Use of silicone for manufacturing confectionery moulds and baking receptacles in general

Abstract

Use of silicone for the manufacturing of confectionery molds and baking receptacles in general. The silicone may be a heat-curable elastomer of the type intended for applications in contact with foodstuffs, advantageously methyl-vinyl-polysiloxane, and it may be obtained by a process of cross-linking with platinum. The operation of removal of the baked product from the mold is simplified; further, the molds can be easily made in any desired shapes and handling of the molds is improved.

1 . A method for baking a food product comprising the steps of: 
 providing a flexible and foldable mold formed substantially in its entirety of silicone elastomer material;    depositing a food product to be baked into the mold;    placing the mold containing the food product to be baked in an oven at a baking temperature for a predetermined time until the food product is baked;    removing the mold containing the baked food product from the oven; and    removing the baked food product from the mold.    
     
     
         2 . A method for baking a food product, which comprises the step of utilizing a baking mold comprising in its substantial entirety a silicone elastomer.  
     
     
         3 . The method of    claim 2   , wherein said silicone elastomer comprises a food grade, heat-curable silicone elastomer.  
     
     
         4 . The method of    claim 2   , wherein said silicone elastomer comprises methyl-vinyl-polysiloxane.  
     
     
         5 . The method of    claim 2   , wherein said silicone elastomer is obtained by cross-linking with platinum.  
     
     
         6 . An article for use in baking a food product comprising a flexible and foldable mold formed substantially in its entirety of silicone elastomer materials wherein the baked food product is readily removable from the mold without adhering thereto.  
     
     
         7 . The article of    claim 6   , wherein said silicone elastomer comprises a food grade, heat-curable silicone elastomer.  
     
     
         8 . The article of    claim 6   , wherein said silicone elastomer comprises methyl-vinyl-polysiloxane.  
     
     
         9 . The article of    claim 6   , wherein said silicone elastomer is obtained by cross-linking with platinum.  
     
     
         10 . A method for manufacturing a mold article for use in baking a food product, comprising the steps of: 
 providing molding apparatus;    filling the molding apparatus with silicone elastomer material; and    forming in said molding apparatus a flexible and foldable mold article formed substantially entirely of silicone elastomer material, wherein a baked food product is readily removable from the mold article without adhering thereto.    
     
     
         11 . The method of    claim 10   , wherein said molding apparatus comprise chromium-plated molds.  
     
     
         12 . The method of    claim 10   , wherein said forming step comprises molding the mold article at a temperature in the range of between about 190° to 200° C.  
     
     
         13 . The method of    claim 10   , including the further step of post-curing the mold article formed by said forming step to sterilize the mold.  
     
     
         14 . The method of    claim 13   , wherein said post-curing step comprises placing the mold article in an oven at a maximum temperature of about 200° C.  
     
     
         15 . The method of    claim 13   , including the further step of, after the post-curing step, placing the mold article in a washer to purify the mold.