Buy chocolate moulds and silicone moulds online

Hardcover, 288 pages, Ulf Tietge, Lisa RudigerLanguage of the book: GermanISBN: 978-3949346019Published by team tietge Verlag on October 15, 2021Because the Black Forest has much more to offer than just the famous kirsch cake.... Baking is in vogue. Cakes, tarts, cookies and cupcakes are on everyone's lips. The fact that the Black Forest has to offer in this area incredibly much, proves television confectioner Lisa Rudiger and the Offenburger publishing house team Tietge now with their new project: In the middle of October the new homeland baking book appears as third volume of the successful cook book series Black Forest Reloaded.In addition to a detailed baking school with many valuable tips, the new Heimat-Backbuch contains recipe ideas for the entire year: from sweet surprises at Easter to the entire range of fruits that grow abundantly in the southwest to Christmas cookies and recipes that turn an ordinary November day into a real holiday. "We're all about picking up on traditions, preserving them and also thinking ahead for once," says editor Ulf Tietge. Therefore, there are classic as well as innovative recipes around the Black Forest cake as well as quickly made sweet minis, chocolaty and beschwippstes. From Mini-Guglhupf with elderflower syrup and fine rhubarb cakes to Hildabrötle and Spekulatius tart to strawberry lasagna and various cherry tarts, the book has a lot to offer for beginners as well as advanced cooks. "It is important to us that the recipes not only look good or sound good - but above all that they succeed well and safely at home," says Tietge. Therefore, there is a conscious decision not to use overly exotic ingredients or professional tools."Traditions and trends, old and new memories, comfort and warmth come together in the bakery," says Lisa Rudiger, who has not only worked as a patissier and pastry chef in some of Europe's best hotels, but has also repeatedly delighted and inspired her audience as a TV pastry chef on SWR for years.Tietge and Rudiger have collected recipes from all parts of the Black Forest for the new Black Forest Baking Book and inspired numerous ambassadors of good taste for their project. Thus, the almost 300-page work contains recipes not only from Lisa Rudiger, but also from Anja Spittel, Dorothea Steffen, Walburga Rombach, Marina Wiehl, Mireille Oster, Francesco D'Agostino and the Müller family of hoteliers from Mummelsee. About the author Lisa RudigerFor Lisa Rudiger chocolate is not just a raw material, but, as she says, it is her passion. This began in 2000 at Café Butsch. After her master craftsman's examination, she worked at the Palace Hotel in St. Moritz, among other places. In 2007 she opened her own "Chocolaterie Lisa" in Titisee-Neustadt. There, chocolate masterpieces of the highest quality are created by hand with selected raw materials. The attachment to her homeland, the Black Forest, is expressed in all her products: "For my truffle varieties I use, among other things, only the best liqueurs, schnapps and fruit extracts from the region". In addition to a wide selection of her own chocolate variations, Lisa Rudiger also makes cakes, chocolates, logo bars and chocolate works of art individually according to the wishes of her customers. Since 2008, she can also be seen in the program "Coffee or Tea" on SWR television.

A whole universe of flavors in a small piece of chocolate. Since 2011, Nele Marike Eble's world has revolved around nothing but hand-poured chocolate specialties and delicate praline shells, which the self-made chocolatier and certified chocolate sommelière creates with unimagined fillings in her praline manufactory.With 50 recipes, this book lays the foundation for making exceptional chocolates at home. Nele's chocolates are 100 percent handmade and live above all from unusual combinations: In addition to vanilla truffles and spiced caramel, there are also extravagant praline creations with beet and thyme or licorice with sea buckthorn."Her recipes are wonderfully understandable and offer knowledgeable and exciting explanations of the most beautiful taste explosions to make yourself." (Johannes King, 2-star chef Söl'ring Hof Sylt)"She is creative and perfectionist in the best sense - recipe development and working methods are well thought out, the end product is a delight." (Karin Steinhoff, Chocolate Sommelière) Hardcover, Paperback, 176 pages, 19,5 x 24,0 cm Eble, Nele Marike Language of the book: Germancirca 130 color photos ISBN: 978-3-517-09858-6 1st edition published on October 21, 2019 by Südwest Verlag About the authorThe chocolate career of Nele Marike Eble started with the blog "Pralinenwahnsinn" in 2011. What began as a hobby has now grown into a professional passion. Ms. Eble produces hand-poured chocolate and praline specialties for the top gastronomy, companies and also chocolate lovers all over the world in her praline manufactory Chokumi. As a member of the JRE Origins as well as a certified chocolate sommelier, she has a keen sense for culinary innovation. In recent years, she has been honored several times at the prestigious "International Chocolate Awards" for her outstanding products. She passes on her profound knowledge and her passion for chocolate to her participants in workshops as a lecturer at the Chokumi Praline School in Braunschweig. In her work, she says she is "always on the hunt for the 'Kokumi effect' that turns every piece of chocolate and every praline into a full-bodied pleasure experience."

