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Hi there, I'm Jarvis! I see you're looking at the Triangle Stainless Steel Mould | Pastry Ring | 85x75x20mm | Pavoni HX560. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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Pavoni In Stock

Triangle Stainless Steel Mould | Pastry Ring | 85x75x20mm | Pavoni HX560

SKU: HX560
£16.05 / exc vat
£19.26/ inc vat
  • Micro-Perforated Design
  • Durable Stainless Steel
  • Easy to Demould
  • Dishwasher Safe

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

For those chefs and  pâtissiers aiming for geometric perfection, this is the tool you've been waiting for. The Pavoni HX560 isn't just another mould; it's a precision-engineered piece of kit designed to give your mousses, entremets, and  baked goods those crisp, clean lines that truly impress. Crafted from high-quality stainless steel, it’s built to withstand the hustle and  bustle of a professional kitchen, day in and  day out.

Specifically designed for professionals in bakeries, high-end restaurants, and  boutique hotels, this triangle stainless steel pastry ring helps you create uniform, visually stunning desserts with absolute consistency. The clever micro-perforated design is its secret weapon, ensuring an even, golden bake by allowing moisture to escape, banishing soggy sides for good. It’s the perfect partner for everything from delicate mousse cakes to perfectly formed shortbread.

If you're ready to elevate your pastry game and  deliver desserts that look as incredible as they taste, this professional-grade mould is your key. It's a small investment for a huge leap in presentation quality, promising easy de-moulding and  flawless results that will have your customers snapping photos before they even take a bite.

Key Features and  Benefits

  • Micro-Perforated Design: Promotes even baking for a perfect, non-soggy finish.
  • Durable Stainless Steel: A tough, reliable tool that won't warp or rust.
  • Easy to Demould: Your delicate creations will slide out with clean edges.
  • Dishwasher Safe: Makes clean-up quick and  easy in a busy kitchen.
  • Precise 85x75x20mm Size: Create perfectly uniform portions for professional plating every time.
  • Unique Triangle Shape: Offers a modern, geometric alternative to standard round rings.
  • Freezer Safe Construction: Ideal for setting mousses, parfaits, and  frozen desserts.
  • Professional Grade: A trusted metal mousse ring for chefs demanding reliability.

Technical Specifications

  • Brand: Pavoni
  • SKU: HX560
  • Dimensions: 20(H) x 85(W) x 75(D) mm
  • Weight: 0.05kg
  • Colour: Silver
  • Key Feature: Micro-perforated for even cooking
  • Care: Dishwasher Safe
  • Type: Triangle Cake Mould Professional

Expert Review and  Insights

The Pavoni HX560 feels substantial the moment you pick it up. It’s not flimsy; the quality of the stainless steel is immediately apparent. In testing, the micro-perforations made a noticeable difference to the bake on a sable biscuit base, giving it a lovely, even colour. It’s a simple tool, but it's executed flawlessly for the professional who values precision above all else.

Sophie Brooks – Chef Tools Expert View Profile →

  • Pro: The perforations are a brilliant touch for perfect, even baking.
  • Con: Its sharp, precise edges require careful handling during washing.

Case Study: Real Business, Real Results

The Lavender Tea Room in York decided to revamp its dessert menu to stand out in a competitive market. They needed tools that would allow for more creative, consistent, and  high-end presentations without slowing down their busy pastry section.

"We were using standard round moulds for years. Switching to the Pavoni triangle rings instantly modernised our dessert display. They're sturdy, release the cakes cleanly, and  the bake is so much more even. Our new white chocolate and  raspberry pyramids are a massive hit."

David Chen – Head Pâtissier

The change resulted in a 30% increase in sales of their high-margin signature desserts and  significantly more social media engagement from customers sharing photos.

Installation and  Maintenance Guide

Setting It Up

  • Before first use, wash thoroughly with warm, soapy water.
  • For baking, place the ring on a perforated baking sheet to maximise airflow.
  • For no-bake desserts, place on a flat, parchment-lined tray to prevent leaks.
  • To ensure the cleanest release, lightly grease the inside or use an acetate cake collar.

Keeping It Going

  • This ring is fully dishwasher safe for easy cleaning.
  • For stubborn residue, soak in warm water before gently scrubbing with a non-abrasive sponge.
  • Dry thoroughly before storing to maintain its pristine finish.
  • Store flat or stacked to prevent any accidental bending or damage.

Buying Guide: Choosing the Right Pastry Mould

Not sure which mould is right for your kitchen? Here are a few things to consider to make the perfect choice.

Material Matters

Stainless steel offers rigidity, durability, and  excellent heat conduction for baking. It's the professional's choice for sharp lines and  longevity. Silicone is flexible and  non-stick but may not provide the same crisp edges.

