Micro perforated and non-sticked silicone pad. The micro holes allow the optimal distribution of the heat and let the dough grab on to them to have a perfect result. The pad comes printed with outlines to make the perfect sized éclairs. Chosen by Joakim Prat Maitre Choux . 24 indents éclair: mm 125 X 25 X 5 H Pad: mm 600 x 400 HOW TO USE AS SHOWN IN THE PICTURE 1. Put the pad on the microperforated tray 2. Pipe the dough 3. Put the tray into the oven

New silicone pastry moulds which will help you in making spectacular dessert with a peculiar 3D effect studied by the World Pastry Champion Emmanuele Forcone. Dim. Ø ext. 180 Ø int. 36 x h 70 mm Vol: ~ 1150 ml

New silicone pastry moulds which will help you in making spectacular modern cakes. Coin is developed in cooperation with Karim Bourgi. Dim. 250 x 80 x h 77 mm Vol: ~ 1200 ml

A brand new line of silicone moulds created in cooperation with Emmanuele Forcone, World Champion Pastry Chef. The moulds, representing natural shapes and new concepts, allow unique garnishes to be created that can enhance any creation with an interplay of volumes and textures. Size: mm Ø 135 x 15 H Vol: ~ 90 ml Mould size: 175x300 mm 2 indents for mould In the picture the Top Coral is used to decorate a cake made with the Pavoni mould KE024.

New silicone pastry moulds which will help you in making spectacular dessert with a peculiar 3D effect studied by the World Pastry Champion Emmanuele Forcone. Dim. mm Ø 180 x 45 H Vol: ~ 1000 ml

TOP silicone moulds line, representing natural shapes and new concepts, allow unique garnishes to be created that can enhance any creation with an interplay of volumes and textures. For eye-catching PLATED DESSERT OR IN COMBINATION WITH KE052. MOULD SIZE: 240 X 140 MM INDENT DIMENSIONS: Ø 110 x h 10 mm VOLUME: 45 ml 2 INDENTS FOR MOULD

New silicone pastry moulds which will help you in making spectacular dessert with a peculiar 3D effect studied by the World Pastry Champion Emmanuele Forcone. Dim. Ø 145 x h 40 mm Vol: ~ 600 ml

FORMASIL: the new line of micro-perforated moulds, 600x400 mm in size. The project meets the needs of flexibility, rationalisation and creativity. GENIUS AND CREATIVE: enhances the creativity of the professionals, boosting their interpretation ability and their identity. FLEXIBLE AND MULTI-PURPOSE: provides endless versions and combinations. Ideal for sweet and savoury products, from tartlets to brioches, from classic to modern cakes, round or square, for classic or contemporary recipes. PRACTICAL AND FAST: is easy to use, ensures high production yield, homogeneous baking, excellent rising and perfect shapes of the final creations, avoiding bubbles, sticking and border collapsing. 24 indents vol. 71 ml

Top-level, liquid platinic silicone moulds 300x400 mm, for professional use only. More than 50 innovative shapes to realize sweet or salty mignon and single portions. Pavoflex is produced with a special injection presswork method to let a perfect definition of details. Perfect in oven and blast chiller (from -40°C to + 250°C) 130 INDENTS Dim. mm 15 VOL: 2 ML