Polycarbonate molds vs Silicone molds

POLYCARBONATE MOLDS vs SILICONE MOLDS

To the pastry chefs and chocolate makers who want to produce script-chocolate and impress their customers, the market now offers different types of chocolate molds from the most varied forms.

Above all you can find companies specialized in the design and manufacture of polycarbonate molds, and companies that realize 3D silicone molds.

As decosil^®, we decided to specialize our production in chocolate 3D silicone molds, and below we highlight the advantages.

POLYCARBONATE MOLDS FOR CHOCOLATE: you can create glossy chocolate subjects, but you cannot work out the details.

SILICONE MOLDS FOR CHOCOLATE: allow you to create 3D subjects, both matt and glossy because they replicate the surface of the model to which they are created.

The silicone molds allow you to replicate even the smallest details, important if you want to create, for example, faces or subjects with a lot of undercuts.

The silicone molds are perfect for the creation of chocolate subjects but also excellent for sugar, isomalt, sugar paste, ice cream and other modelling masses.

The decosil^® silicone molds are certified for food contact, non-stick, non-deformable and resistant over time, non-toxic and the subject created can be easily removed.

The decosil^® silicone molds  are the result of a sophisticated design, certified for food contact, non-stick, non-deformable and resistant over time, non-toxic and their softness and / or stiffness is designed and tested to facilitate mold release of each subject.

Indeed, before putting on sale the moulds, each decosil product is tested for the quality and functionality, moreover the continuous check on the practicality of products pushes decosil technicians rework the forms of some molds in order to ensure the customer a better and better production capacity.