Types of Moulds
Mould classified by it's form or function
Underlined items in descriptions are in the illustrations. If you cannot find the mould you are looking for in TYPE it may be in KIND. All mould images are clickable for larger image at your convenience.
Type
Bar = Bar Moulds
Bm = Brittinia Metal
Box = Sweet Meat Box Mould
Br = Brick Mould
CM = Center Mould
Cr = Chocolate Cream Mould
Croq = Croquet Mould
Cu = Copper Ice Cream Mould
Cy = Cylinder (Roller) Boiled Sugar + Bon Bon Moulds
D = Double Mould
G = Gang (book) Mould
Li = Lithophane (stone pictures) Mould
MM = Master Mould*
P = Plate Mould
PC = Post Card Mould
PF = Plate Frame Mould
Pi = Pillar Mould
PW = Plate Wire Mould
PWa = Plaster Water Mould *
Poly = Polycarbonate Mould
R = Relief Mould
Ri = Rivet Mould
Ro = Roller Mould
S = Sulphur Mould
Si = Silicone Mould
Sp = Seperate Part Mould
Spec = Spatulas Mould
Starch = Starch Mould
T = Toy (or CT Clear Toy) Mould
TP = Tibetan Prayer Cookie Mould
Tir = Tirgel Mould
Trag = Tragacanth Mould
*opens to new page for sections with larger amounts of information.
BAR=Bar Mould, Assembly of relief moulds by soldering them onto a bar.
Br = Britania Metal, A durable lead-free pewter developed in England during the 18th century. It is lustrous and hard due to additional antimony. Parts of moulds were made by mounting a thin sheet of the pewter in a lathe and turning it over a wood or metal form. The parts were trimmed and soldered together to make the mould.
Box= Sweetmeat Box, a double chocolate mould. The top serves as a cover, the bottom is deep enough to hold a number of smaller candies. Pattes [paws], large tabs are usually of the same metal as the mould. Where the flange is narrow or absent they provide leverage. For more information on Pattes, please visit the Tabs page.
Br =Brick moulds are ice cream moulds usually of Sn or Cu in the form of closed boxes or cylinders.
CM= Center Mould for ice cream brick rectangular or cylindrical moulds.
Cr=Cream= moulds pour creme Cream chocolates. See Plaster Water moulds.
Croq =Croquets for thin, crisp chocolates.
Cy = Cylinder (Roller) Boiled Sugar + Bon Bon Moulds. The cavities are carved into two bronze or copper rollers, in the case of boiled sugar or one cylinder in the bon bon mould. The pairs of cavities for the former are kept in alignment by the meshing gears at one end of the axle on a hand cranked [illustration] or power driven machine. The boiled sugar slab or bon bon slab is fed into the appropriate side. Candies come out the other side onto a cooling belt.
Hand Crank Roller Machine for Boiled Sugar
Bonbon Cylinders(Rollers) for printing one surface of the paste.
Courtesy of the Bonbon Museum in Vaihingen, Germany
D = Double mould of two or more parts whose cavities when combined form a three - dimensional model., The parts may be aligned by a hinge [charnier], Bosses, clasps, clips [a pinces], rivets [a rivets], or Tabs [a pattes paws].
G = Gang Moulds are frame moulds in 2 halves joined by a hinge so they open like a book , hence are also called BOOK MOULDS . They are made up of large closed chocolate moulds, half the mold on one side, half on the other; but positioned to mate on closure. They are held in position by being soldered to a peripheral frame and to supporting strap frames They are designed primarily to make hollow rabbits, etc. They are partly filled with chocolate, then closed and rotated by hand or in machines in every direction. As the chocolate cools it is deposited in increasing thickness on every surface, finally leaving a hollow center.
Li= Lithophane [stone pictures] Moulds, For centuries used in China for porcelain eggshell vases. Reinvented in Paris, 1827. At first the porcelain paste was modeled directly and fired. Later a layer of wax was poured on a glass plate lit from below and modeled. Then plaster of Paris was poured on this and porcelain paste for hundreds of lithophanes could be pressed into this mould. Subsequently glass, plastic or, in our case, opalescent boiled sugar could be poured. Thin areas are lighter; thick areas are darker when lit from behind. Used for window decorations, lamp shades, night lights, the bottoms of beer steins, etc.
Derived in part from materials at the Library of the Corning Museum
P=Plate Mould, Poured moulds are usually connected by pouring a bridging layer among the cavities.
