“FORMASIL is ideal for making both sweet and savoury products. Its flexible and multi-purpose features allow pastry chefs and chefs to rationalise their work. At the same time it is the ideal solution to enhance the identity of professionals, since it boosts their interpretation skills and their ability to personalise the final product.
The professionals’ creativity is experienced since the structure of the preparation, not only in the decoration phase.
FORMASIL is quick and easy to use, it allows a high production yield and the creation of endless types of products:
from tartlets to brioches, from classic to modern cakes. A long-standing tradition in evolution!
FORMASIL ensures a homogeneous baking even for the most difficult products, such as cream or fruit tarts.
The sablè, brisée, shortcrust and any other type of pastry grip to the edges, without bubbles or sticking, avoiding border collapsing and enhancing the correct rising of the product.
Perfect results every time. This is FORMASIL!”