Tuesday, May 18, 2010

Vacuum Degassing Silicone Chocolate Molds

Food grade silicone chocolate molds are very expensive to make and they take alot of time to set up, so it is really important to try to get it right the first time. One of the major hurdles in making liquid silicone molds is to minimize air bubbles. One air bubble can ruin an entire mold. Air bubbles are the result of the mixing and pouring processes.

When mixing a silicones, it is very important to follow the manufacturer's directions as closely as possible. Do not stir the mold making materials quickly or in a random pattern. The best way is to move your mixing stick in a slow, figure 8 pattern. Then when pouring, first brush the silicone onto the face or details of the mold. Then pour the remaining materials slowly and over your mixing stick. This will help to break up many air bubbles.

A more precise and professional way to accomplish this is through the use of a degassing chamber, like the one below. To use a degassing chamber, you will first mix the materials and then put it in the chamber, which is connected to a vacuum source. This will pull out all the air bubbles before you pour the silicone and your mold will have a better finish.

(Click title for more info)

I am a big fan of the mold making videos provided on the Freeman Supply webpage. Here is a great demonstration they made on using a vacuum degassing chamber.

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