Hemisphere molds are a great tool to have around any bakery as they can perform many different tasks. They can be used for creating shaped mousses, molding ice cream, shaping dough or even making uniquely shaped cakes. These hemisphere molds are available in either stainless steel or silicone flexpans. Stainless steel molds have been the choice of commercial kitchens for decades because of their durability and rigid stability. They can be placed on direct heat, if need be and there will be no structural damage done. Stainless steel does take a little extra TLC when it comes to maintaining the quality. It is best if it is hand washed and no pointed metal utensils are used on the pan as they can cause permanent damage to the finish, making them less stainless.
Silicone is a newcomer to the restaurant business, but it is quickly becoming a favorite in the back of the house production. It is waterproof and stain resistant and is impervious to flavors and odors. After each simple trip through the dishwasher, it is as fresh as the day it was first received. It has a high resistance to indirect heat at 500° F and can be refrigerated down to -40° F. Some chef’s do not like the flimsy nature of silicone and it is imperative that silicone not be placed on direct heat, as it can melt.