Professional Silicone Mini Canelé Mould
The Maé silicone mini canelé mould ensures perfect baking and easy demoulding. Create the famous Bordeaux canelés in our silicone mould. The success of your canelé lies in the baking process. Indeed, the canelé should be soft on the inside while being crispy and caramelized on the outside. Therefore, the choice of your canelé mould is crucial and plays an important role in the appearance of your canelé.
With our Maé silicone moulds made with high-quality food-grade silicone, forget about the difficulty in demoulding. Many professionals adopt our moulds due to their numerous advantages. Manufactured in France, these non-stick moulds resist high temperatures ranging from -45°C to +280°C and are suitable for intensive use. Buying from Maé is a guarantee of quality and longevity.
For enthusiasts of classic sizes, Maé Innovation has you covered: We have developed silicone canelé mould in 400X600mm, for a standard-sized canelé.
Mould Features for Mini Canelé
- Dimensions: 200X300 mm
- Number of cavities: 28 cavities
- Cavity dimensions: Ø25X23 mm
- Volume of each cavity: 8 ml
Advantages of Maé Silicone Moulds
- Premium food-grade silicone for intensive and professional use
- Resistant to temperatures from -45°C to +280°C
- Easy demoulding
- Easy to clean
- Made in France
- Guaranteed compliance with food standards (European and American standards)
- Suitable for use on automated production lines
- Common dosing intervals with many Silmaé products (Maé Innovation’s silicone mould range)
- Each Maé Innovation silicone mould (Silmaé) is designed for multiple uses
The History of Canelé
The history of this pastry, emblematic of the city of Bordeaux, remains mysterious. According to legend, it was the nuns of the Annonciades in Bordeaux who prepared this pastry to feed the poor. Bordeaux, being an important city in maritime trade, made it easy to find vanilla and rum. Unfortunately, in 1791, the convent closed, and the canelé disappeared. It wasn’t until the 20th century that the canelé recipe was taken up and improved by some pastry chefs in the Bordeaux region. That’s when the canelé became the emblem of the city of Bordeaux.