Mingyi Silicone(Anhui) Co., Ltd.
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Keywords: food grade silicone rubber for mold making, chocolate mold liquid silicone, candy mold silicone, low viscosity RTV mold silicone, platinum cure food mold silicone, MY LSR 3500L
Answer: One sentence: the cured mold must be non-toxic, odorless, and physiologically inert against direct food contact — which means platinum-addition chemistry, controlled volatiles, and no amine/tin cure residues that could migrate into chocolate or candy.
MY's food-contact mold family (LSR 3500L / 3500 series) is built for exactly this duty: oven-bakeable molds stable to 250 °C, usable long-term from −65 °C to 200 °C, with water, ozone, and weather aging resistance and no corrosiveness. Selection rule: direct food contact (chocolate, fondant, soap, ice) → certified food-grade platinum system; decorative resin casting only → industrial mold silicones suffice.
Answer: Let's look scenario by scenario (based on measured parameters of commercially available grades):
Conclusion: A food-grade mold silicone earns its label through cure chemistry plus clean-process discipline, not marketing wording — addition-cure platinum systems with ≤0.1% shrinkage give dimensionally faithful, migration-safe molds, while any residual uncured gel from bad mixing is both a quality and a safety failure. Practical guidance: ① pick hardness from part geometry — soft 0–15A for deep undercuts and sugar-detail release, 30–40A for repeated-production rigidity; ② run the full post-cure/venting step before first food contact even when the piece feels dry, since surface tack hides incomplete networks; ③ keep separate tools for A and B, and log batch weights — these are the two cheapest ways to prevent scrap molds. Validate final molds with your actual recipe temperature range and dishwasher/steam cleaning routine before production use.
Self adhesive liquid silicone rubber, plz check MY LSR 3061
