Silicone Plastique® is an amazing, food grade silicone mould making putty that has the consistency of cookie dough and is very easy to mix and apply. Created by a chef in order to bring the art of mould making into both commercial and home kitchens.

Silicone Plastique® has become a valuable tool in the creation of custom food moulds around the world. Mould making has always been considered a complicated task, yet with this silicone mould putty a new world of easy mould making has been made possible.

Once mixed, Silicone Plastique® will stay workable for about 15 minutes giving ample time to make an accurate and well made mould of almost any object. Cure time is only about an hour at room temperature to create a pliable yet durable rubber mould suitable for direct food contact. This amazing mould putty can be put in the freezer without losing flexibility and resists temperatures as high as 230°C.

(Durometer) Shore Strength: 35

Re-Moulding Silicone Plastique - Once Silicone Plastique has cured, it is a commercial grade silicone rubber that cannot be melted or dissolved in order to make another mould. Remouldable materials are usually made of gelatin and have many drawbacks like:

 

 

It may surprise you to know that almost half of our mould making customers purchase Silicone Plastique®™ for use with non-food materials. Reasons given are ease of use, high quality from a platinum based curing system and the peace of mind that comes from using a product that is not harmful or toxic.

 

Silicone Plastique® is Outstanding to Make Moulds For: Chocolate, Butter, Fondant, Ice Cream, Pulled Sugar, Cheese,  Ice, Gelatine, Hard Candy, Gum Paste, Pastillage, Royal Icing, Candy Clay, Butter Cream, Marzipan, Sherbet, Sorbet.

 

Step 1

Silicone Plastique® has the consistency of clay. Equal amounts of Part A (blue) and Part B (white) are scaled by weight or volume.

Step 2

Parts A and B are combined and kneaded until a uniform color is achieved. Silicone Plastique® can be flattened by hand or rolled with a pin between sheets of plastic.

Step 3

A small amount of plastique is rubbed into detail of a medallion. The medallion is pressed into Silicone Plastique® that has been rolled out twice the thickness of the medallion.

Step 4

Silicone Plastique® has a work time of about 10 minutes and a cure time of about an hour at room temperature. Silicone Plastique® should be allowed to fully cure before removing medallion.





Step 5

Chocolate is poured into cured mold.





Step 6




With a flex of the mold, a perfect chocolate copy of the medallion pops out of the mold, ready to garnish your favorite dessert.

- The gelatine dries out and the mould shrinks and cracks.

- Gelatine moud making materials cannot be used for hot applications like cooked sugar and Isomalt.

- Gelatine moulds perform very poorly when placed in a freezer or frozen.