3.5ML Coin Gummy Mold

from $139.00
sale

Need specific volume pricing?

Email or call us at 714-202-6458

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Need specific volume pricing?

Email or call us at 714-202-6458

Need specific volume pricing?

Email or call us at 714-202-6458

3.5 ML COIN UNIVERSAL DEPOSITOR SILICONE CANDY MOLD UNIFY

Cooking up some tasty treasures with every coin mold and making every bite a 'cents'-ational experience! 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.

Key Features

  1. 100% FDA Compliant, American Made and 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. Mold Dimensions: 11.7” x 15.9” (298 mm x 405 mm)

  2. Cavity Shape: Coin

  3. Cavity Volume: 3.5 ML

  4. Gummy Weight: ~ 4.55-4.9 grams*

  5. Cavity Dimensions (LxWxH): 24.9 mm x 24.9 mm x 7.4 mm

  6. Cavities Per Mold: 165

  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.

 
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