Applications

Where our food-contact moulds go.

By product type and by sector. Every mould is PFAS-free platinum-cure food-grade silicone with a documented material spec.

Talk to us All sectors

Sectors8

Formats41

UKMade

BRCGS AACertificated

By application

Eight sectors, six application types.

Different silicone mould types grouped in a professional kitchen prep area — Different mould types used across food production

Bakeries, chocolatiers, patisseries, ice-cream makers, gelaterias, gastronomy schools, hotel groups and food manufacturers. Each has its own kit and paperwork, and we work with all of them.

Application types

The kinds of moulded food we serve.

Chocolate work

Bars, tablets, pralines, hollow figures and decorations. Chocolate moulds

Patisserie

Mousse, entremet, inserts and tart forms. Patisserie moulds

Bakery

Brioche, madeleines, financiers, loaves and slabs. Bakery moulds

Ice-cream and gelato

Stick lollies, gelato bars, cakes and semifreddo. Ice-cream moulds

Confectionery

Gummies, jellies, boiled sweets, fondant and marzipan. Confectionery moulds

Portion-controlled and branded

Volume-checked cavities and moulded logos. Portion control

Sectors we work in

Pick the buyer profile that fits.

Silicone brioche tray being loaded onto a bakery tray by gloved hands.

Sector

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.

Chocolate poured into a grey silicone bonbon mould on a workbench.

Sector

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.

Mini entremet released from a grey silicone mould on a pastry bench.

Sector

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.

Gloved hands releasing a frozen lolly from a flexible silicone mould.

Sector

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.

Students’ hands practising desserts with identical silicone moulds on a steel table.

Sector

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.

Production line filling large silicone trays in a small food factory.

Sector

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.

Frozen bars and small cakes releasing from a white silicone mould.

Sector

Moulds for gelaterias

Gelaterias sell by the scoop, but the bars, cakes and take-home formats are where a lot of the margin sits. The right mould makes those formats easy to run behind the counter.

Matching silicone moulds and identical plated desserts on a kitchen pass.

Sector

Moulds for hotel and restaurant groups

When a group runs one dessert menu across several kitchens, the plate has to look the same in every one. Matched moulds are the simplest way to get there.

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

Platinum-cure silicone copes with a wide temperature range. We confirm the limits of your grade on every order.

Not sure which fits?

Tell us what you're making.

The application often defines the sector. Describe the product and we'll route the call.

Send an enquiry 01789 224228

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.

The TCI workshop, with moulds on the bench mid-build.

Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare

Meet the team