Pastry Shop Pro: Equipment & Ingredients for Professionals

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.

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.

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.

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.