3.0ML Raspberry Candy Mold

3.0 ML Raspberry Silicone Candy Mold for Gummies & Candies - Fast Demolding & Universal Depositor Compatibility

Create timeless, raspberry-shaped treats with our 3.0ml Raspberry Candy Mold, a staple for professional candy and gummy makers. Made from durable, food-safe silicone, this classic raspberry dome mold shape ensures easy release and quick cleaning, ideal for efficient batch production. Perfect for crafting chocolates, gummies, and decorative toppings, this versatile mold fits seamlessly into any production setup, supporting both hand-pour and automatic depositor methods. Add a touch of sweetness and creativity to your products with this essential raspberry candy mold, designed to deliver consistent, high-quality results every time.

Key Benefits:

• Rapid Demolding: Designed for quick release, this mold ensures faster production cycles, making it ideal for commercial gummy makers.

• Versatile Use: Compatible with all types of candy recipes, including pectin-based gummies, gelatin gummies, hard candy, and chocolate.

• Premium FDA-Approved Silicone: Made with 100% food-grade silicone, our mold withstands temperatures up to 450°F (232°C), ensuring durability and longevity.

• High-Quality USA Manufacturing: Manufactured in Los Angeles, our molds use a proprietary silicone blend, offering a superior alternative to overseas products.

• Bulk Discounts Available: Contact us at info@endosemolds.com for discounts on large orders, making your gummy production even more cost-effective.

Specifications:

• Cavity Shape: Raspberry – fruit design for eye-catching gummies.

• Mold Size: 11.7” x 15.6” (296 mm x 396 mm) – optimal size for professional candy production.

• Cavities per Mold: 215 – perfect for larger production runs.

• Cavity Volume: 3.0 ML – ideal size for uniform gummy dosing.

• Weight Range: 3.9 to 4.2 grams*

• Cavity Dimensions (LxWxH): 21.1 mm x 24 mm x 12.1 mm

• Mold Compatibility: Pour& Flood and Depositor

• Mold Material: Platinum Silicone

*End weight may vary based on gelling agent and dehydration time.