Moments

$57.50 $30.00 Save 48%

GST included.

in stock

The two circles in this mould embrace harmoniously. And the real surprise will come when you cut your creation, and uncover that each slice will make a heart

Make your special moments even sweeter with MOMENTS from the 3Design line by Silikomart. The mould is equipped with a special internal border that gives a slight roundness to the base of your preparations. Moments guarantees impeccable results not only in the semifreddo and mousse version, but also in the cooked version.

Features

	Usable across a temperature range from – 60°C + 230°C.
	Can be cleaned in the dishwasher
	Can be taken from the oven/microwave and placed immediately in the fridge freezer and vice versa.
	If bent, the mould will regain its shape.
	Mould does not release odour during cooking.
	All materials used are tested in accordance with the Foods Standards Agency.
	Materials used conform with EU standards

Mora & Lampone 110

$85.00

GST included.

in stock

Discover the 3d Fruit Range! What do these forest chests hide? They seem to be just blackberries and raspberries but they may hold infinite taste combinations: fantasy is the only limit. Provided with 5 cavities (110 ml each) and equipped with the practical plastic support for a perfect result during preparation and blast chilling.

MORA&LAMPONE110 is an exclusive mould by Silikomart Professional designed to re-create accurately the 3D shape of fruit.Discover the 3d Professional Fruit Range! Create beautiful pinecones in detail with the Foresta Professional Mould

Multiflex 90

$55.00

GST included.

in stock

Experience the ultimate flexibility with Multiflex 90 by Silikomart. Made in Italy, this innovative product boasts unrivaled quality and versatility. Discover endless possibilities for creating unique and creative treats.

SILICONE MOULD

New York 270 Set 6 pcs

$130.00

GST included.

in stock

New York 270 is the perfect TPlusX mould for baking cube-shaped pastries and puff pastries (9.13 oz). The mould has holes for optimal baking and supports that stabilise the mould. The lid is interlocking and remains attached when closed.

Pluses of TPlusX:

Non-Teflonated, avoids time-consuming and costly re-tefloning process
Completely PFAS free and BPA free
Specially designed material for baking
Easy unmoulding thanks to the excellent non-stick properties* of the material
Highest quality material resistant to high temperatures from -30°C to +250°C (-22°F +482°F)
Perfect for baking cakes, puff pastries, leavened goods and breads
Extremely impact resistant
It never loses its shape over time
Dishwasher-safe
Regenerable material
FDA / FCN compliant
It reduces cooking time
It cools faster than steel and metal
Lighter than metal
It withstands up to 7000 baking cycles (twice as many as Teflon-coated moulds)

*We always recommend spraying the mould with oil, especially for low-fat preparations

alimentare lavastoviglie microonde no_fiamma t_minus_30 T TplusX

Nocciola 125

$85.00

GST included.

in stock

Experience the ultimate in fruit-shaped pastry with Nocciola 125 by Silikomart Professional. Made with a 5-cavity silicone mould and practical plastic support, this kit creates realistic and delicious fruit-shaped pastries with incredible detail and flavor. Perfect for pastry enthusiasts and professionals alike.

SILICONE MOULD

PLASTIC SUPPORT

Oblio 1100

$60.00

GST included.

in stock

Conceived with Pastry Chef Luca Bernardini

Sinuosity and three-dimensionality make Oblio1100 an elegant mould for refined entremets and semifreddos with a volume of 1100 ml. The mould is perfect in both semifreddo or baked version.

Onda P

$50.00 $45.00 Save 10%

GST included.

in stock

From the innovative laboratory of Silikomart Professional comes Chocado: the new range of shapes designed by chocolatiers for chocolatiers. The range has been designed and signed by four of the most acclaimed professionals on the international scene: Vincent Guerlais, David Vidal, Kirsten Tibballs and Andrey Dubovik.

The Onda P was conceived with David Vidal.

David Vidal’s art is divided between cooking and pastry, with a focus on chocolate, which is always present in his desserts. Thanks to Nordic and Mediterranean influences he is able to create amazing and refined courses, which give to those who taste them an extraordinary experience.

