Cylinders SF119 Silikomart

Silikomart SF119 Cylinders Silicone Mould brings professional precision and versatility to modern pastry preparation. Designed with 8 individual cylindrical cavities, the mould helps bakers create consistently shaped individual portions suitable for elegant plating, glazing and decorative finishing.

Made from high quality food grade silicone, the mould combines flexibility with excellent dimensional stability. Its flexible construction allows prepared desserts to be released more easily while helping preserve clean edges and the intended cylindrical form. When bent or flexed during use or storage, the silicone naturally regains its original shape.

The Silikomart SF119 silicone mould can be used across a wide temperature range from approximately minus 60°C to 230°C. This thermal stability makes it suitable for different preparation techniques, including baking, freezing and blast chilling. Bakers can conveniently use the same mould for baked cakes as well as chilled or frozen pastry preparations.

The cylindrical cavities are ideal for creating individual cakes, mousse desserts, semifreddo, entremets, panna cotta, frozen desserts, jellies and selected savoury preparations. The simple geometric shape also provides an excellent foundation for mirror glazing, chocolate decorations, fruit garnishes and contemporary plated dessert presentations.

Unlike rigid moulds made from materials such as glass or metal, the flexible silicone construction is resistant to breakage and requires relatively little storage space. The 8 cavity configuration also allows multiple uniform portions to be prepared together, making the mould practical for professional bakeries, pastry chefs, restaurants and serious home bakers.

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Before using the Silikomart SF119 Cylinders Silicone Mould for the first time, wash it thoroughly using warm water and mild dishwashing soap. Rinse properly and allow it to dry completely before adding your preparation.

For baked preparations, place the silicone mould on a stable baking tray before filling the cavities. This provides additional support and makes transferring the flexible mould into and out of the oven easier. Fill the cavities according to the recipe requirements while leaving sufficient room for preparations that expand during baking.

For mousse, semifreddo, entremets and other frozen desserts, fill each cavity carefully and level the surface as required. Freeze the preparation completely before demoulding. Gently flex the silicone around each cavity and release the dessert without using sharp tools.

Allow baked products to cool sufficiently before attempting to remove them from the mould. Proper cooling helps maintain the shape and structure of delicate preparations during demoulding.

Wash the mould after every use with mild soapy water and a soft sponge. Avoid abrasive cleaners, harsh scrubbing pads and sharp utensils that could cut, puncture or damage the silicone surface.

Keep the mould away from direct flames and heating elements. Do not exceed the recommended maximum temperature of approximately 230°C. Use the mould only for its intended food preparation applications.

Store the mould clean and completely dry. Its flexible construction allows convenient storage while helping it regain its original shape when required for the next preparation.

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