Case study · confectionery
A confectionery producer's boiled-sweet cavity mould.
Hot-poured sugar at 135°C, a recessed brand mark in every cavity floor. High-temperature food-contact silicone.
Customer
A UK confectionery producer
A UK confectionery producer running a traditional boiled-sweet range asked for a cavity mould for a new signature sweet. The fill was hot-poured boiled sugar at around 135°C. Every cavity floor had to carry a recessed brand mark that would read through the finished glass surface of the sweet.
The challenge
What we had to solve.
Hot-poured sugar attacks silicone grades that aren't formulated for it. Grade selection had to be a specifically high-temperature food-contact silicone. Cavity floor detail had to be legible on the finished sweet — the finished sweet is small, so the mark had to be small too, at the practical limit of silicone detail.
The approach
What we did.
We spec'd a high-temperature food-contact silicone rated for the pour temperature with margin. Brand mark was cut with a shallow, wide cross-section so it would read on the finished glass without weakening the cavity floor. Cavity spacing was set for the producer's existing depositor.
Outcome
How it works now.
Sweets carry the brand mark clearly. Tooling survives repeated hot pours. The producer has extended the range to two more shapes using the same tooling logic.
Details
The specifics on this build.
Product
Traditional boiled sweet with recessed brand mark, multi-cavity tray.
Route
Hand-poured food-contact silicone, high-temperature grade.
Grade
High-temperature food-contact platinum-cure silicone.
Cleandown
Hand wash between production runs, non-caustic detergent.
Related services
How this fits our capability.
Confectionery moulds for gummies, jellies and boiled sweets
Branded cavities that read on the finished product
Choosing the right food-contact silicone
At a glance
The idea in a picture.
How a production tray is laid out
Swipe to see the whole diagram
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