Silikomart Professional lands in the haute chocolatier sector bringing with it all the advantages that characterized the new Tritan™ material and the platinic liquid silicone. From high performance, to thermal resistance and extreme durability.

Paradis 37

$50.00

GST included.

in stock

Conceived with MOF Pâtissier Guillaime Mabilleau

The exclusive technique developed by MOF Pâtissier Guillaume Mabilleau finds its expression in the mould Paradis37 by Silikomart Professional. Characterized by 6 cavities of 37 ml each, it provides the realisation of baked preparations as well as semifreddos perfect to be glazed. Try it on plated dessert or to create original decorations that will excite, sight and taste.

Features

	Usable across a temperature range from – 60°C + 230°C.
	Can be cleaned in the dishwasher
	Can be taken from the oven/microwave and placed immediately in the fridge freezer and vice versa.
	If bent, the mould will regain its shape.
	Mould does not release odour during cooking.
	All materials used are tested in accordance with the Foods Standards Agency.
	Materials used conform with EU standards

Parfum 110

$47.50

GST included.

in stock

PARFUM is born from the natural and skilful fusion of elegance and refinement, a shape with an enveloping design, a play of lines and balance created to combine with the creativity of the professional. Particularly suitable for semifreddos and mousses, PARFUM is no less suitable for cooked preparations, given its resistance to temperatures ranging from -60ºC to +230ºC.

PECTIN 325NH95 150g

$47.90

GST included.

in stock

Louis Francois Pectin 325NH95 is a thickener and / or gelling agent particularly suited to the manufacture of fruit preparations at a dosage of 0.50 to 1.50 % according to the formulation and to the required texture. It reacts in presence of calcium and/or acidity: more the environment is calcic, more the texture is thick; more the environment is acid, more the texture is gelled.

The perfect 150g size for home kitchens or small-batch production, offering professional performance when you only need a small amount.

Pectin 325NH95
Pectin 325NH95 is a vegetable substance, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées,

Technical Data Sheet: Click Here

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

PECTIN 325NH95 1kg

$194.00

GST included.

in stock

Louis Francois Pectin 325NH95 is a thickener and / or gelling agent particularly suited to the manufacture of fruit preparations at a dosage of 0.50 to 1.50 % according to the formulation and to the required texture. It reacts in presence of calcium and/or acidity: more the environment is calcic, more the texture is thick; more the environment is acid, more the texture is gelled.

Pectin 325NH95
Pectin 325NH95 is a vegetable substance, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées,

Technical Data Sheet: Click Here

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

PECTIN NH NAPPAGE 150g

$45.90

GST included.

in stock

Louis Francois Pectin NH Nappage is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings with fruit pulp at a dosage of 0.80 to 1.20 % according to the formulation and to the required texture.

The perfect 150g size for home kitchens or small-batch production, offering professional performance when you only need a small amount.

Pectin NH Nappage
Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible. The more calcium in a gel, the less able that gel will be able to melt. Pectin NH gels with calcium but unlike other low methoxyl (LM) pectin it requires less calcium.

Technical Data Sheet: Click Here

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

PECTIN NH NAPPAGE 1kg

$186.00

GST included.

in stock

Louis Francois Pectin NH Nappage is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings with fruit pulp at a dosage of 0.80 to 1.20 % according to the formulation and to the required texture.

Pectin NH Nappage
Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible. The more calcium in a gel, the less able that gel will be able to melt. Pectin NH gels with calcium but unlike other low methoxyl (LM) pectin it requires less calcium.

Technical Data Sheet: Click Here

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Pectin x58 150g

$49.90

GST included.

in stock

Louis Francois pectin X58 is a thickener and gelling agent especially useful in creating jellified glazes for pâtisserie. Pectin X58 is an odourless powder which can be used in water, fruit juices and purées. Once solidified, fruit glazes can be gently melted and brushed over fruit tarts to seal in moisture and improve shelf life.

The perfect 150g size for home kitchens or small-batch production, offering professional performance when you only need a small amount.

Pectin x58
The Pectin x58 is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings at a dosage of 1 to 1.50% according to the formulation and to the required texture.

