BISCUIT KE111 – Stampo in Silicone con Inserto Ø16 cm 920 ml Pavoni | Emmanuele Forcone coppette con un design funzionale e

con un design funzionale e raffinato

designed to cover the main pastry decoration techniques: stars

produces natural variations in tone and texture from one piece to another

Do I need to grease the tray before use

BISCUIT KE111 – Stampo in Silicone con Inserto Ø16 cm 920 ml Pavoni | Emmanuele Forcone coppette con un design funzionale eBring a dessert with striking aesthetics to your laboratory with Biscuit KE111 by Pavoni Italia, the platinum silicone mould designed in collaboration with World Pastry Champion Emmanuele Forcone. The form reproduces a large filled biscuit, with the characteristic moulded edge and the word "Biscuit" in relief, to create modern cakes with scenic impact. The mould includes a silicone insert, ideal for creating perfectly centred and layered fillings.