SUGAR BBAY'S DUMMY After cooking sugar or melted isomalt, let cool to get the right casting consistency; the product must have a fluidity comparable to that of glucose syrup. Pour into the mould; lightly beat in order to release any air bubbles.
Let completely cool and unmould by slightly twisting the mould and pressing from the rear forward. Heat then, with the torch, the surface to eliminate the air bubbles created with the silicone contact.
All the decosil® silicone moulds are food-grade and they can be used with casting or pressing technic, with sugar or transparent and colored isomalt, pre-crystallized chocolate, classic or liquid pastes or other sugar modelling masses.
The result is a subject with a smooth and uniform surface, more or less shiny depending on the material, which can then be finished by colouring and personalizing it with a brush or airbrush.
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