Pavoni Platinum Silicone Bonsai Mould 8 Cavities

~~€25,40~~ €20,90 -18%

Unit price: per

Tax included.Shipping costs calculated at checkout.

📋 Description

Pavoni Bonsai GG030 — Platinum Silicone Mould for Decorative Leaf Shapes

The Bonsai GG030 mould from the Gourmand by Pavoni collection is a professional tool in 100% platinum silicone designed for pastry chefs, chefs and hospitality professionals seeking precision, versatility and impeccable results. With 8 cavities shaped like small organic leaves — each 8 × 5.5 cm, height 2 cm and volume 3 ml — the GG030S offers detailed texture and natural non-stick properties for perfect demoulding every time.

Technical Features

Material: 100% food-grade platinum silicone at professional level
Number of cavities: 8
Single cavity dimensions: 8 × 5.5 cm, height 2 cm
Single cavity volume: 3 ml
Total volume: 24 ml
Mould dimensions: 30 × 20 cm
Product code: GG030S
Barcode: 8029248385481

Platinum Silicone Advantages

The platinum silicone of the Bonsai GG030 guarantees high performance at every stage of professional kitchen work:

Thermal resistance from -60 °C to +230 °C
Natural non-stick for perfect demoulding without residue
Flexibility and durability over time, even with intensive use
Compatibility with oven, blast chiller, freezer and microwave
Easy cleaning and maintenance
Compliance with European food contact regulations

Professional Applications

The Pavoni Bonsai GG030 mould lends itself to endless creative interpretations, both sweet and savoury:

Pastry: mousse, bavarian cream, creamy preparations, ganache, gelatine, tempered chocolate
Savoury cooking: gourmet appetizers, finger food, tartare, pâté, aspic
Catering & Banqueting: elegant single portions for luxury events
Mixology: decorative ice for premium cocktails

The Gourmand by Pavoni Collection

Gourmand is the premium line of Pavoni silicone moulds, developed in collaboration with Michelin-starred chefs and internationally renowned pastry chefs: Paolo Griffa, Leonardo Di Carlo, Gianluca Fusto, Davide Oldani, Felix Lo Basso, Fabrizio Fiorani and Franco Aliberti. Each mould is designed to offer ephemeral, light and organic forms, with detailed texture and surprising details that transform every plating into an expression of artistry.

Why Choose Pavoni

Pavoni is synonymous with Italian excellence in professional pastry for over 100 years. The Gourmand moulds represent the perfect balance between effectiveness, versatility, functionality and design, allowing professionals to express their creativity with consistently impeccable results. Ideal for luxury hotels, Michelin-starred restaurants, pastry laboratories, high-level catering and professional cooking schools.

Frequently Asked Questions

How many cavities does the Pavoni Bonsai GG030 mould have and what is the volume of each?

The Pavoni Bonsai GG030 mould (code GG030S) has 8 cavities shaped like organic leaves. Each cavity measures 8 × 5.5 cm with a height of 2 cm and has a volume of 3 ml, for a total volume of 24 ml.

Is the Bonsai GG030 compatible with oven, blast chiller and freezer?

Yes. Thanks to 100% platinum silicone, the Bonsai GG030 is compatible with oven, blast chiller, freezer and microwave, with thermal resistance ranging from -60 °C to +230 °C.

What preparations is the Bonsai GG030 mould suitable for?

The GG030S is suitable for both sweet preparations (mousse, bavarian cream, creamy preparations, ganache, gelatine, tempered chocolate) and savoury (gourmet appetizers, finger food, tartare, pâté, aspic). It can also be used for decorative ice for mixology.

Is the platinum silicone of the Bonsai GG030 compliant with European food contact regulations?

Yes. The food-grade platinum silicone used in the Bonsai GG030 complies with European food contact regulations, ensuring safety for use in professional kitchens.

Who contributed to the development of the Pavoni Gourmand collection?

The Gourmand collection was developed in collaboration with Michelin-starred chefs and internationally renowned pastry chefs, including Paolo Griffa, Leonardo Di Carlo, Gianluca Fusto, Davide Oldani, Felix Lo Basso, Fabrizio Fiorani and Franco Aliberti.