Various silicone type which may be the best of pastry

Machine for confectionery squeezing the dough freely "Mini Drop"In the booth of NW which had exhibited the varieties of silicon type for confectionery was staggered.

There were various shapes, from what you can imagine to what you used to what it would be like to be used to what it was. Also, it is necessary when making chocolate candy, but it is quite a tedious taskTemperingThere was also a machine that automatically carried out, and continued circling in a corner of the booth silently and roundly.

Details are as below.NW Corporation

Silicone confectionery mold "Silicon Flex". Even at sundry shops, fashionable silicone molds have been sold these days, but the feeling of the expert who is far apart from such pop is oozing out.


It was also arranged side by side using the side of the display shelf.


The center and the right are the shapes of shells often used as Madeleine type, the left is the type of French traditional confection cannula.


The leaf shape of the deep part is a form often found in Financier and the heart type in front is easy to understand, but what is it used for a slightly seductive bulging middle mold of a central ......?


Because the silicon type has a wide range of heat resistance from + 230 ° C to -60 ° C, it is convenient to use for frozen desserts that are baked and then solidified.


A gorgeous fine workmen imitating the shape of a flower. The circular type in the middle like a chrysanthemum is a Japanese sweetRakuganI will associate.


There was a fancy cross mold that seemed to be attached even to the chest of a magical girl somehow.


Finally, we will show how the automatic tempering machine "Guaranda T20" quietly performs tempering. By the way this machine opened on 5th April 2010Lotte City Hotel KinshichoIt has been introduced to the chocolate factory located in Chicory, and it was definitely contributing to the making of chocolate while suffering from a modest work.
YouTube - "Guaranda T20" to do the tempering quietly