Edges
Edges of Ice Cream Moulds
F = Fluted Edge
N = Normal Edge
L = Lip Edge
W = Wavy edge
Flanges of Chocolate Moulds
Cri = Crimped
Wr = Wrinkled
Edges of Ice Cream Moulds
W = Wavy edge This is more often found on older moulds which were more intricate, The edge follows the parting line which must avoid any recess which might trap the model. Later designers reduced costs by simplifying the design by avoiding such recesses.
Flanges of Chocolate Moulds
Cri = Crimped At one point Anton Rieche developed a system for crimping the edges of chocolate mould flanges together instead of soldering them together to form plate moulds; as cheaper and more efficiant at the time than soldering. I have not noticed an example, when I do a photo will be inserted here.
Wr = Wrinkled When the dies of a Chocolate Mould are slightly miss-aligned the flange is sometimes wrinkled.
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