{"product_id":"moule-px4312s-mokka","title":"Mold PX4312S Mokka","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003eCoffee bean silicone mold MOKA Pavoflex PX4312 for individual entremets\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ecoffee bean silicone mold MOKA Pavoflex PX4312\u003c\/strong\u003e from\n        \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e is a professional mold designed to create\n        \u003cstrong\u003eindividual entremets\u003c\/strong\u003e, mousses, frozen parfaits, plated desserts\n        and trompe-l'œil creations in the shape of a coffee bean. Its realistic silhouette, central groove\n        pronounced texture and generous volume allow for elegant, modern, and perfectly\n        suitable for boutique pastry, gourmet catering, and event buffets.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        From the \u003cstrong\u003ePavoflex\u003c\/strong\u003e range, this \u003cstrong\u003ePavoni silicone mold\u003c\/strong\u003e offers great\n        molding precision, excellent flexibility, and professional thermal resistance.\n        It allows working both in freezing and baking, with clean unmolding and a\n        clean finish on the most delicate preparations.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose the MOKA Pavoflex Pavoni mold?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA PX4312 mold is designed for pastry chefs seeking a strong visual impact,\n        immediately recognizable. The \u003cstrong\u003ecoffee bean\u003c\/strong\u003e shape allows creating desserts\n        themes around coffee, chocolate, praline, caramel, hazelnut, or vanilla.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRealistic design:\u003c\/strong\u003e coffee bean-shaped cavity with detailed central relief.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual format:\u003c\/strong\u003e ideal for showcase entremets and plated desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional use:\u003c\/strong\u003e compatible with freezing, deep-freezing, baking, and catering service.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePrecise unmolding:\u003c\/strong\u003e flexible silicone that preserves the dessert's details.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePremium finish:\u003c\/strong\u003e perfect for velvet spray finishes, mirror glaze, or powdered cocoa.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        This mold is especially suited for high-end creations where the visual aspect is just as important\n        than tasting.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTechnical features of the Pavoflex MOKA PX4312\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Pavoni Italia\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRange:\u003c\/strong\u003e Pavoflex\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e MOKA\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReference:\u003c\/strong\u003e PX4312\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e coffee bean\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 12 individual cavities\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 100 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e entremets, mousses, ice creams, inserts, individual desserts, appetizers\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOperating temperature:\u003c\/strong\u003e from \u003cspan class=\"patissland-highlight\"\u003e-40°C to +250°C\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e professional tray compatible with laboratory use\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        With its \u003cstrong\u003e12 cavities of 100 ml\u003c\/strong\u003e, this professional silicone mold allows for production\n        consistent and uniform production of individual desserts, while maintaining excellent shape precision\n        on each piece.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePavoflex: the professional silicone range from Pavoni Italia\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePavoflex\u003c\/strong\u003e range is designed for pastry professionals,\n        in catering and catering services. These silicone molds are appreciated for their flexibility,\n        their production consistency and their ability to retain precise shapes after freezing\n        or baking.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePavoflex MOKA silicone mold\u003c\/strong\u003e follows this logic: creating pieces\n        regular individual pieces, visually striking and easy to unmold. It perfectly meets\n        to the needs of labs producing individual entremets, signature desserts, or creations\n        seasonal creations around coffee.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        Its format is designed to fit into a professional production flow: filling,\n        freezing, unmolding, finishing, storage, and plating.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCreation ideas with a coffee bean mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA coffee bean mold is ideal for creating trompe-l’œil desserts and entremets\n        individuals centered around intense and warm flavors.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee chocolate entremet:\u003c\/strong\u003e coffee mousse, dark chocolate crémeux, cocoa biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMoka dessert:\u003c\/strong\u003e mascarpone coffee mousse, caramel insert, praline crunch.