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Silikomart "PUZZLE 30" Flexible Baking & Freezing Mold, 1.1 Oz., 16 Cavities

Silikomart PUZZLE 30 Flexible Baking & Freezing Mold, 1.1 Oz., 16 Cavities
Item No. PUZZLE30
MFR# 36.314.87.0065
UPC: 8051085320721
Price: $12.75
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A sophisticated and playful design characterizes Puzzle30, the exclusive Silikomart Professional mold developed in collaboration with the Pastry Chef Loretta Fanella is unique for its flexibility and versatility. The versatile mold to make mignon, single portions and original desserts consists of 16 cavities, with a volume of 30 ml each. In each package a plastic cutter is included to easily make original inserts or bases. Captivating colors and tastes combinations in an interlocking design dessert that enhances the professional pastry chef’s know-how and creativity.

Silicone Benefits:

  • Temperature resistance of -76F to 446F (-60C to 230C)
  • Flexibility for ease of peeling off frozen food
  • Anti-adherence for easy release of baked food and minimal cleaning of mold
  • Performance and durability

Size: 1.66" x 1.3" x 1.1" H (42mm x 34mm x 28mm H)
Volume: 16 x 1.1 Oz. (16 x 32 ml)

Cavities 16
Silikomart "PUZZLE 30" Flexible Baking & Freezing Mold, 1.1 Oz., 16 Cavities Average Customer Rating
5 stars - (1 reviews)
I just love this mold I was looking for some way to make a fancy-is dessert for Easter without killing myself or spending three days on it. My mom, my sister, and I have been doing a lot of jigsaw puzzles lately, so I ordered this. I thought, I could freeze ice cream or chocolate mousse in the molds, make brownies for the base, and presto - I have a pretty dessert that will be popular. My ice cream test turned out perfectly - I have a bunch of little Ben & Jerry's puzzle pieces in the freezer; they popped right out of the molds and look perfect. Maybe I'll go whole-hog and make the brownies in the molds, too. If you're not a pastry chef (and I'm certainly not), this is a great way to make a dessert that's a bit showy without going overboard. Thanks!
By Peg in Chicago, Illinois on April 5, 2020