Chocolate mould
In order to mass production of chocolate, chocolate mould application. Organic chocolate mold with mold and DIY craft molds. For chocolate molds, the brightness is very important, and tightness.
Mold design parameters commonly used:
1. Product projection area;
2. The product size (thickness, material thickness);
3. The geometry appearance, size and surface accuracy and quantity demands, follow-up process (such as paint, oil, etc.);
4. The product demand quantity;
5. Supporting molding equipment (such as: injection molding machine model, punching a few model, etc.).
In the process of using mold, hard to avoid can appear mistake, sometimes bad stripping off, this is not hard to knock mould; In cleaning the mould, cannot brush with bristle and brush, use a very soft wool brush cleaning, ensure that the service life of mould.
Chocolate Conche
