Gnome Tiby Chocolate LINEAGUSCIO Mould

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Gnome Tiby Chocolate LINEAGUSCIO MouldGnome silicone mould LINEAGUSCIO PINE

Cod. 12314

kit 2 pz.

3x2 Offer

With this promotion you buy 3 equal products for the price of 2. Special offer not combinable. Take advantage now by clicking on the button below.

...Often bought together:

= 0,00

• Gnome Tiby Chocolate LINEAGUSCIO Mould 0,00

• LINEAGUSCIO Thermoformed Bell Mould 0,00

• LINEAGUSCIO Thermoformed Pine Mould 0,00

description

Gnome "Tiby" silicone mould LINEAGUSCIOPINE

Gnome silicone chocolate mould

Step by Step

It will be exciting to make your own Christmas chocolate ornaments and decorations that follow the round on all sides, it will seem that the gnome has been hand-carved with high relief and bas-reliefs, which will produce a three-dimensional sculptural effect.

ALL LINEAGUSCIO^® SHAPES have a corresponding THERMOFORMED

To use the LINEAGUSCIO^® silicone molds (Bell, Pine, Sphere, Egg) it is necessary to combine the thermoformed articles, consisting of 2 rigid parts needed to sustain the shells of silicone.
The Thermoformed is a separate article and so it must be purchased separately. It is also interchangeable, so you can use it with all the shells of the same shape.

The LINEAGUSCIO^® molds are an exclusive patent decosil^®

REMEMBER: to use LINEAGUSCIO^® moulds you need to have at least one thermoformed Kit

Code 12300 Thermoformed Pine Mould 2 pieces kit

measures

Mould type: kit 3 pcs - 2 faces
Subject dimensions: b 18 x h 22,4 x p 13,2 cm
Mould dimensions: Ø b 17 x h 23,5 cm
Subject dimensions FOOT: b 6,7 x h 4,4 x p 5,3 cm
Mould dimensions FOOT: b 15 x h 5 x p 6,4 cm
n° of subjects per mould: 1
TOTAL weight of kit Mould: approx 0,880 kg. (PINE mould weight kg 0,700 + FOOT mould weight kg 0,180)

Chocolate subject weight: approx 600 g.

Ideas

LO SAI CHE...
lo stampo in silicone accumula il calore che il cioccolato temperato rilascia,
quindi, durante il ciclo di produzione, per raffreddare lo stampo tra una sformatura e l'altra ti consigliamo di riporlo in abbattitore o in frigo.
Prima di riutilizzarlo assicurati che lo stampo abbia una temperatura più bassa del cioccolato.
In questo modo la sformatura dei soggetti risulterà sempre facile, il cioccolato sarà correttamente cristallizzato e i tuoi stampi resteranno puliti.

Video

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