The Louis Tellier 223020 Brioche Mould is a professional-grade food mold designed for commercial bakery applications. This non-stick brioche mould features a 6.2-inch diameter and a height of 2.20 inches, suitable for high-volume bread and pastry production. Crafted by Louis Tellier US, it incorporates continental styling with wide ribs and a flat bottom, facilitating uniform baking and easy de-molding. Its durable construction ensures precision and longevity, making it an essential tool for bakery operations aiming for consistent, professional results in bread and pastry shaping.
Top Louis Tellier 223020 Features
The Louis Tellier 223020 brioche mould includes a non-stick surface optimized for commercial bakery workflows, enabling effortless release of baked goods while reducing cleaning time. Its 6.2-inch diameter and 2.20-inch height accommodate standard bakery portion sizes, with wide ribs providing even heat distribution. Designed for frequent use, the mould's robust construction withstands high-temperature baking environments. Its flat bottom ensures stable placement on baking sheets, streamlining multi-piece production lines and minimizing handling steps. The mould's materials contribute to long-term durability, supporting consistent, high-quality results for artisan and industrial bakeries.
- Precisely measures 6.2 inches in diameter for standard brioche sizing
- Non-stick coating ensures quick release and minimal product damage
- Heavy-duty stainless steel construction withstands repeated high-temperature cycles
- Flat bottom design facilitates stable placement on baking trays
- Ideal for continuous baking processes in commercial kitchens and bakeries
Designed for professional bakeries requiring reliable, high-volume bread shaping tools
Louis Tellier 223020 Technical Specs
The Louis Tellier 223020 brioche mould features a durable stainless steel construction with a height of 2.2 inches, outer diameter of 6.2 inches, and a flat bottom designed for stable placement. It has no specific electrical or mechanical components, relying solely on traditional baking compatibility. The mould is designed to operate within standard baking temperatures, with material safety suitable for food contact and easy cleaning. Its reinforced build ensures long cycle life, supporting consistent output in high-demand bakery environments. The mould's dimensions and ribbed interior facilitate uniform shaping and efficient baking, essential for artisan and industrial applications alike.
- Dimensions: 6.2" diameter x 2.20" height
- Material: Steel with non-stick coating
- Temperature Resistance: Suitable for standard baking temperatures
- Use Environment: Commercial bakery and pastry preparation
- Cleaning: Compatible with standard kitchen cleaning routines
- Design: Flat bottom for stability; wide ribs for even heat distribution
- Electrical Requirements: None
- Refrigeration Compatibility: Not applicable
- Food Safety: Made from food-grade stainless steel, easy to clean
- Storage Needs: Space-efficient for bakery tool organization
- Operation: Suitable for oven baking and high-temperature use
What is a commercial brioche mould
A commercial brioche mould is a specialized baking tool designed for shaping and baking bread or pastry dough into consistent, professional forms. Typically made from durable materials such as stainless steel with non-stick coatings, these molds allow easy release of finished baked goods and support high-volume production environments. Louis Tellier 223020 brioche mould is installed in bakery production lines or countertop bakery stations, ideal for producing uniform brioche, bread loaves, and pastries efficiently in commercial kitchens or artisan bakeries.
Top brioche moulds for pastry and bread production in bakery settings
High-performance commercial brioche moulds like the Louis Tellier 223020 offer durable, reliable construction and precise sizing for bakery workflows. Well-suited for medium-volume bakery operations, they enable consistent shaping of bread and pastries, ensuring efficiency in restaurant or bakery production lines. Designed with a focus on longevity and food safety, these molds are optimal for bakery professionals in craft and industrial settings to enhance product presentation and process throughput.
- Operation Type — medium-volume bakery and pastry production
- Kitchen Setting — bakeries, pastry shops, bakery classrooms
- Foodservice Category — bread and pastry shaping tools
- Workload Qualifier — moderate throughput and repetitive use
- Use Case — consistent brioche and bread loaf manufacturing
Why Choose Louis Tellier 223020 Brioche Mould
Louis Tellier 223020 stands out among commercial bread molds with its robust stainless steel build, flat bottom design, and superior non-stick coating. Its continental-style wide ribs ensure even baking and uniform product release, enhancing workflow efficiency. The mould’s durable construction withstands rigorous daily use, making it a reliable choice for artisan and industrial bakeries seeking high-quality, consistent results and straightforward maintenance.
- Compared to plastic molds, offers enhanced durability and heat resistance
- Features a flat bottom for added stability during baking
- Constructed from food-grade stainless steel for sanitation
- Designed without complex attachments, easing cleaning and handling
- Optimized for high-volume production in bakery environments
