Professional Bread & Pizza Moulds | Fontana Hotellerie

Professional bread and pizza moulds by Fontana Hotellerie are the reference choice for bakers, pizzaiolos and pastry chefs operating in ho.re.ca. contexts and artisanal workshops. In this category you'll find a curated selection of moulds, baking trays and forms designed for daily high-volume production: from baguettes to loaves, from tray pizza to focaccia, to special formats for toast bread and ciabatta.

How to choose the right bread and pizza mould

Mould selection depends on three main variables: material, format and cooking method.

Anodised aluminium: uniform and rapid heat distribution, ideal for intensive production in deck or convection ovens. Guarantees crispy crusts and well-browned surfaces.
AISI 304 stainless steel (18/10): corrosion resistance, certified hygiene, suitable for laboratories with frequent industrial dishwashing.
Food-grade silicone: flexibility and facilitated demoulding, compliant with EU food contact regulation (EC) 1935/2004, ideal for loaf pans and elaborate forms. Requires no greasing.
Blue steel and sheet metal: excellent heat conduction, classic choice of professional boulanger for achieving crispy soles.

On the format front, evaluate compatibility with professional trolleys and ovens: many moulds are custom-designed for 60×40 cm trays (standard European format) or Gastronorm GN 1/1, ensuring full interoperability with Rational, Lainox and Convotherm equipment.

Main uses: from boulangerie to pizzeria

Bread and pizza moulds find application in diverse professional contexts:

Bakeries and boulangeries: moulds for loaves, baguettes, loaf pans and sandwich bread, available in series to optimise baking batches.
Pizzerias and pizza workshops: rectangular and round trays for tray pizza, focaccia and pan pizza, with calibrated thickness to guarantee uniform cooking.
Restaurants and catering: individual and single-portion formats for mise en place breads, amuse-bouche and buffet services.
Pastry and pâtisserie: moulds for pan brioche, laboratory panettone and special leavened products.

F.lli Fontana selects products from qualified suppliers that comply with EU food contact regulation (EC) 1935/2004 and HACCP standards, ensuring materials suitable for contact with food in any professional context.

Frequently asked questions

How to choose a professional bread mould for restaurants?

For restaurants and professional baking, it is fundamental to choose based on material and production volume. Anodised aluminium guarantees uniform cooking and long life for intensive production. Food-grade silicone compliant with EU food contact regulation (EC) 1935/2004 is ideal for elaborate forms and rapid demoulding. Always verify compatibility with your professional oven (60×40 cm format or Gastronorm GN 1/1) and resistance to industrial dishwashing.

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

Anodised aluminium moulds ensure rapid and uniform heat distribution, producing crispy and well-browned crusts: they are the preferred choice of professional bakers and pizzaiolos. Food-grade silicone moulds, compliant with EU food contact regulation (EC) 1935/2004 and BPA-free, offer extreme flexibility and facilitated demoulding without need for greasing, making them ideal for loaf pans, special leavened products and complex forms. Silicone models often require rigid support for oven handling.

Are tray pizza moulds compatible with professional ovens?

Yes. Most bread and pizza moulds and trays in this category are designed on the standard European 60×40 cm format, compatible with major professional convection and deck ovens (Rational, Lainox, Convotherm). Some models are also available in Gastronorm GN 1/1 format. Always verify the internal dimensions of your oven before ordering.

What materials are best for bread moulds in daily professional use?

For high-volume daily professional use, anodised aluminium is the most balanced material: lightweight, high thermal conductivity and wear resistance. Blue steel (sheet metal) is the classic boulanger's choice for crispy soles and artisanal authenticity, but requires seasoning and specific care. AISI 304 stainless steel (18/10) is preferable where hygiene and easy sanification are priorities, such as in HACCP-monitored laboratories.