Success Case
Current location:Success Case >> View Contents
Why candy cake food-grade mold silicone, the phenomenon of the tension difference?

  Candy is white granulated sugar, powdered sugar, lake or other sugar) or allows the use of sweeteners, edible pigment as the main raw material, processing according to the requirements of a certain production process made of solid or semisolid sweet food. So he used the mold requirements should also be very high, so have some problems in the production process, because the customer in the process of making mould, in order to reduce the viscosity of the silica gel, the silica gel is easy to operation and a large amount of added silicone oil in the silica gel, this will make silicone is very soft, not resistant, pull, tear strength is reduced, the phenomenon of tension variation, resulting in the mould is not durable, service life is short, the phenomenon such as fewer rolling over.If need more detailed operating Dongguang Honglian silicone, we will provide you with the most professional knowledge.