When using a Jack Puck Press there are a things you can do to ensure pressing your plant extracts goes smoothly and efficiently…
1. Place Silver Mould Base on unbleached parchment paper. Trace the mold with a pencil onto the parchment paper. Cut out the shape depending on the size and shape of your mould. Make sure you trim inside your ‘tracing line’.
2. Heat The Moulds (Three pieces: Mould, Mould Base, and Cover) in the oven to between 150 – 200 degrees
3. Place the heated mold onto the press and then drop the mould base onto the top of the hydraulic jack. After that, place your parchment paper cut-out on top of the smaller mould base. The parchment paper should be an exact fit.
4. Load your plant extract into the mould onto the top of the parchment paper. Place a small piece of parchment on top of the mold after loading the plant extract.
5. Screw the square black cover plate on top of the parchment paper using the wing nuts. The shape of this piece of paper isn’t important as long as it covers the top of the mould hole.
Working the Jack Puck Press
Work the press until its tight. It may just be a few pumps. Some people like to keep the pressure on for 1-2 hours, other for an entire day. It is best to use what you prefer but I would at least keep pressure on for 1-2 hours at the minimum. It won’t hurt to keep it on longer. Release pressure and unscrew the top square cover piece and remove. Replace the wingnuts and pump the disk up and out of the mold. It will not be stuck to the mold or paper. This is why the parchment paper works perfectly. Peel it off of the disk or square.