Mold PX43128 Linea

The Pavoflex LINEA mold by Antonio Bachour is an exclusive creation Pavoni Italia which reproduces with millimetric precision the art of piping bag. This professional mold captures the visual signature by Chef Antonio Bachour, perfectly regular spiral lines forming a structure in a hypnotic "honeycomb," impossible to reproduce manually with such consistency.

Format 12 cylindrical cavities of 140 ml on a standard baking sheet 400 × 300 mm, in medical and food-grade platinum silicone by Pavoni. Each mold cavity offers a generous volume for spectacular individual entremets, with a cavity superior surface inviting creativity for your refined fillings and decorations.

Antonio Bachour is one of the most influential pastry chefs on the contemporary international. Known for his clean modern aesthetic and its artisanal technicality pushed to the extreme, he popularized the use of spiral piping signature as a visual marker of haute couture entremets.

His collaboration with Pavoni Italia gave birth to several signature molds including this one LINEA, industrial translation of a manual gesture that would require hours of practice and superhuman regularity to master. The mold allows any pastry chef to achieve instantly the iconic visual effect of Chef Bachour, a recognized signature in best international pastries.

The LINEA design faithfully reproduces the codes of professional piping:

• Fine and smooth lines, exact reproduction of the piping bag effect held freehand by an experienced chef
• Regular layering, perfect spiral from the center outward without any irregularity
• Pronounced 3D texture, marked relief that creates a spectacular visual effect in the light
• Central cavity, filling space for creative customization at the top of each piece

Cette structure en nid offre un impact visuel immédiat et crée également une surface ideal textured surface for glaze adhesion and the presentation of delicate decorations (gold leaf, chocolate shavings, fresh fruit, crumble).

Complete mold:

• Tray format: 400 × 300 mm (professional pastry standard)
• Number of cavities: 12 (optimized production)
• Brand: Pavoni Italia, Pavoflex range
• Designer: Antonio Bachour

Individual cavity:

• Diameter: 73 mm
• Height: 40 mm
• Volume: approximately 140 ml
• Format: cylinder with spiral relief and top cavity

Pavoflex Platinum material:

• Platinum silicone grade (medical and food quality)
• Thermal resistance from -40°C to +280°C
• CE and FDA food contact certification
• Naturally non-stick, neutral in taste and odor

The 12-cavity format on a 400 × 300 mm tray is calibrated for rhythms Of professional production. With a single baking or freezing, you produce 12 pieces Identical, equivalent to a one-day boutique order for an active pastry shop or the entire dessert for a fine dining restaurant table in full service.

For larger productions, several molds placed side by side on the same tray 60 × 40 cm allow doubling or tripling the pace without changing the workflow. The format Standardized 400 × 300 mm fits naturally into ovens, blast chillers, and Standard professional pastry scales on the market.

Elegant classic bases:

• Vanilla red fruit bavarois, smooth texture contrasting with spiral relief, raspberry insert at the core, red mirror glaze finish
• Chocolate passion mousse, modern tangy combination with a contemporary signature, 70% dark chocolate mousse + bright passion insert, chocolate mirror glaze
• Lemon basil creamy, refined gourmet creation in a starred style, lemon creamy infused with fresh basil, pale yellow velvet finish
• Vanilla strawberry panna cotta, elegant dairy dessert, Madagascar vanilla panna cotta + strawberry insert, natural finish without masking

Advanced techniques:

• Multi-texture entremets, layering dacquoise biscuit / creamy / mousse for a cut effect
• Surprise inserts in the center, flowing chocolate core, crispy praline feuilletine insert
• Glossy mirror glazes, the textured surface of the mold is perfectly revealed under the shiny glaze
• Creative inverted assembly, decoration at the bottom of the mold (gold leaf, dried fruit) for a spectacular reveal effect when unmolding

The top cavity is one of the great assets of the LINEA mold, space for personalization that distinguishes each piece and allows the pastry chef's creativity to shine.

Classic garnishes:

• Fresh fruits, raspberries, strawberries, assorted red fruits according to season
• Whipped creams, vanilla chantilly, pistachio diplomat cream, whipped mascarpone cream
• Light mousses, whipped white chocolate, lemon mascarpone, whipped chocolate ganache

Sophisticated high-end finishes:

• Premium decorations, tempered dark chocolate shavings, roasted Sicilian pistachios, caramelized sliced almonds
• Golden elements, 24-carat edible gold leaf, edible gold glitter, edible copper powder
• Crunchy textures, Breton crumble, praline feuilletine, Swiss meringue piping
• Floral touches, crystallized rose petals, borage flowers, edible microherbs

First use:

• Wash with warm soapy water using a soft sponge
• Rinse thoroughly and dry completely before use
• No greasing needed, platinum silicone is naturally non-stick

Recommended filling method:

• Place the mold on a rigid tray to facilitate handling and transport
• Pour the liquid or semi-liquid preparation (mousse, bavarois, whipped ganache) up to the brim
• Tap the mold lightly on the work surface to remove air bubbles in the spiral relief
• Freeze or refrigerate according to the recipe (core freezing recommended for perfect unmolding)

