Features of Food grade liquid silicone for cake mould making:
MC Silicone Platinum silicone rubber is a two component elastomer cross-linking at room temperature. The polymerization can be accelerated by heat. The silicone components are delivered as liquids, which once mixed and cured transform into a transparent, elastic and resistant material. Polymerization occurs without formation of heat.
Characteristics of Food grade liquid silicone for cake mould making
High Transparency
High tear and tensile strength
Long shelf life with low shrinkage
Fast mixing (1: 1)
Easy processing due to the low viscosity
Item No. RTVL1020 A/B
Color: Translucent
Mixing ratio 1: 1
Mixed viscosity 9000 cps
Working time 60 Minutes
Curing time 4-6 Hours
Hardness 20 Shore A
Tear Strength 14 N/mm
Tensile Strength 3.6 MPA
Shrinkage ≤ 0.1%
Elongation at break 550%
Applications of Food grade liquid silicone for mould making
Food grade molds for chocolate, candy, cake and fondant, etc.
Instructions for Food grade liquid silicone for cake mould making
1. Preparing
The surface of the original objects should be clean and free of loose material. If your products have thin flower patterns, and especially have porous substrates, please use a suitable mold release agent such as soap water, detergent, Vaseline or petroleum jelly.
2. Mixing
Please weigh Part A silicone base and part B CA30 Curing Agent with ratio of 100: 2 into a clean container. Stir Part A base silicone thoroughly before use, then Mix Part A and Part B evenly until the curing agent completely dispersed in the silicone base. Manual or mechanical mixture can be used, but do not last much time or allow the temperature to exceed 35° C (95° F). It's suitable to mix small quantities to ensure thorough mixture of silicone base and curing agent.
Note: It is strongly recommended that entrapped air be removed in a vacuum chamber, allowing the mixture to completely expand and then collapse. After a further 1 to 2 minutes under vacuum, the mixture should be inspected and can be used if free of air bubbles. A volume increase of 3-5 times will occur on vacuum de-airing the mixture. So a suitably large container should be chosen.
3. Pouring and curing
Pour the mixed Part A base silicone and CA-30 curing agent as soon as possible onto the original object, avoiding air entrapment. The catalyzed material will cure to a flexible rubber within 6 hours (or faster by different mixing ratio or room temperature), we advice you de-mold after 24 hours, it is will improve the replicate times of silicone mold.
Storage of Food grade liquid silicone for cake mould making
When the silicone rubber is stored at or below 30 centi degree in the original unopened containers, RTV2 Silicone Base and CA30 Curing agent have a usable life of 10 months from the date of production. After 10 months stockpiles use the Stir to mix the Part A silicone for some minutes, then the silicone can be use again, no influence for other performance.
If you have any question, please feel free to contact Julie.
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