Brunner’s chocolate molds are made using the latest thermo-press or injection molding processes. Materials used for chocolate production are tested, proven, and approved.
The Brunner chocolate molds are made of high-performance polycarbonate; if they are properly treated, the molds will be robust and durable.
This guide contains information about how to care for your molds, as well as what you should avoid.
These tips will help you to get the best results out of your purchase.
Information and precautions before using
Before using the molds for the first use, clean them.
Polycarbonate is resistant to most chemicals. Some flavorings can have a negative effect on polycarbonate. It is best to avoid contact with any herbs. The impact of each depends on the concentration and contact time.
This also includes pure raw materials such as lecithin (milk fat), cocoa butter, and oils from nuts.
It is important to ensure that your molds only contain chocolate. Before using molds, it is essential to ensure that your dosing apparatus and procedures are correct.
To avoid contact with these substances, you should also avoid any contact at all.
Cleaning, defoaming, and rinsing agents that are not diluted.
Notching is a common problem with polycarbonate. We avoid sharp edges, scratches, and grooves when designing the mold. All objects and instruments that come into contact with molds should be free of sharp edges.
Surface damage
Plastic surfaces are prone to scratches. Avoid contact with other objects, but especially with hard ones. Cleaning cloths, for instance, are included in this.
These are made of a soft material. These should be made of a softer material. Molds shouldn’t be subjected to high compression stresses.
Vibration
The vibration should be kept to the lowest level necessary. Vibrations allow the chocolate to flow and air trapped in the mold cavities to escape. Vibrations can also cause high mechanical stresses on the plastic. The number of cycles per load is high.
Particularly susceptible are long, narrow molds, particularly when vibrated at their resonant frequency.
Twisting/distorting
Use the minimum angle necessary to twist or deflect the molds in order for the chocolates to be ejected.
As a general rule, use the maximum total deflection. This value depends on the geometry of the mold and should not exceed Maximum total distortion (distance from the highest to lowest point at maximum distortion) = (length of mold + width)/20. A mold with 275 mm length, 175 mm width, and 24 mm height is allowed to have a deflection total of 22.5mm.
This value can be much lower in some cases – for instance, when using very rigid molds such as cold stamping molds.
Demoulding by knocking
The stresses that are caused by knocking out should be kept as low as possible, just like with any other type of mechanical loading.
Always knock on the ribs, or the crossings of ribs, at the bottom side of the molds. We have found that light strokes, repeated repeatedly, are more effective than trying to knock the mold with a heavy stroke. Do not let the repeated strokes set the mold in vibration.
Use a softer material to knock out the molds (e.g., PA, POM, or rubber). Rubber, PA, or POM are all acceptable materials. Also, ensure that the device is free of sharp edges.
Check for sharp edges as well before you knock the mold onto an object. The object must also be made from a softer polycarbonate than the mold.
Over-heating
Be aware that pre-heating can lead to overheating of molds. The heating devices shouldn’t be set up or designed in a way that can cause the surface of the mold to reach temperatures higher than 60.
The polycarbonate molds for chocolate are sensitive to physical and chemical stresses.
We recommend washing the molds as little as possible. Please follow the instructions carefully.
Please observe the following when washing:
At any stage in the cleaning process, mold surfaces must not be exposed to temperatures above 60degC (140degF). The temperatures should not exceed 60degC/140degF during any of the cleaning stages (e.g.
Ensure that the molds do not come into contact with any mechanically abrasive cleaning device (e.g., Cotton wool, brush, or sponge. Even tiny, barely visible scratches can reduce the shine of the surface of the mold and make it harder to remove the chocolate.
Water hardness: between approx. 0.18 – 0.36 mol/m3 (1-2degd). Use only de-mineralised distilled water for the final rinse.
Apply water at low pressure. High pressure can damage the surface of the mold.
Use only cleaning agents, defoamers, and detergents that have been tested and approved for polycarbonates.
Be sure to pay attention to the manufacturer’s instructions on how much detergent you should use and check your metering device settings regularly. In general, it is best to use the default settings of the manufacturer. On automatic systems, these settings can be password-protected.
Make sure that you thoroughly rinse the molds at the end. Check that the molds have no residue from the cleaning agent after cleaning.
Follow the instructions given by the manufacturer of the cleaning system and cleaning agent.
If there are stains on the surface of the mold after cleaning, the problem should be investigated immediately. Once the cause has been identified, the situation should be corrected.
Do not exceed the maximum contamination level recommended by the manufacturer of the washing system. Remove all chocolate residues from the mold cavities before washing.
After washing, make sure that the molds are dried quickly and thoroughly. Avoid allowing any residual water, especially water that contains a rinsing agent, to dry on the surface of the mold.
When the solution dries out, the rinsing agents become concentrated and can irreversibly harm mold (mold corrosive).
De-mineralized sanitized water is recommended throughout the entire washing process par, particularly when rinsing molds.
After cleaning, only allow molds to be cleaned by qualified personnel. Correct cleaning can cause damage, as evidenced by mold cracking, corrosion on the mold surface, a reduction in surface gloss, staining, and difficulties de-molding.
