Description
Professional silicone kougelhopf mould
Our Silmaé kougelhopf mould is perfect for baking your kouglof, fluted brioches or cake. The optimal heat conduction allows a perfect baking of your kougelhopf. In addition, the flexibility and non-stick properties of this mould make it easy to remove from the mould for obtaining professional kugelhopf.
Thanks to the different sizes of professional silicone kougelhopf moulds, reinvent the famous Alsacian kougelhopf recipe! Often associated with a so-called “classic” pastry, it is now revised by many chefs, and can be eaten sweet or savoury.
You are a fan of mini formats ? We think about you ! Find our mini silicone kougelhopf range to enjoy small bites !
Also discover the recipe made with our silicone kouglof moulds for Maé Innovation: the kougelhopf version of a Pistachio and raspberry cupcake by the chef Gaël Etrillard.
Characteristics of the kougelhopf mould
- 400X600 mm
- Cavities quantity : 24
- Cavities dimensions : Ø81X54 mm
- Cavity volume : 184 ml
The advantages of our silicone Moulds
- Premium food grade silicone for intensive and professional use
- Temperature resistant from -45°C to + 280°C
- Easy to remove from the mould
- Easy to clean
- Made in France
- Guaranteed food conformity (European and American standards in force)
- Suitable for use on automated production lines
- Dosing distances common to many Silmaé (Maé Innovation’s range of silicone moulds)
- One Maé Innovation silicone mould (Silmaé) is designed for multiple uses
Kougelhopf’s history
The oldest kougelhopf moulds that have been found go back to the 18th century, but there are many legends about the history of the famous Alsatian brioche. It is said that the kougelhopf was made fashionable in France by Marie-Antoinette, wife of Louis XVI. Another one claims that the kougelhopf was created for the very first time by the Three Kings Mages to express their gratitude for the hospitality of a pastry chef named Kugel. Many other legends are told about the origin of this pastry, but they all agree on one thing: its particular shape which makes it a traditional pastry that has endured over time.