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFrozen coffee bean:\u003c\/strong\u003e coffee frozen parfait, vanilla core, brown velvet finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHazelnut praline entremet:\u003c\/strong\u003e praline mousse, coffee insert, dacquoise biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePlated dessert:\u003c\/strong\u003e individual coffee bean served with chocolate or caramel sauce.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSweet and savory appetizer:\u003c\/strong\u003e coffee base, cocoa, cream cheese, or smoky notes for creative catering.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        The 100 ml volume per mold offers enough space to incorporate multiple textures:\n        mousse, insert, biscuit, crunch, and glaze.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eAssembly tips for a coffee trompe-l’œil entremet\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For a realistic coffee bean-shaped dessert, it is best to work in reverse assembly.\n        Start by piping the mousse into each cavity, add the frozen insert, then finish with a biscuit\n        or a crispy layer cut to the right size.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 1:\u003c\/strong\u003e partially fill each cavity with coffee, chocolate, or praline mousse.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 2:\u003c\/strong\u003e add a frozen insert, for example caramel, coffee cream, or chocolate ganache.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 3:\u003c\/strong\u003e complete with mousse, making sure to remove air bubbles.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 4:\u003c\/strong\u003e close with a cocoa biscuit, hazelnut dacquoise, or crispy feuilletine.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 5:\u003c\/strong\u003e freeze completely before unmolding to preserve the bean's details.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 6:\u003c\/strong\u003e apply a velvet spray or mirror glaze once the piece is unmolded and frozen.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        To accentuate the central groove of the coffee bean, favor a brown velvet, cocoa, or dark chocolate finish,\n        then lightly dust the reliefs with cocoa or powdered food coloring.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended finishes: velvet spray, mirror glaze, and cocoa\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The coffee bean shape is especially suited to matte and deep finishes.\n        The \u003cstrong\u003echocolate velvet spray\u003c\/strong\u003e, brown or black, creates a roasted coffee effect\n        very realistic, with an elegant and professional visual texture.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrown velvet spray:\u003c\/strong\u003e roasted coffee bean effect, perfect for pastry displays.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBlack velvet spray:\u003c\/strong\u003e intense and contemporary finish for chocolate-coffee desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate mirror glaze:\u003c\/strong\u003e shiny, indulgent, and very visual finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa dusting:\u003c\/strong\u003e more natural finish, ideal for a mocha or tiramisu effect.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBronze powder coloring:\u003c\/strong\u003e premium effect on the central groove and reliefs.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For a clean result, the dessert must be fully frozen before spraying or glazing.\n        This step ensures even adhesion and prevents damage to the mold's details.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCold use: mousse, ice cream, insert, and freezing\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA coffee bean silicone mold is perfectly suited for cold work.\n        It withstands negative temperatures down to \u003cstrong\u003e-40°C\u003c\/strong\u003e, allowing for use\n        in freezer, deep freezer, or blast chiller.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        It is suitable for mousses, bavarois, frozen parfaits, semifreddos, creamy inserts, whipped ganaches,\n        Set creams and frozen desserts. For a perfect unmolding, let the preparations set through to the center\n        before unmolding. A piece that is not frozen enough risks losing the details of the central slit.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        This mold is therefore ideal for advance production: you can mold, freeze, unmold, then store\n        your individual entremets before finishing and serving.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eHot use: baking and pastry preparations\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Thanks to its resistance up to \u003cstrong\u003e+250°C\u003c\/strong\u003e, the Pavoflex MOKA mold can also be used\n        for some baked preparations: soft cookies, individual cakes, pastry mixtures, financiers,\n        revisited madeleines or dessert bases shaped like coffee beans.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        For baking, always place the mold on a rigid tray to facilitate handling\n        and ensure even baking. Let cool for a few minutes before unmolding to preserve\n        the shape and details.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The same mold can thus be used for producing frozen entremets, ice cream desserts, or small cakes\n        cooked, making it a versatile tool for professionals.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eUnmolding and maintenance of the Pavoni silicone mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For clean unmolding, the mold must be perfectly cold or the preparation properly cooked.