This selection brings together the equipment and technical ingredients used in pastry labs: professional molds, food coloring and decorations, couverture chocolate and bulk ingredients. It is intended for artisan pastry chefs, chefs, working cake designers and restaurateurs who need reliable products that are in stock and suited to regular production.
- Silicone, stainless steel and polycarbonate molds by Silikomart and Pavoni, for entremets, yule logs and trompe-l'œil creations
- Valrhona couverture chocolate in pistoles and fèves, from sample size to a 3 kg bag
- Oil-soluble, water-soluble and powdered food coloring, halal bovine gelatin and Sosa gelling agents
- FunCakes mixes, Wilton, PME Cake and Decora utensils for everyday laboratory use
A selection organized by profession
To make shopping easier, this collection is organized into three categories dedicated to professionals' needs. Each brings together the products most commonly used in the workshop, in the sizes and from the brands most often included in repeat orders.
- Professional molds: silicone, stainless steel, Tritan and polycarbonate for entremets, chocolate and yule logs
- Professional food coloring and decorations: powdered and oil-soluble food coloring, edible decorations and sprinkles
- Professional chocolate and couverture: couverture chocolate, cocoa butter, praline and glazes
The brand collections complement this category: Silikomart, Pavoni, Valrhona, Sosa and Wilton.
Molds and impressions for batch production
Silikomart Professional silicone molds (Special, Erbetta and Chablon ranges) and Pavoni molds (Pavoflex, Pavocake and Gourmand range) cover most of the shapes used for entremets: half-spheres, bars, lace patterns and trompe-l'oeil molds imitating fruit or chocolate shells. Depending on the model, these molds can withstand deep-freezing and oven temperatures, and their flexibility makes unmolding easier.
For tiered cakes and assembled cakes, adjustable pastry rings and fixed stainless steel rings complement the flexible molds. Wilton expandable boxes and boxes for catering trays accommodate varying production sizes, from individual cakes to large sharing cakes.
Entremet molds, piping tips and piping bags and cake boxes let you round out the selection to suit the type of production.
Colorings, decorations and finishing touches
Oil-soluble colorings are formulated to tint chocolate and cocoa butter without changing their melting texture. Water-soluble colorings and powder or gel colorings are used in batters, glazes and creams. Add them gradually, a few drops or a knife-tip at a time, until you achieve the desired shade: an overly concentrated colored base darkens as it dries.
Halal bovine gelatin sheets, graded by Bloom strength, and Sosa gelling agents (NH pectin, X58 pectin for glazing) let you precisely control the texture of entremets, Bavarian creams and glazes. Technical additives (stabilizers, texturizers) follow the same principle of precise, gram-by-gram dosing, according to the supplier's technical data sheet.
Find the full range in food coloring, gelatin and food additives.
Couverture chocolates and technical ingredients
The Valrhona range available in store covers several flavor profiles: Opalys (33% white chocolate), Jivara (40% milk chocolate), Dulcey (35% blonde chocolate), Caraïbe (66% dark chocolate), Guanaja (70% dark chocolate), Manjari (64% dark chocolate), Caramelia (36% caramel milk chocolate) and Azelia (35% hazelnut milk chocolate). These couverture chocolates come in pistoles or fèves, in sizes ranging from sample bags to 3 kg bags for regular production needs, with a melting point and fluidity designed for enrobing and molding.
FunCakes mixes (sponge cake, cream, cupcakes, royal icing) make it possible to standardize certain basic recipes without starting from a homemade recipe for every batch. Store at room temperature, away from moisture, until the date shown on the packaging.
Professional chocolate and couverture and Valrhona bring together all available products.
Common occasions and productions in the kitchen
Log molds and entremet rings are ideal for year-end production, while trompe-l'œil molds and edible decorations can be used year-round for display pieces and custom orders. For wedding cakes and tiered cakes for family celebrations, adjustable rings and entremet supports let you adapt the diameters to the number of guests.
Food coloring and professional decorations complement seasonal collections: Christmas, Easter, Halloween, Valentine's Day, or baby showers. FunCakes mixes and Sosa gelling agents help maintain a steady production pace without compromising consistency in texture from one batch to the next.
For catering orders, tray boxes and box extensions help with packaging logistics.
Storage and usage tips
- Couverture chocolate: store between 16 and 18 degrees, away from light and moisture, in its original packaging before tempering
- Gelatin sheets: rehydrate in cold water before use; never boil
- Oil-soluble food coloring: reseal tightly after use; oxidation from exposure to air can affect the color over time
- Silicone molds: wash with warm water; avoid sharp utensils, which can scratch the surface and shorten the mold's lifespan
Please note: bulk sizes (3 kg chocolate, 500 g gelling agents and additives) are intended for regular professional use, not occasional use. The stock shown on each product page reflects actual warehouse availability.
Frequently asked questions
What package sizes are available for professional use?
Some products in the catalog are available in bulk sizes: Valrhona chocolate up to 3 kg, Sosa gelling agents in 500 g jars, and gelatin in boxes containing several sheets. The size is listed on each product page.
What is the difference between Silikomart and Pavoni molds?
Both brands offer professional-quality food-grade silicone molds. Silikomart covers a wider range of geometric shapes and lace designs, while Pavoni is known for its trompe-l'œil collections and collaborations with pastry chefs.
Are the food colorings suitable for both chocolate and sugar paste?
No, you need to distinguish between the two: oil-soluble colorings are intended for chocolate and cocoa butter, while water-soluble and gel colorings are suitable for pastes, icings and water-based creams.
