2.5ML GUMMY BEAR DEPOSITOR AND HAND POUR SILICONE CANDY MOLD

Build your own gummy bear battalion with our 2.5 ml bear mold. It's specifically designed with a rapid demold rate so that you don't have to wait long before you can use your product—and since it works with all kinds of ingredients, there are no limits as far as what kind of creations you can make! They can be used for anything from gummies to hard candies to chocolate and most are designed for both hand-pour and depositor methods.

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 by our partner in California, 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.

Key Features

• 100% FDA Compliant, American Made and Food-Contact Safe Platinum Silicone

• Temperature Resistant to up to 450 degree F

• Proprietary Silicone Mix and Procedure To Ensure High-Quality

• Manufactured With Latest Technology to Ensure Excellent Finish

• Specifically Designed For Fast Demolding

• Perfect For Gummies, Hard Candies And Chocolates

Specifications

1. Mold Dimensions: 11.0” x 15.3” (293 mm x 382 mm)

2. Cavity Shape: Gummy Bear

3. Cavity Volume: 2.5 ML

4. Gummy Weight: ~ 3.25 to 3.5 grams*

5. Cavity Dimensions (LxWxH): 26.5 mm x 26.5 mm x 10.5 mm

6. Cavities Per Mold: 266

7. Mold Compatibility: Hand-Pour and Depositor

8. Mold Material: Silicone

*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.