Stalgast Triangular Terrine Mould for Professional Kitchens

A triangular terrine mould shapes force-meat, pâté or layered desserts into a classic wedge that slices cleanly and presents evenly. The angled walls compress the contents as they set, giving a firm texture without voids, while the open top allows even chilling or baking. Stalgast's trapezoidal design tapers from a wide base to a narrow crest, so each slice shows the same proportion of filling and crust, whether served on a buffet or plated individually.

To use the mould, the operator lines it with baking parchment or cling film, then layers the chosen ingredients—meat farce, vegetable purée, mousse or sponge—taking care to fill every corner. The filled mould is chilled until set or baked in a water bath to ensure gentle, uniform heat. Once the terrine is firm, the mould is inverted onto a board; the stainless steel releases the contents cleanly, leaving sharp edges and a smooth surface that needs only a glaze or garnish.

The mould is made of stainless steel, chosen for its resistance to corrosion and staining. The metal conducts heat evenly during baking and chills quickly in the refrigerator, speeding the setting process. Its smooth, non-porous surface prevents food from sticking and allows thorough cleaning between uses, meeting the hygiene standards of professional kitchens.

The dimensions of 400 mm wide, 50 mm deep and 40 mm high give a generous single portion that fits on standard banquet plates. The footprint is narrow enough to stand several moulds side by side in a gastronorm tray or on a refrigerator shelf, maximising space in a busy kitchen.

Cleaning is straightforward: after use, the mould is washed in hot water with detergent, rinsed and dried. Stainless steel tolerates repeated washing and sanitising without rusting or pitting, so the mould maintains its appearance and performance over years of service.

The Stalgast triangular terrine mould is listed in the professional bakeware and patisserie section of the catalogue.