Siliconen Culinair, the easy way to make a professional food mold. Copy or create your own unique culinary shape and fill it with cream, cremeux, mousses, ice cream, parfait, chocolate, ganache, Sugar work, bread or

cake.

Shape your appetite

Siliconen Culinair®

More examples and information visit www.siliconenculinair.com

Shape your appetite

Siliconen Culinair® Shape your appetite

Siliconen Culinair® Exposure controls/personal protectionAdditional information about engineering measuresNo particular measures required.Personal protective equipmentRespiratory protectionNone, but avoid breathing vapours if possible.Hand protectionUse protective gloves.Eye protectionUse safety glasses.

Stability and reactivityConditions to avoidStable under recommended storage and handling conditions(See section storage).Hazardous decomposition productsOccurs only when boiling point is reached.Toxicological informationThere are no data available on the preparation itself. The product was classified in toxicological terms on the basis of the results of the calculation procedure outlined within General Directive on Prepara-tions (1999/45/EC). This product is unlikely to harm health, given normal and proper handling and hygenic precautions.Ecological informationDo not empty the product into drains and waters without primary treatment and do not store on public depositories.Disposal considerationsIn accordance with local official regulations.Other informationThe details in this material safety data sheet satisfy national and EC legislation. We have no knowledge or control over the user´s working conditions however. The user is responsible for the observance of all required statutory provisions.

While deemed reliable, the content of this paper is not warranted for completeness or full accu-racy and does not give the reader any rights. Produced and packed in the Netherlands by Nedform bv

Material Safety Data SheetGeneralIn all cases of doubt, or when symptoms persist, seek medical attention. Never give anything by mouth to an unconscious person. For further information refer to "specifications about toxicology".

First-aid measuresAfter inhalationLet in fresh air.After skin contactImmediately remove all contaminated clothing. Wash away with soap and water and rinse.After eye contactRemove contact lenses, keep eyelids open. Flush with plenty of water (10 - 15 min.). Call a physician.After ingestionDrink plenty of water. Call a physician. Keep at rest.

Fire-fighting measuresSuitable extinguishing mediaAlcohol resistant foam, CO2, powders, water spray.Unsuitable extinguishing mediaWaterjet.

Accidental release measuresEnvironmental precautionsDo not empty into drains. If the product contaminates lakes, rivers or sewages, inform appropriate authorities in accordance with local regulations.Methods for cleaning up/collectingRemove mechanically, take-up residues with absorbing material. Wash away.

Handling and storageInformation for safe handlingAvoid contact with skin and eyes. Do not eat or drink during work - no smoking. Comply with the health and safety at work laws.Requirements to be met by storerooms and containersContainers should be kept dry and sealed.Information about separation of incompatible productsKeep away from oxidizing agents, from strongly alkaline and strongly acid materials.Further information about storage conditionsAlways keep in containers of same material as the original one. See also instructions on the label. Avoid heating and direct sunlight.

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Certi�ed by TüV Rheinland

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Shape your appetite

Siliconen Culinair® Let’s get starteD…Glue your shapes to a smooth

and even surface. You can use

glue, clay, molten chocolate,

butter or any other sticky mate-

rial that does not nfluence the

silicones. Be sure to close all pores

so the silicones cannot get in. Fit a

dam wall around your mould (Pic.

1).

Mix the components A and B with

a ratio 1:1 very thoroughly (Pic. 2).

Pour the mixed silicones into the

mould using as thin a stream as

possible and pour on one spot to

avoid air bubbles. Make sure the

mould is covered completely.

Finish pouring within pot life of

40 minutes (Pic. 3).

Let the mould harden for 2 hours

before de-moulding (Pic. 4). Place

the de-moulded mould in an

oven at 100 degrees Celsius for

one hour to de-gass. Rinse the

mould afterwards and you are

ready!

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Shape your appetite

Siliconen Culinair® Shape your appetite

Siliconen Culinair® Hints– Use a “Chinese food tray” or any other non porous container

if you do not want to make a dam wall yourself.

– 1: 1 ratio may be measured volumetric or by weight. Please

do not deviate more than 3%.

– To insure proper mixing one may pour the mixed silicones

in a second cup and stirr these contents again.

Additional informationSiliconen culinair are silicones cured in an addition process

using a platinum catalyst. These silicones are TÜV certified.

Please note: only the fully cured and degassed rubber should

be allowed to come in contact with food.

– Do not subject the mould to temperatures above 280°C or

below -40°C for long periods of time. We advise a maxi-

mum baking temperature of 240°C.

– The mould should not come into direct contact with the

heating element.

– Use an oven plate or tray to improve stability of the mould.

– Any kind of material may be used to create the shape out of

which you want to make the mould. E.g. toys, nuts, stones,

shells etc.. Be sure not to use porous materials (including

paper or fabrics) or make sure to fill the pores up with a pore

filler. Please make sure to clean used materials if these are

not going to be thrown away.

– Materials containing metal-salts, sulphur or amine groups

(Like unions or garlic) may inhibit the curing process and

should be avoided. Always clean the mould and tray thorou

ghly and be sure none of these products remain (including

dish washing products). In case of doubt do a little test to

see if the mould cures.

If you have any questions, remarks or suggestions about

Siliconen Culinair, please contact us at:

info@siliconenculinair.com

While deemed reliable, the content of this paper is not warranted for completeness or full accu-racy and does not give the reader any rights. Before use, please read the safety data sheet on the back.

1 Mushroom: Butter. (www.siliconenculinair.com)2 Winter strawberries: These strawberries are made out of straw-berry �avoured ice cream and Rumtopf. (Jeroen van Oijen, www.culiversum.nl)3 Acorns: Impressions of nature. (Wouter van Laarhoven, Restau-rant De Molen)4 Rubber duck: Filled with a cream of foie gras, Pedro Ximenez, �nished with an orange jelly and carrot. (Jeroen van Oijen, www.culiversum.nl)5 Egg: cream of vanilla in a bowl of crunchy chocolate.(Jeroen van Oijen, www.culiversum.nl)6 Cow: White chocolate �lled with raspberry puree. ( Tom van Meulebrouck, Friesland Campina)