. Calibration of Suppository Molds with COCOA Butter

Use the following procedure to calibrate the mold with cocoa butter.

Clean mold with soap and water.

Dry the mold.

Have the mold at room temperature.

Apply a light film of glycerin to the CAVITIES with a cotton applicator.

Melt approximately 30 g of cocoa butter on a steam bath or hot plate but NOT more than 35°C.

Remove the mixture from the heat and fill the mold cavities. Overfill cavities until there is a slight overflow of cocoa butter onto the surface of the mold. This is necessary to allow for shrinkage during cooling.

Allow the cocoa butter to cool at room temperature for 30 minutes. If it is not solidified at that time, put in a refrigerator for an additional 30 minutes. Do not freeze.

Carefully remove the excess with a hot spatula or knife scarped flat across the top surface of the mold.

Separate mold by removing the three wing nuts from the ends of the brass screws. Then rest entire assembly on the brass POSTS and apply pressure to LOWER half of mold.

CAUTION: Never open mold by prying at parting line with knife, spatula, or other instrument. This will damage the matching mold FACES which have been accurately machined to give a tight seal and eliminate breakage.

Remove suppositories.

Clean entire mold thoroughly with soap and water. Dry completely.

Using only perfect specimens, weigh the suppositories and record the total weight. Calculate the average suppository weight.