The Louis Tellier PLISSE 23 Silikomart Plisse Candy Mold is a professional-grade silicone kitchen tool designed for versatile confectionery and baking applications. Measuring 2.95 inches in diameter and 0.3 inches in height, this mold features six individual sections each capable of holding 0.77 ounces. Constructed from high-quality silicone, it is compatible with a wide temperature range from -76°F to +446°F, making it suitable for baking, blast chilling, and freezing processes. Its flexible, durable material allows for effortless demolding and cleaning, ideal for commercial bakeries, pastry shops, and culinary laboratories seeking precise shape reproduction with repeated use. The white finish enhances visual clarity during detailed work, while dishwasher safety streamlines cleaning in intensive production environments.
Top Louis Tellier PLISSE 23 Features
The Louis Tellier PLISSE 23 candy mold offers a combination of flexibility, temperature resilience, and easy maintenance tailored for commercial kitchens. Its silicone construction ensures consistent release of candies and chocolates, withstanding freezer and oven conditions. Designed for high-volume throughput, the mold integrates seamlessly with blast freezers and baking equipment, enhancing workflow efficiency. Its non-stick surface reduces product waste, supporting rapid turnover and cleanability in busy culinary settings.
- Precisely shaped sections: 6 individual 0.77 oz. cavities for portion control
- High durability silicone: withstands -76°F to +446°F, ideal for baking and freezing
- Flexible and non-stick: facilitates easy demolding and cleaning
- Dishwasher safe: simplifies sanitation in high-use environments
- Thermal versatility: suited for oven, freezer, and blast chiller processing
Suitable for repeated use in commercial confections, chocolates, or decorative baked goods production.
Louis Tellier PLISSE 23 Technical Specs
The Louis Tellier PLISSE 23 silicone candy mold features a durable construction from high-quality silicone, capable of withstanding a temperature range from -76°F to +446°F, making it suitable for baking, freezing, and blast chilling applications. It measures 2.95 inches in diameter with a height of 0.3 inches and includes six individual sections, each holding 0.77 ounces of product. The mold is dishwasher safe and compatible with multifunctional food processing environments. Its flexible, food-safe silicone material ensures quick release, minimal product waste, and repeatability for high-volume confectionery production. Its white finish provides visibility for intricate detailing, optimized for countertop or integrated culinary setups in professional kitchens.
- Electrical compatibility: Not applicable; manual operation
- Temperature range: -76°F to +446°F for baking, freezing, and chilling
- Material: Food-grade silicone with high durability and flexibility
- Dimensions: 2.95" diameter x 0.3" height, 6 sections, 0.77 oz each
- Cleaning method: Dishwasher safe for quick sanitation
- Construction: Silicone, suitable for oven and freezer environments
- Use case: Perfect for confectionery and molded dessert production in high-volume settings
What is a commercial candy mold?
A commercial candy mold is a professional silicone or metal tool designed to shape confections, chocolates, or baked goods consistently for high-volume production. The Louis Tellier PLISSE 23 is a silicone candy mold optimized for forming precise, uniform portions with six individual cavities, each holding 0.77 ounces. Installed in confectionery or bakery settings, it supports rapid demolding and cleaning, ideal for mid-volume recipe fabrication in kitchens such as pastry shops and catering kitchens. Its temperature resilience and flexibility make it suitable for both freezing and oven baking, enabling a wide range of chocolate, candy, and baked good applications in professional foodservice environments.
Top Silicone Candy Molds for Foodservice Settings
The Louis Tellier PLISSE 23 offers durable, flexible, and high-heat resistant construction, supporting consistent production of candies and chocolates in bakery and confectionery workflows. By integrating seamlessly into culinary operations, it ensures uniform portioning and efficient demolding, suitable for medium throughput environments in professional kitchens.
- Operational — optimized for moderate production volumes in confectionery environments
- Compact footprint — ideal for countertop or integrated kitchen setups
- Food-grade silicone — ensures safety and durability under high-use conditions
- Temperature resilience — usable for baking, freezing, and chill processing
- Dishwasher safe — facilitates sanitation in busy commercial foodservice
Why Choose Louis Tellier PLISSE 23 ?
Louis Tellier PLISSE 23 stands out through its combination of high-temperature silicone construction, precise mold design, and adaptability for diverse culinary applications. Its compatibility with various temperature ranges and ease of handling enhances operational efficiency in commercial baking and confectionery production, surpassing many standard molds in durability and performance.
- Self-contained silicone mold with six individual cavities for consistent portions
- Operates reliably across -76°F to +446°F for baking and freezing versatility
- Designed for repeated high-cycle use with minimal product sticking
- Supports rapid cleaning and maintenance suitable for busy kitchens
- Compatible with blast freezers, ovens, and dishwashers for workflow integration
