Silicone moulds for sweets

What to make with a silicone mould for confectionery?

If you are a fan of sweets or a food professional and want to start making your own sweets, sugared almonds, marshmallows, caramels, nougats or lollipops, you have come to the right place! With our silicone confectionery moulds, you can make all sorts of shapes for your favourite products, whether you are a professional chocolatier or just a budding amateur chef.

Here are some ideas for creations that you can make with our silicone moulds for confectionery:

• Candies in the shape of fruits
• Sugared almonds for weddings, christenings or other events
• Vanilla, strawberry or chocolate marshmallows
• Soft or hard caramels
• Heart, flower or star-shaped lollipops
• Almond or hazelnut nougats

By choosing our silicone moulds for confectionery, you benefit from many advantages. Our MOULDS are made in France with high quality premium silicone, which guarantees easy removal from the mould and high resistance to wear. You can use them for baking or freezing, and they can withstand extreme heat up to +280°C and extreme cold down to -40°C.

And thanks to their non-stick coating, your confectionery will release easily without sticking, allowing you to make perfectly shaped products in no time. Our silicone confectionery moulds are also durable and offer professional quality, making them an ideal choice for all kitchen enthusiasts and baking professionals. So go ahead and try our silicone confectionery moulds for all your sweet desires!

Recommendations for the use of silicone moulds for confectionery

DESIGNED FOR FOOD CONTACT, ALL APPLICATIONS:

Maé confectionery silicone moulds are made from 100% premium silicone and are suitable for food contact. Maé silicone plates comply with the specifications of article 6 of the decree of 25 November 1992 for use with aqueous and acidic foods, as well as fatty foods for which the 85/572/EEC directive provides for a reduction coefficient of 3 or more (bakery products, pastries, confectionery, fruit, fish, cheese, chocolates, ready meals, etc.).

CAUTION : 

• Do not use sharp or abrasive tools or accessories.
• Do not bring the plates and moulds into contact with a flame. The risk is that the material will simply disintegrate, as it is self-extinguishing.
• Adapt the firing times and temperatures to the oven used. It is recommended to use a perforated support (perforated aluminium plate or grid).
• This list is not exhaustive and does not replace the precautions and tests necessary for each use. The list is provided for information purposes only and does not commit Maé, in particular with regard to the life of the mould.

The advantages of Maé Innovation’s silicone confectionery moulds

• Premium food grade silicone for intensive and professional use: our moulds are designed for professionals, our high quality silicone allows our moulds to have a long life.
• Resistance to extreme temperatures: the chocolate silicone moulds are suitable for baking up to +280°C and for mechanical freezing down to -40°C or cryogenic freezing down to -100°C with certain precautions.
• Easy unmoulding: thanks to the non-stick qualities of our silicone, unmoulding your sweets will no longer be a problem. You will obtain perfect confectionery without any risk of breakage.
• Easy cleaning: the cleaning process of Silmaé moulds is very simple and fast.
• Made in France: all our silicone moulds are made in our workshop in La Ville-aux-Dames.
• Guaranteed food conformity (European and American standards in force)
• Suitable for use on automated production lines: with the dosing centres common to many Silmaé, our moulds are suitable for all your machines.
• 1 mould = several uses: our silicone moulds can be used to prepare different recipes.