Aluminum FDA Coatings

Are these "cavities" for transporting the dough? For mixing it? For what? Are you telling us they will be used only one time and will never be cleaned and reused?

In any case, I guess I would put a plastic bag in the "cavity" and put the dough in it.

Just my 2 cents worth.

Paul

Have you done a search?

Paul,

These are used for molding. They make the impression then the material releases out of the cavity and bakes in an oven. The cavity will not be subjected to any type of heat. Let me know your thoughts. It is a very basic cookie mold. Also the molds probably will not be used more than once or twice. However during that one time about 75 lbs of cookie dough will have to be molded.

Well, if the cavity search you performed left you empty handed, you might try researching mold release coatings for food products. Pam might work, but there might be some food industry solution that works better. Thomas Register would be one place I'd check out if Google doesn't return any good hits.

Ok, these only mold, not hold the dough while baking and then give up the finished cookie. Now, are you expecting gravity to pull the cookie out after turning the cavity upsidedown? Or do you have a piston, as part of the mold, to press the dough out? If you are using gravity, do you have the mold vented?

Anyway, that was not your question. I think your question is how to keep the cookie dough from sticking to the mold. I have never made cookies or pastries, but have watched my wife do it for longer than I care to dwell on. She wipes the pan or mold with grease, then shakes flour onto the grease, and finally turns the mold over to remove the excess flour.

Someone mentioned using spray-on PAM. I think that, plus the flour coating step will allow the cookie dough to release using gravity plus venting the mold for air. I do not think you need a very high polish on the mold. The PAM and flour will fill irregularities.

So, when can we test the results?

Paul

silicone mold release is allowed and often works very well, depending on the dough.

I have seen ethanol used also as a release agent...the tiny bit used flashes off quickly, even at room temperature.

larger molds are often back blown with slight air pressure to release the vacuum behind the dough...this would be highly dependant on the mold and the dough stiffness.

If you want more detail than that, we need more information.

Koz

Parkman wrote: