{"product_id":"moule-px43128-linea","title":"Mold Linea - PX43128S","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003ePavoflex LINEA Antonio Bachour mold, 12 cavities 140 ml signature spiral piping effect\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePavoflex LINEA mold by Antonio Bachour\u003c\/strong\u003e is an exclusive creation\n        \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e which reproduces with millimetric precision the art of\n        \u003cstrong\u003epiping bag\u003c\/strong\u003e. This professional mold captures the visual signature\n        by Chef Antonio Bachour, perfectly regular spiral lines forming a structure\n        in a hypnotic \"honeycomb,\" impossible to reproduce manually with such consistency.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        Format \u003cstrong\u003e12 cylindrical cavities of 140 ml\u003c\/strong\u003e on a standard baking sheet\n        400 × 300 mm, in medical and food-grade platinum silicone by Pavoni. Each mold cavity\n        offers a generous volume for spectacular individual entremets, with a cavity\n        superior surface inviting creativity for your refined fillings and decorations.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eAntonio Bachour, international pastry signature\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eAntonio Bachour\u003c\/strong\u003e is one of the most influential pastry chefs on the\n        contemporary international. Known for his \u003cspan class=\"patissland-highlight\"\u003eclean modern aesthetic\u003c\/span\u003e\n        and its artisanal technicality pushed to the extreme, he popularized the use of spiral piping\n        signature as a visual marker of haute couture entremets.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        His collaboration with Pavoni Italia gave birth to several signature molds including this one\n        LINEA, industrial translation of a manual gesture that would require hours of practice\n        and superhuman regularity to master. The mold allows any pastry chef to achieve\n        instantly the iconic visual effect of Chef Bachour, a recognized signature in\n        best international pastries.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eSignature spiral relief features\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The LINEA design faithfully reproduces the codes of professional piping:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFine and smooth lines,\u003c\/strong\u003e exact reproduction of the piping bag effect held freehand by an experienced chef\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRegular layering,\u003c\/strong\u003e perfect spiral from the center outward without any irregularity\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePronounced 3D texture,\u003c\/strong\u003e marked relief that creates a spectacular visual effect in the light\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCentral cavity,\u003c\/strong\u003e filling space for creative customization at the top of each piece\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Cette structure en nid offre un impact visuel immédiat et crée également une \u003cstrong\u003esurface\n        ideal textured surface for glaze adhesion\u003c\/strong\u003e and the presentation of delicate decorations\n        (gold leaf, chocolate shavings, fresh fruit, crumble).\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eDetailed technical specifications\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eComplete mold:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eTray format: 400 × 300 mm (professional pastry standard)\u003c\/li\u003e\n        \u003cli\u003eNumber of cavities: 12 (optimized production)\u003c\/li\u003e\n        \u003cli\u003eBrand: Pavoni Italia, Pavoflex range\u003c\/li\u003e\n        \u003cli\u003eDesigner: Antonio Bachour\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIndividual cavity:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eDiameter: 73 mm\u003c\/li\u003e\n        \u003cli\u003eHeight: 40 mm\u003c\/li\u003e\n        \u003cli\u003eVolume: approximately 140 ml\u003c\/li\u003e\n        \u003cli\u003eFormat: cylinder with spiral relief and top cavity\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003ePavoflex Platinum material:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePlatinum silicone grade (medical and food quality)\u003c\/li\u003e\n        \u003cli\u003eThermal resistance from -40°C to +280°C\u003c\/li\u003e\n        \u003cli\u003eCE and FDA food contact certification\u003c\/li\u003e\n        \u003cli\u003eNaturally non-stick, neutral in taste and odor\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy the 12-cavity format for production\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003e12-cavity\u003c\/strong\u003e format on a 400 × 300 mm tray is calibrated for rhythms\n        Of professional production. With a single baking or freezing, you produce 12 pieces\n        Identical, equivalent to a one-day boutique order for an active pastry shop\n        or the entire dessert for a fine dining restaurant table in full service.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        For larger productions, several molds placed side by side on the same tray\n        60 × 40 cm allow doubling or tripling the pace without changing the workflow. The format\n        Standardized 400 × 300 mm fits naturally into ovens, blast chillers, and\n        Standard professional pastry scales on the market.