Winning ways 31 January 2020 Steve Groves, head chef of Roux at Parliament Square, on his National Chef of the Year triumph and tips on preparing for chef competitions
In this week's issue... Winning ways Steve Groves, head chef of Roux at Parliament Square, on his National Chef of the Year triumph and tips on preparing for chef competitions
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New Flexipan and Silform flexible moulds from Demarle

25 September 2008 by
New Flexipan and Silform flexible moulds from Demarle

French manufacturer Demarle has added a host of new shapes to its lines of Flexipan and Silform flexible moulds that can be used for baking or freezing sweet and savoury bite-sized delicacies, tartlets and breads.

Flexipan - a combination of glass fabric and food-grade silicone with a knitted fabric structure - has a non-stick lining that can survive more than 3,000 uses before signs of sticking emerge, and can be used at temperatures ranging from -40°C to +280°C. Shapes are available in up to three sizes, in trays offered in up to two variant sizes that suit gastronorm and other bakery oven dimensions.

New Flexipan shapes include a Mini-Ingot, an Ingot with Cavity (said to be ideal for mousses with a sauce), a Half-Cylinder, Quenelles, Hearts, Drops, Saphirs, Savarin Saphirs, Squares, Spoons, Oblong Cakes and even a Christmas Tree.

The line-up of Silform moulds, which were developed for bread and choux pastry, has been extended to tartlets. Shapes include Round, Oval, Charlottes, Mince Pies, Fluted, Spoons, Quenelles, and Squares, some with several size options.

New bread options include Big Rolls, Square or Rectangular Buns, and Panini.

To buy it, call 00 33 32058 83 84
Demarle

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