Silicone Professional Mini Financier Mould
SPECIAL RHF FORMAT
Our moulds conform to the standards of restaurant professionals by adopting the gastronorm GN1/1 format. This format allows our moulds to fit into all ovens, refrigerators, transport carts, and storage racks in the restaurant industry.
Discover our Maé silicone mini financier mould; this mould accompanies you in creating delicious mini financiers. The financier, a pastry shaped like a small gold ingot, is halfway between a madeleine and a cake. This classic of pastry is now revisited by the greatest chefs. The Maé silicone financier mould ensures perfect demoulding and even baking of your preparation.
Made in France with food-grade silicone, 100% premium, our silicone moulds are resistant to high temperatures (-45°C to +208°C) and suitable for intensive use.
This mould is also available in a 400x600mm format. This silicone sheet format allows you to bake your moulds in a traditional oven while maintaining the quality of professional silicone. And for fans of classic formats, we have in our range the silicone financier mould.
Features of the Mini Financier Mould
- Dimensions: GN1/1 Format 254X490 mm
- Number of cavities: 44 cavities
- Cavity dimensions: 49X25X15 mm
- Volume of each cavity: 15 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 cleaning
- Made in France
- Guaranteed food compliance (compliant with current European and American standards)
- Suitable for use on automated production lines
- Common dosing pitches with many Silmaé products (the Maé Innovation silicone mould range)
- 1 Maé Innovation silicone mould (Silmaé) is designed for multiple uses
The History of the Financier
The name given to the famous “financier” cake comes from a pastry chef named Lasne. This pastry chef had a shop near the stock exchange, so most of his clientele were financiers who wanted to enjoy small treats quickly and without getting their hands dirty. That’s when Lasne had the idea to change the shape and name of this pastry to make it look like a gold ingot, thus recalling the world of financiers.