Stamped moulds in small numbers may be stamped on a plate. But even a moderate sized plate is awkward to manipulate at the machine and it is easier usually to stamp the cavities individually. Then the flanges are trimmed and soldered together to form the plate. The plate may be strengthened by folding the flange as in Post Card moulds or wrapping and soldering the edge of the plate around a wire ,PW, or soldering to a steel frame PF qv. Plate moulds may be a single sheet of relief moulds or two sheets of double moulds.
Crimp = Plate Moulds Crimped not Soldered
Anton Reike developed a 'cheaper and simpler' tecknique of 'crimping' togather the edges of flanges of adjacent moulds instead of soldering them to form a plate. If you have an example and would be willing to let me borrow it to photograph, please let me know, thank you.
PC= Post Card Mould, A relief mould usually of a small scene, like a post card, with a peculiar folding of the flange.
PF= Plate Frame Mould, A plate mould soldered to a steel frame underneath the border and if the mould is large in additional sites.
Pi = Pillar, Eng, Fr, usually cylindrical sides, decorated top cap. simple cap or hinged plate (See chocolate mold illustration), bottom on which are often stamped the British Registration mark, Maker’s number, and mould capacity. The bottom may be a cap with a rim or a plate whithout a rim. The latter is usually hinged to the mould.
Poly =Poly carbonate and other clear plastic MOULDS, Now most popular for chocolates. Unfortunately they lack the fine crisp details of the metal moulds from which most were copied. A few of the most modern plastics can withstand the temperature of boiled sugar.
PW= Plate Wire Frame Mould, The flange is wrapped around and soldered to a wire frame under the border and elsewhere if needed .
R= Relief mould, consists of one cavity in a surface. When the candy model is removed the front is shaped but the back is flat. Boiled sugar, butter stamps, chocolate, maple sugar, etc. may be made in relief or single plate [multiple relief] moulds but ice cream moulds needed to be double moulds to keep out the freezing brine [They now could be made with modern refrigeration techniques in relief moulds.]
CHOCOLATE RELIEF MOULDS
Ri= Rivet mould, Anton Reiche invented this method to balance small double plate moulds to be poured together. Two steel bands whose width is slightly greater than the height of the moulds, have their ends bent up to the level of the flange( half thickness of the moulds ). The plate of molds, open ends facing the same way, is soldered to the steel and the space between the molds and the steel is filled with pewter. The projecting ends of the two parts are aligned and a hole is drilled through the two pieces of steel at each end. The holes of one piece are left empty. The holes of the other piece have a rivet inserted to then fit into the hole of the other piece. The mould can be stood on its side with openings of the chocolate moulds facing up. .They can then be filled. We accomplish the same effect also with larger moulds setting them, top down, in a low box containing "Rice Crispies".
Ro= Roller Mould see Cy = Cylinder (Roller) Boiled Sugar + Bon Bon Mould
S= Sulphur, Mould in plaster encasement single (Relief) and double. See also Sulfur Master Mould
Si = Silicone (Medical or food grade only). Flexible like rubber and so provides fine detail and is easy to remove from complex object.
Sp = Separate Part Moulds, Some chocolate moulds are constructed so that the head or limbs can be cast separately. Limbs are cast solid to be attached in various, but fixed positions. Heads have a collar hinge letting the head be raised allowing access to a hollow interior for small candies. The head or body may be hollowed by decanting the remaining liquid after a shell is formed around the surface of the interior of the mould.
Spec = Speculaas cookie moulds of Belg, Ger., Netherlands, Scandinavia.The dough is pressed into the mould The excess dough is cut off, so the cookie has that shape of the windmill, etc. not as in other springerli a round, elliptical, cardioid or rectangular shape of the frame of the picture.
Starch= Starch molding. The positive moulds are pressed into the tray of leveled clean starch The liquid candy (boiled sugar, Chocolate, etc)is poured into the cavities and allowed to cool. Then taken out and the starch brushed off. The starch is then cleaned and reused. 37223.
T= Toy or CT = Clear Toy in America,
Small BS candies hollowed by pouring out the syrup when a shell has formed, also called“stocking stuffers”. However, Thomas Mills and Brother catalogued all of their boiled sugar moulds as Clear Toy moulds, either “Small”, “Medium” or “Large.”
Tir = Tirgel = Springerli from Zurich area; finer detail, sl different taste. than other Springerli.
TP= Tibetan prayer cookie moulds carved in wood. Three examples.
Trag= Tragacanth A gum obtained from certain asian herbs. Dissolved in water it is less fragile and takes finer detail than a usual cookie dough used in other Springerli products.