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eSignature recipes for the LINEA mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eElegant classic bases:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVanilla red fruit bavarois,\u003c\/strong\u003e smooth texture contrasting with spiral relief, raspberry insert at the core, red mirror glaze finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate passion mousse,\u003c\/strong\u003e modern tangy combination with a contemporary signature, 70% dark chocolate mousse + bright passion insert, chocolate mirror glaze\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLemon basil creamy,\u003c\/strong\u003e refined gourmet creation in a starred style, lemon creamy infused with fresh basil, pale yellow velvet finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVanilla strawberry panna cotta,\u003c\/strong\u003e elegant dairy dessert, Madagascar vanilla panna cotta + strawberry insert, natural finish without masking\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eAdvanced techniques:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMulti-texture entremets,\u003c\/strong\u003e layering dacquoise biscuit \/ creamy \/ mousse for a cut effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSurprise inserts in the center,\u003c\/strong\u003e flowing chocolate core, crispy praline feuilletine insert\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGlossy mirror glazes,\u003c\/strong\u003e the textured surface of the mold is perfectly revealed under the shiny glaze\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCreative inverted assembly,\u003c\/strong\u003e decoration at the bottom of the mold (gold leaf, dried fruit) for a spectacular reveal effect when unmolding\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFilling ideas for the top cavity\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003etop cavity\u003c\/strong\u003e is one of the great assets of the LINEA mold, space for\n        personalization that distinguishes each piece and allows the pastry chef's creativity to shine.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eClassic garnishes:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eFresh fruits, raspberries, strawberries, assorted red fruits according to season\u003c\/li\u003e\n        \u003cli\u003eWhipped creams, vanilla chantilly, pistachio diplomat cream, whipped mascarpone cream\u003c\/li\u003e\n        \u003cli\u003eLight mousses, whipped white chocolate, lemon mascarpone, whipped chocolate ganache\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eSophisticated high-end finishes:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePremium decorations, tempered dark chocolate shavings, roasted Sicilian pistachios, caramelized sliced almonds\u003c\/li\u003e\n        \u003cli\u003eGolden elements, 24-carat edible gold leaf, edible gold glitter, edible copper powder\u003c\/li\u003e\n        \u003cli\u003eCrunchy textures, Breton crumble, praline feuilletine, Swiss meringue piping\u003c\/li\u003e\n        \u003cli\u003eFloral touches, crystallized rose petals, borage flowers, edible microherbs\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eProfessional step-by-step instructions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eFirst use:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eWash with warm soapy water using a soft sponge\u003c\/li\u003e\n        \u003cli\u003eRinse thoroughly and dry completely before use\u003c\/li\u003e\n        \u003cli\u003eNo greasing needed, platinum silicone is naturally non-stick\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eRecommended filling method:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePlace the mold on a rigid tray to facilitate handling and transport\u003c\/li\u003e\n        \u003cli\u003ePour the liquid or semi-liquid preparation (mousse, bavarois, whipped ganache) up to the brim\u003c\/li\u003e\n        \u003cli\u003eTap the mold lightly on the work surface to remove air bubbles in the spiral relief\u003c\/li\u003e\n        \u003cli\u003eFreeze or refrigerate according to the recipe (core freezing recommended for perfect unmolding)\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePerfect unmolding of entremets\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Professional technique for clean unmolding of the spiral relief:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFully freeze\u003c\/strong\u003e your entremets, minimum 4 to 6 hours at -18°C, ideally 2-3 hours in a blast chiller at -25°C for professionals\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTake the mold out\u003c\/strong\u003e of the freezer, let sit 30 seconds at room temperature (the silicone contracts slightly)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTurn the mold over\u003c\/strong\u003e onto a flat surface (cake drum, tray)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGently pull the edges\u003c\/strong\u003e of the silicone outward to release each imprint\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEntremets release effortlessly\u003c\/strong\u003e thanks to the natural non-stick property of platinum silicone, the spiral relief remains perfectly sharp\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLet thaw\u003c\/strong\u003e 2 to 3 hours in the refrigerator before finishing (glazing, velvet, filling)\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        If the relief resists, NEVER FORCE, put the mold back in the freezer for 30 minutes to\n        harden before retrying. The fine details of spiral piping require a\n        preparation perfectly frozen.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eApplication compatibility, glaze and entremets\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The wide temperature range \u003cstrong\u003e-40°C to +280°C\u003c\/strong\u003e makes the mold versatile for\n        all pastry and ice cream applications.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eFrozen desserts:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSemifreddo,\u003c\/strong\u003e creamy semi-frozen texture characteristic of Italy, Bachour signature\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFrozen parfaits,\u003c\/strong\u003e layered colored and flavored frozen layers\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual vacherins,\u003c\/strong\u003e Swiss meringue base + ice cream center\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFrozen entremets,\u003c\/strong\u003e mousses and creamy desserts frozen at the core for immediate service\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003ePossible hot preparations\u003c\/strong\u003e up to 280°C, individual cakes, financiers,\n        hot fondants, unmolded soufflés (rare use but technically possible).