Edible crystals is an experimental project on materials and manufacturing process to give them shape. Specifically faces the development of some mixtures of edible material to be used for rotational moulding.
After a first phase of research, in which the composition of the raw materials and the processes of transformation involved in the preparation of the foods we eat every day have been analysed, the experiment was focused on sugar as the main ingredient of mixtures and binder of agglomerates.
To compare the characteristics of samples of material obtained, it has been necessary to ensure uniform shape and size. From time to time, using a silicone mould for cakes and strictly following the various stages of the process, it has been possible to obtain samples of cylindrical shape always equal.
Working with solid, liquid and mealy substances, which possessed thickeners and bonding capacity, mixtures with different colour, transparency, consistence and agglomerates were obtained.
Once this first phase, the experience is continued with the construction of a craft machine for rotational moulding. Into a silicone rubber mould was poured the sugar mixture prepared and subsequently, once you put the mould on the machine and rotated it, we obtained a faceted sample that invokes the crystal form of sucrose, the basic ingredient of all the research. Angular outside and curved inside, this tells the production process from which it was born and allows to check transparency of the surfaces experimented.