Brioche moulds are special moulds in which the breads named “brioche” are made.
Butter moulds are used to make portions of butter either more decorative for a pleasing effect, or to make them into a standard-sized shape for sale.
A Chinese pretzel iron is a version of a rosette iron that tends to have somewhat larger patterns available and be somewhat “deeper” in its height. They can be hard to find, so most people use rosette irons instead.
A dariole mould is a cylinder-shaped mould for baking or moulding. They often look like miniature metal flower pots.
An egg corral (aka egg ring, pancake ring) is a steel round ring used to contain and mould eggs while cooking them.
Flan moulds are moulds for making the Spanish-style dessert flan of custard and caramel sauce.
A jelly mould is a tool for shaping gelatin or aspic dishes in. Once set and turned out of the mould, the jelly is meant to retain the shape of the mould. The jelly can be savoury or sweet.
A kaiser roll stamp provides a shortcut to giving kaiser rolls their classic five-spoked swirled look at the top.
Mouldy maple syrup should be discarded. Straining the mould out will not remove any enzymes that the mould has added to the syrup, nor will heating it deactivate any toxins.
Panettone moulds are baking moulds with very high sides in which the Italian Christmas bread called “panettone” is baked. They come in metal or paper.
Pâté moulds are for shaping pâtés in. They can be oval, or a long and narrow rectangle. There are no standard dimensions or volumes.
A rosette iron is a metal rod with a heat-proof handle. At the other end of the metal rod, you screw patterned, open moulds onto.
Timbale moulds are small, tall moulds used to make the food shapes known as timbales.