Chef & Recipe

CHEF RECOMMENDATIONS FOR MOULDS

Usage of the Moulds

• Minimize the twisting of the mould to a max
• You can hammer only on the strengthening ribs in case demoulding the product
• Do not use any sharp devices or edges for demoulding
• The hammer material must be softer than PC. e.g. PA/POM or rubber. Also several softer hits are better than one hard hit.
• Avoid pointed and uprupt impacts on the mould during transport on the line and in the vibration station.
• Avoid compression load on the mould e.g. by the scrapper or collecting roller.
• Prevent fillings (e.g. caramel, especially alcohol) from contacting the mould surface.
• Make sure to follow our recommendations for removing spinning moulds from the spinning head.
• The max usage temperature of the moulds is 80-100°C (176-212°F) in dry conditions. Avoid any temperature above range e.g. under the heating elements for mould pre-heating or chocolate shellrim-heater.

Storage of the Moulds

• Make sure that the moulds are completely dry before storing.
• Make sure that the moulds are stored without any compression load, no bending and stress free
• Make sure that the moulds are stored in darkness and especially protect the moulds from ultra-violet radiation exposure.
• Book moulds should be stored closed

Washing of the Moulds

• Mechanical cleaning e.g. with a cotton swab, brush or eraser scratches and damages the mould surface.
• Use only low water pressure with maximum 3 bar 43,5 psi) pressure.
• Use only demineralized water through osmosis process.
• Raw water hardness; approximately 0,18.
• Only use washing agents, rising aids and de-foamers suitable for PC. The pH value of washing agent should be around 9,5 to 10,5 and the pH value of the rinsing agent below 7.
• Make sure that the mixing ratio is approximately 1,0 – 3,0 g. litre (4-11 g/gallons) washing agent / water.
• Contact the detergent and washing equipment supplier for further details and recommendations.
• The maximum mould surface temperature should not exceed 60°C (140°F) while washing and drying
• Make sure that the mould is completely dry with no remaining moisture or detergent after dying

Disposel of the Used Moulds

The moulds can be recycled for use in applications other than chocolate moulds.