Pastry moulds for bakeries: the professional buying guide to producing more and better

Silicone, fibreglass or metal: which material for your brioche?

The silicone brioche mould – Silmaé

Silicone is the preferred material for soft brioches, individual briochettes and all recipes with a high butter content. Thanks to its flexibility, the brioches can be removed from the mould effortlessly and without prior greasing, even with rich doughs. The mould is oven- and freezer-safe from -45 °C to +280 °C and is suitable for both traditional production and the bake-off process.

Strengths of Silmaé

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The fibreglass brioche mould — Fibermaé

Fibreglass is ideal for brioches, which require a beautiful golden-brown surface, a slightly caramelised crust and a light, airy texture. The open-weave fabric promotes the circulation of hot air and ensures an even baking result up to +280 °C. This material is frequently used in mass production and withstands thousands of baking cycles without warping.

Advantages of Fibermaé

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The aluminium brioche tin — Bakemaé

The Bakemaé range offers a selection of metal brioche tins for professional bakers and pastry chefs. The rectangular brioche tin (244x130x72 mm), co-developed with Gilles Sicart, an artisan renowned for his expertise in baking, guarantees a perfect shape and a traditional visual appearance that customers recognise immediately.

Bakemaé highlights

Our essential professional brioche moulds

Our selection of products made in France, designed for high-volume production in artisan and industrial bakeries.

How to choose your brioche tin based on your business?

For an artisan bakery specialising in premium pastries

Are you looking to showcase quality, brioches with high perceived value and visual differentiation? Choose the Silmaé half-moon mould (single or XXL) or the Bakemaé rectangular mould for traditional brioche with large ridges. Both these formats justify a premium retail price and stand out immediately in the display case.

For intensive production of individual briochettes

Do you produce more than 100 briochettes per day and work on automated lines? The Silmaé 6-cavity briochette mould or the Fibermaé 15-cavity mould are the right choices for you. Both are designed with standardised centre-to-centre distances compatible with the automatic dispensers available on the market.

For manufacturers or central laboratories

Fibermaé moulds are designed to withstand tens of thousands of cycles in intensive production. Their perforated fibreglass mesh ensures even baking and a consistent golden colour, regardless of the volume produced. Maé Innovation can also design brioche moulds to order with exclusive formats or integrated logos.

Request a bespoke brioche mould!

Summary table: which professional brioche mould for which use?

FAQ — Professional brioche mould: your questions

What is the best material for a professional brioche mould? ▼

It depends on your production. Silicone (Silmaé range) is ideal for soft briochettes and frozen brioches: perfect release without greasing, suitable for −45°C to +280°C. Fibreglass (Fibermaé range) is better suited to golden brioches with a light crust: even baking, withstands thousands of uses. Metal (Bakemaé range) is the material used for traditional French brioche. Maé Innovation offers all three ranges, made in France.

Is a silicone brioche mould suitable for freezing? ▼

Yes. Maé Innovation’s Silmaé silicone brioche moulds are resistant to temperatures ranging from −45°C to +280°C. They are fully compatible with mechanical freezing and the ‘bake-off’ process: partial baking, freezing, and returning to the oven. Platinum silicone retains its flexibility at low temperatures, ensuring clean release even from frozen brioches.

How do you choose the right size of brioche mould for your bakery? ▼

• For a premium display: Silmaé individual half-moon mould (278 ml) or XXL (1580 ml).
• For intensive production of mini brioches: Silmaé 6-cavity mould (125 ml) or Fibermaé 15-cavity mould.
• For traditional brioche: Bakemaé rectangular mould 244x130x72 mm, co-developed with Gilles Sicart.
• For an exclusive design: Maé Innovation offers bespoke brioche moulds with a logo or specific shape.