Pastry utensil SILIKOMART 27.205.87.0065

Silicone moulds replace rigid metal or plastic forms with a flexible, heat-resistant material that releases food cleanly without greasing. The mould is placed on a baking tray or worktop, filled with batter, mousse or liquid mixture, then transferred to an oven, blast freezer or refrigerator. After setting, the sides are gently peeled back to unmould the item intact. The same mould can move from oven to freezer and back without cracking or warping, so it handles both hot and cold processes in a single piece of equipment.

To use, position the mould on a flat, stable surface. Pour in the prepared mixture up to the rim, leaving room for expansion if the recipe requires. Slide the tray into the oven or freezer and set the required programme. Once the item is set, remove the tray and let the mould cool if it has been heated. Peel the silicone edges away from the food, working slowly to avoid tearing delicate textures. The non-stick surface means no residue remains, so the mould is ready for the next batch without scrubbing.

The moulds are made of food-grade silicone, a synthetic polymer that withstands repeated heating and freezing without losing flexibility. The material does not absorb flavours or odours, so each batch tastes as intended. The round shape, 200 mm in diameter and 45 mm high, creates a consistent portion size of 1.1 litres, suitable for individual desserts, savoury tarts or layered terrines. The depth allows even heat penetration in an oven or rapid chilling in a blast freezer, reducing the risk of uneven cooking or freezing.

The 200 mm diameter footprint fits standard baking trays and oven racks, so the mould can be used alongside other equipment without rearranging the kitchen. The 1.1 litre volume gives a practical yield per mould, balancing portion size with the space it occupies on a tray or in storage. The moulds stack neatly when not in use, taking minimal cupboard space.

Cleaning is straightforward: wash in warm water with mild detergent, rinse and air-dry. The silicone surface resists staining and does not retain food particles, so no scrubbing is needed. Avoid abrasive pads or sharp utensils that could damage the material. The moulds can also be sterilised in a commercial dishwasher if the programme does not exceed the material's heat tolerance.

These moulds are listed in the bakery and pastry section of the professional catering catalogue.