Description
Professional chocolate mold in polycarbonate Designed and developed in collaboration with Frank Haasnootzoom, faceted quenelle.
- Dimension of the cavity: 45,5 x 25 x12,5 mm
- Approximate weight: 7,5 gr
- Number of cavities: 18 (2 x 9)
- Total dimension of the mold: 275 x 135 x 24mm
- Material: Polycarbonate
HOW TO CLEAN CHOCOLATE WORLD MOLDS?
By following a few tips, you can extend the life of the molds and increase the quality of the final product.
Polycarbonate molds have a smooth, compact surface that is resistant to conventional cleaning methods. However, it is important to observe certain aspects in order to avoid that the molds are not cleaned sufficiently or that they are damaged during the washing process and thus show cracks.
Step 1: Remove excess chocolate
Using a spatula, remove as much chocolate as possible from the mold.
Step 2: Washing
Use only a detergent designed for polycarbonate, with a PH value between 9.5 and 10.5. Aggressive detergents with a basic reaction to water should not be used.
Check the water quality. During the washing process, the water temperature should preferably remain at +/- 60°C. We recommend that you check the temperature regularly, as too high a washing temperature can lead to a reduction in the durability of the molds. Water pressure is also an important element: the water pressure used for washing and rinsing should not exceed 2 bars.
Step 3: Rinse
After washing, the mussels should be rinsed to remove any remaining detergent. Use demineralized water at a maximum temperature of 60°C in combination with a rinsing agent suitable for polycarbonate, with a maximum PH value of 7. Dose the rinsing agent according to the instructions on the packaging.
Step 4: Drying
After rinsing, any remaining water drops can be removed with a soft cotton cloth. Don’t forget to dry the back of the mold as well, otherwise the remaining water will still cause stains underneath.
Step 5: Molding
If you want to use the cleaned molds again, we recommend that you mold them separately once and remove them from the molds again. This will benefit the gloss of the final product. The gloss of the chocolate will even increase each time you use the mold.
