Discover innovation for confectionery with the SILMAÉ Mini Egg silicone tray. Developed in exclusive collaboration with Bertrand Balay, Meilleur Ouvrier de France (MOF) Chocolatier-Confectioner 2023, this mould has been specially designed to meet the technical requirements of dragée production.
This high-density tray with 648 cavities allows for the mass production of calibrated centers in the shape of small eggs. It is the essential tool for obtaining consistent centers before the coating pan stage, ensuring a homogeneous and aesthetic final coating.
A partnership of excellence with MOF Bertrand Balay
A partnership of excellence with MOF Bertrand BalayBorn from the field expertise of a Meilleur Ouvrier de France, this mould solves a major issue for confectioners: the consistency of the centers. The shape and volume (0.7 ml) have been calculated to offer the ideal sugar/chocolate ratio during panning.
Made from premium food-grade silicone SIL033, it is designed to withstand the intensive production rhythms of professional laboratories.
Characteristics of the Mini Egg mould
- Tray dimensions: 395X285 mm
- Number of cavities: 648 cavities
- Cavity dimensions: 3X9X9 mm
- Cavity volume: 0.7 ml
Advantages of Maé Moulds
- Premium food-grade silicone for intensive and professional use
- Resistant to temperatures from -45°C to +280°C
- Easy demoulding
- Easy cleaning
- Made in France
- Guaranteed food compliance (current European and American standards)
- Adapted for use on automated production lines
- Dosing pitches common to many Silmaé products (Maé Innovation’s silicone mould range)
- 1 Maé Innovation silicone mould (Silmaé) is designed for multiple uses