Especially small chocolateries, cafés and confectioneries know the problem: chocolates and also pralines have to be produced and filled by hand with a lot of love and time. As soon as a larger quantity is to be produced, the effort increases and this ties up time and thus also capital. With the dosing device "Praline Filler" it is possible to produce pralines and also chocolates semi-automatically. The advantage is obvious, because with this machine your pralines and chocolates remain handmade and you are with the production up to 100x faster than in the single production. The dosing machine "Praline Filler" is made of stainless steel and the corresponding parts can therefore be cleaned well in the dishwasher at any time. Fill yourself praline hollow bodies with liquids such as alcohol or creams in a flawless quality and fix. The dosage can be adjusted continuously. We offer the device in another variant also for chocolate and praline moulds of the company "Chocolate World Belgium". Whether pralines, chocolate or truffles with this device you turn on the turbo. By the way, we will gladly adapt your individual blisters and chocolate moulds to the praline filler. The device is also ideal for filling Advent calendars. You have never filled pralines and truffles so quickly before In the first step, pour the filling compound into the stainless steel funnel. Then slide your blisters or moulds into the machine on the carrier plate. With each movement of the lever, a whole row of pralines or chocolates is now produced. After use, the machine can be easily folded up, saving space in any small production room or kitchen. Machine data Dimensions approx.: 510 x 400 x 570 mm Weight: approx. 17 kg Operating voltage: 230 V Power consumption: 10 V Hopper volume: approx. 6 l Up to 7 adjustable and heatable pistons 8,5 ml liquid or 11 gr. chocolate mass per stroke/nozzle Swiveling nozzle units Stepless dosing (1 to 8 ml per piston) Dosing quantity scale Easy adjustment Support plate for blisters/moulds Your advantages Universally applicable for nougat, ganache and liquid couverture and similar masses Suitable for all common hollow praline brands Unlimited possibilities with own individual blisters and moulds from "Meine Formen GmbH" for the praline filler Over 100 fillings per minute Fast, exact and efficient filling of praline moulds, chocolate moulds and blisters Easy cleaning and handling

REPLISIL 22 NF Flieder SET - versatile silicone rubber for professionals and hobby usersDiscover REPLISIL 22 NF Flieder SET, the high-quality RTV-2 silicone rubber for a wide range of applications. This two-component, addition-curing silicone offers outstanding mechanical properties and is therefore ideal for moulding in industry, trade and hobby.Areas of application Precise moulding of objectsProduction of detailed negative moulds for industry, crafts and hobbiesProduct advantagesShore A hardness 22 for optimum flexibility and mould stabilityVery good flowability, low-viscosity silicone rubberEasy processing by mixing the components 1:1 according to weight or volume proportionsHigh moulding accuracy for detailed resultsShrinkage-free vulcanisationTemperature-resistant from -40°C to +200°CHigh-quality silicone from GermanyProcessing instructionsMix components A and B carefully in a 1:1 ratio to ensure optimum homogeneity of the material. Process the silicone quickly within the pot life and allow the mould to fully cure according to the curing times. Then demould carefully so as not to damage any fine details. Attention: The platinum catalyser is in component A. Please only use components from the same batch. Silicones are highly temperature-sensitive. For this reason, please observe the recommended temperature specifications for storage and processing. DownloadsSafety data sheet EN (PDF)Technical data

