Food contact Silicone rubber CHOCO SIL 1000 g + 100 g
Chocosil is a food contact approved silicone rubber used for making chocolate, pralines, marzipan and other confectioners' and baking molds.
Price with VAT:
39,04 €
CHOCOSIL food contact silicone
Two component, room temperature hardening silicone.
Used for making flexible molds for:
- chocolate
- pralines
- marzipan
- other confectioners' and bakery products
Lower temperatures elongate the curing time, higher temperatures shorten it. We reccommend vacuuming at 30-50 mBar for higher quality molds.
Contact with hot chocolate should not exceed 2 hours. Mold temperature should not exceed 40°C.
Regulations:
USA: FDA Regulations, CFR-2 1
France: Journal Officiel, Brochure 1227
Germany: BGA, chapter XV-A
Time until the start of curing (pot life)
1 hour
Mixing ratio A:B
10:1 weighted
Curing time, demolding
16-18 hours at 23°C
Density at 23°C
approx 1.1 g/cm3
Hardness, on a 6 mm thick sample
28 shore A
Tensile strength
approx. 7.5 MPa
Elongation at break
600 %
Tensile strength
approx. 20 KN/m
Linear shrinkage after 7 days at 23°C
0.1 %
