwasher without issue. These are not trivial considerations when a mould is being used repeatedly across multiple services.

• Micro-perforated sides aid airflow and assist clean demoulding
• Stainless steel construction withstands repeated commercial use
• Dishwasher safe for efficient turnaround between services
• Produces consistent 65x65mm square portions for plated dishes

This mould is well suited to pastry sections, cold larder work, and any kitchen producing individual plated portions at volume. It is a single mould rather than a tray format, so kitchens producing very high cover numbers may want to consider how many units they need in rotation to keep up with service pace.

If you are unsure how many moulds your service volume requires, or whether this size is the right fit for your menu, we are happy to help you work that through.

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 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 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 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.