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 I analysed the composition of the raw materials and the processes of transformation involved in the preparation of the foods we eat every day, the experiment was focused on sugar as the main ingredient of mixtures and binder of agglomerates. Working with solid, liquid and mealy substances, which possessed thickeners and bonding capacity, I obtained mixtures with different colour, transparency, consistence and 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. Then I built a craft machine for rotational moulding, with which I have obtained a faceted sample that invokes the crystal form of sucrose, the basic ingredient of all the research.
Into a silicone rubber mould I poured the sugar mixture prepared and subsequently, I put the mould on the machine and I rotated it. The material is uniformly distributed on the sides of the mould taking shape.
Angular outside and curved inside, the object obtained tells the production process from which it was born and allows to check transparency of the surfaces experimented.