6.25 ML PEACH RING DEPOSITOR AND HAND POUR SILICONE GUMMY MOLD

For lovers of the popular Peach Ring gummies comes our 6.25 ML candy ring molds. They mimic some of the popular designs on the market but also include some features that others are unable to replicate due to their manufacturing processes. These include a very tight tolerance gap between cavities and fillet at the top and bottom of the inner cavity ring. As always these molds are designed for rapid demolding so your molds will be ready to turnaround quickly—and since our silicone works with all kinds of ingredients, there are no limits as far as what kind of creations you can make! They can be used for anything from gummies to edible hard candies to chocolate and most are designed for both hand-pour and popular depositors on the market such as the Truffly Universal Depositor.

For those looking to purchase a large quantity of our products, we offer bulk discounts. We understand that larger orders can be more cost-effective for your business and we want you to get the best value for your money. Simply contact us at info@endosemolds.com, and one of our friendly team members will take care of you.

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Key Features

1. 100% FDA Compliant 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. Cavity Shape: Hexagon

2. Cavity Volume: 6.25 ML

3. Cavities Per Mold: 88

4. Compatible Methods: Hand-Pour and Depositor

5. Material: Silicone

6. Estimated Weight: 7.9 to 8.8 grams*

7. Cavity Dimensions (LxWxH): 32 mm x 32 mm x 8.8 mm

8. Mold Dimensions: 11.0” x 15.1” (279 mm x 383 mm)

9. Mold Weight: 1.75 lbs (800 g)

*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.