\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eMaintenance and lifespan\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eRecommended cleaning:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePreferred cleaning method: hand wash with warm soapy water and a soft sponge\u003c\/li\u003e\n        \u003cli\u003eDishwasher safe on the top rack, but slightly reduces long-term lifespan\u003c\/li\u003e\n        \u003cli\u003eComplete drying before storage to prevent lime marks\u003c\/li\u003e\n        \u003cli\u003eAvoid abrasive sponges that could damage the fine spiral relief\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eStorage:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eStore flat in a dry, ventilated place\u003c\/li\u003e\n        \u003cli\u003eAvoid prolonged direct sunlight exposure\u003c\/li\u003e\n        \u003cli\u003eNever fold the mold, keep its shape flat\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eLifespan:\u003c\/strong\u003e \u003cspan class=\"patissland-highlight\"\u003e500+ uses\u003c\/span\u003e\n        with proper maintenance. Durable investment quickly amortized for active professionals.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReady-to-use mirror glazes\u003c\/strong\u003e Pavoni Italia, neutral, chocolate, colored, professional 1 kg formats for immediate application\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVelvet sprays\u003c\/strong\u003e in several colors (red, yellow, chocolate brown, white, green) for display finishes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa butter pistoles\u003c\/strong\u003e to make your own velvet finish combined with white chocolate and Colour Mill fat-soluble\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eColour Mill fat-soluble\u003c\/strong\u003e full palette to color mousses, whipped ganaches, chocolate shells\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional fruit pastes\u003c\/strong\u003e Sosa and other brands (passion fruit, raspberry, mango, lemon) for your inserts\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCouverture chocolate\u003c\/strong\u003e Valrhona, Cacao Barry, Callebaut in pistoles for whipped ganaches and tempered shells\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e24-carat edible gold leaf\u003c\/strong\u003e for high-end top cavity finishes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCake drums\u003c\/strong\u003e in various diameters for final presentation\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual cake boxes with window\u003c\/strong\u003e for premium delivery\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOther Pavoni signature molds\u003c\/strong\u003e from the Pavoflex range (Cédric Grolet Tablet, Lemon, Hazelnut, Mango) to create a coherent professional entremets collection\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eDoes the spiral relief unmold without breaking?\u003c\/strong\u003e\u003cbr\u003e\n        Perfectly. The flexibility of platinum silicone allows complete unmolding of the relief,\n        even on frozen entremets. The fineness of the spiral lines is preserved 100% after\n        proper unmolding on preparation frozen at the core.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs it necessary to grease the mold?\u003c\/strong\u003e\u003cbr\u003e\n        No, platinum silicone is \u003cspan class=\"patissland-highlight\"\u003enaturally non-stick\u003c\/span\u003e.\n        Greasing only necessary for very sticky preparations like caramels or nougats,\n        rare use with this mold intended for mousses and entremets.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCompatible with mirror glaze?\u003c\/strong\u003e\u003cbr\u003e\n        Absolutely. The spiral relief creates a spectacular visual effect under mirror glaze, the\n        light plays in the hollows and reliefs for a hypnotic effect. It is one of the combinations\n        signatures in the Bachour style.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow many uses before replacement?\u003c\/strong\u003e\u003cbr\u003e\n        500+ uses with proper maintenance. A durable investment for active professionals,\n        softened after a few weeks of regular production.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the mold oven safe directly?\u003c\/strong\u003e\u003cbr\u003e\n        Yes up to +280°C, but the main use remains \u003cstrong\u003ecold preparations\u003c\/strong\u003e\n        (mousses, bavarois, semifreddo) which further enhance the fineness of the signature spiral relief.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow long to freeze before unmolding?\u003c\/strong\u003e\u003cbr\u003e\n        Minimum 4 to 6 hours at -18°C, ideally 6-8 hours for flawless unmolding of fine reliefs.\n        In a blast freezer at -25°C, 2-3 hours is enough.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003cbr\u003e\n        Although designed for professionals (Pavoflex Professional range), the mold is usable by\n        advanced amateurs who want to make entremets worthy of the best boutique patisseries.\n        The Bachour finish is impressive even on simplified recipes.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the mold dishwasher safe?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, dishwasher safe on the top rack, but manual washing is recommended for\n        preserve maximum longevity and the fineness of the relief over the long term.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan multiple entremets be stacked for sharing pieces?\u003c\/strong\u003e\u003cbr\u003e\n        Not directly, the individual 140 ml size is designed for single-piece service. For\n        sharing pieces, opt for the gross-per-piece molds from the Pavocake range (sizes\n        500 ml to 1500 ml).\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhy is LINEA so difficult to reproduce manually?\u003c\/strong\u003e\u003cbr\u003e\n        Achieving a \u003cstrong\u003eperfectly regular piping spiral\u003c\/strong\u003e with the nozzle requires\n        years of practice and a regularity of gesture that a human cannot maintain over 12 pieces\n        identical. The LINEA mold solves this difficulty by industrializing the signature gesture\n        Bachour with perfectly reproducible regularity.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":53079591747923,"sku":"PX43128S","price":39.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px43128-linea-pavoni-1.webp?v=1772162712","url":"https:\/\/pitisslind.com\/en\/products\/moule-px43128-linea","provider":"Patissland","version":"1.0","type":"link"}