Schneider Moulds

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

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

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

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

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

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

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

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

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

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

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

This Schneider chocolate mould is a straightforward, well-made polycarbonate tray designed for producing uniform square chocolates in a professional confectionery or pastry setting. Each tray holds 24 individual square cavities, allowing a reasonable batch of chocolates to be produced in a single pour.

Polycarbonate is the standard material choice for professional chocolate moulds, and for good reason. It withstands the temperature cycling involved in tempering and setting work, holds its shape under repeated use, and — critically — releases set chocolate cleanly without the need to flex, score, or force the mould. The rigid construction means the tray stays flat and dimensionally consistent across a full tray, which matters when you are trying to produce chocolates that look uniform on a display or in a box.

From a practical standpoint, polycarbonate moulds clean up straightforwardly, either by hand or in a commercial dishwasher, and the material resists staining and odour absorption over time. The key operational advantages are:

• Clean, sharp-edged square results without hand-finishing
• Rigid construction keeps cavities aligned during pouring and setting
• Polycarbonate releases set chocolate without tools or scoring
• Durable enough for daily production use in a professional kitchen
• Straightforward to clean and maintain between batches

This mould is well suited to patisseries, hotel kitchens, chocolatiers, and any operation producing boxed or plated chocolates as part of a regular output. For operations running high-volume production across multiple shifts, it is worth considering whether a larger tray format or additional moulds in rotation would better suit the throughput required.

If you are building out a confectionery setup or are unsure which mould formats best match your production volumes, we are happy to help you work through the options.