PORCINO – 16 SILICONE MOLD CAVITIES  – 36x59xH18 MM 13 ML – 46x53xH22 MM 20 ML | SILIKOMART~ITALY

To begin with, the Silikomart Porcino mould, available at Al Fondokia Qatar, helps professional chefs reproduce the characteristic form of porcini mushrooms with realistic proportions; furthermore, its 16 cavities include eight small and eight large designs for varied plating arrangements; consequently, the smaller cavities create precise 13 ml portions measuring 36 × 59 × H18 mm, while the larger cavities produce 20 ml portions measuring 46 × 53 × H22 mm; meanwhile, the two coordinated sizes allow chefs to add depth, balance and a natural woodland character to each presentation; additionally, the mould’s total 264 ml capacity supports efficient preparation for appetisers, main courses, petits fours and plated desserts.

Part of the Naturae collection, the Silikomart Porcino mould uses flexible food-grade platinum silicone for controlled filling and accurate demoulding; moreover, its temperature resistance from −40°C to +230°C supports baking, microwaving, freezing and blast freezing; at the same time, its detailed cavities help retain the distinctive mushroom caps and stems after release; as a result, restaurants, hotels, catering kitchens and pastry laboratories can prepare savoury mousses, parfaits, creams, frozen elements, chocolates and creative desserts; finally, its reusable 175 × 300 mm format simplifies mise en place while delivering consistent professional results.

Specifications

Benefits

• Produces 16 consistent mushroom-shaped portions per batch.
• Includes eight small and eight large cavities.
• Provides accurate 13 ml and 20 ml portion control.
• Creates realistic porcini mushroom caps and stems.
• Supports sweet and savoury culinary applications.
• Suitable for baking, microwaving, freezing and blast freezing.
• Enables clean release while preserving the detailed shape.
• Simplifies creative restaurant plating and mise en place.
• Provides a reusable solution for professional production.
• Developed in collaboration with chef Kazuyuki Tanaka.