Kual molds for shaping mozzarella dough and other stringy cheeses (pasta filata). The mold shapes the curd: it holds the curd and drains the whey evenly through its perforated walls until a firm, uniform mass is obtained, ready for the next step in the process. The stretching process—stretching the hot curd in water to give mozzarella its characteristic fibers—is performed later and separately, outside the mold; a well-drained mass with a uniform texture is the basis for even stretching. Manufactured from Kual HQ-PP (polypropylene) engineering thermoplastic, which is food-grade, these molds are custom-made in single-cavity or multi-cavity formats, with the number of cavities and dimensions required by each production line. They comply with FDA and Codex Alimentarius standards and are suitable for CIP cleaning.