Food Grade Platinum Cure RTV-2 Liquid Silicone Rubber for Cake & Pastry Molds

1. Food-Grade Compliance (Safety First)

The most vital aspect is the chemistry. Cake molds must be made from Platinum Cure (Addition Cure) Silicone.

• Certifications: Must meet FDA (21 CFR 177.2600) and LFGB standards.

• Purity: It must be BPA-free, non-toxic, and odorless to ensure it does not migrate into food or alter the taste of the baked goods.

2. Thermal Stability (Oven to Freezer)

Silicone for baking must withstand extreme temperature fluctuations without losing its physical properties.

• Heat Resistance: Capable of withstanding continuous temperatures up to 230°C (446°F).

• Cold Resistance: Stable down to -40°C (-40°F), making it perfect for blast chilling or mousse cake production.

3. Precision & Intricate Detailing

High-end pastry chefs require molds that can reproduce complex designs.

• Low Viscosity: The liquid silicone must flow easily into fine crevices to capture textures like lace, floral patterns, or geometric 3D shapes.

• Linear Shrinkage: Premium platinum silicone features <0.1% shrinkage, ensuring the finished cake is exactly the size of the original design.

4. Mechanical Strength & Durability

Baking molds are frequently stretched and twisted during the demolding process.

• High Tear Strength: The silicone must resist ripping, especially when removing “undercut” designs or delicate sponge cakes.

• Elongation: A high break-elongation percentage allows the mold to be peeled back easily without permanent deformation.

5. Efficiency in Production

For commercial bakeries, speed and ease of use are essential.

• Natural Non-Stick (Easy Release): No need for heavy greasing or chemical release agents, which keeps the cake surface clean and professional.

• Fast Turnover: High-quality RTV-2 silicone cures reliably at room temperature or can be heat-accelerated to speed up mold production lines.

Key Features

• Certified Safety: 100% Non-toxic, odorless, and BPA-free. Fully compliant with FDA and LFGB food-grade standards.

• Temperature Resistance: Remains flexible and stable across a wide temperature range from -60°C to 230°C (-76°F to 446°F), making it safe for both oven baking and deep freezing.

• Zero Shrinkage: As a platinum-based system, it features negligible linear shrinkage (<0.1%), ensuring high-precision replication of complex details.

• Excellent Release: Naturally non-stick surface allows for effortless demolding without the need for chemical release agents.

Common Applications

• Baking & Pastry: Molds for cakes, chocolates, fondants, and lace decorations.

• Confectionery: Custom molds for hard candy, gummy bears, and lollipops.

• Ice & Frozen Treats: High-durability trays for ice cubes, ice creams, and sorbets.

• Kitchenware & Life Sciences: Production of infant products (pacifiers), medical-grade components, and high-end artisanal soap molds.

Item	Color	Viscosity (mPa.s)	Mixing ratio	Working time (Mins)	Curing time (Hrs)	Hardness (Shore A) (	Tear strength (kN/m) (	Tensile strength (Mpa)	Elongation (%)
YSP-1600	Translucent	3500 ± 500	1:1	35-40	6.5 ± 0.5	0 ± 2	≥ 7	≥ 1.7	≥ 640
YSP-1605	Translucent	3500 ± 500	1:1	35-40	6.5 ± 0.5	5 ± 2	≥ 10	≥ 2.9	≥ 640
YSP-1610	Translucent	3000 ± 200	1:1	35-40	6.5 ± 0.5	10 ± 2	≥ 20	≥ 4.2	≥ 800
YSP-1615	Translucent	3000 ± 200	1:1	35-40	6.5 ± 0.5	15 ± 2	≥ 21	≥ 3.7	≥ 600
YSP-1620	Translucent	3000 ± 200	1:1	35-40	6.5 ± 0.5	20 ± 2	≥ 23	≥ 5	≥ 700
YSP-1625	Translucent	3000 ± 200	1:1	35-40	6.5 ± 0.5	25 ± 2	≥ 19	≥ 5.1	≥ 540
YSP-1630	Translucent	7500 ± 300	1:1	35-40	6.5 ± 0.5	30 ± 2	≥ 20	≥ 5.4	≥ 500
YSP-1635	Translucent	7500 ± 300	1:1	35-40	7.0 ± 0.5	35 ± 2	≥ 19	≥ 5.4	≥ 460
YSP-1640	Translucent	18000 ± 2000	1:1	35-40	10 ± 0.5	40 ± 2	≥ 19	≥ 5.4	≥ 380
YSP-1645	Translucent	23000 ± 2000	1:1	35-40	10 ± 0.5	45 ± 2	≥ 9	≥ 5.4	≥ 280