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Hi there, I'm Jarvis! I see you're looking at the Silicone Pomponette Mould | Baking Mould | 24 Pomponette Cavity | Formaflex N940. How can I help you with the technical specs or suitability for your business today?

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Pavoni In Stock

Silicone Pomponette Mould | Baking Mould | 24 Pomponette Cavity | Formaflex N940

SKU: N940
£16.91 / exc vat
£20.29/ inc vat
  • Non-Stick Coating
  • Flexible Silicone
  • 24 Pomponette Cavities
  • Wide Temperature Range (-40°C to +280°C)

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Introducing a true kitchen workhorse for any professional pastry chef or dedicated baker, the Formaflex N940 Silicone Pomponette Mould from Pavoni. This isn't just another baking tray; it's a precision-engineered tool designed to deliver perfectly uniform, bite-sized pomponettes, mini cakes, or frozen desserts every single time. With 24 cavities, it's built to handle the demands of a busy commercial kitchen, helping you scale up production without ever compromising on quality.

Crafted for professionals who can't afford inconsistency, this commercial silicone baking mould is ideal for pâtisseries, hotel kitchens, fine dining restaurants, and  high-volume caterers. Its genius lies in its simplicity and  performance. The ultra-flexible, non-stick silicone means your delicate creations pop out effortlessly, completely intact. Forget the faff of meticulously lining individual tins – this tray streamlines your entire workflow from preparation and  freezing right through to baking and  serving.

If you're looking to elevate your pastry game, achieve flawless consistency, and  save valuable time on prep and  cleanup, this is the tool you need. The combination of its wide temperature range, durable construction, and  easy maintenance makes this bakery silicone pomponette tray an indispensable asset. It’s time to bake smarter, not harder, and  let your creativity shine through with perfect results.

Key Features and  Benefits

  • Non-Stick Coating: Your delicate bakes release perfectly without any fuss.
  • Flexible Silicone: Easily pop out finished pomponettes with no breakage.
  • 24 Pomponette Cavities: Produce two dozen uniform treats in a single batch.
  • Wide Temperature Range (-40°C to +280°C): Go directly from the freezer to a hot oven.
  • Dishwasher-Safe: Makes cleanup after a busy service completely effortless.
  • HACCP Approved: Guarantees it meets top food safety and  hygiene standards.
  • GN 1/3 Sizing: Fits perfectly into standard commercial kitchen racks and  counters.
  • Durable Pavoni Construction: Built to withstand constant, rigorous professional kitchen use.

Technical Specifications

  • Brand: Pavoni
  • SKU: N940
  • Cavity Dimensions: 16(H) x 34(Ø) mm
  • Gastronorm Size: GN 1/3
  • Cavities: 24
  • Material: Food-Grade Silicone
  • Colour: Red
  • Temperature Range: -40°C to +280°C
  • Weight: 0.12kg
  • HACCP Approved: Yes
  • Dishwasher Safe: Yes

Expert Review and  Insights

The Pavoni Formaflex range is a staple in professional pastry kitchens for a reason. This mould isn't trying to be flashy; it's focused on doing one job exceptionally well. The quality of the silicone feels robust, and  the release is consistently clean, which is critical when you're turning out hundreds of items. It’s a reliable, no-nonsense bit of kit.

Sophie Brooks – Chef Tools View Profile →

  • Perfect Uniformity: Every cavity is identical, ensuring absolute consistency for professional presentation.
  • Needs a Base: Its flexibility means it must be placed on a solid baking sheet for support.

Case Study: Real Business, Real Results

The Copper Kettle Bistro in Keswick, Cumbria, was struggling to keep up with demand for their popular mini lemon drizzle cakes, which were a key part of their afternoon tea service. Their old, rigid metal tins were time-consuming to prepare and  often led to breakages.

"The Formaflex mould has been brilliant. We can now prep and  freeze a huge batch in advance, then bake them off as needed. The consistency across all 24 cakes is spot on, and  they just pop right out. It's saved my pastry section so much time and  frustration."

Robert Finch – Head Chef

The bistro successfully reduced preparation time for their mini cakes by over 30% and  eliminated wastage from damaged products, improving their profit margin on afternoon teas.

Installation and  Maintenance Guide

Setting It Up

  • Always place the flexible silicone mould on a solid, flat baking sheet before filling and  moving it.
  • Give it a quick wash with warm, soapy water before its first use.
  • Never place the mould directly on a hot plate or over an open flame.
  • For very rich or sticky recipes, a light spray with a non-stick agent can ensure an even better release.

Keeping It Going

  • The mould is fully dishwasher-safe for fast and  hygienic cleaning.
  • Avoid using sharp knives or metal utensils to remove contents, as this can damage the silicone.
  • Store it flat or rolled, not folded, to maintain its shape and  prevent creases.
  • Regularly inspect for any small cuts or tears to ensure it remains food-safe.

