Pavoni Silicone Hemisphere Semisfera Mould product image

Pavoni

Pavoni Silicone Hemisphere Semisfera Mould 600x400mm

SKU: HX508

£55.95(£67.14 inc VAT)

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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.

Frequently asked questions

Is this mould suitable for both baked and cold-set preparations?

Yes — the silicone construction is compatible with commercial ovens and blast chillers, so it works for baked goods, set mousses, panna cottas, and frozen preparations alike. It can move directly between cooking and chilling stages without needing to transfer contents to another vessel.

How does the 24-cavity layout suit a busy pastry section?

For operations producing individual plated desserts, 24 portions per mould allows a reasonable batch size within a single tray footprint. Higher-volume sites may find that running multiple moulds simultaneously, or considering a higher-cavity alternative, better matches their production tempo.

What is the best way to release delicate set or frozen portions cleanly?

The flexible silicone allows you to gently bend or flex the mould base beneath each cavity, which breaks the seal and releases the portion without the need to invert sharply or apply pressure to the portion itself. For fully frozen contents, a short temper at refrigerator temperature before demoulding often helps.
Pavoni Silicone Hemisphere Semisfera Mould 600x400mm

£55.95(£67.14 inc VAT)

£55.95(£67.14 inc VAT)

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.