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Ice cream cakes mold decoration, molds for decorating ice cream cakes and mousse cakes

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.


Heart of Roses Ice Cream Cake mold
109,00 +VAT
decosil14506
Molds for ice-cream parlours
Holly Bow Square Ice Cream Cake mold
109,00 +VAT
decosil14501
Molds for ice-cream parlours
Strawberry Lemon Ice Cream Cake mold
109,00 +VAT
decosil14505
Molds for ice-cream parlours
Spring Ice Cream Cake mold
99,00 +VAT
decosil14503
Molds for ice-cream parlours
Ice Cream Yule log Cake mold
99,00 +VAT
decosil14502
Molds for ice-cream parlours
Ciocco Hazelnuts Ice Cream Skullcap mold
99,00 +VAT
decosil14504
Molds for ice-cream parlours
Truffle mold Tommaso Perrucci by decosil
135,00 +VAT
decosil14400
8 subjects multiple mold
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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.

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