Buying Guide: Choosing the Right Commercial Silicone Baking Mould

Not sure which mould is right for your bakes? Here’s what to consider.

Size & Capacity

Match the cavity size and  count to your batch production needs and  portion control goals. This 24-cavity mould is ideal for high-volume output.

Temperature Range

Look for a mould that can go from freezer to oven. A wide range like this one offers maximum versatility for both baked and  frozen desserts.

Material Quality

Always opt for professional-grade, HACCP-approved silicone. This guarantees food safety, durability, and  a non-toxic, odourless performance.

Shape & Detail

Consider the complexity of your bakes. Classic, smooth shapes like a pomponette are fantastic for easy release and  consistent results every time.

Ease of Cleaning

In a commercial kitchen, time is everything. A dishwasher-safe mould, like this Formaflex N940 silicone mould, saves valuable time during clean-down.

See all Chef Moulds & Pastry Moulds

Frequently Asked Questions

Q: Do I need to grease this silicone pomponette mould before using it?

A: For most recipes, you won't need to. The non-stick properties of the silicone are excellent. However, for very low-fat or particularly sticky mixtures, a light spray of oil can be beneficial.

Q: Can I put this directly on the oven rack?

A: No, due to its flexibility, you must always place the mould on a solid baking sheet or tray before filling and  placing it in the oven or freezer. This provides stability and  ensures even baking.

Q: What does 'HACCP Approved' mean?

A: HACCP (Hazard Analysis and  Critical Control Point) is an internationally recognised system for food safety. An approved product means it's made from materials and  to a standard that is safe for use in professional food preparation environments.

Q: What exactly is a 'pomponette'?

A: A pomponette is a small, round, individual-sized cake or pastry, similar to a friand or a mini sponge. This mould creates them in a classic, uniform shape.

Q: Can I use this for savoury items?

A: Absolutely! It's perfect for making mini quiches, savoury mousses, polenta bites, or even shaped portions of terrine.

Q: How should I store the mould to keep it in good condition?

A: The best way to store it is either flat or gently rolled. Avoid folding it tightly as this can create permanent creases and  weaken the silicone over time.

Q: Will the red colour of the mould transfer to my food?

A: No, the high-quality, food-grade silicone used by Pavoni is stable and  the colour will not leach into your food.

Q: Can I cut the baked goods while they are still in the mould?

A: You should never use knives or sharp objects on the silicone as this will permanently damage the surface. Always de-mould your items before cutting.

What Customers Are Saying

"Absolutely fantastic mould. Nothing sticks, and  the pomponettes come out looking so professional. A must-have for any serious bakery."

Sarah L. – Owner, The Brighton Bakehouse

"Really durable and  the cleanup is a dream. Being dishwasher safe is a massive plus point for us after a busy hotel service."

Tom Williams – Pastry Chef, Manchester Grand Hotel

"We use these for frozen chocolate mousses and  they work perfectly. The flexibility means no cracking, even straight from the deep freeze. Highly recommended."

Chloe Davis – Catering Manager, Elite Events Co.

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The Pavoni Promise: Consistency in Every Cavity

When you choose Pavoni, you're investing in more than just a piece of silicone; you're buying into a legacy of Italian patisserie excellence. For decades, Pavoni has been the trusted partner for pastry chefs who demand perfection. The real value of this Formaflex mould isn't just in its specs, but in its unwavering reliability. It's engineered to eliminate variables, ensuring the 24th pomponette is identical to the first, today, tomorrow, and  next year. This consistency is the bedrock of a professional reputation. This isn't a disposable item; it’s a long-term tool built to withstand the heat, cold, and  speed of a commercial kitchen, reducing replacement costs and  delivering a dependable return on investment through sheer, unyielding performance.

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From Deep Freeze to Hot Oven: The Formaflex Advantage

You see 'Temperature Range -40°C to +280°C' in the specs, but what does that really mean for your kitchen? It means this single mould can take your product on its entire journey. Think of it like a universal travel pass for your food. You can mix your batter, pour it into the mould, and  put it straight into the blast freezer to set solid. The next day, you can take that frozen block and  place it directly into a hot commercial oven to bake. There's no need to de-mould delicate, unset mixture into a different tray. This seamless process not only saves a huge amount of washing up but also dramatically reduces the risk of damaging your products, ensuring what you planned is exactly what you serve.

Who Should Buy This?

  • Pâtisseries & High-End Bakeries: Essential for producing signature mini cakes and  desserts with absolute precision and  consistency.
  • Hotel Kitchens: Ideal for creating uniform desserts for afternoon tea, large buffets, and  in-room dining services.
  • Fine Dining Restaurants: Perfect for crafting elegant appetisers, petit fours, or pre-desserts with a professional, flawless finish.
  • Culinary Schools & Training Centres: A brilliant tool for teaching students classic pastry techniques, portion control, and  efficient workflow.
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