Kitchenware & Bakeware
Silicone bakeware is judged on two things: whether it passes food-contact testing, and whether it still releases cleanly after a thousand bakes.
We supply HTV and LSR grades for cake moulds, baking mats, spatulas, ice-cube trays and collapsible containers. The compounds are formulated for repeated oven exposure up to 230 °C, freezer storage down to −40 °C, and dishwasher cycles without hardening, hazing or losing shape.
Because these parts touch food directly, every batch ships with a COA and can be accompanied by FDA 21 CFR 177.2600 and LFGB §30/31 test reports. For customers selling into the EU we also issue REACH and PAHS declarations, and can arrange third-party migration testing on the specific grade you buy.
Food-contact approval
FDA and LFGB reports tied to the batch, not to a generic data sheet.
Thermal cycling
Oven at 230 °C straight to a −40 °C freezer without cracking or permanent deformation.
Clean release
Low surface tack so a cake comes out without greasing the mould every time.
No taste or odour transfer
VOM-controlled grades for enclosed and flavour-sensitive contact.
Material Ranges Used in This Sector
These are the product lines we normally quote for Kitchenware & Bakeware. If your part needs something outside them, tell us the requirement — custom formulation is a normal request, not an exception.
What Ships With the Material
Every lot leaves with paperwork. What changes by sector is which documents your customer will ask to see.
- COA per batch — hardness, tensile strength, elongation, tear strength and specific gravity on the lot you receive.
- TDS — full curing and processing guidance, not a marketing sheet.
- Compliance declarations — FDA, LFGB, RoHS, REACH, PAHS and VOM as applicable to the grade.
- Third-party test reports — arranged on the specific grade you buy, through SGS or an equivalent laboratory.
Certificate copies are available for download, and we can issue a declaration naming your market and application.
Questions Buyers Ask About Kitchenware & Bakeware
Most bakeware sits between 40 and 60 Shore A. Thin mats usually run 50–60 A so they stay flat on the tray; deeper moulds run 40–50 A so the cake releases without tearing at the wall.
Yes. Colourants are matched against your Pantone or RAL reference and supplied as food-contact-compliant masterbatch, so the finished part is approved at the same time as the base compound.
We arrange third-party migration testing through SGS or an equivalent laboratory on the grade you actually buy. Lead time depends on the test house — we confirm the schedule before booking rather than quoting a number we cannot hold.
