Ciocco Hazelnuts Ice Cream Skullcap mould

Ciocco Hazelnuts ice cream skullcap mould

moulds for ice cream cakes with decorations already embossed in order to have the decorative details before even transform your preparation, being able to play to fill the drawings with different flavors of ice cream to obtain the desired chromatic effect. 

This will give you an ice cream cake already finished to be placed in the window, like skullcap chocolate-hazelnut, Tronchetto, the Rose Heart Cake, the ice cream cake Strawberry and Lemon, the ice cream cake Sping or cake Bow.

Mould type: 1 face
Subject dimensions: diameter cm 15 x h cm 10,4  
Mould dimensions: diameter cm 16,5 x h cm 11  
No of subjects per mould: 1
Mould weight: approximately 0,661 kg. 

ICE CREAM CAKES

1. Follow the procedure working with silicone gloves and with the cold mould. Before use, place the silicone mould in a blast chiller or freezer and leave it for 20'.

For a optimizing result, speeding the production steps and for a better design definition (even after the delivery of the finished sweet) it is recommended to brush over the entire inner surface of the mould, a thin layer of coated chocolate (white, milk or dark chocolate not pre-crystallized) melted at 35-38° C. Then lay down the moulds brushed with chocolate in the freezer, or better in the blast chiller at -40° C.

SEMIFREDDO

1. To get a perfect result with our moulds, spread a thin shirt (approximately 1 cm) of parfait on the entire inner surface of the mould pressing firmly against the walls to avoid the formation of air bubbles. Place the moulds in a blast at -40° C for a few minutes. Alternatively, it is also possible for the parfait proceed as with the ice-cream cake, forming a thin layer of chocolate is not pre-crystallized over the entire inner surface of the mould.

2. Proceed to the assembly of the cake as usual, alternating layers of ice cream with Victoria sponge, meringues, crispy biscuits, sauces and toppings.

3.  After the assemblement, you position in the bottom layers of Victoria sponge, meringues, crispy cookies and let all stabilize in a blast chiller at -40° C until the complete hardening of the product. We advise you to place the moulds inside the chiller on the grids or perforated trays to accelerate mould's cooling.

4. When the cake is frozen, remove it from the mould proceeding as if you were "peeling a banana" turning the mould upside down. After the extraction, you replace the mould in the original form and proceed with the execution of another cake; using the mould already cold, processing time decreases.

New decorative techniques for ice-cream, confectionery, frozen confectionery, ice cream cakes, frozen desserts.

The decoration implements the aesthetic appearance of own handmade creations.

The right approach to increase and satisfy own customers.