1.5ml Hamsa Hand Silicone Candy Mold

1.5ML HAMSA HAND SILICONE CANDY MOLD FOR DEPOSITOR OR HAND POUR

Create intricate, hamsa hand-shaped confections with this versatile 1.5ml silicone mold, perfect for manufacturers and home bakers alike. Ideal for crafting gummies, chocolates, hard candies, and more, each cavity features detailed hamsa hand designs, adding a touch of cultural elegance to your treats. Compatible with both hand-pour and depositor methods, it’s the perfect tool for scaling production or elevating homemade creations with professional-quality results.

Our candy molds use FDA compliant silicone that has a 30 year durability rating and stability up to 450 Fahrenheit (232 Celsius), which means you never have to worry about them deteriorating or losing their shape. It’s a proprietary blend manufactured in Los Angeles, not overseas like some of our competitors.

This mold is designed with a proprietary quality that makes it the best choice for anyone who wants to start on a budget but plans to grow into a depositor over time.

For those looking to purchase a large quantity of our products, we offer bulk discounts. We understand that larger orders can be more cost-effective for your business and we want you to get the best value for your money. Simply contact us at info@endosemolds.com, and one of our friendly team members will take care of you.

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Key Features

1. 100% FDA Compliant Food-Contact Safe Platinum Silicone

2. Temperature Resistant to up to 450 degree F

3. Proprietary Silicone Mix and Procedure To Ensure High-Quality

4. Manufactured With Latest Technology to Ensure Excellent Finish

5. Specifically Designed For Fast Demolding

6. Perfect For Gummies, Hard Candies And Chocolates

Specifications

1. Cavity Dimensions (LxWxH): 17.8 mm x 18.88 mm x 7.25 mm

2. Cavity Shape: Hamsa Hand

3. Cavity Volume: 1.5 ML

4. Cavities Per Mold: 345

5. Mold Dimensions: 12” x 15.8” (304 mm x 402 mm)

6. Compatible Methods: Hand-Pour and Depositor

7. Material: Silicone

8. Gummy Weight: 1.95-2.1 grams*

*End weight will be determined by the formula and SOP used. Variables which contribute to end weight include, but are not limited to, the primary type of gelling ingredient (i.e. pectin vs gelatin), coatings and length of dehydration.