|
Group: Forum Members
Posts: 1,
Visits: 5
|
Hi everyone,
I want to make a food grade resin mould for making pie crusts. I know how to make the mould, avoiding undercuts etc, but cannot find any information on what materials to use.
A pourable resin would be ideal. The mould would be placed in a press and only be in contact with the dough for less than 5 seconds.
Any ideas would be gratefully received.
Regards,
John.
|