3.5ML Square Candy Mold
Need specific volume pricing?
Email or call us at 714-202-6458
Need specific volume pricing?
Email or call us at 714-202-6458
Need specific volume pricing?
Email or call us at 714-202-6458
3.5ML SQUARE HALF SHEET SILICONE GUMMY MOLD
This mold is designed with a proprietary quality that makes it the best choice for anyone who wants to start on a budget but plans to grow into a depositor over time. It uses FDA compliant silicone and will last 30 years, which means you'll never have to worry about your molds deteriorating or losing their shape.
This mold can be used for anything from gummies to hard candies to chocolate, making it perfect for both hand-pour and depositor methods. And it's made with temperature-safe silicone that can withstand up to 450 degrees F, so there's no need to worry about melting your creations!
It's specifically designed with a rapid demold rate so that you don't have to wait long before you can use your product—and since it works with all kinds of ingredients, there are no limits as far as what kind of creations you can make!
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
100% FDA Compliant Food-Contact Safe Platinum Silicone
Temperature Resistant to up to 450 degree F
Proprietary Silicone Mix and Procedure To Ensure High-Quality
Manufactured With Latest Technology to Ensure Excellent Finish
Specifically Designed For Fast Demolding
Perfect For Gummies, Hard Candies and Chocolates
Specifications
Cavity Shape: Square
Compatible Methods: Hand-Pour and Depositor
Material: Silicone
Estimated Weight: 4.55 to 4.9 grams*
Cavity Dimensions (LxWxH): 20.6mm x 20.6mm x 8.7mm
Cavity Volume: 3.5 ML
Number of cavities per mold: 221
Mold Dimensions: 12” x 16” (308 mm x 401 mm)
*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.
