Professional Polycarbonate VIP Flora Praline Mold by Javier Guillén - 30 mm x 31 mm h x 18 mm - 24 cavity - 11 gr

pOLYCARBONATE MOLDS USE & CARE INSTRUCTIONS

Maintaining the pristine quality of your chocolate creations begins with the proper care of your polycarbonate chocolate molds. Proper cleaning not only ensures the longevity of these molds but also guarantees the flawless production of your exquisite chocolates

Several considerations must be taken into careful account to prevent insufficiently cleaned or damaged molds, which might result in potential cracking or scratching.

Before Use:

1. Cleaning: Wash the polycarbonate chocolate molds thoroughly with warm, soapy water before the first use. Make sure you are using non corrosive detergents. Rinse and dry completely with a warm air blower or a soft non-abrasive cloth.

Using the Molds:

1. Tempering: Ensure that the chocolate is properly tempered according to the recipe or recommended guidelines. Properly tempered chocolate ensures a glossy finish and easy release from the molds.
2. Filling the Molds: Fill the molds with tempered chocolate using a spoon, spatula, or piping bag. Avoid overfilling; excess chocolate can make it difficult to release the chocolates cleanly.
3. Tapping and Smoothing: Tap the molds gently on the counter to remove air bubbles and ensure the chocolate settles evenly. Use a spatula or bench scraper to scrape excess chocolate off the top of the molds for a clean edge.
4. Setting: Allow the chocolate to set at room temperature or as per your recipe's instructions. Avoid sudden temperature changes, which can cause the chocolate to crack or lose its shine.

Demolding and Cleaning:

1. Demolding: Once the chocolate has set completely, gently flex or tap the mold to release the chocolates. Avoid using sharp objects that could damage the molds.
2. Cleaning after Use: Remove excess chocolate using a palette knife or knife, remove as much of the excess chocolate that may still be present on the molds.Hand wash the molds with mild detergent and lukewarm water immediately after use. Use a soft sponge remove any residue. Do not use abrasive cleaners or scrubbers that could scratch the molds.
3. Drying: Dry the molds thoroughly with a soft cloth or allow them to air dry completely before storing.

Storage:

1. Storing the Molds: Store the cleaned and completely dried molds in a cool, dry place away from direct sunlight and heat sources. Stack molds carefully to prevent scratching.
2. Avoiding Odors: To prevent absorbing odors, store the molds away from strong-smelling items or use airtight containers.

Additional Tips:

1. Avoid Extreme Temperatures: Do not expose the polycarbonate molds to extreme temperatures, such as direct heat or freezing, as it could damage them.
2. Avoid Abrasive Materials: Use only soft materials like sponge or cloth to clean the molds. Abrasive materials can scratch and damage the surface, affecting the quality of your chocolates.
3. Handle with Care: Handle the polycarbonate molds gently to avoid any breakage or deformation.

Always refer to the manufacturer's specific instructions or guidelines for your polycarbonate chocolate molds for any additional care or usage details.

SHIPPING INFORMATION

Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.

We do not ship to PO Box Addresses.

Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.

United States:  Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.

Canada and Mexico:  Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.

Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.

NEXT DAY DELIVERY AND EXPEDITED SHIPPING

Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.

Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.

Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.

RETURN POLICY

With a few exceptions, all regularly stocked products can be returned within 30 days of receipt as long as the product is in new and unused condition, undamaged, and in its original packaging with all original tags and labels attached.

Exceptions: We are unable to accept returns for the following items: Special Order Products, Books, Perishable Items, Equipment, and Final Sale items.

For defective or damaged products, please contact us at info@pastrychefsboutique.com or 732-872-7879 to arrange a refund or exchange.

Restocking Fees: A restocking fee may be deducted from your return credit to cover the cost of processing the items back into stock. This fee is 15% of the item(s) cost.

For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms