Peanut Mold

Silicone Mold GG014 – Peanut by Pavoni | Originality & Precision 🥜

Transform your culinary creations with the Pavoni GG014 Peanut mold, a professional silicone mold designed to faithfully reproduce the shape of a peanut. This innovative mold allows you to make entremets, chocolates, inserts, or savory bites that are surprising, perfect for creative and playful presentations.

Made from high-quality food-grade silicone, it withstands extreme temperatures, from baking to freezing, without deformation. With its 24 cavities of 7 ml, it combines efficiency and fine detail, ideal for chefs, pastry chefs, and flavor artisans.

Technical Specifications

• Reference : Pavoni GG014 – GOURMAND

• Mold dimensions: 300 x 175 mm

• Number of cavities : 24

• Fingerprint dimensions: 47 x 19 x 16 mm

• Volume per impression : ~7 ml

• Material : High-performance food-grade silicone

• Supported temperatures: -60°C to +230°C

• Usage: Freezer, deep freezer, oven, microwave, dishwasher

The Advantages of the GG014 Peanut Mold

• Unique shape – Faithful reproduction of a peanut for stunning creations

• Ultra-realistic finishes – Sharp and precise textured details

• Effortless demolding – Premium non-stick silicone

• High thermal resistance – Ideal for cooking and frozen creations

• Versatile – Suitable for pastries, savory creations, chocolates, and inserts

Usage Suggestions

• Mini frozen desserts in the shape of a peanut

• Shells filled with praline or ganache

• Savory bites in the style of amuse-bouche with foie gras, mousse, or cheese

• Original inserts for themed desserts

Maintenance Tips

• Before first use, lightly grease the mold

• For a perfect unmolding, place in the freezer for a few minutes before

• Easy to clean by hand or in the dishwasher (including disinfection function)

Add a touch of humor and originality to your plates!

Whether for a refined aperitif, a deceptive dessert, or a competition plating, the Peanut mold from Pavoni stands out as an essential creative tool in professional cooking.