Mini ganache frame 195 × 145 mm

The stainless steel frame is designed for forming even slabs of ganache, praline, nut-based fillings, fruit jelly, caramel and other confectionery masses before cutting.

The frame defines the exact thickness of the slab and helps keep it consistent across the entire batch. Once the filling has set, the frame is removed and the finished slab can be portioned with a mini guitar cutter.

Why use a confectionery frame?

Many confectionery fillings are prepared as a large slab before being cut into individual pieces. The frame keeps the mass in shape while it cools and stabilizes, making it easier to obtain a flat surface, uniform thickness and repeatable piece size.

This is especially useful in batch production, where consistent dimensions are important for cutting, coating and final product appearance.

Choose the required height

The frame is available in five heights: 5, 10, 15, 22.5 and 30 mm. The height determines the thickness of the finished slab.

• 5 mm — for thin layers. Commonly used as the first layer of a multi-layer confection, which can later be topped with another filling.
• 10 mm — suitable for small, thin chocolates and confectionery pieces. A practical option when a compact final product is required.
• 15 mm — one of the most versatile heights for standard chocolates and pralines. It provides a substantial filling while keeping the finished piece comfortable to eat in one bite.
• 22.5 mm — for thicker products, multi-layer fillings or recipes where a larger cross-section is required.
• 30 mm — for very thick slabs, large confectionery pieces and multi-layer products. It can also be useful when a greater volume of filling needs to be formed in one batch.

For most bite-sized chocolates, 10–15 mm is the most practical range. Lower frames are useful for thin or layered products, while 22.5 and 30 mm frames are intended for thicker or more specialized products.

The actual amount may vary depending on the density and composition of the filling.

Working size

The standard frame forms a slab approximately 195 × 145 mm in size.

It is intended for production with standard-size confectionery equipment and is suitable for preparing slabs for subsequent cutting with a KADZAMA mini guitar cutter.

How to use

1. Place the frame on a flat working surface.
2. Fill it with prepared ganache, praline, jelly or another confectionery mass.
3. Spread the filling evenly and level it to the upper edge of the frame.
4. Allow the mass to cool and stabilize.
5. Remove the frame.
6. Cut the finished slab into individual pieces using a guitar cutter.

For very fluid products such as fruit jelly or marmalade, we recommend placing the frame on a suitable silicone mat with raised edges to prevent leakage.

Preparing the slab for guitar cutting

For clean cutting, the filling should be stable but not excessively hard. Guitar cutting is normally performed at approximately 18–20 °C. A slab taken directly from the refrigerator may be too hard and can put unnecessary stress on the cutting wires.

The guitar cutter is intended for soft, homogeneous confectionery masses. Large hard inclusions such as whole nuts or coarse wafer pieces can interfere with the wires and reduce cutting quality.

If the surface of the filling is very sticky, allow it to dry slightly before cutting and place the less sticky side against the guitar base.

For chocolate-coated products

After cutting, the individual pieces can be coated in chocolate using an automatic enrobing process.

For manual dipping, one side of the slab can be pre-coated with a thin layer of chocolate before cutting. This creates a clean, stable base for the finished confection. The chocolate layer should remain suitable for cutting and should not become excessively hard before the slab is placed on the guitar.