For use in fruit glazes:

Use 0.8-1.5g per kg of finished product (or 0.8-1.5% by weight).
Premix the pectin X58 with the other dry ingredients (such as sugar).
Mix dry ingredients into the liquid whilst stirring constantly. The pectin should be completely dissolved after 15 minutes.
Heat the mixture to 85°C to fully activate the pectin X58.

Note: Pectin X58 is not suitable for use with dairy products or liquids with a high calcium content.

Technical Data Sheet: Click Here

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Pectin x58 1kg

$196.00

GST included.

in stock

Louis Francois pectin X58 is a thickener and gelling agent especially useful in creating jellified glazes for pâtisserie. Pectin X58 is an odourless powder which can be used in water, fruit juices and purées. Once solidified, fruit glazes can be gently melted and brushed over fruit tarts to seal in moisture and improve shelf life.

Pectin x58
The Pectin x58 is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings at a dosage of 1 to 1.50% according to the formulation and to the required texture.

For use in fruit glazes:

Use 0.8-1.5g per kg of finished product (or 0.8-1.5% by weight).
Premix the pectin X58 with the other dry ingredients (such as sugar).
Mix dry ingredients into the liquid whilst stirring constantly. The pectin should be completely dissolved after 15 minutes.
Heat the mixture to 85°C to fully activate the pectin X58.

Note: Pectin X58 is not suitable for use with dairy products or liquids with a high calcium content.

Technical Data Sheet: Click Here

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Peperoncino 13

$50.00

GST included.

in stock

Nature as you've never seen it before. An original interpretation of natural elements to give shape to an original version of taste.

Reinterpret the flavors and forms of nature with the Peperoncino mold designed for haute cuisine.

From the Silikomart Professional innovation laboratory comes the new Naturae range, developed thanks to the creative and avant-garde vision of some of the most acclaimed chefs on the national and international scene. Silikomart Professional arrives in the HO.RE.CA sector bringing with it all the pluses that characterize platinum liquid silicone. From high performance, to thermal resistance and extreme flexibile.

Pillow 30

$60.00

GST included.

in stock

Indulge in perfectly shaped treats with Silikomart Professional's Pillow30 mould. Featuring 12 cavities, each with a 30 ml capacity, its unique border creates a rounded base for your creations. Perfect for both sweet and savory bites, Pillow30 adds a touch of sinuosity and balance to your treats.

SILICONE MOULD

Pillow 80

$47.50

GST included.

in stock

The Pillow 80 mould was designed to make refined individual portions, perfect to be used for preparation of cakes or savoury creations. Each cavity of the mould has a special border that allows the ability to create rounded portions.

Piuma

$75.00

GST included.

in stock

Nature as you've never seen it before. An original interpretation of natural elements to give shape to an original version of taste.

Piuma present two different shapes in one mould. The mat can be used either with "pâte à cigarette" or with chocolate for creating elegant and refined decorations,

From the Silikomart Professional innovation laboratory comes the new Naturae range, developed thanks to the creative and avant-garde vision of some of the most acclaimed chefs on the national and international scene. Silikomart Professional arrives in the HO.RE.CA sector bringing with it all the pluses that characterize platinum liquid silicone. From high performance, to thermal resistance and extreme flexibility.

Pochi - MA1025

$49.00

GST included.

in stock

Crafted in Italy by Martellato, the Pochi - MA1025 chocolate mould creates sleek rectangular pralines with a smooth surface for a stunning glossy finish. Elevate your creations with the highest quality results.

Pomodoro 24

$50.00

GST included.

in stock

Nature as you've never seen it before. An original interpretation of natural elements to give shape to an original version of taste.

Reinterpret the flavors and forms of nature with the Pomodoro mold designed for haute cuisine.

From the Silikomart Professional innovation laboratory comes the new Naturae range, developed thanks to the creative and avant-garde vision of some of the most acclaimed chefs on the national and international scene. Silikomart Professional arrives in the HO.RE.CA sector bringing with it all the pluses that characterize platinum liquid silicone. From high performance, to thermal resistance and extreme flexibile.