Pavoni Pavoflex Silicone Baking Mold Freezing Mould,"Tulum
Key item features
- 1 mold with 12 square-savarin cavities, each measuring 2.20 inch by 2.20 inch by 1.34 inch high 56 millimeters by 56 millimeters by 34 millimeters high, with volume each cavity 3.04 ounce 90 milliliters; overall size of 12-cavity mold 11.81 inch by 15.81 inch 301 millimeters by 402 millimeters
- Non-stick mold made of 100-percent platinum-cure black silicone no fiberglass, the highest quality silicone that ensures the product is physiologically inert, odorless and flavorless, guaranteeing its suitability for food safety; glossy interior ensures easy unmolding and minimal cleaning; mold is flexible for pushing baked food out of the mold or peeling the mold off frozen food
- Suited for sweet and savory foods: use the mold to bring your portioned-out food -- whether frozen in your freezer into ice cream or cooled in your refrigerator into jello or aspic or baked in the heat of your oven into bread or cake -- to its finished square-savarin form
- Resistant to stretching, resistant to tearing, resistant to extremes in temperature: down to -40 degrees Fahrenheit -40 degrees Celsius in freezer, up to 482 degrees Fahrenheit 250 degrees Celsius in oven; safe in microwave, safe in dishwasher; before using it for the first time, wash this mold in the dishwasher; do not use caustic cleaners or rinse aids; before placing it in the oven for the first time, grease the mold
- "Tulum" shape designed in collaboration with Antonio Bachour, multi-award-winning Executive Pastry Chef at St Regis Bal Harbour and contributor in So Good Magazine 10, who in 2011 was named one of the ten best pastry chefs in America, in 2012 won the Zest Award for Baking and Pastry Innovator, in 2013 had his book 60 Creations published and in 2015 released Chocolate; the book includes recipes for entremets, petit gateaux, verrines, bonbons and chocolate plated desserts
Specs
How do you want your item?
About this item
Product details
Pavoni Pavoflex Silicone Baking Mold Freezing Mould, " Tulum"
1 mold with 12 square-savarin cavities, each measuring 2.20 inch by 2.20 inch by 1.34 inch high 56 millimeters by 56 millimeters by 34 millimeters high, with volume each cavity 3.04 ounce 90 milliliters; overall size of 12-cavity mold 11.81 inch by 15.81 inch 301 millimeters by 402 millimeters
Non-stick mold made of 100-percent platinum-cure black silicone no fiberglass, the highest quality silicone that ensures the product is physiologically inert, odorless and flavorless, guaranteeing its suitability for food safety; glossy interior ensures easy unmolding and minimal cleaning; mold is flexible for pushing baked food out of the mold or peeling the mold off frozen food
Flexible for pushing baked food out of the mold or peeling the mold off frozen food
Suited for sweet and savory foods: use the mold to bring your portioned-out food -- whether frozen in your freezer into ice cream or cooled in your refrigerator into jello or aspic or baked in the heat of your oven into bread or cake -- to its finished square-savarin form
Safe in oven
Safe in microwave
Safe in freezer
Safe in dishwasher
Resistant to stretching, resistant to tearing
Resistant to extremes in temperature: down to -40 degrees Fahrenheit in freezer, up to 482 degrees Fahrenheit in oven
- 1 mold with 12 square-savarin cavities, each measuring 2.20 inch by 2.20 inch by 1.34 inch high 56 millimeters by 56 millimeters by 34 millimeters high, with volume each cavity 3.04 ounce 90 milliliters; overall size of 12-cavity mold 11.81 inch by 15.81 inch 301 millimeters by 402 millimeters
- Non-stick mold made of 100-percent platinum-cure black silicone no fiberglass, the highest quality silicone that ensures the product is physiologically inert, odorless and flavorless, guaranteeing its suitability for food safety; glossy interior ensures easy unmolding and minimal cleaning; mold is flexible for pushing baked food out of the mold or peeling the mold off frozen food
- Suited for sweet and savory foods: use the mold to bring your portioned-out food -- whether frozen in your freezer into ice cream or cooled in your refrigerator into jello or aspic or baked in the heat of your oven into bread or cake -- to its finished square-savarin form
- Resistant to stretching, resistant to tearing, resistant to extremes in temperature: down to -40 degrees Fahrenheit -40 degrees Celsius in freezer, up to 482 degrees Fahrenheit 250 degrees Celsius in oven; safe in microwave, safe in dishwasher; before using it for the first time, wash this mold in the dishwasher; do not use caustic cleaners or rinse aids; before placing it in the oven for the first time, grease the mold
- "Tulum" shape designed in collaboration with Antonio Bachour, multi-award-winning Executive Pastry Chef at St Regis Bal Harbour and contributor in So Good Magazine 10, who in 2011 was named one of the ten best pastry chefs in America, in 2012 won the Zest Award for Baking and Pastry Innovator, in 2013 had his book 60 Creations published and in 2015 released Chocolate; the book includes recipes for entremets, petit gateaux, verrines, bonbons and chocolate plated desserts
