BISCUIT KE111 – Stampo in Silicone con Inserto Ø16 cm 920 ml Pavoni | Emmanuele Forcone coppette The open shape of the

The open shape of the bowl gathers the aromas and concentrates them towards the nose

con un design funzionale e raffinato

designed to cover the main pastry decoration techniques: stars

Disponibile anche in altre misure per adattarsi a ogni esigenza di cucina professionale e domestica

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

BISCUIT KE111 – Stampo in Silicone con Inserto Ø16 cm 920 ml Pavoni | Emmanuele Forcone coppette The open shape of theBring 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.