Ice Cream & Pastry Moulds

{“@context”: “https://schema.org”, “@type”: “FAQPage”, “mainEntity”: [{“@type”: “Question”, “name”: “Are Silikomart moulds made for gelato?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “Yes. The families we stock are listed for gelato, ice cream, semifreddo and frozen desserts, and many suit pastry work too.”}}, {“@type”: “Question”, “name”: “Why use silicone moulds for frozen desserts?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “Silicone flexes to release frozen product cleanly, so shapes keep sharp edges without heating the mould.”}}, {“@type”: “Question”, “name”: “Which mould should I start with?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “Most gelaterias start with a stick mould such as Stecco Flex Classic or a round Torta Flex cake mould, because they use your existing flavours with little extra work.”}}, {“@type”: “Question”, “name”: “Do I need a blast freezer?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “It is strongly recommended. Fast freezing sets moulded gelato quickly so it releases cleanly and holds its shape.”}}]}