This technical report evaluates food grade liquid silicone rubber mold making techniques for professional culinary production in 2026. It analyzes the critical chemistry of platinum-cure (addition cure) systems, ensuring compliance with FDA 21 CFR 177.2600 for repeated food contact. The guide details a fail-safe methodology for creating high-fidelity molds, focusing on overcoming failure modes such as cure inhibition, micro-bubbles, and linear shrinkage. Key industrial-grade specifications are established, including a Shore A hardness of 25–40, a tear strength greater than 25 N/mm, and heat resistance up to 230°C for baking applications, distinguishing professional polymers from craft-grade materials.