Siliconen Culinair® – Food-Safe Platinum Silicone for Chocolate & Culinary Moulds

Premium Food-Safe Platinum Silicone for Culinary Moulds

Siliconen Culinair® is a two-component, platinum-cure (addition-cure) casting silicone that cures at room temperature into a flexible, very strong, white mould. With its simple 1:1 mix ratio by weight, low viscosity and 60-minute working time, you can make your own moulds for chocolate, sugarcraft, fondant and other culinary creations. After correct processing and post-curing, the cured material has been tested by TÜV Rheinland to § 31 LFGB, with a Pass result.

Key Benefits

• Tested by TÜV Rheinland: § 31 LFGB, result Pass – the box below sets out exactly what was tested
• Simple mix ratio: 1:1 by weight – equal parts of component A and B, with no complicated calculations
• Free-flowing: 6,000 mPa·s – self-degassing, with excellent detail reproduction
• Generous working time: 60 minutes at room temperature – plenty of time to mix and pour calmly
• Low shrinkage: < 0.1% – dimensionally accurate moulds, even for models with pronounced undercuts
• Very strong and stretchy: tensile strength 5.0 N/mm², elongation at break 500%, tear strength 25 N/mm – moulds release easily and last a long time
• Heat-resistant: tested up to 280 °C dry heat – suitable for oven use, with a recommended maximum baking temperature of 240 °C
• Chemically resistant: reasonably resistant to acidic and more aggressive substances – versatile for a wide range of foods

Typical Applications

• Chocolate moulds for bonbons, pralines, chocolate figures and artisan chocolatiers
• Sugarcraft moulds for fondant, marzipan, isomalt decorations and patisserie
• Ice cube and ice moulds for cocktail creations and hospitality
• Cake decorations, cupcake toppers and cake ornaments for bakeries
• Moulds for caramel, toffee and boiled sugars
• Moulds for ice cream, sorbet and frozen desserts

Processing instructions:

1. Make sure your model is clean and dry. Fix it to a flat surface (for example with clay, glue, melted chocolate or butter) and seal any gaps so that no silicone can run underneath the model.
2. Build a mould box around the model, or place the model in a container.
3. Weigh out component A and B in a 1:1 ratio by weight. Do not deviate by more than 3%, otherwise the product will not cure, or will cure insufficiently.
4. Mix A and B thoroughly by hand or by machine. If you like, pour the mixture into a second cup and stir again to make sure everything is properly mixed.
5. Pour the mixture in a thin stream into the mould box until the model is generously and completely covered. Use the mixture within the pot life of 60 minutes.
6. Leave the mould to cure undisturbed and only demould once it has fully cured, after 6 hours at room temperature.
7. Post-curing: place the mould in an oven at 120–140 °C for 2–3 hours so that any residual vapours can escape. Put the mould on a baking tray or in an oven dish and do not let it come into direct contact with the heating element.
8. Wash the mould thoroughly with warm water and washing-up liquid and dry it well. The mould is now ready for use.

Please Note

• Temperature: pot life and demould time depend heavily on temperature – both become shorter at higher temperatures.
• Inhibition: this is an addition-cure (platinum-cure) silicone. Curing can be disrupted by sulphur, nitrogen, amino compounds and metal salts. These substances are found in many latex gloves, some plasticines, paints and adhesives, condensation-cure silicones, one-component silicone sealant, natural rubbers and 3D printing material (especially stereolithography), but also in, for example, rotting fruit and garlic and onion juices. Unsure about your model, gloves, spatulas or cups? Do a small test first, or apply a protective layer of polyvinyl alcohol (PVA) to the original.
• Porous models: porous materials such as paper, fabric or untreated wood can make demoulding difficult. Use a release agent or sealer in these cases.
• Food contact: only fully cured and post-cured silicone may come into contact with food. Do not expose the mould to temperatures above 280 °C; the recommended maximum baking temperature is 240 °C.
• Larger moulds: for larger moulds we recommend a support shell made of plaster or plastic.
• Storage: store the components cool, frost-free and between 5 °C and 30 °C in the tightly closed original packaging. Stored this way, the shelf life is at least 1 year; the best-before date is on the label. Only mix components with the same batch number; A and B cannot be ordered separately.
• Technical values: the cured properties were measured after 24 hours at 23 °C, according to the technical data sheet of the base raw material. The demould time of 6 hours is our own practical value.

Siliconen Culinair® is produced and packed in the Netherlands by Nedform B.V., the company behind Silicones and More, in Heerlen. This means we ship quickly from our own stock, and you can come to us directly for larger quantities or non-standard packaging.

Professional Support

Our technical specialists are happy to advise you on processing techniques, post-curing procedures, food safety requirements and the best approach for your culinary mould. For technical data sheets, the TÜV test report or personal advice, email info@siliconesandmore.com.