Ice cream cakes molds and mousse cakes molds

Ice cream cakes molds and mousse cakes molds

We produce for Italy and abroad ice cream cakes molds and mousse cakes molds. Italian leaders of silicone moulds, we create and sell for over 10 years ice cream cakes molds and mousse cakes molds, food safe silicone moulds worldwide to confectioners, bakeries and Delicatessens.

Ice cream cakes molds and mousse cakes molds

ICE CREAM DRESS FOR NEW BEAUTY

HOW TO USE THE mold decosil®
ICE CREAM AND MOUSSE CAKES
 

ICE CREAM CAKES

1. Follow the procedure working with silicone gloves and with the cold mold. Before use, place the silicone mold in a blast chiller or freezer and leave it for 20'.

For a optimizing result, speeding the production steps and for a better design definition (even after the delivery of the finished sweet) it is recommended to brush over the entire inner surface of the mold, a thin layer of coated chocolate (white, milk or dark chocolate not pre-crystallized) melted at 35-38° C. Then lay down the molds brushed with chocolate in the freezer, or better in the blast chiller at -40° C.

SEMIFREDDO

1. To get a perfect result with our molds, spread a thin shirt (approximately 1 cm) of parfait on the entire inner surface of the mold pressing firmly against the walls to avoid the formation of air bubbles. Place the molds in a blast at -40° C for a few minutes. Alternatively, it is also possible for the parfait proceed as with the ice-cream cake, forming a thin layer of chocolate is not pre-crystallized over the entire inner surface of the mold.

2. Proceed to the assembly of the cake as usual, alternating layers of ice cream with Victoria sponge, meringues, crispy biscuits, sauces and toppings.

3.  After the assemblement, you position in the bottom layers of Victoria sponge, meringues, crispy cookies and let all stabilize in a blast chiller at -40° C until the complete hardening of the product. We advise you to place the molds inside the chiller on the grids or perforated trays to accelerate mold's cooling.

4. When the cake is frozen, remove it from the mold proceeding as if you were "peeling a banana" turning the mold upside down. After the extraction, you replace the mold in the original form and proceed with the execution of another cake; using the mold already cold, processing time decreases.

New decorative techniques for ice-cream, confectionery, frozen confectionery, ice cream cakes, frozen desserts.

The decoration implements the aesthetic appearance of own handmade creations.

The right approach to increase and satisfy own customers.


16,00 +VAT
decosil1002
Coupon Discount DECOSILBACK20 - 20% up to 31/08/2019
89,00 +VAT
decosil1003
multiple mold 24 subjects
Coupon Discount DECOSILBACK20 - 20% up to 31/08/2019
25,00 +VAT
decosil1010
28,00 +VAT
decosil1017
kit 3 pcs.
22,00 +VAT
decosil1018
kit 3 pcs.
57,00 +VAT
28,50 +VAT
decosil1036
59,00 +VAT
29,50 +VAT
decosil1038
55,00 +VAT
27,50 +VAT
decosil1037
95,00 +VAT
decosil14509
129,00 +VAT
decosil14507
100,00 +VAT
decosil14506
Molds for ice-cream parlours
100,00 +VAT
decosil14501
Molds for ice-cream parlours
100,00 +VAT
decosil14505
Molds for ice-cream parlours
90,00 +VAT
decosil14503
Molds for ice-cream parlours
90,00 +VAT
decosil14502
Molds for ice-cream parlours
Coupon Discount DECOSILBACK20 - 20% up to 31/08/2019
69,00 +VAT
decosil1030
39,00 +VAT
decosil14510
53,00 +VAT
decosil14508
single portion ice cream silicone mold
novitÓ
43,00 +VAT
decosil14512
novitÓ
114,00 +VAT
decosil14511
90,00 +VAT
decosil14504
Molds for ice-cream parlours
135,00 +VAT
decosil14400
8 subjects multiple mold

decosil® Srl
Via Risorgimento, 29
35010 Limena - Padova - Italia
Tel.  +39 049 769999
Fax. +39 049 8848069

C.F.  e P. Iva 04152410280

Reg. Imp. di: PD
Nr. Rea: PD 366437
Cap. Soc. €10.000 I.V.

[X]
Cookie Policy
This site uses cookies to allow proper functionality of the cart and the check out. By continuing to browse the site You accept the use of cookies. For more info read the cookie policy.

 

currency
1,78 sec. 
Top