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CUSTOM DESIGNED SILICONE MOLDS

In addition to making fully custom molds that are special to your brand - we are also constantly adding new designs to our stock collection. If there is a design you believe would make a great stock mold, let us know! If we agree, we will create and add it to our stock collection without charging you anything for the custom work, you just need to pay for the molds themselves.

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. 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 molds are specifically designed for a rapid demold rate so 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!

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.

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Key Features

1. 100% FDA Compliant 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: 11.0” x 15.3” (280 mm x 389 mm)

2. Cavity Shape: Call or email us with your ideas!

3. Cavity Volume: ???

4. Gummy Weight: ???

5. Cavity Dimensions (LxWxH): ???

6. Cavities Per Mold: ???

7. Mold Compatibility: ???

8. Mold Material: Silicone or hard plastic

*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.