Shape and  Size

Consider your menu. Round rings are versatile classics, but geometric shapes like this triangle can create a signature look. Ensure the size provides the portion you need for consistent service.

Perforated or Solid?

Perforated moulds, like this Pavoni HX560 pastry ring, are designed for baking. They ensure a crisp, even crust. Solid rings are best for setting wet mixtures like mousses or jellies where you need a complete seal.

Consider the Height

Taller rings are essential for creating layered entremets and  complex mousse cakes. Shorter rings are perfect for individual tarts, biscuits, and  as cutters for fondant or pastry.

Ease of Cleaning

In a busy commercial kitchen, time is money. A dishwasher-safe stainless steel mould saves valuable time on clean-up compared to more delicate or complex alternatives.

See all Chef Moulds & Pastry Moulds

Frequently Asked Questions

Q: Can I use this mould for baking and  for setting cold desserts?

A: Absolutely. Its stainless steel construction makes it perfect for the oven, while its rigidity is ideal for setting mousses and  parfaits in the fridge or freezer.

Q: Will batter or mousse leak from the bottom of the ring?

A: When using it for no-bake desserts on a flat surface, there shouldn't be any leakage. For thin batters, ensure it's on a perfectly flat, parchment-lined baking tray.

Q: What's the best way to get a clean release every time?

A: For baked goods, a light greasing is sufficient. For mousses and  delicate desserts, lining the inside with an acetate collar is the professional's secret to a flawless finish.

Q: Is this triangle stainless steel pastry ring completely rigid?

A: Yes, it's made from strong stainless steel designed to hold its shape perfectly under normal kitchen use, ensuring consistent results.

Q: Can I use this directly on a hob?

A: No, this is a mould designed for oven, fridge, or freezer use. It should not be used for direct-heat cooking on a hob.

Q: Are the micro-perforations difficult to clean?

A: Not at all. A quick rinse and  a cycle through the dishwasher is usually all that's needed. For any stuck-on bits, a brief soak and  a soft brush will do the trick.

Q: What is the maximum oven temperature this can withstand?

A: Professional-grade stainless steel like this can easily handle any standard commercial oven temperature, typically up to 250°C (482°F) and  beyond.

Q: Can I use this to cut dough or pastry?

A: Yes, its sturdy construction and  defined edge make it an excellent cutter for pastry, biscuit dough, or fondant, in addition to being a mould.

What Customers Are Saying

"A fantastic bit of kit. Really sturdy and  gives such a sharp, professional finish to my entremets. Much better than the cheaper ones I've used before."

Laura Williams – Pâtissier, Bristol

"Does exactly what you need it to. The micro-perforations are great for baking, no more pale sides on my shortbread. Easy to clean, too."

Ben Carter – The Corner Bistro, London

"Brilliant for setting mousses. I line it with acetate for a flawless finish. A really well-made stainless steel dessert mould."

Sophie Clark – Dessert Bar Owner, Manchester

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The Pavoni Promise: Precision in Every Pastry

Choosing Pavoni is about more than just buying a piece of equipment; it's an investment in decades of Italian pastry innovation. For over 40 years, Pavoni has been a trusted name in the world's most demanding patisseries and  bakeries, collaborating with top chefs to create tools that don't just work, but inspire. This stainless steel dessert mould isn't a mass-produced item; it's a product of that heritage. It represents a commitment to consistency, durability, and  the subtle details—like the precisely engineered micro-perforations—that separate good results from great ones. In a professional kitchen, reliability is everything. With Pavoni, you're not just ensuring your desserts look perfect today, you're trusting in a tool that will perform flawlessly for years to come, helping you build a reputation for quality, one perfect pastry at a time.

Explore more from Pavoni

Why Micro-Perforations Are a Pastry Chef's Best Friend

Ever wondered why the sides of your tarts or biscuits sometimes look a bit pale and  feel a little soft, even when the top is perfectly golden? It's all down to trapped steam. A solid mould wall traps moisture, effectively steaming the sides of your bake instead of baking them.

The tiny holes in this triangle pastry ring 85mm are the solution. They act like little chimneys, allowing that steam to escape. This means hot, dry air can circulate all around your dough or batter. Think of it like a top-of-the-range convection oven, but working on a micro-scale, or a pizza stone for your pastry. The result is a uniformly crisp, golden-brown finish from top to bottom and  all the way around—the secret to a truly professional bake.

Who Should Buy This?

  • Pâtisseries & Bakeries: For creating signature cakes and  tarts with a modern, geometric look and  perfect portion control.
  • Hotel Kitchens: Ideal for elevating afternoon tea presentations or crafting unique desserts for room service and  restaurant menus.
  • Bespoke Cake Makers: The perfect tool for building tiered or multi-component celebration cakes with sharp, professional edges.
  • Culinary Schools: An essential piece of equipment for teaching students precision pastry work and  modern plating techniques.
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