Food molds and bakery equipment

Thomas, MADEMOISELLE DESSERTS

“For us, the main advantage is to avoid over-packaging. We no longer use paper or cardboard moulds thanks to Maé Innovation! […] The diversity of shapes and sizes allows us to reinvent ourselves.”

Blaise, AU PAIN PAR NATURE

“I discovered Maé Innovation at the TRADITION GOURMANDE partners’ exhibition and they are just like the association: professional, efficient and attentive! “

Pierre, PURATOS

We tested the FIBERMAE moulds in a 240°C deck oven with sandwich bread / burgers and rolls. We are all happy with the result, the moulds cook evenly and retain moisture well.

Sur les pains « soft », on se rapproche des pains types « Subway », argument de poids pour le snacking boulanger.

Frédéric, DU NOUVEAU DANS MON LABO

Throughout my career I have worked with many different brands and qualities of silicone moulds. I now only work with their moulds, for the simple reason that these products are simply outstanding, well above most of the players in this sector. Whether baking or freezing, demoulding is easy, even with sharp-edged shapes. The shelf life is also superior.
I can only recommend you to choose Maé-innovation if you have to choose silicone moulds.

Hervé, SARL HERVE MOINON

I make Breton cakes. Kouign Amann – Sablé
The Maé moulds are perfect for long and medium length baking.
Very nice multi-sided rendering.
Nice representative panel by series.
Resistant material.
Surely a more marked collaboration.