Professional Gelato & Dessert Moulds | Fontana Hotellerie

Professional ice cream and dessert moulds by Fontana Hotellerie are the answer to the needs of artisanal ice cream shops, pastry laboratories, restaurants and ho.re.ca. workshops requiring precision, aesthetic finish and long-term durability. In this category you'll find food-grade silicone moulds, polycarbonate moulds, semifreddo forms, single portions and decorative subjects for plated ice cream and desserts, selected from the most authoritative brands in the sector.

How to choose the right professional ice cream and dessert mould

Choosing the correct mould depends on five fundamental criteria:

Material: food-grade silicone guarantees flexibility, easy demoulding and thermal resistance from −60 °C to +230 °C; polycarbonate offers rigidity and sharp edges, ideal for glazed single portions and pralines; polypropylene (PP) is the economical choice for high-volume production.
Format and portioning: evaluate single capacity (single portion from 50–150 ml) or whole cake formats; verify compatibility with blast chillers and holding cells.
Shape and subject: simple geometries (hemispheres, cylinders, cubes) for contemporary plated desserts; elaborate subjects for lollipop ice creams and scenic presentations.
Certifications: prefer products compliant with EU food contact regulation (EC) 1935/2004, BPA-free and food-safe according to LFGB or FDA standards.
Production compatibility: verify resistance to blast chiller/low-temperature oven cycles and dishwasher safety in professional equipment.

Main uses in the ho.re.ca. sector

Moulds in this category serve very different production contexts. In artisanal ice cream shops, polycarbonate moulds for lollipop ice creams and multi-cavity trays dominate for serial production. In pastry and pâtisserie, food-grade silicone moulds from brands such as Silikomart, Pavoni and Martellato are the standard for entremet, single portions and modern cakes. In restaurants and banqueting, small moulds for plated desserts enable orderly mise en place and consistent portioning. Production laboratories instead opt for multi-cavity formats and high-capacity trays to optimise blast chilling cycles.

Frequently asked questions

How to choose ice cream and dessert moulds for professional use?

In ho.re.ca. and professional pastry environments, it is fundamental to evaluate the material (food-grade silicone for easy demoulding, polycarbonate for sharp edges), compatibility with blast chillers and professional dishwashers, compliance with EU food contact regulation (EC) 1935/2004 and absence of BPA. The format must be consistent with the intended portioning and daily production volumes.

What are the differences between food-grade silicone moulds and polycarbonate moulds?

Food-grade silicone moulds are flexible, resist from −60 °C to +230 °C and allow immediate demoulding without tools. They are ideal for entremet, single portions with mirror glaze and plated desserts. Polycarbonate moulds are rigid, guarantee defined edges and surface lustre: they are the preferred choice for lollipop ice creams, pralines and serial production in artisanal ice cream shops.

What are single-portion dessert moulds suitable for?

Single-portion moulds (typically 50–150 ml) are designed for restaurants, banqueting and pastry shops requiring consistent portioning and professional presentation. They allow desserts to be prepared in advance, blast chilled and regenerated whilst maintaining shape and aesthetic appeal, simplifying mise en place even in high-cover services.

What certifications must moulds have for professional food use?

For use in professional kitchens and HACCP-monitored laboratories, moulds must comply with Regulation (EC) 1935/2004, be BPA-free and certified to LFGB (Germany) or FDA (USA) standards. Silikomart, Pavoni and Martellato products in the Fontana Hotellerie catalogue meet these requirements, ensuring food safety and suitability for contact with food at extreme temperatures.