Madeleine Silicone Mould | Baking Mould | 20 Cavity Non-Stick | Pavoflex CF161

£131.20

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Overview Features Specifications Reviews Compare Guide FAQ

Product Overview

Thinking of adding classic French fancies to your menu? This professional-grade 20 cavity madeleine silicone mould from Pavoflex is just the ticket. Engineered in Italy for the demanding world of patisserie, it’s designed to help you produce batch after batch of perfectly shaped, beautifully detailed madeleines with absolute consistency. No more wrestling with greased metal tins; this is baking made simple.

It’s the ideal tool for professional pastry chefs in busy bakeries, hotel kitchens, and high-end cafés who need reliable, high-volume results. If you’re catering for afternoon tea or stocking a counter with delicate petit fours, this mould streamlines your process from start to finish. Ambitious home bakers looking to achieve that professional edge will find it a trusty companion, too.

Crafted from premium, flexible silicone, this mould makes turning out your creations a dream. Its exceptional non-stick properties and incredible temperature range (from a chilly -40°C to a piping hot +280°C) give you unparalleled versatility. It’s time to bake smarter, not harder, and give your customers the perfect madeleine every single time.

Key Features and Benefits

20-Cavity Design: Effortlessly produce larger, uniform batches in one go.
Premium Flexible Silicone: Makes demoulding a doddle, so no more broken cakes.
Superior Non-Stick Surface: Guarantees a flawless release and makes cleaning up a breeze.
Wide Temperature Range: Go straight from the blast freezer to a hot oven.
Dishwasher Safe: Saves you precious time and effort on washing up.
HACCP Approved: Meets strict food safety standards for total professional peace of mind.
Commercial 600x400mm Size: Fits perfectly into standard professional oven and cooling racks.
Durable Construction: Built to withstand the daily rigours of a busy kitchen environment.

Technical Specifications

Brand: Pavoflex
SKU: CF161
Material: Food-Grade Silicone
External Dimensions: 600(W) x 400(D) mm
Cavity Dimensions: 18(H) x 78(W) x 45(D) mm
Number of Cavities: 20
Capacity per Cavity: 114ml
Temperature Range: -40°C to +280°C
Weight: 0.47kg
Compliance: HACCP Approved
Dishwasher Safe: Yes

The Pavoflex Promise: Consistency in Every Single Batch

Investing in a Pavoflex mould goes far beyond its technical stats; it's an investment in your brand's consistency. For a high-end bakery, café, or hotel, ensuring every madeleine looks identical is crucial for customer trust and perception of quality. This mould delivers that uniformity, effortlessly. The real-world value lies in its durability. Made in Italy from premium platinum silicone, it's engineered to resist warping, staining, and degrading, even with the constant thermal shock of moving from a -40°C freezer to a +280°C oven day after day. This incredible resilience means fewer replacements, less downtime, and a lower long-term cost of ownership. It’s not just a baking tray; it’s a commitment to flawless presentation and operational reliability.

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Expert Review and Insights

The move to high-quality silicone has been one of the best things to happen to modern pastry. This Pavoflex mould is a perfect example of why; it’s incredibly practical without sacrificing the quality of the final product. It delivers that classic shell shape with perfect definition and turns out a consistent, professional-looking product bake after bake. A real workhorse.

Sophie Brooks – Chef Tools Expert View Profile →

Pro: The flawless non-stick release means delicate madeleines pop out without any breakage.
Con: As it's flexible, it must be used on a solid baking tray for support.

Who Should Buy This?

Patisseries & High-End Cafés: For creating batches of consistent, classic French madeleines for your beautiful counter displays.
Hotel Kitchens: An absolute essential for preparing elegant afternoon tea services, buffets, or in-room treats.
Artisan Bakeries: The perfect tool for expanding your petit fours and classic cake offerings with professional efficiency.
Catering Colleges & Cookery Schools: Ideal for teaching professional pastry techniques using reliable, industry-standard equipment.

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Case Study: Real Business, Real Results

The Copper Kettle Patisserie in Bath decided to upgrade its bakeware. Their old, rigid metal madeleine tins were causing significant product loss due to sticking and were a nightmare to clean during busy periods.

"The switch to this Pavoflex CF161 madeleine mould has been fantastic. Our morning prep is so much faster now. The madeleines just pop out cleanly, every single one, which means less waste and happier chefs. It’s made a noticeable difference to our workflow."

