Pavoflex LINEA Silicone Mold by Antonio Bachour - 12 Cavities | Pavoni Italia
Signature spiral piping effect design - Exclusive collaboration with Chef Antonio Bachour
Discover the Pavoflex LINEA mold by Antonio Bachour, an exclusive Pavoni Italia creation that reproduces the art of piping with millimetric precision. This revolutionary mold captures Chef Antonio Bachour’s visual signature: perfectly regular spiral lines forming a hypnotic "honeycomb" structure, impossible to replicate manually with such consistency. Each 140ml cavity offers generous volume for spectacular individual entremets, with a top cavity inviting creativity for fillings and decorations.
Professional format 12-cavity platinum silicone Pavoni mold, ensuring exceptional durability, perfect release, and consistent results worthy of top patisseries.
Antonio Bachour signature design
The excellence of manual piping, perfectly reproduced
The LINEA mold embodies Antonio Bachour’s philosophy: combining sleek modern aesthetics with advanced artisanal technique. This iconic design replicates a spiral piping gesture that would require hours of practice and superhuman consistency to master by hand.
Relief features:
- Fine and smooth lines: Faithful reproduction of piping bag effect
- Regular layering: Perfect spiral from center to edge
- Pronounced 3D texture: Marked relief for a spectacular visual effect
- Central cavity: Filling space for creative customization
This honeycomb structure not only offers immediate visual impact but also creates a textured surface ideal for glaze adhesion and delicate decoration presentation.
Professional technical specifications
Dimensions and capacity
Complete mold:
- Sheet size: 400 × 300mm (professional standard)
- Number of cavities: 12 (optimized production)
- Silicone thickness: Optimized for flexibility and durability
Individual mold:
- Diameter: 73mm
- Height: 40mm
- Volume: Approximately 140ml
- Shape: Cylinder with spiral relief and top cavity
Pavoflex Platinum material
High-performance food-grade silicone:
- Grade: Platinum (medical and food grade)
- Thermal resistance: -40°C to +280°C
- Certification: CE food contact, FDA
- Properties: Natural non-stick, neutral (no taste or odor)
Professional applications
Signature individual entremets
Classic bases:
- Vanilla-red fruit bavarois: Smooth texture contrasting with relief
- Chocolate-passion fruit mousse: Modern tangy combinations
- Lemon-basil creamy mousse: Refined gourmet creations
- Vanilla-strawberry panna cotta: Elegant dairy desserts
Advanced techniques:
- Multi-texture entremets: Layering biscuit/creamy mousse/mousse
- Surprise inserts: Liquid or crunchy center core
- Mirror glazes: Smooth surface for optimal shiny effect
- Inverted assembly: Decoration at the bottom of the mold for revealed effect
Frozen desserts
Optimal applications:
- Semifreddo: Semi-frozen creamy texture
- Frozen parfaits: Layered frozen desserts
- Individual vacherins: Meringue base + ice cream
- Frozen entremets: Frozen mousses and creamy layers
Professional instructions
Mold preparation
First use:
- Wash with warm soapy water
- Rinse thoroughly and dry completely
- No greasing needed (silicone is naturally non-stick)
Filling techniques
Recommended method:
- Place the mold on a rigid tray for handling
- Pour liquid/semi-liquid preparation to the brim
- Tap lightly to remove air bubbles
- Freeze or refrigerate according to recipe
Perfect unmolding
Professional technique:
- Fully freeze your entremets (minimum 4-6 hours)
- Turn the mold over on a flat surface
- Gently pull the silicone edges outward
- Entremets release effortlessly
- Let thaw 2-3 hours in the refrigerator before finishing
Upper cavity filling ideas
Classic fillings
- Fresh fruits: Raspberries, strawberries, assorted red berries
- Whipped creams: Vanilla Chantilly, pistachio diplomat cream
- Light mousses: Whipped white chocolate, lemon mascarpone
Sophisticated finishes
- Premium decorations: Valrhona chocolate shavings, roasted pistachios
- Golden elements: Edible gold leaf, gold flakes
- Crispy textures: Crumble, praline feuilletine, meringue
Care and maintenance
Cleaning
- Recommended cleaning: Warm soapy water with a soft sponge
- Dishwasher: Compatible but reduces lifespan
- Drying: Fully dry before storing
Storage
- Store flat in a dry, ventilated place
- Avoid direct sunlight exposure
- Never bend the mold
Lifetime: 500+ uses with proper care
Frequently Asked Questions
Does the spiral relief unmold without breaking?
Perfectly. The flexibility of platinum silicone allows complete unmolding of the relief, even on frozen entremets.
Should the mold be greased?
No, platinum silicone is naturally non-stick. Greasing only for very sticky preparations.
Compatible with mirror glaze?
Absolutely. The spiral relief creates a spectacular visual effect under mirror glaze.
How many uses before replacement?
500+ uses with proper care. Durable investment for professionals.
Professional format 12 cavities • Signature design by Antonio Bachour • Pavoni Platinum Silicone • Ø73×40mm • 140ml volume • -40°C to +280°C • Made in Italy
