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These moulds are made of polycarbonate and have no firm base. The base plate is made of stainless steel and is connected with the mould by magnets. Proceed as follows: Put the mould (with the magnet side facing down) without the base plate on the table. Cut a transfer or structure Sheet to the desired size. Lay the Sheet in the mould. Then put the base plate on. The base plate with the Sheet inside is pressed to the mould by the magnets. Turn the mould and fill it. Never before has it been so easy to make pralines with transfer and structure Sheets.
Professional moulds made of polycarbonate, suitable for making pralines and chooclate hollow bodies. These moulds have been developed for permanent use. They are not comparable with cheap, flexible moulds for hobby confectioners.With proper use and care you will be able to work with these moulds for many years.
Never clean the moulds in the dish washer or with washing-up liquid. If necessary, clean the mould with clear, warm water. Ideally just polish the used mould with cotton before next use.
Size mould: 275x135x24mm
Size piece: 25x25x15mm
Number of pieces: 4x6
Piece weight: approx. 10g
Picture 1 shows a praline made with transfer Sheet Sylphs.
Manufacturer:
Cake-Masters
Siemensstraße 24
49770 Herzlake
www.cake-masters.com
Passend dazu
Aroma oil orange 50ml
€4.65
Suitable for chocolate, creams or praline fillings
Content: 0.05 Litre €93.00 pro 1Litre
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