The decosil® moulds are manufactured with silicone elastomers which polymerize by polyaddition reaction. The decosil® moulds are suitable for food-contact such as chocolate, sugar paste, marzipan, almond paste, ice cream, ice lollies or frozen mixtures, mousses, pulled or melted sugar, meat, fish, cheese, vegetables and they are in full compliance with the European Community rules currently in force. All decosil® moulds can be used with: Chocolate, isomalt sugar, Fondant (Sugar paste), Marshmallow, Marzipan, Ice Cream, Mousse, Semifreddo, Almond paste, Bavarian, Pastillage, Ice, Liquorice, Nougatine, Caramel, Jellies, Savoury dough with meat, fish, cheese and vegetables.
The decosil® moulds are durable, very flexible, crushproof, washable (also in in dishwashers with mild soap), non-stick, very non-toxic, odourless and do not alter in any way the organoleptic properties of the food.
FIELDS OF APPLICATION
The decosil® moulds are designed to manufacture with the casting technique: chocolates, candies, pastries, sweets, sugared almonds and poured sugar and Isomalt. You can also use the moulds, by the pressing technique, with sugar paste, marzipan, ice cream, ice lollies, chocolate paste, savoury mixtures based on meat, vegetables and cheese. However, it is the user duty to make sure that the moulds, under normal conditions of use, meet the Community and local regulations in force:
Italian Ministerial Decree No 34 of 21 March 1973 (Ordinary Supplement to Official Gazette No 104 of 20 April 1973, No 174 of 06 April 2004 and Presidential Decree No 777 of 23 August 1982 and amendments and changes European Directives 82/711/EEC, 97/48/EC Regulation (EC) No 1935/2004
Anyway, the migration tests, carried out on our behalf by an independent and certified institute, according to the standards currently in force on some prototype moulds, indicate that:
THERE ARE NO PARTICULAR RESTRICTIONS USING THE MOULDS decosil® IN CONTACT WITH FOOD:
IN CASE OF REPEATED CONTACT WITH AQUEOUS AND ACID FOODS, UP TO 100° C FOR 1 HOUR AND UP TO 40° C FOR 2 HOURS WITH OILY OR FATTY FOOD WITH AN X/2 REDUCTION FACTOR (decosil® BLACK SILICONE);
IN CASE OF REPEATED CONTACT WITH AQUEOUS AND ACID FOODS, UP TO 100° C FOR 1 HOUR AND UP TO 40° C FOR 2 HOURS WITH OILY OR FATTY FOOD WITH AN X/3 REDUCTION FACTOR (decosil® TRANSPARENT SILICONE).
IT IS THEREFORE STRONGLY NOT RECOMMENDED TO USE decosil® MOULDS INTO THE OVEN;
HOWEVER IT IS ALWAYS POSSIBLE THE CONTACT WITH HOT OR MELTED FOODS, SUCH AS MELTED SUGAR AND THE USE OF THE MOULDS IN THE BLAST CHILLER FOR RAPID FREEZING.
Measured after 24 h at 23 ° C
Shore A Hardness (approx)
Tensile strength MPa
Elongation at break%
Tear Strength kN/m
Maximum temperature peak
Resistance thermal peak
HOW TO USE
The decosil® moulds are ready-to-use, anyhow it is recommended to do a preliminary wash with neutral soap and water or in the dishwasher with neutral detergent to remove the protective talc layer present on the new moulds. After using the decosil® moulds they must be cleaned and stored inside the original pack (bag or box). decosil® moulds are completely non-toxic and suitable for food-contact, but it is the final user responsibility to store them in a state of cleanliness and efficiency, such to meet the EU standards and local regulations.
This document contains information supplied in good faith and based on the present state of our knowledge. They are purely indicative consequently do not imply any commitment on our part, especially in case of infringement of third party rights due to the use of our products. This information should not substitute for the essential preliminary tests to ensure the adequacy of the product for any specific purpose. It is the user responsibility to ensure compliance with the local legislation and to obtain the approvals and the authorizations that may be required.
decosil® Srl Via Risorgimento, 29 35010 Limena - Padova - Italia Tel. +39 049 769999 Fax. +39 049 8848069