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SUPERNOVA 105 – Silikomart SILICONE MOULD
£21.52
PRODUCT CODE
36.358.87.0065
DESCRIPTION
Like a stellar explosion, Supernova105 will give a touch of light and design to your single portions and plated desserts. The Supernova105 mould, made up of 6 cavities of 105 ml each, has an optimal yield in the semifreddo version, ideal for glazing thanks to the its particular details.
The Secret 110 mold will enhance your showcase. Secret 110 consists of 8 cavities of 110 ml each. It is ideal for making refined single portions that can be decorated with a velvet effect spray.
Secret40 will give softness and taste to your showcase. The Secret40 mould, made up of 12 cavities of 40 ml each, is ideal for elegant mignon semifreddo or mousse.
Measurements: 600 X 400 H 85 mm Characteristics of the Caffè carpet: • Edging for the insertion of a rectangular metal frame • 100% Made in Italy food silicone carpet • Resistant to temperatures ranging from -60°C to +230° C • Suitable for both oven and blast chiller use • Modularity with 60 x 40 cm trays
Conceived by Silikomart designers to meet your needs of a beautiful result in the window display as well as optimization of preparation, INFINITY arrives in the world of ice cream and creative pastry with a new shape and a new concept. INFINITY allows easily and quickly to make 4 little logs which can be combined each other or divided in smaller portions or monoportions, so that artisans can make creations which coincide, even in sizes, with their necessities. Made of food platinum silicone 100% Made in Italy and resistant to temperature ranges between -60°C and +230°C, INFINITY is suitable both for blast chiller and oven.
Size:375×47 h 40 mm
Volume: 2000 ml
Egg30, the silicone mold with simple and clean lines that allows you to make 12 egg-shaped preparations with a volume of 30 ml each. Perfect both for making chocolate mignons, in semifreddo but also for cooked preparations. It is also suitable for the creation of original plated desserts.
A shape with a unique and refined design created in collaboration with the pastry chef Kazuhiro Nakayama. The SAMURAI30 mould, characterized by the sinuous combination of harmonic lines, allows you to create impeccable mignons or plated desserts in cooked or semifreddo versions.