Silikomart - Silicone Mold
Segreti del Bosco Mold
Blackberry trompe-l'œil, 3Design line, 6 x 115 ml.
The Segreti del Bosco mold by Silikomart Professional recreates the shape of a blackberry in three dimensions, with 6 cavities of 115 ml each. It is suitable for both frozen preparations such as semifreddo and cakes baked in the oven.
Technical specifications
6 x 115 ml
Cavities
Ø 65 x h 55 mm
Dimensions
-60°C / +230°C
Temperature range
Usage tips
- Fill each blackberry-shaped cavity level with mousse or semifreddo
- The rounded inner edge softens the base of unmolded preparations
- Place in the freezer before unmolding for a clean finish
- Spray with velvet spray for a matte finish resembling the fruit's skin
Please note: the mold is suitable for frozen preparations and oven baking, from -60 °C to +230 °C. Placing it in the freezer before removal makes unmolding easier.
Complete technical data sheet
| Number of cavities | 6 |
| Volume per cavity | 115 ml, 690 ml total |
| Dimensions per cavity | Ø65 mm, height 55 mm |
| Material | Non-stick food-grade silicone |
| Temperature range | -60 °C to +230 °C |
| Special feature | Rounded inner edge |
Frequently asked questions
What is the mold's total capacity?
Six cavities of 115 ml each, for a total of 690 ml.
Is the mold suitable for oven baking?
Yes, the silicone withstands temperatures from -60 °C to +230 °C, so it can be used in both the oven and the freezer.
How can I achieve a matte finish resembling a blackberry?
A layer of velvet spray after unmolding recreates the fruit's characteristic matte texture.
Explore further
Discover the complete range in trompe-l'œil molds and Silikomart, stabilized with suitable gelatin.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
