Form 3D

TECHNICAL TASK

Project: Insert model for manufacturing a food mold (isomalt or edible dough)

Purpose: Creating a 3D model of the insert for further manufacturing of a decorative food overlay (isomalt insert for dates).

Main parameters of the mold:

• Overall dimensions: 40 mm (length) × 20 mm (width)
• Overall shape: Almond-shaped (contoured, sharper at two ends; both ends tapered like a date)
• Convexity: Slight spherical (resembling a date shape), thickness in the central part is rational for pouring isomalt (approximately 3-4 mm in the center)
• Structure: Mesh, with one row of cells around the inner opening
• Date size: 25-27 mm in diameter and 47-52 mm in length

Mesh:

• Cell type: simple hexagonal or rhombic (to be coordinated during modeling)
• Mesh line thickness: 2 mm 
• Relief depth of the mesh: through (open windows), no bottom

Inner opening:

• Shape of the opening: Inscribed within the overall shape, follows the contour but smaller
• Size of the inner opening: approximately 70-90% of the total area of the product — the opening should be as large as possible, leaving a thin frame around the perimeter

Material for manufacturing:

• Design considerations for isomalt, caramel, or edible modeling paste
• It is necessary to ensure that the shape is not too fragile, the structure must be stable for manufacturing the food insert

Output files:

• 3D model in STL format
• Renderings from 3 angles for visualization of the shape
• File variant with minimal tilt for easier mold manufacturing (for casting mold)

Additional requirements:

• The model must be ready for 3D printing (watertight, error-free topology) 
• Minimal polygon count (rational detail)
• Assess the technical feasibility of adding minimal fillets (smoothing) along the cell contour (radius 0.2-0.3 mm) to avoid sharp edges in the food product.

The images show the openings as too small.

They should be 70%+ of the total product