Silicone moulds
Discover the most complete range of professional silicone moulds at Hiperchef. Whether you run a pastry workshop or love baking at home, a good silicone mould is an essential tool. Their flexibility, heat resistance and natural non-stick properties make them the perfect ally for creating everything from sponge cakes and tarts to chocolates, ice creams and signature pieces with flawless finishes.
Types of silicone mould for patisserie and baking
The range of silicone moulds available on the professional market is huge, and each format is designed to meet a specific need in the workshop or kitchen. At Hiperchef we've selected the ranges most in demand among pastry chefs and professional cooks throughout Spain.
Silicone moulds for cakes and sponges
Silicone moulds for whole cakes come in classic shapes such as savarin, loaf, ring or plain round. Made from high-density platinum silicone, they let you bake at temperatures of up to 230-260 °C and turn out without greasing. They're ideal for fluffy sponge cakes, cheesecakes and creations that need a clean release without breaking.
Individual moulds for petits fours and mini desserts
Individual mould trays are essential in modern patisserie. They let you produce uniform batches of petits fours, mini tarts, semifreddos and plated desserts in geometric shapes, half-spheres, cylinders or more creative designs. The SiliconFlex range by Silikomart and Pavoflex by Pavoni offer dozens of different shapes with calibrated-volume cavities, designed for batch production.
Moulds for chocolates and chocolate
Our silicone chocolate moulds make working with tempered chocolate far easier. The flexibility of the material lets you release each piece with a clean movement, with no risk of cracks. Silikomart offers dedicated ranges with cavities in classic and contemporary shapes, suitable for ganaches, pralines and filled chocolates.
Moulds for ice creams and ice lollies
The ice cream mould ranges, such as the popular SteccoFlex by Silikomart, include sticks and built-in holders for making artisan ice lollies in original shapes. The silicone easily withstands freezing temperatures (-60 °C) and release is instant after briefly running the mould under warm water.
3D and designer moulds
For signature desserts and artistic pieces, the Pavocake range by Pavoni and TortaFlex by Silikomart let you create spectacular three-dimensional shapes: spheres, faceted hearts, organic forms and multi-piece compositions. These are the moulds used by the most creative pastry chefs in competitions and fine-dining restaurants.
Materials and quality: platinum silicone vs. conventional silicone
Not all food-grade silicone is the same. Platinum silicone (cured with a platinum catalyst) is purer, odourless and more resistant than conventional silicone cured with peroxides. Professional brands such as Silikomart, Pavoni and Lékué use platinum silicone in their premium ranges, guaranteeing full food safety in line with European Regulation EC 1935/2004. For heavy-duty use in workshops, platinum silicone is always the recommended choice for its greater durability and resistance to extreme temperatures.
Buying professional silicone moulds at Hiperchef
At Hiperchef we've been equipping professional kitchens and workshops throughout Spain since 1977. Our range of silicone moulds features the leading brands in the sector: Silikomart, Pavoni, Lékué and Ibili. From individual moulds for batch production to classic shapes for demanding home use, you'll find the right mould for every creation, with the assurance of working with world-renowned manufacturers.
Frequently asked questions about silicone moulds
What is the maximum temperature professional silicone moulds can withstand?
Most professional silicone moulds withstand between -60 °C and +230 °C, so you can use them in both the freezer and the oven without any problems. Brands such as Silikomart and Pavoni make their Pavoflex and SiliconFlex ranges from platinum silicone that withstands up to 260 °C. It's always worth checking the specification for each model, as the exact temperature can vary by range and manufacturer.
What is the difference between platinum silicone and conventional silicone?
Platinum silicone (or platinum-cured silicone) is catalysed without peroxides, which makes it purer, odourless and resistant to higher temperatures. It's the type used by professional brands such as Silikomart, Pavoni and Lékué in their premium ranges. Conventional silicone is perfectly safe for food use, but it can retain odours over time and usually has a slightly lower temperature range. For heavy-duty use in workshops and professional kitchens, platinum silicone is the recommended choice.
Can I use silicone moulds in the oven, freezer and microwave?
Yes. Quality food-grade silicone moulds are suitable for the conventional oven, microwave, freezer and dishwasher. This makes them very versatile tools: you can make an ice cream or semifreddo in the freezer and bake a sponge cake in the same mould. The professional ranges from Silikomart (SiliconFlex, SteccoFlex) and Pavoni (Pavoflex, Pavocake) are designed precisely to withstand these extreme temperature changes without deforming.
What types of silicone mould are there for professional patisserie?
The variety is enormous. At Hiperchef you'll find moulds for whole cakes and sponges (savarin, loaf, bûche), individual moulds for petits fours and mini desserts, moulds for chocolates and chocolate, moulds for ice creams and ice lollies (such as Silikomart's SteccoFlex range with sticks included), moulds for muffins and fairy cakes, silicone mats for macarons and, in addition, 3D moulds for artistic pieces such as Pavoni's Pavocake range. Each type is designed for a specific use in patisserie and baking.
How do you clean and care for silicone moulds?
Cleaning is very simple: most are dishwasher safe. For hand washing, hot water and a mild washing-up liquid are enough; the flexibility of the mould makes it easy to remove any residue. Avoid abrasive scourers that could damage the surface. If the mould retains any odour with use, an effective trick is to soak it in water with a little vinegar or bicarbonate of soda for an hour. Store them flat or hanging so they don't lose their shape.
Do you need to grease silicone moulds before using them?
Generally, no. Silicone is non-stick by nature and release is usually clean without any need to grease or flour. With professional-grade moulds such as Pavoni's Pavoflex or Silikomart's SiliconFlex, release is practically perfect. Only in recipes with very little fat content (such as some meringues) may it be advisable to apply a thin layer of release spray as a precaution.
Which brand of silicone moulds is best for professional use?
It depends on the application. Silikomart is a world reference for its variety of shapes and specialised ranges (SiliconFlex, TortaFlex, SteccoFlex), ideal for workshops with diverse needs. Pavoni stands out with its Pavoflex and Pavocake ranges for their innovative designs for individual cakes and signature desserts. Lékué is highly regarded for functional moulds for everyday use, and Ibili offers excellent value for money in classic formats such as fairy cake or crème caramel moulds. At Hiperchef we work with all these brands to cover any professional need.
Are silicone moulds safe for food use?
Yes, as long as they're made from certified food-grade silicone. All the moulds we sell at Hiperchef comply with the European regulation on materials in contact with food (Regulation EC 1935/2004). Professional brands such as Silikomart, Pavoni and Lékué use 100% food-grade silicone, BPA-free and with certifications that guarantee its safety even at high temperatures. It's important to always buy moulds from recognised manufacturers and to avoid uncertified products.
Related posts
