High definition wholesale SV-8800 Silicone Sealant for Insulating Glass for Kuwait Manufacturer

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Description

SV-8800 is two components, high modulus; neutral curing silicone sealant specifically developed for assembly of high performance insulated glass units as secondary sealing material.

Where to use

It is a two-component silicone that offers variable work life with high bonding strength to maintain the integrity of insulating glass unit, suits both commercial and residential IGU.

Key Features

1. High Modulus

2. UV resistance

3. Low vapor and gas transmission

4. Primerless adhesion to coated glass

5. 100% compatible to SV-8890

Technical data sheet

Certification

GB-24266-2009;

Color

Component A(Base) – White, Component B(Catalyst)- Black

Package

1. Component A(Base): (190L), Component B(Catalyst) (18.5L)

2. Component A(Base):24.5kg (18L), Component B(Catalyst): 1.9kg (1.8L)

Shelf life

12 months

Note

If you want the TDS or MSDS or other details, please contact with our sales person.

Step bij step how-to for preparing your wheels for Gyeon Q² Rim coating for maximum durabilty and effect.

Gyeon Q² Rim is far better than any conventional wheelwax or sealant. Even the expensive Autobahn is not match for this coating.

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Here is my video tutorial on how to make chocolate balloon bowls. These are perfect for a dinner party or for just pigging out! Try eating your cereal out of them… mmmm amazing! This was my first attempt at making chocolate bowls and I had sooooo much fun making this video for you. If you liked it remember to give the video a thumbs up and subscribe to the channel. Leave comments below and enjoy!

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Latest videos to watch:
Giant Crunchie https://www.youtube.com/watch?v=YixJA5-vW1k
Rainbow cake https://www.youtube.com/watch?v=36NRGV69EV4

To make this you will need:
♡ Baking spray or a little oil
♡ Around 600g/20oz/3⅓ cups of dark chocolate – just remember not to use a bowl too big/wide or your chocolate wont be deep enough to dip the balloons.
♡ 400g/14oz/2¼ of white chocolate – this is optional.
♡ Something to decorate for example Hundreds and Thousands or edible glitter – In the UK, we call them ‘Hundreds & Thousands’ because there literally are hundreds and thousands of little colourful balls/sticks. I believe elsewhere they are also called funfetti, sprinkles, jimmies, crystal sugar and sanding sugar… take your pick!
♡ Ice cream or whipped cream – or anything you like really!
♡ Fruit to top – I use strawberries
♡ Icing sugar, powdered sugar or coco powder to finish

Equipment you will need:
♡ Water balloons – These are smaller than regular balloons and therefore provide a better shape for the bowls. They also pop better with a knife or pin.
♡ A microwave or you can melt the chocolate in a heat-proof bowl over simmering water.
♡ A knife or pin
♡ 2 heat resistant jugs/bowls – to melt white and dark chocolate in.
♡ Greaseproof/baking paper or a silicone mat
♡ Baking sheet
♡ 2 spoons
♡ Containers for dipping your bowl in sprinkles

Method:
1. Blow up your water balloons – I was able to make ten.
2. Melt both your dark & milk chocolate. I didn’t temper my chocolate in this video and it does melt a little when touched, but there was plenty of time for me to decorate and fill the chocolate bowls and start eating them before the melting was an issue; if like me you don’t wish to temper your chocolate, just keep them in the fridge until you’re ready to serve. For best results, if you’re a chocolatier or something, I would recommend tempering your chocolate – this is the process of heating and cooling chocolate in order to give the chocolate a glossy sheen when set and also when done properly, the chocolate should snap when broken. To do this you will need to finely chop all your chocolate, then set aside ¼ for later. Heat the remaining chocolate to 45/50°C or 113/122°F. Then set aside ⅓ of your melted chocolate. Add the ¼ of finely chopped chocolate set aside from earlier to the remaining melted chocolate; adding this should cool the chocolate down, so keep stirring until the temperature reaches 27/28°C or 80/82°F. Finally, add the ⅓ of the melted chocolate you set aside from before and stir until it reaches 29/30°C or 84/86°F. Then your chocolate is ready to use.
3. Grease your balloons using baking spray or a little oil to allow the balloon to come away from the chocolate easier when popped.
4. Using the back of a spoon create a small circle of melted chocolate for the balloon to sit on.
5. Before you dip your balloons make sure the chocolate has cooled otherwise your balloon might pop… the horror. So keep stirring the chocolate to get the heat out. Then dip your balloons evenly and pull it straight up. Allow the chocolate to drip away from the balloon completely before you place down on your baking sheet lined with greaseproof/baking paper. Then leave to set in the fridge and only take out when your ready to serve. To make your balloons extra special experiment with the white chocolate. To make the inside of your bowl look cool drizzle the white chocolate on top of the dark chocolate and then dip your balloons. To make the outside of your bowl look nice, dip the balloon in dark chocolate and then drizzle the white chocolate over the top, then place down and leave to set in the fridge until you’re ready to serve. Keep any melted chocolate you have left for decorating.
6. To decorate your bowl, re-melt your chocolate and allow to cool by stirring continuously. Dip in the rim of the chocolate bowl and dip this immediately in Hundreds & Thousands or sprinkles of your choice; this is optional though.
7. Finally fill your bowls with anything you wish, ice cream, fruit or chocolate mouse. Top with a little icing sugar. If you choose not to temper your chocolate, remember to keep your bowls in the fridge until your ready to serve.