I’m hunting for 50–70 micron acetate collars that stay crystal-clear on chilled entremets; my current 100 micron fogs at 4°C and dulls a mirror glaze. Any suppliers you trust (US or EU) for 60 mm height rolls or clean pre-cut strips? I’m trying to sharpen edges and eliminate banding on tall mini-mousses.
Stover & Co (US) sells a ‘2.5 mil (≈64 µm)’ cake collar that’s stayed crystal for me at 4°C; if you need true 60 mm height, Martellato via Cerf‑Dellier has 60 mm × about 60 µm rhodoïd pre-cuts. Small caveat: if any haze remains, the anti‑fog PET collars from Sous Chef are like a defogger for mousse — would PET be okay or do you need acetate specifically?
PCB Création’s Rodoid PET 60 mm × 50 µm has stayed crystal-clear for me at 4°C (https://www.pcb-creation.com); I let the mousse sit 60–90 seconds out of the freezer, then give the collar a 2-second hair dryer pass before peeling — just don’t do it after glazing or you’ll dull the shine. Roll or pre-cut?
Go PET, not true acetate: Meilleur du Chef stocks Rhodoïd 60 mm × 50 µm (PET) here https://www.meilleurduchef.com/fr/achat/patisserie/cerclage/rodoid.html. It’s floppier than 70 µm, so I peel as soon as the sides are just set and still cool to the touch to dodge condensation — @saraCooks’ timing note is spot.
Ateco’s 2.5" roll on Webstaurant (about 65 µm by my calipers) has stayed clear at 4°C; I wipe each strip with a vodka‑damp microfiber to kill static before glazing, which cut banding: Ateco 4907 2 1/2" x 1 3/4" Stainless Steel Rectangle Mold. Only caveat: it’s 2.5" (63.5 mm), so trim if you need exact 60 mm — @jameson_84 do you just run with the extra?