Use of silicone food moulds

Stefano Laghi gives advices por using our moulds in the best way possible

Usage with isomalt: Heat the isomalt in a pan or in  microwaves using a pirex glass jug till the isomalt is melted and has reached 180°C. Cooling down por a couple of minutes and pour it inside our moulds. They have to be perfectly closed with elastics or plastic wrap.
If you want to make opaque the isomalt add some drops of white colorant. Attention: Isomalt in contact with the silicon produces some little papules that can be removed passing a light flame on it.

Usage with melted sugar: See the procedure above and follow this receip:
1000gr of sugar + 400gr of glucose syrup+ 300gr of water. Coocking at 160°C
Procedure: Mix the ingredients and quickly cook them in a copper pan.
Usage with chocolate:  Inside the Decosil silicon moulds you can pour chocolate of any colour and cacao percentage, but it has to be perfectly tempereted.

Temperature for chocolate:
Dark chocolate: 31°C
Milk chocolate: 29°
White and colorated chocolate:

Procedure: Melt the chocolate and than pour it inside the Decosil mould. When you finished, put it inside the fridge at a 4°C till it solidified . If you use our mould in a continuous production, put it inside  the fridge at -18°C, to avoid that the heating of the mould ruins the temper of the chocolate causing defectiveness on the final products.

Usage with pastigliaccio o almond dought: Decosil silicon moulds with one side, can be used to realize subject with soft dought.
Procedure: Dredge some potatos flour on the mould before using it. Fill the mould with a light pressure and then put upside down to let the subject falling down.

 

 

 

decosil remains at your full disposal for further information

Specifications – November 2006

Description:Decosil silicon  moulds are made with elastomers silicons that polymerized with polyaddiction reacion. Decosil silicon moulds are appropriate with a large variety of food: water, fat, oily and acid ones, in full respect with current CEE laws.
Advantage: Decosil silicon moulds are resistant, flexible, washable, nonstick, absolutly non-toxic, odourless and they don't modify the organoleptic quality of foods

USAGE:Decosil silicon  moulds are been designed to be used for the creation of chocolate, candies, buiscuits, petit fours, confections and for objects made of sugar, almonds, cake dought and ice creams. It is a duty of the consumer to be assured that the silicon moulds, used in a normal conditions, respect comunity and local laws. Anyway our tests, realized by an external reserch department, say that:
1- There is no particular restriction  with the usage of  Decosil silicon moulds with foods, if they are used within the maximun temperature permitted (150°C)
2- The silicon moulds can not be used in the oven
3- They can be used with either cold and hot foods

Specifications for translucent Decosil
Aspect: soft
Colour: translucent
Misured after 24h at 23°C
Hardness in Shore A: Around 12
Breakeing strenght: Mpa 2,5
Extension strenght: 400%
Min. Temperature: -70°C
Max temperature: +150°C

Specifications black decosil
Aspect: rigid
Colour: black
Misured after 24h at 23°C
Hardness in Shore A: Around 45
Breakeing strenght: Mpa 5
Extension strenght: 270%
Min. Temperature: -70°C
Max temperature: +150°

Usage:Decosil silicon  moulds are ready to be used. Be adviced  to wash them with water and soap to remove the protective talc that you will find the first time you use them.
After the use, the silicon moulds have to be washed and keeped inside their original package(bag and box)
Our silicon moulds are absolutly non-toxic and food safe but you have to keep them clean following  the CEE and local law

ATTENTION
This document contains information based on our current knowledge. They only have an indicative value so they do not rapresent any commitment from us especially in case of right violation toward third party due to the use of our products.