Pavoni FiberForm Individual Silicone Semi-Sphere Mould Ø 8 H 4 cm
The Pavoni FiberForm FB01 hemisphere mould is the reference tool for pastry chefs requiring geometric precision and replicable results: dome Ø 8 cm, height 4 cm, perfectly smooth internal surface for impeccable demoulding of mousse, entremets and semifreddi. Constructed from food-grade fibreglass Made in Italy, it maintains shape even after hundreds of uses.
Key features
- Smooth, non-stick interior for flawless unmoulding
- Keeps its shape after hundreds of uses
- Reinforced food-grade fibreglass with superior structural rigidity
- Allows frozen preparations to be handled without risk of deformation
- Retains its original hemispherical shape with every unmoulding
FiberForm: food-grade fibreglass resists deformation
FiberForm, developed by Pavoni, is reinforced food-grade fibreglass that guarantees structural rigidity superior to traditional silicone moulds. Where silicone yields and deforms dome edges after dozens of uses, the FiberForm FB01 retains original geometry, ensuring perfect hemisphere form at every demoulding. It's the choice of chefs who accept no compromise on presentation.
Technical characteristics of Pavoni FiberForm FB01
- Model: FB01
- Shape: Hemisphere
- Diameter: Ø 8 cm
- Height: H 4 cm
- Material: FiberForm — food-grade fibreglass
- Compatibility: blast chiller, oven (within material limits), freezer
- Production: Made in Italy
Preparations suited to Ø 8 cm hemisphere mould
The Pavoni FiberForm FB01 is sized for individual preparations and large-format mignons. The 8 cm hemisphere is suited to:
- Single-portion mousse and bavarois
- Entremets and modern cakes with mirror glaze
- Semifreddi and plated gelato
- Pralines and generous-format chocolates
Why choose FiberForm over traditional silicone
The smooth, non-stick internal surface of FiberForm delivers the mirror finish sought on modern glazes, without seam marks or imperfections. Unlike flexible silicone moulds, FiberForm's rigidity allows handling frozen preparations without deformation risk — a concrete advantage in the laboratory, especially during blast chilling and storage. A lasting investment for professional patisserie and the foodservice sector.