rtv silicone food grade for sugar mold making

rtv silicone food grade  

rtv silicone food grade are generally named as two-part addition silicone rubber that vulcanises at room temperature.Part A is a flowable liquid, part B is the curing agent(platinum catalyst). It features an exceptional fluidity ,good operability,excellent physical properties and very low shrinkage. The mixing ratio between Part A and Part B can be 10:1 or 1:1.  

Especially suitable for the molding of sugar,chocolate,cakes ect.

/Good fluidity and good operability and good for pouring method.
/Excellent mechanical properties, in particular tear strength and tensile strength.
/Excellent flexibility and it is easy to demould.
/High temperature resistance, high duplication times and repeated use.
/There are a range of catalysts/curing agent/hardener allows the Liquid rtv silicone rubber  to fulfill requirements for various applications and various requirements on the operation time and curing time.

1.The cast pouring, for example:
Prepare a frame, fix the prototype for copy into the frame, (if the prototype’s material is glass or ceramic, the release agent is necessary to prevent sticking.
2. Take 1 part A and 1 part B,mix themevenly.
3.Vacuum defoaming in 1~3 min,inject the rubber into the type box, then vacuum defoaming again, curing 24 hours in nature room temperature, use it after demold.
4. Demold after 3 hours’ room temperature curing, and then use it after 24 hours’ keep mold under the same condition.

Firstly,the silicone rubber and catalyst must be mix evenly,mixing for 5-6 minutes,if you do not mix evenly,it will cause one part is dry but other part is wet.

Secondly,if you have a vacuumed machine,that's will be perfect, vacuuming mixed silicone for 5-6 minutes,there will not have bubble.

Thirdly,the silicone mould need 24 hours to complete dry,so when you finished the silicone mould,please after 24 hours later bring into production.
I believe that the silicone mould will be perfect if you pay attention to these points.

Any questions, please feel free to

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