Robert Davies – Head Pastry Chef

Since switching, the patisserie has reduced its pastry wastage from breakages by nearly 90% and increased its madeleine output by 25% to meet customer demand.

From Deep Freeze to Blazing Oven: Why the Temperature Range is Your Secret Weapon

Seeing a temperature range of -40°C to +280°C might seem like overkill, but it unlocks advanced techniques that separate good pastries from great ones. It’s not just about being oven-safe. This feature allows you to pipe your madeleine batter into the mould, place the entire tray in a blast freezer to set it solid, and then bake it directly from frozen. Think of it like pressing a 'pause' button for your batter. This 'freeze-to-bake' method prevents the batter from spreading too early, resulting in a much sharper, more defined shell shape and encouraging that signature 'hump' that signifies a perfect madeleine. It’s a simple trick that gives you ultimate control and flawless results.

Installation and Maintenance Guide

Setting It Up

Before first use, give the mould a quick wash with warm, soapy water and a soft sponge.
Always, always place the flexible mould on a solid, flat baking sheet before filling and moving it.
There's no need to grease or flour the cavities; the non-stick surface is designed for a clean release.

Keeping It Going

The mould is completely dishwasher safe for easy cleaning after a busy service.
To preserve the non-stick surface, never use sharp utensils, knives, or abrasive scourers on it.
Store it flat or rolled. Avoid folding it sharply to prevent permanent creases from forming.
Make sure the mould is thoroughly dry before putting it away to keep it in top condition.

Buying Guide: Choosing the Right Silicone Bakeware

Not sure which bakeware is best for your kitchen? Here are a few things to consider to make the right choice.

Temperature Range

Look for moulds that can handle both the high heat of an oven and the freezing cold of a freezer. This versatility is key for modern, creative pastry work.

Food-Grade Material

Always choose 100% food-grade platinum silicone. If it’s HACCP approved, you can be confident it’s safe, non-toxic, and built for professional use.

Flexibility vs. Rigidity

The best moulds are flexible enough for easy demoulding but sturdy enough not to sag or lose shape when filled with batter.

Commercial Sizing

For a smooth workflow, check that the mould's external dimensions (e.g., 600x400mm) fit your existing oven racks and trolleys.

Ease of Cleaning

In a busy kitchen, a non-stick, dishwasher-safe surface isn't a luxury, it's a necessity. It saves huge amounts of time and labour.

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Frequently Asked Questions

Q: Do I need to grease or flour this non-stick madeleine baking mould?

A: No, you don't. The high-quality silicone is designed for a perfect, clean release without any grease. Just pour your batter straight in.

Q: Can I place the mould directly onto the oven rack?

A: It's not recommended. Because it's flexible, you should always place it on a solid baking sheet for stability before filling and baking.

Q: What is the best way to clean the mould?

A: It's fully dishwasher safe. Alternatively, you can wash it by hand with warm, soapy water and a soft cloth or sponge.

Q: Can I use this for things other than madeleines?

A: Absolutely! Its wide temperature range makes it great for setting jellies, chocolates, mini mousses, or even savoury baked bites.

Q: Will the silicone absorb smells or flavours from the food?

A: High-quality food-grade silicone like that used by Pavoflex is non-porous and designed to resist absorbing odours and flavours.

Q: How many madeleines does this commercial silicone madeleine tray make at once?

A: This mould has 20 cavities, so you can bake 20 madeleines in a single batch.

Q: Is this mould suitable for use in a commercial blast freezer?

A: Yes, it is rated to -40°C, making it perfectly safe and effective for use in commercial freezers and blast chillers.

Q: Will the mould lose its shape over time?

A: The Pavoflex CF161 is made from durable, professional-grade silicone designed to retain its shape through repeated use in a commercial environment.

What Customers Are Saying

"Absolutely brilliant mould. The quality is obvious and the non-stick surface is second to none. Gives a perfect, professional finish every time. A real must-have for our kitchen."

Ben Clark – The Corner Bakery, Brighton

"A very sturdy and reliable piece of kit. It goes through the dishwasher daily and comes out looking brand new. The 600x400 size is perfect for our commercial racks."

Anya Sharma – Grand Plaza Hotel, London

"We use this professional madeleine silicone pan for our afternoon tea service and the results are always consistent. Our customers love the perfectly shaped cakes!"

Laura Higgins – The Willow Bough Tea Room, Chester

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