Professional technique for clean unmolding of the spiral relief:

• Fully freeze your entremets, minimum 4 to 6 hours at -18°C, ideally 2-3 hours in a blast chiller at -25°C for professionals
• Take the mold out of the freezer, let sit 30 seconds at room temperature (the silicone contracts slightly)
• Turn the mold over onto a flat surface (cake drum, tray)
• Gently pull the edges of the silicone outward to release each imprint
• Entremets release effortlessly thanks to the natural non-stick property of platinum silicone, the spiral relief remains perfectly sharp
• Let thaw 2 to 3 hours in the refrigerator before finishing (glazing, velvet, filling)

If the relief resists, NEVER FORCE, put the mold back in the freezer for 30 minutes to harden before retrying. The fine details of spiral piping require a preparation perfectly frozen.

The wide temperature range -40°C to +280°C makes the mold versatile for all pastry and ice cream applications.

Frozen desserts:

• Semifreddo, creamy semi-frozen texture characteristic of Italy, Bachour signature
• Frozen parfaits, layered colored and flavored frozen layers
• Individual vacherins, Swiss meringue base + ice cream center
• Frozen entremets, mousses and creamy desserts frozen at the core for immediate service

Possible hot preparations up to 280°C, individual cakes, financiers, hot fondants, unmolded soufflés (rare use but technically possible).

Recommended cleaning:

• Preferred cleaning method: hand wash with warm soapy water and a soft sponge
• Dishwasher safe on the top rack, but slightly reduces long-term lifespan
• Complete drying before storage to prevent lime marks
• Avoid abrasive sponges that could damage the fine spiral relief

Storage:

• Store flat in a dry, ventilated place
• Avoid prolonged direct sunlight exposure
• Never fold the mold, keep its shape flat

Lifespan: 500+ uses with proper maintenance. Durable investment quickly amortized for active professionals.

• Ready-to-use mirror glazes Pavoni Italia, neutral, chocolate, colored, professional 1 kg formats for immediate application
• Velvet sprays in several colors (red, yellow, chocolate brown, white, green) for display finishes
• Cocoa butter pistoles to make your own velvet finish combined with white chocolate and Colour Mill fat-soluble
• Colour Mill fat-soluble full palette to color mousses, whipped ganaches, chocolate shells
• Professional fruit pastes Sosa and other brands (passion fruit, raspberry, mango, lemon) for your inserts
• Couverture chocolate Valrhona, Cacao Barry, Callebaut in pistoles for whipped ganaches and tempered shells
• 24-carat edible gold leaf for high-end top cavity finishes
• Cake drums in various diameters for final presentation
• Individual cake boxes with window for premium delivery
• Other Pavoni signature molds from the Pavoflex range (Cédric Grolet Tablet, Lemon, Hazelnut, Mango) to create a coherent professional entremets collection

Does the spiral relief unmold without breaking?
Perfectly. The flexibility of platinum silicone allows complete unmolding of the relief, even on frozen entremets. The fineness of the spiral lines is preserved 100% after proper unmolding on preparation frozen at the core.

Is it necessary to grease the mold?
No, platinum silicone is naturally non-stick. Greasing only necessary for very sticky preparations like caramels or nougats, rare use with this mold intended for mousses and entremets.

Compatible with mirror glaze?
Absolutely. The spiral relief creates a spectacular visual effect under mirror glaze, the light plays in the hollows and reliefs for a hypnotic effect. It is one of the combinations signatures in the Bachour style.

How many uses before replacement?
500+ uses with proper maintenance. A durable investment for active professionals, softened after a few weeks of regular production.

Is the mold oven safe directly?
Yes up to +280°C, but the main use remains cold preparations (mousses, bavarois, semifreddo) which further enhance the fineness of the signature spiral relief.

How long to freeze before unmolding?
Minimum 4 to 6 hours at -18°C, ideally 6-8 hours for flawless unmolding of fine reliefs. In a blast freezer at -25°C, 2-3 hours is enough.

Is it suitable for advanced amateur use?
Although designed for professionals (Pavoflex Professional range), the mold is usable by advanced amateurs who want to make entremets worthy of the best boutique patisseries. The Bachour finish is impressive even on simplified recipes.

Is the mold dishwasher safe?
Yes, dishwasher safe on the top rack, but manual washing is recommended for preserve maximum longevity and the fineness of the relief over the long term.

Can multiple entremets be stacked for sharing pieces?
Not directly, the individual 140 ml size is designed for single-piece service. For sharing pieces, opt for the gross-per-piece molds from the Pavocake range (sizes 500 ml to 1500 ml).

Why is LINEA so difficult to reproduce manually?
Achieving a perfectly regular piping spiral with the nozzle requires years of practice and a regularity of gesture that a human cannot maintain over 12 pieces identical. The LINEA mold solves this difficulty by industrializing the signature gesture Bachour with perfectly reproducible regularity.