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.
Optimise your production with this high-density tray featuring 648 cavities, designed for the mass production of uniformly sized, small, egg-shaped confectionery. With a single mould, you can produce the equivalent of 4 kg of sugared confectionery whilst ensuring perfect consistency of the interiors before they pass through the sugaring machine.
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
