Service
Silicone chocolate moulds, cast to your bar
The tempered chocolate has to snap out clean, the surface has to hold gloss, and the tray has to keep flat over a run of a thousand. That is the mould brief for chocolate work.
See serviceTCI Culinary
Food-safe silicone moulds
you can put in front of an auditor.
Silicone moulds for bakeries, chocolate lines, patisseries and food manufacturers. Sized to your depositor plate and your oven, supplied with the paperwork that says what the mould is made of.
Certificated
BRCGS certificated, with a Grade AA.
Techcraft Industries Culinary Ltd is certificated to the BRCGS Global Standard for Agents and Brokers. It's the food-industry standard for businesses that source and supply products, and our audit covered how we source, import, develop and supply food-grade silicone moulds, with a Grade AA and no exclusions.
- Independently audited by Amtivo, a UKAS-accredited certification body
- Certificate and material declarations ready for your supplier file
- A standard food buyers and auditors already know
Who we are
A mould is food-contact equipment. We treat it that way.
The tray you slide into the oven, or into a depositor line, is part of your food-safety plan. It has a material, it has a temperature ceiling, and it has a cleaning regime. We supply moulds that answer all three, with the material declaration already written.
Five moulding routes
Bakery moulds, chocolate moulds, confectionery tooling.
Hand-made, cast, vacuum-cast, compression and injection routes. Which one fits depends on batch size, the shape of the part, and how the tray is loaded.
01
Hand-made
Bench-built silicone, straight onto a pattern or an existing object. Where prototyping and short-run tooling start.
02
Cast
Two-part gravity pours. The workhorse — one cavity, decent surface, sensible cost.
03
Vacuum cast
Degassed pours for parts that can't carry a single trapped bubble. Fine surface detail, tens to a few hundred.
04
Compression
Solid silicone pressed and cured under heat in a steel tool. Thousands of parts per tool.
05
Injection / LSR
Liquid silicone rubber injected at volume. Repeat parts, unit cost dropping as volume rises.
Twenty services
Explore what we make.
Service
Patisserie moulds for mousse, entremet and plated dessert
A patisserie mould has to hold a delicate shape, release without a dent, and repeat that a hundred times a service. It also has to look like the chef's drawing.
See service
Service
Silicone bakery moulds, sized to your depositor and oven
A bakery mould is oven equipment. It has to survive a bake cycle, release without a tear, and drop into the tray you already have. That is the brief.
See serviceHow we work
Six commitments with every order, from a single mould upwards.
01
A response the same working day
Every enquiry gets a human reply the same day it lands. If we need longer to price it properly, we'll tell you why and when to expect the number.
02
Tooling and unit cost, itemised
Two lines on the quote. What the tool costs to build, and what each part costs once it's running. Nothing rolled up to look cheap on order one.
03
Written material spec, every job
The mould leaves with a document that says what it's made of, what it's rated to, and what it isn't for. Fine to hand straight to an auditor.
04
UK design, UK moulding capability
Design and development in the UK. Manufacturing capability in the UK, with some higher volume placed with partners where that's the right answer.
05
A single point of contact
One engineer runs your job. Not a queue, not a portal-only conversation. You have their name and their direct line.
06
No minimum for the first tool
A single hand-made mould is a real order. We won't push you into volume tooling before it's the right economics.
Who we work with
Eight sectors, one workflow.
Silicone moulds for bakeries
The bakery buyer wants a tray that fits, releases and survives a shift. That is the brief we hear on the phone every week.
Silicone moulds for chocolatiers
Chocolate work is a discipline of temper, chill and knock-out. A mould that ignores those three fails on run one.
Silicone moulds for patisseries
A patisserie mould has to render the chef's drawing, release cleanly, and hold shape for a hundred covers a night.
Silicone moulds for ice-cream and gelato makers
Frozen product wants a mould that holds shape at -25°C and pops without a fracture. That's what we build.
Teaching moulds for gastronomy schools
A teaching mould has to survive twenty students, teach a technique, and outlast the course. That's a design brief.
Silicone tooling for food manufacturers
A food manufacturer needs tooling that hits a labelled weight, cleans down through a tunnel, and doesn't stop the line. We build around that.
The group
Where TCI Culinary sits.
TCI Culinary is one of four divisions in TCI Group. If your job is food-contact, you're in the right place. If it's decorative candles or concrete formliners, we'll pass you to the right team internally.
Designed and developed in the UK. UK moulding capability, with some higher-volume production placed with trusted partners where that's the right commercial answer.
At a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
FAQs
Questions we hear before your first order.
Are your silicones PFAS-free?
Yes. We spec platinum-cure food-grade silicones as standard. Every mould leaves with a declaration of what it's made of, so your food-safety paperwork lines up.
Do you make moulds sized to my depositor?
Yes — that's the point of a custom mould. Send us the depositor plate dimensions and we'll design the tray around it, so it drops in without adjustment.
What temperature can they run at?
Standard platinum-cure grades run comfortably at freezer to normal bake temperature. High-temperature grades push higher for boiled-sugar work. We'll spec the right one for your oven.
Do your moulds work for a BRCGS-audited kitchen?
Yes. We're BRCGS certificated ourselves, to the Agents and Brokers standard with a Grade AA, and every grade we use comes with a material declaration. We'll send our certificate and whatever paperwork your auditor asks for. See what our certification covers.
Get in touch
Tell us what depositor and oven you're working with.
Depositor plate width. Oven temperature. Batch size per shift. That's the shape of the first conversation.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare