12-piece mango jelly mousse cake mold ice cream rugby silicone mold diy chocolate fondant mold

zhijinwaimao 4yr.

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Description

material: silicone

product category: cake mold

brand: yuanzhengquan

shape: irregular

import or not: no

packaging specifications: 29*17 * 2.7cm

time to market: 2021.12

price segment: less than 5 yuan

is there a patent: yes

purpose: baking

major sales areas: south america, southeast asia, north america, northeast asia, middle east, others

have authorized private brands: no

whether cross-border export is exclusively available: yes

style: irregular

patent type: design patent

patent no.: 2026-f02039990

product color: white

product specifications: 29*17 * 2.7cm

applicable scenarios: commercial, home, teaching, industrial manufacturing

Product Name: 12-Piece Mango Jelly Mousse Cake Mold, Silicone Ice Cream Football Mold, DIY Chocolate Fondant Mold

Material: Silicone

Color:Random Shipping (Can be Squeezed)

Specification: 29*17*2.7cm

Usage: For cake, bread, mousse, jelly, condiment food, chocolate, ice, pudding, jelly, chocolate, cake, handmade soap, mooncakes, onigiri, fondant, etc.

Product Features

1. The silicone material used,FDA Food Testing Verification Report.

Temperature range: -40 to 230 degrees Celsius.

3. Durable, non-penetrative, and easy to clean.

4. Can be used in the oven, microwave, dishwasher, and refrigerator.

5. Easy to handle.

Product Display Diagram

Steps to Use

"Step：Melt chocolate. Melt pure cocoa butter chocolate in a heated chocolate pot, or heat it in a piping bag with water insulation.Wait until the chocolate completely melts into a paste.

Step 2: Pour the chocolate into the silicone mold that has been prepared in advance. Pour the chocolate slowly.Filled the bottom, discharged the air bubbles. Try to operate in a warmer environment, otherwise the chocolate will harden before it can flow flat.Set in. (You can choose different colors of chocolate to cast into different colored models according to your preference).

Step 3: Remove the mold. After casting, the chocolate will solidify in the refrigerator for about an hour. Since the silicone mold is soft, it is easy to remove.

Update time：20260425081033

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