6ML Scored Flower Gummy Mold

6.0ML SCORED FLOWER UNIVERSAL DEPOSITOR SILICONE CANDY MOLD UNIFY

Discover our innovative Multi-Dose Scored Flower Mold—designed for maximum efficiency and versatility! This mold enables brands and manufacturers to produce 5 servings per gummy, with built-in scoring marks to clearly indicate serving sizes. Its round shape makes it perfect for stacking in bottles, simplifying packaging. It's specifically designed with a rapid demold rate so you don’t have to peel out each individual gummy by hand once it is primed. Its high heat resistance allows you to work with a variety of ingredients, offering limitless creative possibilities. Ideal for gummies, hard candies, chocolate, butter, or soap. Modifications can be made to configure it to your specific equipment whether you are using a Baker Perkins ServoForm Mini, Candy Worx Deposit More, Truffly Made Universal Depositor, or Flood and Scrape method.

Our candy molds use FDA compliant silicone that has a 30 year durability rating and heat 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 silicone 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: 15.9” x 12.5” (403 mm x 319 mm)

2. Cavity Shape: Scored Flower

3. Cavity Volume: 6ML

4. Gummy Weight: ~ 7.8-8.4 grams*

5. Cavity Dimensions (LxWxH): 34.8 mm x 35.9 mm x 7.2 mm

6. Cavities Per Mold: 100

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.