Optimize your truffle. rocher and chocolate candy productions! These food safe silicone moulds are flexible and non-stick allowing to shape and prepare your candy interiors for the enrobing process.
Advantages to use these moulds:
- Standardize your production: Obtain regularity in weight and shape of all your candies.
- Save time: No more manual rolling of the truffles piece by piece nor cutting individual candies.
- Cost saving: No need to purchase pre-made chocolate shells.
- Set yourself apart: Dip or enrobe original shaped candies.
This silicone mould can be used with ganache. praline. chocolate. fruit paste. caramel. sugar. etc.
Mould technical specifications:
- Mold dimensions: 29 X 38 cm (11.5 X 15)
- Cavities per mold: 40 pcs
- Cavities dimensions: 38 X 22 mm (1.5 X 7/8)
- Approximate weight of truffle: 12gr (0.4 oz)
Mould usage:
- 1) Make sure that your mould is clean and dry.
- 2) Fill the cavities with a pastry bag.
- 3) Scrape to smooth out the moulds surface with a spatula and append the mat to protect the product from air bacteria.
- 4) Place the mould into the freezer or blast freezer to harden your interiors.
- 5) Once your interiors have hardened. remove them from the mould in an instant.
- 6) Enrobe or dip your interiors into chocolate and decorate them as you please.
This mould can also be used into an oven. a refrigerator. a freezer and a blast freezer. Resistant to temperatures from -40°C (-40°F) up to +260°C (+500°F).
