CHOCOSIL food contact silicone
Two component, room temperature hardening silicone.
Used for making flexible molds for:
- other confectioners' and bakery products
Lower temperatures elongate the curing time, higher temperatures shorten it. We reccommend vacuuming at 30-50 mBar for higher quality molds.
Contact with hot chocolate should not exceed 2 hours. Mold temperature should not exceed 40°C.
USA: FDA Regulations, CFR-2 1
France: Journal Officiel, Brochure 1227
Germany: BGA, chapter XV-A