REPLISIL 35 NO Translucent SET - versatile silicone rubber for food contactDiscover REPLISIL 35 NO Translucent SET, the high-quality RTV-2 silicone rubber for a wide range of applications. This two-component, addition-curing silicone offers outstanding properties and is therefore ideal for precise moulding and creative projects, especially for food. The silicone has been tested by the German Federal Institute for Risk Assessment (BfR) and the Food and Drug Administration (FDA) and is therefore approved for contact with food. Areas of application Precise moulding of objectsProduction of negative moulds that come into contact with foodFor the production of baking moulds, icing, chocolate moulds and much more Creative projects for hobby users and professionalsProduct advantagesShore A hardness 35 for optimum flexibility and mould stabilityGood flowability, liquid silicone rubberEasy mixing of the components in a 1:1 ratioNon-stick effect for easy release of the modelsTranslucent appearance for versatile applicationsHigh moulding accuracy for detailed resultsExcellent for moulding in the food sector (e.g. chocolate, marzipan, baking mixes, egg)Temperature-resistant from -40°C to +200°C (even up to 270 °C for short periods)High-quality silicone from Germany Processing instructionsMix components A and B carefully in a 1:1 ratio to ensure optimum homogeneity of the material. Process the silicone quickly within the pot life and allow the mould to fully cure according to the curing times. Then demould carefully so as not to damage any fine details. Attention: The platinum catalyser is in component A. Please only use components from the same batch. Silicones are highly temperature-sensitive. For this reason, please observe the recommended temperature specifications for storage and processing. DownloadsSafety data sheet EN (PDF)Technical data

REPLISIL 22 NO Translucent SET - versatile silicone rubber for professionals and hobby usersDiscover REPLISIL 22 NO Translucent SET, the high-quality RTV-2 silicone rubber for a wide range of applications. This two-component, addition-curing silicone offers outstanding properties and is therefore ideal for precise moulding and creative projects.Areas of applicationPrecise moulding of objectsProduction of negative moulds for art casting and rapid prototypingCreative projects for hobby usersProduct advantagesShore A hardness 22 for optimum flexibility and dimensional stabilityVery good flowability, low-viscosity silicone rubberEasy to process by mixing the components 1:1 by weight or volumeNon-stick effect for easy release of the modelsTranslucent appearance for versatile applicationsHigh moulding accuracy for detailed resultsPractically shrink-free during curingTemperature-resistant from -40°C to +200°C High-quality silicone from GermanyProcessing instructionsMix components A and B carefully in a 1:1 ratio to ensure optimum homogeneity of the material. Process the silicone quickly within the pot life and allow the mould to cure completely in accordance with the curing times. Then demould carefully so as not to damage any fine details. Attention: The platinum catalyser is located in component A. Please only use components from the same batch. Silicones are highly temperature-sensitive. For this reason, please observe the recommended temperature specifications for storage and processing. DownloadsSafety data sheet DE (PDF)Technical data

Who always wanted to learn the high art of the production of pralines and chocolate has with this special edition of the German praline magazine "Pralinenhobby" in the DIN A4 format a comprehensive and practical reading.The educator and hobby Chocolatier Mrs. Karin Wiebalck tooth concerns itself on the approximately 96 pages with the production technology. Each step is explained in detail and with pictures.Publication date: November 2020DIN-A4, 96 pagesLanguage: GermanFrom the contents: Basic equipment praline hobby Quick pralines Tempering couverture correctly Truffle pralines Cut pralines Finished chocolates - what now? Complete table of contents as PDF (preview)

The Christmas edition of the German magazine "Pralinenhobby" surprises also this time again with unusual prescriptions and all kinds of worth knowing approximately around the production of chocolate.Publication date: November 2020DIN-A4, 51 pages

High-quality magnetic mould CP13 made of polycarbonate incl. base plate and matching height insert for 18 heart-chocolates with a mould size: 275 x 135 x 24 mm. Size of a praline: 32 x 30 x 15 mm, 3 x 6 cavities