Silicone Mold 56 Rectangles 3ml Silikomart - Pastry Inserts and Decorations
56 perfect inserts all at once. The secret to professional-level pain au chocolat and entremets.
This Silikomart Rectangle 3 mold transforms your workflow. No more rough cuts and wasted time: create 56 identical rectangles at once to fill your pastries, structure your entremets, or craft modern decorations.
Why choose this professional mold
Fast and consistent production 56 identical cavities allow you to efficiently produce large volumes. Each 3ml rectangle offers the perfect size for pastry inserts or entremet decorations.
Unmatched Silikomart quality Made from food-grade platinum silicone by the Italian leader. Flawless release without deformation, absolute flavor neutrality, and exceptional durability even after hundreds of uses.
Total creative versatility From freezer to oven (-60°C to +230°C), this mold adapts to all your creations: ganaches, jellies, chocolate, fruit pastes, savory preparations.
Uses that make a difference
Filled pastries Create exceptional pain au chocolat with ganache, flowing praline, or compote inserts that distribute perfectly along the entire length.
Modern entremets and desserts
Make graphic decorative elements: chocolate structures, translucent colored jellies, contrasting mousses for spectacular creations.
Artisanal mini confections Produce mini chocolate bars, intense fruit pastes, or aromatic jellies. Ideal size for assortments and tastings.
Creative savory applications Broth jellies, flavored butters, agar-agar preparations for buffets and cocktails.
Technical specifications
| Specification | Detail |
|---|---|
| Brand | Silikomart - Italian quality |
| Number of cavities | 56 rectangles |
| Volume per cavity | 3 ml |
| Cavity dimensions | 78 x 9 mm |
| Height | 4 mm |
| Total volume | 168 ml |
| Material | 100% food-grade platinum silicone |
| Temperature resistance | -60°C to +230°C |
| Compatibility | Oven, freezer, microwave, dishwasher |
Professional instructions
Preparation Always place the mold on a rigid tray before filling to facilitate handling.
Freezing insert technique Pour your preparation, smooth with a spatula, freeze for at least 4 hours. The solidified rectangles release effortlessly.
Chocolate work Use properly tempered chocolate, tap to remove bubbles, let crystallize at room temperature.
Optimal release Turn the mold over and apply gentle pressure under each cavity. Platinum silicone ensures clean release even for delicate preparations.
Silikomart excellence
Silikomart is the global reference for professional silicone molds. Italian expertise guarantees durable, precise, and safe tools for all demanding professionals. The exclusively used platinum silicone ensures maximum performance and food safety.
