The Louis Tellier 223010 Brioche Mould, a commercial-grade food mold designed for professional bakeries and culinary establishments, features a 5.5-inch diameter and 2-inch height. Crafted from durable non-stick material, it facilitates easy release and cleanup. Its continental style with wide ribs and a flat bottom ensures consistent shaping of brioche and similar baked goods, making it ideal for bakery production lines, pastry chefs, and high-volume kitchens requiring precise, repeatable results. The technical construction allows for uniform heat distribution and non-stick performance essential in commercial baking environments.
Top Louis Tellier 223010 Features
The Louis Tellier 223010 brioche mould offers a reliable non-stick surface with a 5.5-inch diameter and 2-inch height, supporting consistent, high-quality baked goods. Its continental style design with wide ribs enhances product aesthetics, while the flat bottom ensures stability during baking. Made from durable materials, it withstands frequent commercial use. Designed for ease of cleaning and handling, it seamlessly integrates into bakery workflows, particularly for high-volume ciabatta or brioche production.
- Durable non-stick coating ensures effortless release and cleaning
- Precision dimensions support uniform loaf shaping in bakery lines
- Continental style with wide ribs enhances bread appearance and texture
- Flat bottom design provides stability during baking and handling
- Constructed from high-quality materials withstands frequent commercial operation
Suitable for bakery production, ideal for consistent brioche and loaf shaping in professional kitchens
Louis Tellier 223010 Technical Specs
The Louis Tellier 223010 brioche mould features a 5.5-inch diameter and 2-inch height, constructed from high-grade, food-safe non-stick materials designed for intensive bakery use. It supports uniform heat distribution and easy release, reducing bake time and product damage. This model, identified by model number 223010, is optimized for high-volume bakery applications, facilitating the production of uniform brioche loaves. Its robust build enhances operational durability, while its flat-bottom configuration ensures stability on baking sheets. The mould's dimensions and material finish promote straightforward cleaning and maintenance, critical for busy commercial kitchens seeking efficiency.
- Dimensions: 5.5" diameter x 2" height, robust construction
- Material: Food-safe non-stick coating for durability and easy release
- Temperature Resistance: Compatible with standard baking temperatures
- Finish: Non-stick surface simplifies cleaning, reduces downtime
- Weight: Approximates standard steel bakeware weight for handling
- Electrical Requirements: Not applicable
- Usage Environment: Suitable for convection ovens and baking trays
- Cleaning & Maintenance: Hand washable with mild detergents, disassembly optional for thorough cleaning
- Installation Needs: Compatible with standard baking sheets, requires flat, stable surface
- Operational Range: Suitable for operating temperatures up to 450°F (232°C)
What is a commercial food mold?
A commercial food mold is a high-capacity baking accessory designed for professional kitchens, bakeries, and culinary operations to shape dough or batter into precise forms. The Louis Tellier 223010 brioche mould is a food mold specifically crafted for shaping brioche and similar bakery products, featuring a 5.5-inch diameter and 2-inch height with a sturdy non-stick surface. Used primarily in bakery production lines, pastry shops, and high-volume kitchens, it ensures uniformity in product presentation and efficiency in baking processes, making it suitable for consistent product output in commercial settings.
Top Commercial Molds for Bakery Production in Foodservice Settings
Designed for professional bakery environments, this Louis Tellier 223010 food mold offers durability, precise dimensions, and reliable non-stick performance for high-volume bread shaping operations. Ideal for bakery production lines, it ensures uniform, bakery-ready loaves with consistent quality in busy commercial kitchens and pastry shops.
- Operation Type — high-capacity bakery production
- Kitchen Setting — bakery and pastry kitchens
- Foodservice Category — bread and pastry manufacturing
- Workload Qualifier — moderate throughput for consistent output
- Use Case — automated loaf shaping and baking
Why Choose Louis Tellier 223010 Brioche Mould
Designed to outperform standard bakeware, the Louis Tellier 223010 brioche mould combines durable non-stick surfaces with a precise continental style, supporting efficient bakery workflows. Its robust construction, flat bottom stability, and wide rib design elevate product presentation and streamline cleaning, making it a preferred choice for professional bakery operations seeking consistent results and operational efficiency.
- Compact footprint suitable for high-volume bakery lines
- Built with high-grade, food-safe non-stick coating
- Allows for uniform heat transfer and even baking
- Sturdy construction offers long-term durability amid constant use
- Design supports rapid release and hassle-free cleaning
