An orange reads as an orange because of the star on its crown. Mould a plain sphere and you have a ball of dough; press that calyx into the crown and the same sphere becomes fruit the moment it leaves the oven. It is the only detail separating a novelty bun from a plain roll, and it is the first thing a cheap mould loses — the star fills in, rounds off, and the shape collapses into a dumpling. We cut the calyx into the cavity wall so it forms on every piece, eight at a time, in platinum-cured silicone that holds its edge through repeated bake-and-freeze cycles.
Specifications, certifications, and OEM capabilities organized for fast procurement decisions.
Eight cavities on one tray in a 4 × 2 layout, each moulding a citrus ball with its calyx star formed in place rather than cut in afterwards. Platinum-cured, food-grade silicone rated -40°C to 230°C, so one tray moves between oven, microwave, blast freezer and top-rack dishwasher without the star rounding out or the sphere walls going slack. The cavities sit in a flat frame with four corner locating holes, which lets the tray drop onto a standard sheet pan or wire rack and stay put instead of sliding when it is carried to the oven full. Shipped factory-direct from our own manufacturing site in China, sample to bulk in one workflow.
The tray photographs two ways, and the difference is worth understanding before you specify a tool. From the mould side you see eight round openings with a flat sealing rim; turn it over and the same eight cavities read as bulging spheres with the calyx star moulded into each crown. That star sits at the bottom of the cavity, which is why it comes out on the top of every finished piece — and why it is the detail to check on a sample. A shallow star on a cheap tool looks perfectly sharp in the mould and vanishes on the baked bun, because the dough rises past it and carries the impression away. The cavity depth is what makes the shape survive: it holds the full height of the dough as it proves and rises, so filled buns — custard, red bean, cream cheese — keep their crown instead of splitting at the rim.
The calyx is the detail that punishes sloppy handling. Overfill a cavity and the mix floods the crown and blunts it; an under-kneaded dough traps air against the mould and leaves the star pitted; and a bun turned out while the tray is still hot tears along the rim, because that is the thinnest part of the wall. Let the tray cool until it is comfortable to hold, flex it from the underside, and lift each piece out by its base. Warm water and a soft brush only — no blade and no scouring pad — and store the trays stacked rather than folded, so the sphere walls keep their shape for the next run.
| Product Name | Orange Silicone Mold |
|---|---|
| SKU / MPN | XB-MOLD-OR8 / ORANGE-8C-OEM |
| Material | Platinum-Cured Food-Grade Silicone |
| Temperature Range | -40°C to 230°C |
| Available Sizes | 8 cavities; 4 × 2 layout, sphere profile with a citrus calyx star, tray footprint to be confirmed |
| Colors | White as standard; custom Pantone-matched |
| Suitable For | Oven, Microwave, Freezer, Dishwasher |
| MOQ | 100 pcs / design |
| Lead Time | 15–25 days |
| Payment Terms | T/T, L/C at sight; EXW / FOB / CIF |
| Certifications | LFGB, FDA, SGS, ISO 9001, FSC, RoHS, REACH |
Silicone tooling is where our own mold shop matters: the cavity, the parting line and the draft angle decide whether a mold releases cleanly for two thousand cycles or two hundred.
Trusted by businesses across the food, craft, and retail industries worldwide.
Orange-shaped buns, milk bread and filled rolls come out with the calyx already formed — eight per tray, one pass through the oven, no hand-scoring station.
The same cavities turn out spherical mousse, entremets and cream-topped desserts that hold a glaze or a velvet spray and read as fruit on the plate.
Tempered chocolate and candy set in the ball profile, with the star crisp enough to read under a mirror finish and enough depth for a piped centre.
Your Pantone colour, a logo moulded into the frame, and retail packaging designed around the tray for bakery chains and gift aisles.
FDA, SGS, ISO, RoHS — certificate documents available on request for your compliance review.
What buyers ask before committing to a silicone mold program.
Similar release behavior, similar reorder cycle.
Our full range of fruit, nut and novelty-shaped silicone molds for bakeries.
View Details →The same citrus family in a lemon profile, six cavities to a tray.
View Details →A hollow berry tray with the same platinum silicone rating.
View Details →Oval bean cavities with the centre crease moulded in, for mousses and chocolates.
View Details →Request samples, tooling options and tiered pricing from our factory.
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