Professional mini kougelhopf silicone mould
Our mini kougelhopf silicone mould is perfect for baking your mini kougelhopf, brioches or cakes. The optimal heat conduction allows a perfect baking of your kougelhopf. In addition, the flexibility and non-stick properties of this mould allow you to remove it easily and neatly to obtain professional kougelhopf.
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 reworked by many chefs, and can be eaten sweet or savoury.
For those who prefer the classic format, Maé Innovation has thought of you. Discover our range of silicone kougelhopf moulds to enjoy your kougelhopf in a more generous individual portion.
Recipe made with our silicone kouglof moulds for Maé Innovation: Small pistachio and raspberry cake kougelhopf by the chef Gaël Etrillard.
Characteristics of the mini kougelhof mould
- Dimensions of the mould : 400X600 mm
- Number of cavities : 96 cells
- Dimensions of cavity: Ø35X15 mm
- cavity volume : 8.8 ml
Advantages of Maé silicone moulds
- Premium food grade silicone for intensive and professional use
- Resistant to temperatures of -45°C + 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)
- 1 Maé Innovation (Silmaé) silicone mould is designed for multiple uses
The history of the kougelhopf
The oldest kougelhopf moulds that have been found date back to the 18th century, but there are many legends about the history of the famous Alsacian 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 Wise Men to thank 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 is what makes it a traditional pastry that has endured over time.
