When compared to silicone and polymer moulds, polycarbonate moulds have the optimum gloss and shine. Such moulds could uniformly transmit temperature and heat for the best results. You would not see any pale stains on the shells due to freezing if you are using polycarbonate chocolate moulds. Moulds made of polycarbonate are strong, resilient, and long-lasting. The use of polycarbonate moulds has the added benefit of being transparent, make sure to keep a check on the moulded candies during the chocolate production process. The transparency of the chocolate mould allows you to check the colour, pattern, and other aspects of your final product from beginning to end, something you wouldn’t notice in the thick moulds unless you demolished the chocolates. Join baking courses in Chennai to learn new things on baking.
Benefits Of Polycarbonate Moulds
Chocolate producers have relied on polycarbonate moulds for years to make delicious chocolates with simplicity and comfort. The following are some of the key benefits of using such chocolate moulds:
- Chocolate moulds made of polycarbonate are available in various forms and sizes.
- These moulds are easy to use and give the chocolates a beautiful sheen and gloss.
- Your chocolates pralines will be indestructible and simple to de-mould using these.
- They’re simple to clean after you’ve finished creating chocolate.
- Chocolate pralines can be made with ease using a polycarbonate chocolate mould.
- Such moulds can be mounted without causing damage to the chocolate moulds beneath.
How Do I Work With The Polycarbonate Mould?
Gloss, lustre, and beautiful engravings in your chocolates are no longer difficult to produce. You can have these amazing glow and gentle sheen on the baked products for a longer time by using the polycarbonate moulds. If you follow the listed simple guidelines below, you will be able to realise your ambition of manufacturing beautiful chocolates for your customers: You can also reach out to baking classes in Chennai to know more about its working.
- Choose a mould as per your choice.
- Ensure the polycarbonate moulds are totally dry before using them. If you use your thumb to brush the mould it can leave an impression on your chocolate.
- The next step is to use a heat gun to warm the moulds to a temperature 20 to 40 degrees Celsius which is less than the temperature of your chocolate.
- A spatula, table scrape, or candy funnels can be used to transfer the chocolate into the moulds.
- For precise portion control using a funnel will be an ideal choice. Prepare your batter ahead and use the ladle or funnel to transfer the chocolates into the mould.
- Scrape away any extra chocolates and press the mould on all sides to remove air bubbles.
- Keep the mould inside the refrigerator for 15-20 minutes to cool.
Polycarbonate Chocolate Moulds Types
Chocolate moulds made of polycarbonate come in various shapes and textures.
The following seem to be the most popular:
- Flat Chocolates Moulds:
Such flattened chocolate moulds are used to give the treats a flat dimension at the front.
- Three Dimensional Chocolate Moulds:
These are available as uncovered or a sealed bottom, depending on the type of chocolate you wish to make.
- Magnet Chocolate Moulds:
These are among the highest-quality polycarbonate chocolate moulds in the market. If you want to make amazing moulds for your business consumer these are the apt ones. To know more about it, join professional bakery courses in Chennai.
