Pavoni PX4376 Pavoflex Silicone Baking Mold Freezing Mould, "Romance"

Pavoni PX4376 Pavoflex Silicone Baking Mold Freezing Mould, "Romance"1 mold with 20 rose-shaped cavities, each measuring 2.20 inch by 2.13 inch by 2.40 inch high (56 millimeters by 54 millimeters by 61 millimeters high), with volume each cavity 3.58 ounce (106 milliliters); overall size of 20-cavity mold 11.81 inch by 15.75 inch (300 millimeters by 400 millimeters) Non-stick mold made of 100-percent platinum-cure black silicone (no fiberglass), the highest quality silicone that ensures the product is physiologically inert, odorless and flavorless, guaranteeing its suitability for food safety; glossy interior ensures easy unmolding and minimal cleaning; mold is flexible for pushing baked food out of the mold or peeling the mold off frozen food Suited for sweet and savory foods: use the mold to bring your portioned-out food -- whether frozen in your freezer into ice cream or cooled in your refrigerator into jello or aspic or baked in the heat of your oven into bread or cake -- to its finished rose shape Resistant to stretching, resistant to tearing, resistant to extremes in temperature: down to -40 degrees Fahrenheit (-40 degrees Celsius) in freezer, up to 482 degrees Fahrenheit (250 degrees Celsius) in oven; safe in microwave, safe in dishwasher; before using it for the first time, wash this mold in the dishwasher; do not use caustic cleaners or rinse aids; before placing it in the oven for the first time, grease the mold "Romance" shape designed in collaboration with Antonio Bachour, multi-award-winning Executive Pastry Chef at St Regis Bal Harbour and contributor in So Good Magazine 10, who in 2011 was named one of the ten best pastry chefs in America, in 2012 won the Zest Award for Baking and Pastry Innovator, in 2013 had his book “60 Creations” published and in 2015 released “Chocolate”; the book includes recipes for entremets, petit gateaux, verrines, bonbons and chocolate plated desserts

• 1 mold with 20 rose-shaped cavities, each measuring 2.20 inch by 2.13 inch by 2.40 inch high (56 millimeters by 54 millimeters by 61 millimeters high), with volume each cavity 3.58 ounce (106 milliliters); overall size of 20-cavity mold 11.81 inch by 15.75 inch (300 millimeters by 400 millimeters)
• Non-stick mold made of 100-percent platinum-cure black silicone (no fiberglass), the highest quality silicone that ensures the product is physiologically inert, odorless and flavorless, guaranteeing its suitability for food safety; glossy interior ensures easy unmolding and minimal cleaning; mold is flexible for pushing baked food out of the mold or peeling the mold off frozen food
• Suited for sweet and savory foods: use the mold to bring your portioned-out food -- whether frozen in your freezer into ice cream or cooled in your refrigerator into jello or aspic or baked in the heat of your oven into bread or cake -- to its finished rose shape
• Resistant to stretching, resistant to tearing, resistant to extremes in temperature: down to -40 degrees Fahrenheit (-40 degrees Celsius) in freezer, up to 482 degrees Fahrenheit (250 degrees Celsius) in oven; safe in microwave, safe in dishwasher; before using it for the first time, wash this mold in the dishwasher; do not use caustic cleaners or rinse aids; before placing it in the oven for the first time, grease the mold
• "Romance" shape designed in collaboration with Antonio Bachour, multi-award-winning Executive Pastry Chef at St Regis Bal Harbour and contributor in So Good Magazine 10, who in 2011 was named one of the ten best pastry chefs in America, in 2012 won the Zest Award for Baking and Pastry Innovator, in 2013 had his book “60 Creations” published and in 2015 released “Chocolate”; the book includes recipes for entremets, petit gateaux, verrines, bonbons and chocolate plated desserts