Hello all - I am interested in using the 3D printer to make a Kaiser roll stamp (it’s a little tool for shaping Kaiser bread rolls) and a maple leaf cookie cutter. I’ve read a bit online about food safety and the 3D printing material, which essentially boils down to “one use”. Has anyone else tried anything food related with 3D printing and have any comments or thoughts or suggestions? Thanks very much!
Personally I’d be perfectly fine with using a PLA-printed kaiser roll stamp which is not in contact with food for a long time, and I’d probably even be OK with re-using it (after handwashing).
Most concerns with things being “food safe” are related to transfer of stuff from the print to the food; mostly things like colorants, or softeners, used in the production of filament or even potentially lead from a brass nozzle. So things start at selecting a filament that’s “food safe” (and to not think about what was previously printed on the printer).
There’s a secondary concern that things might build up in layer lines or small gaps in the print leading to things-that-cant-be-cleaned.
For some extra peace of mind you could probably coat it in a food safe epoxy.
Using a 3d printed cookie cutter for a one-off is fine, but i don’t think you should make cookies that way 4 days a week (even with different 3d printed cookie cutters). The 3d prints will shed some microplastics into your dough, even when freshly printed.
Coating with food-safe epoxy (after sanding down layer lines) is also the recommendation I usually see, but I haven’t looked into it deeply enough to be certain that it’s enough.
Thanks so much to all, this gives me more to think about - I appreciate your responses!
Alternatively: the tried and true cookie cutter can easily be made with folding a strip of metal. You might need a (spot)welder here or there.
I would not worry even a little bit about a 3d printed dough former in a home kitchen. Just go for it.