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Silikomart Professional Silicone Mould Plissé 15 Cavity

$46.99

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The silicone mould Plissé7 conceived with the Pastry World Champion Jérôme de Oliveira is an innovative way to create unique decorations that will excite your sight and taste.. Made in Venice, Italy

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With avant-garde high-quality silicone pastry-making moulds, Silikomart unleashes the visionary genius of great pastry chefs worldwide in helping them create extraordinary and revolutionary works of art.

The haute couture lands in the world of pastry with the mould Plissé7 conceived with the Pastry World Champion Jérôme de Oliveira. Emblem of elegance and tradition, the famous technique used in the most famous houses of fashion of the world is now reproducible in confectionery, giving a vintage but modern touch to your showcase. Try it on plate desserts, as decoration and, why not, as an insert for your preparations. An easy and innovative way to create unique decorations that will excite your sight and taste.

Features:

  • Total sheet: éé45mm x h6mm  / 15 x 6.4ml
  • Cavity: 45mm dia. / 6.4ml
  • Top White Silicone 100% food-safe
  • Minute Detailing
  • Non-stick, require little or no greasing
  • Easy clean and dishwasher safe
  • Oven, blast freezer and microwave safe
  • Temperature range -60°C to +230°C
  • Guaranteed 3000 uses
  • Recipe is enclosed
  • Made in Venice, Italy

Silikomart recommends not using aggressive cleaners, brighteners or perfumers while washing moulds in the dishwasher. This may cause a white patina to surface on the mould, altering food’s flavours in subsequent cooking. However performance and safety of the moulds are not compromised, you will just need to place them in the oven (without any dough) for about one hour at a temperature of 200-220°C.

White or coloured spots may form on the mould’s surface if particular ingredients such as cocoa butter or tomato sauce are used; this is completely normal, performance and safety of the moulds are not compromised. To eliminate such stains, simply place them in the oven (without any dough) for about one hour at a temperature of 200-220°C.

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