Schneider Stainless Steel Cream Horn Mould product image

Schneider

Schneider Stainless Steel Cream Horn Mould 120 x 30mm

SKU: GT144

£5.59(£6.71 inc VAT)

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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.

Frequently asked questions

How many moulds should we buy for a production run?

That depends on your batch size and how quickly you can cycle moulds through washing and back into use. As a general guide, having at least enough moulds to fill one full baking tray at a time — typically eight to twelve — allows continuous production without waiting on cooling or cleaning. Higher-volume sites often run two or three times that number to keep output consistent across a shift.

Are these suitable for use with puff pastry as well as shortcrust?

Yes. Both puff and shortcrust pastry are commonly used with this style of mould. Puff pastry is the more traditional choice for cream horns and works well with stainless steel due to the smooth release surface. Whichever pastry you use, lightly greasing the mould before wrapping will help ensure clean separation after baking.

Can these moulds go into a commercial convection oven?

Yes, stainless steel moulds of this type are suitable for use in standard commercial convection ovens. There are no special oven requirements. Simply place the wrapped moulds on a lined baking tray as you would with any pastry product and follow your usual baking times and temperatures for the pastry type being used.
Schneider Stainless Steel Cream Horn Mould 120 x 30mm

£5.59(£6.71 inc VAT)

£5.59(£6.71 inc VAT)

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.