Guide · portion control
For a lot of food businesses, cavity volume is the whole game. Get it right and your food-cost holds; get it wrong and every dessert leaks margin.
The guide
It sounds obvious, but many production moulds don't have their cavity volume checked at manufacture. If cavity one, cavity two, and cavity thirty deliver different volumes, portion size drifts. We check cavity volume at manufacture and record the check on paperwork.
If you're holding a labelled weight, weight is volume times density. That means an unchanged mould can drift portion weight if your fill density drifts. Consistent portion weight comes from consistent fill as well as consistent cavity.
Hot fills shrink on cooling. A cavity designed for a room-temperature fill will over-portion on a hot fill. If your fill temperature changes between products, cavity volume has to account for that.
How the dessert leaves the mould affects perceived portion size. A gentle unmould keeps every detail; a rough one leaves a mark that looks like a smaller portion even if the volume is identical. The mould has to survive the demould.
For a menu with three portion sizes, a single tray with three cavity sizes is often cheaper and cleaner than three trays. Service can pull the right portion without swapping tooling.
Every portion-controlled mould we build leaves with a cavity check record. If a portion-critical mould arrives without one, ask why — it's a fair question.
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