Silikomart GEL01M Mini Classic

The Silikomart GEL01M Mini Classic is designed for creating refined individual frozen desserts with a clean, recognizable classic shape. Ideal for gelato, semifreddo, mousse, parfait and other chilled preparations, the mould helps pastry chefs, gelato professionals and home bakers achieve consistent portions with an attractive professional finish.

Made from high quality food grade silicone, the mould combines flexibility with excellent dimensional stability. Its flexible construction makes demoulding easier while helping the finished dessert retain its defined shape and smooth surface. This makes it particularly suitable for desserts that require glazing, chocolate coating, spraying or decorative finishing after freezing.

The Mini Classic format is well suited to individual servings, dessert counters, party menus, catering presentations and premium plated desserts. Bakers can experiment with layered flavours, fruit inserts, chocolate centres, nut based fillings and contrasting textures to create distinctive frozen treats.

Silikomart is known for professional pastry moulds developed with attention to design, functionality and reliable performance. The GEL01M Mini Classic offers the versatility required for both everyday production and creative dessert applications.

For best results, fill each cavity carefully and level the mixture before freezing. Once completely frozen, gently flex the silicone and release the dessert without using sharp tools. Decorate the finished pieces with glaze, chocolate, nuts, fruit, sauces or other suitable toppings.

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Use the Silikomart GEL01M Mini Classic for preparing mini gelato, semifreddo, mousse, frozen desserts and similar individual portions. Before first use, wash the mould thoroughly with warm water and mild dishwashing detergent, then rinse and dry completely.

Place the mould on a flat, stable tray before filling. This provides support while transferring it to the freezer and helps maintain uniform portions. Fill the cavities with the prepared mixture, removing excess mixture where necessary for a clean finish. Freeze until the dessert is completely firm before attempting to demould.

To release the finished desserts, gently flex the silicone around each cavity and carefully push the product out. Avoid pulling aggressively, particularly when working with delicate frozen preparations.

After every use, wash the mould with warm soapy water and allow it to dry completely before storage. Do not use abrasive cleaning pads, harsh cleaners, knives or other sharp utensils on the silicone surface.

Keep the mould away from direct flames and heating elements. Use the product only for its intended food preparation applications. Store it flat or in a position where it will not remain sharply folded or compressed for extended periods.

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