Food-Grade PVC Acetate 20 m — the essential assembly film for entremets, mousses, and bavarois. 6 widths available: 3, 4, 4.5, 5, 6, and 10 cm. Suitable for food contact, freezer-safe, and offering perfectly clean finishes when unmolding. The go-to choice for pastry kitchens.
Technical specifications
- Material: food-grade PVC film (acetate)
- Length: 20 meters per roll
- Available widths: 3 cm, 4 cm, 4.5 cm, 5 cm, 6 cm, 10 cm
- Maximum temperature: 60°C — do not use in the oven
- Freezer: freezer-safe — ideal for setting entremets at −18°C
- Food contact: compliant with European food safety standards
- Use: single use — do not reuse after unmolding
Width guide — which height should you choose?
| Width | Main use | Suitable entremets |
|---|---|---|
| 3 cm | Chocolate decoration strips, mini entremets | 6–8 cm diameter rings, individual inserts |
| 4 cm | Low entremets such as tartlets | H3.5–4 cm rings, tall tartlets |
| 4.5 cm | Versatile intermediate size | Standard H4 cm rings |
| 5 cm | Classic individual entremets | H4.5–5 cm molds, individual charlottes |
| 6 cm | Standard-size entremets | H5–6 cm rings, family-size bavarois |
| 10 cm | Yule logs and tall entremets | H8–10 cm frames, Yule logs |
Practical rule: choose a strip width equal to the height of your ring or frame + 1 to 2 cm of overhang. The overhang makes it easier to grip the film when unmolding without touching the entremets.
Assembly technique — step by step
- Cutting: cut the required length — the ring's inner circumference + 2–3 cm overlap. For an 18 cm diameter ring: length = 18 × π ≈ 57 cm + 3 cm = 60 cm
- Insertion: slide the acetate strip inside the ring with the shiny side facing inward (the side that will come into contact with the mousse)
- Assembly: pour in your mixtures as usual — the mousse adheres slightly to the film, creating perfectly smooth edges
- Crystallization: in the refrigerator (4 hours minimum) or freezer (2 hours for a firm set)
- Unmolding: remove the ring first, then gently peel off the rhodoid, starting from the bottom — clean edges guaranteed
Decoration tip: rhodoid can also be used to make decorative chocolate bands. Spread tempered chocolate over the strip, place it on the entremets before crystallization, and remove it once hardened = a shiny, smooth chocolate band.
Complementary products
- Pastry rings and frames — to use with rhodoid for all your entremets assemblies
- 200 Bloom Gelita gelatin — for your mousses and Bavarian creams assembled with rhodoid
- Silicone molds — an alternative to a ring + rhodoid for complex shapes
- Gold leaf and glitter — a premium finish for entremets after unmolding with rhodoid
Frequently asked questions
What is the difference between rhodoid and parchment paper?
Rhodoid (PVC film) creates perfectly smooth, glossy edges because it is non-porous. Parchment paper leaves a slight matte texture. For mirror-glazed or smooth ganache entremets, rhodoid is essential.
Can rhodoid be reused?
No — reuse is not recommended because the film retains traces of mousse and loses the rigidity needed for clean edges. Single use guarantees food hygiene and a quality finish.
Which preparations is it compatible with?
Gelled mousses, Bavarian creams, crémeux, ganaches, panna cotta — any preparation that sets when chilled. Not for hot preparations above 60°C.
How do you cut rhodoid cleanly?
Use clean, dry scissors. Avoid box cutters, which can crush the edges. For even strips, cut along a ruler.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
