Pastry Shop Pro: Equipment & Ingredients for Professionals
This selection brings together the equipment and technical ingredients used in pastry laboratories: professional molds, colors and decorations, couverture chocolate, and raw materials in large packs. It is intended for working pastry artisans, chefs, active cake designers, and restaurateurs who need reliable products, available from stock, and suited to regular production.
- Silikomart and Pavoni silicone, stainless steel, and polycarbonate molds for entremets, yule logs, and trompe-l'oeil creations
- Valrhona couverture chocolate in callets and fèves, from sample sizes to 3 kg bags
- Fat-soluble, water-soluble, and powdered colors, halal bovine gelatin, and Sosa gelling agents
- FunCakes mixes, Wilton, PME Cake, and Decora tools for everyday laboratory work
A selection organized by profession
To help you find what you need faster in the store, this collection is organized into three sections dedicated to professional needs. Each brings together the products most commonly used in the workshop, with the sizes and brands that appear most often in repeat orders.
- Professional molds: silicone, stainless steel, tritan, and polycarbonate for entremets, chocolate, and yule logs
- Professional colors and decorations: powdered and fat-soluble colors, edible decorations, and sprinkles
- Professional chocolate and couverture: couverture chocolate, cocoa butter, praline, and glazes
The brand collections complete this selection: Silikomart, Pavoni, Valrhona, Sosa, and Wilton.
Molds and inserts for batch production
Silikomart Professional silicone molds (Special, Erbetta, and Chablon ranges) and Pavoni molds (Pavoflex, Pavocake, and Gourmand ranges) cover most of the shapes used for entremets: half-spheres, bars, lace patterns, and trompe-l'oeil inserts resembling fruit or chocolate shells. Depending on the model, these molds withstand both deep-freezing and oven use, and their flexibility makes unmolding easier.
For tiered cakes and stacked creations, adjustable pastry rings and fixed stainless steel rings complement the flexible molds. Wilton expandable boxes and boxes for catering trays adapt to varying production sizes, from individual cakes to large shared creations.
Entremet molds, piping tips and piping bags, and cake boxes allow you to complete the selection according to your type of production.
Colors, decorations, and finishing touches
Fat-soluble colors are formulated to tint chocolate and cocoa butter without altering their melting texture. Water-soluble colors and powdered or gel colors are used in batters, glazes, and creams. Add the color gradually, a few drops or a small amount at a time, until you achieve the desired shade: an overly concentrated colored base will darken as it dries.
Halal bovine gelatin sheets, measured by Bloom strength, and Sosa gelling agents (NH pectin and X58 pectin for glazing) allow you to precisely control the texture of entremets, bavarois, and glazes. Technical additives (stabilizers and texturizers) follow the same gram-precise dosing principle, according to the supplier's technical data sheet.
Find the full range in food colors, gelatin, and food additives.
Couverture chocolate and technical ingredients
The Valrhona range available in the store covers several profiles: Opalys (33% white chocolate), Jivara (40% milk chocolate), Dulcey (35% blond 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 couvertures are available as callets or fèves, in sizes ranging from sample bags to 3 kg bags for regular production needs, with a melting point and fluidity designed for coating and molding.
FunCakes mixes (sponge cake, cream, cupcakes, and royal icing) help standardize certain bases without starting from a homemade recipe for every batch. They can be stored at room temperature, protected from moisture, until the date shown on the packaging.
Professional chocolate and couverture and Valrhona bring together all available products.
Common occasions and production needs in the workshop
Yule log molds and entremet rings support year-end production, while trompe-l'oeil molds and edible decorations are used year-round for display pieces and custom orders. For wedding cakes and ceremonial tiered creations, adjustable rings and entremet supports make it possible to adjust diameters according to the number of guests.
Professional colors and decorations complement seasonal collections: Christmas, Easter, Halloween, Valentine's Day, and baby showers. FunCakes mixes and Sosa gelling agents help maintain a steady production pace without sacrificing consistency in texture from one batch to the next.
For catering orders, tray boxes and box extensions complete the packaging logistics.
Storage and usage advice
- Couverture chocolate: store between 16 and 18 degrees, protected from light and moisture, in its original packaging before tempering
- Sheet gelatin: rehydrate in cold water before use; never boil
- Fat-soluble colors: close tightly after use; oxidation from exposure to air may alter the color over time
- Silicone molds: wash with lukewarm water and avoid sharp utensils, which can mark the surface and shorten the mold's lifespan
Please note: the large packs (3 kg chocolate, 500 g gelling agents and additives) are intended for regular professional consumption rather than occasional use. The stock shown on each product page reflects actual warehouse availability.
Frequently asked questions
What pack sizes are available for professional use?
Part of the catalog is available in large sizes: Valrhona chocolate up to 3 kg, Sosa gelling agents in 500 g containers, and gelatin in boxes containing several sheets. The size is indicated on each product page.
What is the difference between Silikomart molds and Pavoni molds?
Both brands offer professional-quality food-grade silicone molds. Silikomart covers a wider range of geometric shapes and lace patterns, while Pavoni is known for its trompe-l'oeil collections and collaborations with pastry chefs.
Are the colors suitable for both chocolate and sugar paste?
No, the two must be distinguished: fat-soluble colors are reserved for chocolate and cocoa butter, while water-soluble and gel colors are suitable for batters, icings, and water-based creams.
