SUGAR BIB After cooking sugar or melted isomalt, let cool to get the right casting consistency; the product must have a fluidity comparable to that of glucose syrup. Pour into the mould; lightly beat in order to release any air bubbles.
Quickly decorate the outer rim with water-soluble colour using a wooden sticks.
Pouring a few drops of color it will be possible to create some blots simply by heating the area with a torch and making 'boil' the color.
Before the subject has completely hardened, it is possible to give sinuosity by shaping the mould. After leaving harden completely the subject, remove it from the mould by simply lifting the silicone from the narrow side (bib neck) and gently remove with a single movement the entire mould. Heat then, with the torch, the surface to eliminate the air bubbles created with the silicone contact.
All the decosil® silicone moulds are food-grade and they can be used with casting or pressing technic, with sugar or transparent and colored isomalt, pre-crystallized chocolate, classic or liquid pastes or other sugar modelling masses.
The result is a subject with a smooth and uniform surface, more or less shiny depending on the material, which can then be finished by colouring and personalizing it with a brush or airbrush.
decosil® Srl Via Risorgimento, 29 35010 Limena - Padova - Italia Tel. +39 049 769999 Fax. +39 049 8848069