STALGAST® terrine molds for professional gastronomy cover classic, silicone, high-rim, small/individual and removable-bottom designs, ensuring precise shaping, clean release and compact structure for consistently perfect terrines.
Product Features
- Precise geometry: consistent shape and compact structure for neat slicing.
- Material choice: rigid classic molds for stability; silicone for flexible, non-stick release.
- High-rim option: taller side walls prevent spills and improve compaction—ideal for higher-liquid mixes.
- Removable-bottom option: damage-free demolding and easy transfer to serving boards.
- Small/individual molds: portion control and creative presentation.
- Pro compatibility: suitable for professional ovens and bain-marie workflows.
Intended Use
- Meat, fish, vegetable and layered terrines; pâtés, parfaits and pressed molds.
- Hot or chilled bain-marie cooking and cold setting for service slicing.
- Banqueting and tasting portions with uniform results.
Variants / Sizes
- Sub-categories: classic terrine molds; silicone terrine molds; high-rim molds; small/individual molds; removable-bottom molds.
- Forms & capacities: multiple lengths, widths and volumes from test batches to full-service trays.
- Selection guide: choose by recipe hydration, target portion size and preferred demolding method.
Care / Maintenance
- Demolding: line rigid molds (fat/bacon/paper) or use silicone; cool before unmolding.
- Thermal discipline: avoid thermal shock; preheat gradually for hot bain-marie.
- Tool hygiene: avoid sharp tools in silicone; inspect seams and removable bottoms.
- Cleaning: use non-abrasive detergents and dry thoroughly.
Short Conclusion
Terrine molds deliver precise shaping, reliable release and portion control—across classic, silicone, high-rim, small and removable-bottom designs—for professional, repeatable results.
FAQs
Which mold should I choose?
Classic or high-rim for firm, sliceable terrines; silicone for delicate mixes; removable bottom for flawless presentation.
Are they suitable for bain-marie?
Yes—designed for professional ovens and bain-marie techniques.
How do I get a clean release?
Chill after cooking, loosen edges, and use liners or a removable bottom.
Can I make individual portions?
Yes—small terrine molds are ideal for tasting menus and banquets.
