Silicone Moulds & Baking Mats Wholesale UAE

Why professional kitchens use silicone moulds

Silicone moulds release by flexing rather than tapping or cutting, so detailed shapes, mini cakes and mousse desserts come out clean. They're light, don't rust and wash quickly, which makes them a practical choice for pastry sections, cafés and anyone producing small cakes in batches.

What's in the range

• Cavity moulds: muffin and cupcake trays from 6 to 24 cups, mini cake sheets, fluted rings, flowers and hearts.
• Cake and loaf pans: round, fluted ring and loaf pans in silicone, many with handles or grip tabs for safer handling.
• Shaped moulds: single-cavity bear, cow and elephant moulds for children's parties and themed events.
• Silicone baking mats: round and rectangular mats for baking, rolling and working dough.

Buying guide

Check the temperature and material details

Silicone is chosen for its heat tolerance and flexibility, but limits vary from one product to another. Check each product page for the stated temperature range, and for food-safe materials where stated on the product, then stay within those limits in the oven and freezer.

Match the mould to the job

Deeper moulds suit sponges and loaf cakes. Shallow cavity sheets suit mini cakes, financiers, chocolates and frozen desserts. If you're switching from metal tins, bake times and colour can change, so test a batch first; a paid sample is the simplest way to do that.

Who it suits

Pastry chefs and hotel kitchens making plated desserts, cafés baking muffins and mini loaves, caterers and event planners producing themed bakes, culinary schools and home-economics departments, and home bakers selling cupcakes and party cakes.

Pack advice

A 12-unit pack is a sensible trial for a new shape. Once a mould earns its place on your menu, 48 or 72 units bring the unit price down, up to about 20% below the 12-unit price on the 144 pack. Want several shapes or colours in one carton? Request a quote.

Care tips

• Stand silicone moulds on a flat metal tray before filling, so they stay level going in and out of the oven.
• Wash in warm soapy water and avoid sharp knives and abrasive pads.
• Let bakes cool slightly before flexing the mould to release them.
• Store moulds flat or loosely stacked so they keep their shape.

For rigid alternatives, browse cake tins and baking trays. For finishing touches, see our cake decorating supplies.