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Endose Gummy Manufacturing Store 3.0ML Rosette Gummy Mold
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3.0ML Rosette Gummy Mold

from $139.00
sale

Need specific volume pricing?

Email or call us at 714-202-6458

Number of Molds:
Quantity:
Add To Cart

Need specific volume pricing?

Email or call us at 714-202-6458

Need specific volume pricing?

Email or call us at 714-202-6458

3.0 ML ROSETTE UNIVERSAL DEPOSITOR SILICONE CANDY MOLD UNIFY

Craft elegant, rosette-shaped confections with this versatile candy mold, designed for both professional manufacturers and home bakers. Perfect for creating gummies, chocolates, hard candies, and more, each cavity produces detailed rosette designs for a sophisticated touch. Made from durable, FDA-compliant platinum silicone, this mold offers rapid demolding, and compatibility with hand-pour and depositor methods. Whether you’re scaling production or experimenting at home, this high-quality rosette candy mold ensures consistent results and effortless creativity for every batch.

Our candy molds use FDA compliant silicone that has a 30 year durability rating and stability up to 450 Fahrenheit (232 Celsius), which means you never have to worry about them deteriorating or losing their shape. It’s a proprietary blend manufactured by our partner in California, not overseas like some of our competitors.

Key Features

  1. 100% FDA Compliant, American Made and Food-Contact Safe Platinum Silicone

  2. Temperature Resistant to up to 450 degree F

  3. Proprietary Silicone Mix and Procedure To Ensure High Quality

  4. Manufactured With Latest Technology to Ensure Excellent Finish

  5. Specifically Designed For Fast Demolding

  6. Perfect For Gummies, Hard Candies And Chocolates

Specifications

  1. Mold Dimensions: 11.6” x 15.9” (294 mm x 403 mm)

  2. Cavity Shape: Rosette

  3. Cavity Volume: 3.0 ML

  4. Gummy Weight: ~ 3.9-4.2 grams*

  5. Cavity Dimensions (LxWxH): 22.7 mm x 24.6 mm x 10.8 mm

  6. Cavities Per Mold: 231

  7. Mold Compatibility: Hand-Pour and Depositor

  8. Mold Material: Silicone

*End weight will be determined by the formula and SOP used. Variables which contribute to end weight include, but are not limited to, the primary type of gelling ingredient (i.e. pectin vs gelatin), coatings and length of dehydration.

 

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