AED 151

Description

Overall size of mold 275 millimeters x 135 millimeters x 24 millimeters high; weight of chocolate molded in each cavity 7.5 grams (an approximate number, since different types of chocolate can have different weights).
Polycarbonate for commercial-grade durability.
Clear for visibility during molding.
Smooth surface on cavities for glossy finish and easy release of chocolates.
Made in Belgium.

How to Clean Polycarbonate Chocolate Molds Polycarbonate molds have a smooth, compact surface that can withstand traditional cleaning methods. This means they are easy to clean, with good initial results. Please bear in mind, however, some issues that could prevent the molds from being cleaned properly or damage the mold, causing cracks to appear. Step 1: Remove excess chocolate Use a pallet to remove excess chocolate left behind on the molds. Step 2: Washing Ensure that the dishwasher is cleaned and serviced regularly according to the manufacturer’s instructions. Add the a of detergent recommended on the packaging. Use only a detergent suitable for use on polycarbonate, with a pH value between 9.5 and 10.5. Caustic detergents with an alkaline reaction in water must not be used. The water temperature should be at a constant approximate temperature of 140° Fahrenheit. Check the temperature regularly, as a very high temperature could lessen the durability of the molds. Also wash at low water pressure, a maximum of 3 Bar (43.5 Psi). Step 3: Rinsing After washing, the molds must be rinsed to remove any residual detergent. Use demineralized water at a temperature no higher than 140° Fahrenheit, in combination with a rinse aid suitable for use with polycarbonate and with a maximum pH value of 7. Add the a of rinse aid recommended on the packaging. Step 4: Drying Water drops that remain after rinsing can be removed using an air heater set to a temperature of no more than 158° Fahrenheit to 176° Fahrenheit. Do not forget to dry the back of the mold, so that there are no stains on the inside of the molds from stacking. Step 5: molding When you start using the cleaned molds again, mold and demold them separately first, as this enhances the shine of the end product. The shiny finish of the chocolate will increase every time the mold is used.

Reviews

1903 Polycarbonate Chocolate Mold Frank Haasnoot Praline Curve Candy Mould with 21 Cavities, Each 45.5mm x 28.5mm x 14mm High

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