\n        When used for entremets, always unmold frozen pieces: the flexibility of the silicone then allows\n        to release the shape without breaking the details.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eWash the mold before first use.\u003c\/li\u003e\n        \u003cli\u003eAvoid knives, cutters, or metal objects directly in the cavities.\u003c\/li\u003e\n        \u003cli\u003eClean with lukewarm water using a soft sponge and a non-abrasive detergent.\u003c\/li\u003e\n        \u003cli\u003eDry thoroughly before storing.\u003c\/li\u003e\n        \u003cli\u003eStore flat to preserve the shape of the cavities.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Proper maintenance extends the mold's lifespan and ensures consistent results over multiple cycles\n        for production.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWho is the MOKA PX4312 mold for?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA Pavoflex mold is designed for demanding professionals and enthusiasts who want to create desserts\n        original and distinctive individual pieces.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSpecialty pastry shops:\u003c\/strong\u003e individual entremets for display.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGourmet restaurants:\u003c\/strong\u003e plated desserts centered around coffee and chocolate.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCaterers:\u003c\/strong\u003e sweet pieces for event buffets.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIce cream makers:\u003c\/strong\u003e perfect ice creams and coffee desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry schools:\u003c\/strong\u003e work on assembly, unmolding, and professional finishing.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAdvanced enthusiasts:\u003c\/strong\u003e trompe-l'œil creations at home with professional results.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        To fully utilize the \u003cstrong\u003ePavoflex coffee bean silicone mold\u003c\/strong\u003e, pair it with\n        finishing, assembly, and decoration products suited for:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate or brown velvet spray\u003c\/strong\u003e for a roasted coffee bean effect.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate mirror glaze\u003c\/strong\u003e for a shiny and indulgent finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa powder\u003c\/strong\u003e to dust the reliefs and enhance the moka look.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee paste or coffee extract\u003c\/strong\u003e to flavor mousses, creams, and inserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDark couverture chocolate\u003c\/strong\u003e for creams, ganaches, and glazes.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHazelnut praline\u003c\/strong\u003e for inserts and crunchies.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFeuilletine or crispy flakes\u003c\/strong\u003e to add a crunchy base.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual gold cardboard bases\u003c\/strong\u003e for displaying entremets in the showcase.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry boxes\u003c\/strong\u003e for transporting finished desserts.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Consider creating internal links to these products to strengthen SEO linking and increase average cart value.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions about the coffee bean silicone mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan this mold be used for individual entremets?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, this is one of its main uses. The 12 cavities of 100 ml are perfect for entremets\n        individual display items or plated desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the MOKA PX4312 mold oven-safe?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it withstands up to +250°C. It can therefore be used for some baked preparations like cookies,\n        individual cakes or soft bases.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan it be used in the freezer or blast chiller?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it withstands down to -40°C, making it suitable for mousses, entremets, inserts, frozen desserts, and\n        preparations to be frozen.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to achieve a realistic coffee bean effect?\u003c\/strong\u003e\u003cbr\u003e\n        Use a coffee or chocolate mousse, freeze completely, then apply a brown or black velvet spray.\n        A light dusting of cocoa further enhances the central relief.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat volume does each cavity hold?\u003c\/strong\u003e\u003cbr\u003e\n        Each cavity holds about 100 ml, a size suitable for generous individual desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs this mold suitable for professionals?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, the Pavoflex range from Pavoni Italia is designed for professional pastry, catering,\n        the caterer and production laboratories.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eShould the mold be greased before use?\u003c\/strong\u003e\u003cbr\u003e\n        For frozen entremets, this is generally not necessary. For some baking, a light greasing\n        can facilitate unmolding depending on the recipe used.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49740018614611,"sku":"PX4312S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4312s-mokka-pavoni-1.webp?v=1772153889","url":"https:\/\/patistopsland.com\/en\/products\/moule-px4312s-mokka","provider":"Patissland","version":"1.0","type":"link"}