The Louis Tellier SCG16 Silikomart Chocolate Mold Dino Makes (12) 0.27 Oz. Pieces is a professional-grade silicone mold designed for confectionery and pastry applications. Crafted from flexible, non-stick silicone, this mold offers precise shape formation for small chocolate dinos suitable for dessert presentation, confectionery production, and themed culinary use. Its overall dimensions measure 24" x 16", facilitating high-volume batch processing, and its material allows freezer-to-oven or microwave versatility, enabling seamless transitions from prep to final product. Engineered for commercial kitchen use, this mold provides consistent detail and release, supporting efficient workflows in bakery, catering, or retail environments seeking uniform, visually appealing candies and chocolates.
Top Louis Tellier SCG16 Features
This silicone mold supports high-precision confectionery manufacturing with its flexible construction, enabling easy demolding of 12 individual 0.27 oz. chocolate pieces. Its durable, food-grade silicone withstands extreme temperatures, facilitating quick transfers from freezer to microwave or oven. The mold’s non-stick surface reduces cleaning time and ensures consistent detail capture for themed dessert presentations, making it ideal for commercial kitchen environments requiring reliable, repeatable results. The large 24" x 16" footprint maximizes production capacity while maintaining ease of handling in professional settings.
- High-volume production capability: shapes 12 mini dinos per cycle for consistent batch output
- Temperature resilient silicone: withstands freezer to microwave, ensuring workflow flexibility
- Non-stick, flexible material: simplifies demolding and reduces cleaning time
- Precision detail retention: captures intricate design features for themed confectionery
- Commercial grade construction: durable, food-safe silicone designed for repeated industrial use
Perfect for producing themed chocolates or candies in high-volume bakery, confectionery, or catering operations.
Louis Tellier SCG16 Technical Specs
The Louis Tellier SCG16 mold is constructed from high-quality, food-grade silicone rated for both freezer and oven use, enabling temperature ranges from -40°F to 446°F (-40°C to 230°C). Its flexible, durable design simplifies demolding and cleaning, requiring only hand washing or dishwasher-safe maintenance. This model weighs approximately 3 lbs and measures 24 inches in width and 16 inches in depth, making it suitable for large-scale production setups. The mold’s surface offers non-stick properties, with a thickness optimized for uniform heat transfer and detailed shape retention. Being propitiatory for candy, chocolate, and pastry applications, the silicone material conforms with industry food safety standards, ensuring safe use in commercial environments. The mold supports rapid throughput, with no electrical or external refrigeration integrations necessary, and is compatible with standard bakery workstations and conveyor lines.
- Temperature Range: -40°F to 446°F for versatile use
- Material: Food-grade, non-stick silicone, durable and flexible
- Dimensions: 24" x 16" overall size, supports large batch workflow
- Weight: 3 lbs, easy handling during production cycles
- Cleaning: Hand wash or dishwasher-compatible for efficient maintenance
- Design Compatibility: Suitable for microwave, oven, freezer applications
What is a commercial chocolate mold?
A commercial chocolate mold is a professional-grade confectionery tool constructed from durable, food-safe silicone designed to shape chocolate, candy, or pastry items with precision and consistency. The Louis Tellier SCG16 mold specialized in creating small dinosaur-themed chocolates with intricate detail, suitable for bakery, catering, or retail confectionery production. Installed in high-volume settings, it supports rapid, uniform production of themed products, making it ideal for bakery displays, gift shops, or catering services aiming for efficient throughput and high-quality presentation standards.
Top candy molds for chocolate production in foodservice settings
Designed for medium-volume confectionery operations, the Louis Tellier SCG16 supports detailed chocolate and candy creation with a commercial-grade silicone mold. Built for reliability and quick turnaround, this mold is well-suited for bakery and catering workflows requiring precise shapes and minimal demolding effort. The durable construction combines ease of use with high-performance results, ideal for counter-seasonal or themed dessert presentations in professional kitchens.
- Operation type — ideal for bakery and confectionery workstations
- Kitchen setting — suitable for retail bakeries and catering kitchens
- Foodservice category — focused on chocolate and candy production
- Workload qualifier — supports moderate throughput for consistent batch output
- Use case — confectionery decoration, themed product manufacturing
Why Choose Louis Tellier SCG16
Unlike similar molds, the Louis Tellier SCG16 combines high-quality food-grade silicone with a generous size footprint for large batch production. Its flexible, non-stick surface ensures consistent release of detailed chocolate shapes. Designed for commercial kitchens, it offers excellent temperature resilience and ease of maintenance, supporting efficient workflows with reliable performance and professional results in confectionery manufacturing.
- Compact footprint for efficient workspace integration
- Supports rapid temperature changes for flexible operations
- Durable silicone withstands extensive repeated use
- Facilitates high-volume production with uniform detail
- Designed for shop-quality presentation and consistent results
