Professional silicone mini cannelé mould
The Maé silicone “cannelé” mould guarantees perfect cooking and removal from the mould. Make the famous Bordeaux cannelés in our silicone mould. The success of your cannelés lies in the baking process. Indeed, the cannelé must be soft on the inside while being crispy and caramelised on the outside. This is why the choice of your cannelé mould is crucial and plays an important role in the of your pastries aesthetics.
Forget about the difficulty of unmoulding them thanks to our moulds made of high quality food grade silicone. Many professionals adopt our moulds because of their many advantages. Made in France, all our non-stick moulds are resistant to high temperatures ranging from -45°C to +280°C, and are suitable for an intensive use. Buying Maé is a guarantee of quality and longevity.
For the fans of classic formats, Maé Innovation thinks of you: We have developed a silicone fluted mould in 400X600mm, for a cannelé mould of the usual size.
Characteristics of the silicone mini cannelé mould
- Cavity dimensions : 400X600 mm
- Cavities quantity : 60
- Cavity dimensions : Ø35.3X37.5 mm
- Cavity volume : 28 ml
Advantages of Maé 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 place)
- Suitable for use on automated production lines
- Dosing distances common to many Silmaé (Maé Innovation’s range of silicone moulds)
- 1 Maé silicone mould is designed for multiple uses
The history of the cannelé
The origins of this pastry, the emblem of the city of Bordeaux, are still a mystery. According to the legend, it was the nuns of the Annonciades of Bordeaux who used to make this pastry to feed the poor. Bordeaux being an important city for maritime trade, it was easy to find vanilla and rum. Unfortunately, in 1791, the convent closed and the cannelé disappeared. It was not until the 20th century that the cannelé recipe was taken up and improved by some pastry chefs in the region of Bordeaux. The cannelé then became a real symbol of the city of Bordeaux.