Product Overview
This specialized liquid silicone is engineered for bakery tray molding, focusing on food safety and high-temperature stability. It is a two-part platinum-cured Addition Curing Silicone (Part A: base silicone, Part B: curing agent), with optimized fluidity for easy pouring and bubble release. The 5–40 Shore A hardness range meets diverse needs—20 Shore A for cake molds and 40 Shore A for harder preferences—suitable for both manual workshops and large-scale industrial production. Its soft, flexible texture ensures damage-free demolding, while stable chemical properties guarantee no migration of harmful substances into food, making it a trusted choice for global bakery businesses.
Technical Specifications
Product type: RTV 2 Silicone Rubber, food grade Mold Silicone, Liquid Mold Silicone; Form: Two-component liquid; Curing system: Platinum cured mold silicone (addition curing silicone); Mixing ratio: 1:1 or 10:1; Hardness range: 5–40 Shore A; Temperature resistance: -40℃ to 260℃; Key performance: Low viscosity, non-toxic, tasteless, odorless, easy to demold, high flexibility; Certifications: FDA, RoHS, ISO 9001, CE; Compatible applications: Microwave, oven, refrigerator; Shelf life: 12 months (stored in original package, dry & cool place ≤25℃); Packaging: 1kg/jar, 5kg/20kg/25kg/200kg drum, vacuum packing available.
Product Images and Videos
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Product Features & Advantages
FDA/RoHS certified food grade safety ensures non-toxic, tasteless contact with food. Wide temperature resistance (-40℃ to 260℃) adapts to freezing, baking and microwaving. Low viscosity enables easy pouring and efficient bubble release for smooth mold surfaces. Adjustable hardness (5–40 Shore A) fits various bakery products and production needs. Soft, flexible texture allows effortless demolding without damaging delicate pastries. Easy to clean with water, reducing labor and maintenance costs. Stable performance and long service life minimize mold replacement frequency. Excellent detail replication captures intricate designs for visually appealing bakery products.
How to Use the Product
Step 1: Prepare a clean, dry bakery mold prototype and molding frame; ensure no dust or contaminants.
Step 2: Weigh Part A and Part B according to the recommended ratio (1:1 or 10:1), stir evenly to avoid partial curing.
Step 3: Perform vacuum defoaming for 1–3 minutes to eliminate air bubbles, then pour the mixed silicone into the frame.
Step 4: Allow room-temperature curing for 24 hours (demoldable after 3–6 hours) until fully solidified.
Step 5: Demold gently, clean the mold with water, and use it for baking production (microwave/oven safe up to 260℃).
Application Scenarios
Widely used for making silicone trays for cake, bread, sugar food, chocolate, simulated fruit, biscuit and other bakery products. Suitable for commercial bakeries, food processing plants, handmade bakery workshops and food mold manufacturers. It helps buyers enhance product appearance via precise detail replication, reduce defective rates with easy demolding, and meet international food safety standards, expanding market access and customer trust.
Certifications and Compliance
The product meets FDA and RoHS food contact safety standards, ISO 9001 quality management system and CE industrial regulations. All formulas comply with global food safety and chemical transportation requirements, supporting smooth cross-border B2B bulk procurement and market entry.
Customization Options
Support hardness customization (5–40 Shore A), viscosity adjustment (for different molding methods), color customization (transparent, white, or custom colors) and packaging specification modification. Provide formula optimization for special bakery needs (e.g., ultra-fine patterns, large-size trays). Offer small sample jars for testing and large industrial drums for mass production, meeting personalized B2B requirements.
Production Process
Adopt high-purity food-grade Silicone raw materials, go through precise proportioning, closed vacuum mixing (to avoid impurities and bubbles), multi-index testing (food safety, temperature resistance, hardness), automatic filling and sealed packaging. Each batch undergoes strict quality inspection, with mature production lines ensuring consistent quality and on-time delivery for large orders.
FAQ
Q1: Is this silicone safe for direct food contact?
A1: Yes, it’s FDA/RoHS certified food grade mold silicone, non-toxic and tasteless, suitable for direct contact with bakery products.
Q2: Can it withstand oven temperatures?
A2: Yes, it resists up to 260℃, safe for standard oven and microwave use.
Q3: Which hardness is best for cake vs. chocolate molds?
A3: 20–30 Shore A for soft, flexible cake molds; 30–40 Shore A for sturdier chocolate/biscuit molds.
Q4: Do I need a release agent for demolding?
A4: No, the non-stick surface enables easy demolding without additional agents.
Q5: How long can the silicone be stored?
A5: 12 months when stored in original sealed packages at ≤25℃ in dry, cool places.
Shenzhen Hong Ye Jie Technology Co., Ltd
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