Pavoni Scallop Silicone Mould 15 Cavities 5x5 cm

~~€25,40~~ €20,90 -18%

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📋 Description

Pavoni SCALLOP GG032 – Silicone Mould with Scallop Shapes, Gourmand Line

The Pavoni SCALLOP GG032 is a professional platinum silicone mould with 15 scallop-shaped cavities (5 x 5 cm, height 1.5 cm, capacity 14 ml each), born from the collaboration between Pavoni Italia and Michelin-starred chef Davide Oldani, creator of Cucina Pop and Expo ambassador. With thermal resistance from -40 °C to +250 °C and impeccable demoulding, it is the tool of choice for professional pastry, high-level fine dining and luxury catering.

Scallop design: aesthetics and versatility

The Scallop shape delivers sharp and defined details, enhancing both sweet and savoury preparations. Each 14 ml cavity lends itself to fish mousse, panna cotta, bavarian cream, semi-frozen desserts, gourmet finger food and appetisers for luxury banquets and buffets. The flexibility of platinum silicone ensures clean demoulding even with delicate preparations, without the need for additional non-stick agents.

Technical specifications

Product code: GG032
EAN: 8029248389588
Mould dimensions: 30 × 20 cm
Number of cavities: 15
Single cavity dimensions: 5 × 5 cm, height 1.5 cm
Single cavity capacity: 14 ml
Total capacity: 210 ml
Material: 100% platinum silicone
Thermal range: from -40 °C to +250 °C

Performance for professional kitchens

Compatible with traditional oven, microwave, blast chiller, refrigerator and freezer
Dishwasher safe (without rinse aid)
Certified for food contact – non-toxic, odourless and flavourless
Flexible and non-stick: precise demoulding without residue
Unbreakable and resistant to intensive use in professional kitchens
Space-saving: stackable and storable without deformation

Applications in professional cuisine and pastry

Gourmet appetisers and finger food for banquets and catering
Savoury mousse (fish, vegetables, cheeses)
Plated desserts for starred restaurants
Panna cotta, bavarian cream and semi-frozen desserts
Creative mise en place for luxury buffets and luxury hotels

The Gourmand Foo'd line by Pavoni Italia

The Gourmand line represents the pinnacle of Pavoni Italia innovation: each mould is born from direct dialogue with renowned international chefs and pastry chefs, including Paolo Griffa, Leonardo Di Carlo, Gianluca Fusto, Felix Lo Basso, Fabrizio Fiorani and Franco Aliberti. The result is a project in which Italian design and functionality for high-level catering find concrete synthesis in every single cavity.

Recommended for restaurants, luxury hotels, pastry laboratories and professional catering.

Frequently asked questions

How many cavities does the Pavoni SCALLOP GG032 have and what is the capacity of each?

The Pavoni SCALLOP GG032 has 15 scallop-shaped cavities, each with dimensions 5 × 5 cm (height 1.5 cm) and a capacity of 14 ml, for a total mould capacity of 210 ml.

Is the Pavoni GG032 compatible with oven and blast chiller?

Yes. The SCALLOP GG032 platinum silicone resists from -40 °C to +250 °C and is compatible with traditional oven, microwave, blast chiller, refrigerator and freezer, making it suitable for the entire production cycle of professional pastry.

Is the SCALLOP GG032 mould dishwasher safe?

Yes, the GG032 is dishwasher safe. It is recommended to avoid rinse aid to preserve the non-stick properties of platinum silicone.

What preparations can be made with the Pavoni SCALLOP GG032?

The SCALLOP GG032 is ideal for fish mousse, panna cotta, bavarian cream, semi-frozen desserts, gourmet finger food and appetisers for banquets. The scallop shape lends itself to both sweet and savoury preparations, making it suitable for both pastry and creative cuisine and luxury buffets.

Which line does the Pavoni SCALLOP GG032 belong to and who collaborated on its design?

The Pavoni SCALLOP GG032 is part of the Gourmand Foo'd line, developed by Pavoni Italia in collaboration with Michelin-starred chef Davide Oldani, creator of Cucina Pop. The Gourmand line is also the result of ongoing dialogue with other renowned international chefs and pastry chefs such as Paolo Griffa, Leonardo Di Carlo, Gianluca Fusto, Felix Lo Basso, Fabrizio Fiorani and Franco Aliberti.