6.15ML Multi Dose Scored Coin Gummy Mold

6.15ML MULTI-DOSE SCORED COIN UNIVERSAL DEPOSITOR SILICONE CANDY MOLD

Craft perfect multi-serving treats with our Multi-Dose Scored Coin Candy Mold, designed for professional-grade gummies and chocolates with built-in portioning. This durable, food-grade silicone mold features a unique scoring design, allowing for precise, consistent servings in every batch, ideal for companies looking to offer larger, multi-dose gummies. With a rapid demold rate, you can efficiently produce gummies, chocolates, hard candies, and more without delays. Compatible with both hand-pour and depositor methods, this mold supports various ingredients and formulations, ensuring versatility across different product lines. Enhance your production line with this practical and reliable mold, built for easy release, long-term durability, and consistently beautiful 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 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: 11.1” x 15.7” (2 mm x 397.8 mm)

2. Cavity Shape: Multi-Dose Scored Coin

3. Cavity Volume: 6.15 ML

4. Gummy Weight: ~ 8-8.6 grams*

5. Cavity Dimensions (LxWxH): 29.5 mm x 29.5 mm x 9.7 mm

6. Cavities Per Mold: 120

7. Mold Compatibility: Pour& Flood and Depositor

8. Mold Material: Platinum 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.