Depositor-fit as standard
Send us your depositor plate spec and we design the mould so it drops in. No adjusting, no shimming, no adaptor plates.
Sector · bakeries
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.
Why we work here
Silicone moulds for bakeries.
A bakery's tooling life is a supply-chain problem. Trays that don't fit the depositor stop the line. Trays that tear after a hundred bakes cost more in replacement than they saved on order one. Trays that don't survive the caustic wash become an environmental hazard.
We supply UK bakeries with silicone moulds designed around the tools they already own — the depositor, the oven, the rack, the wash. Grade is food-contact silicone; paperwork ships with the tray.
Why buyers pick us
What matters at buyer level.
Oven cycle in the material spec
We choose the grade around your peak temperature and cycle count. Not the datasheet peak — your peak.
Cleandown-first thinking
Grade selection is driven by how the tray gets cleaned. A caustic wash line drives a different grade from a hand-wash operation.
Documented replacements
Drawings and grades on file. Reorder is a phone call, not a fresh design conversation.
Typical work
The kinds of moulds we build for this sector.
01
Individual cake moulds
Portion cakes with a clean top edge and reliable release, sized to your depositor and tray.
02
Loaf and slab moulds
One-piece loaf format or in a tray, walls sized to hold shape at oven temperature.
03
Tea-cake and regional formats
Regional bakery formats with the top-edge profile that reads right on the shelf.
04
Brioche and enriched-dough trays
Fluted cavities for enriched doughs that need to hold their form through proof and bake.
05
Financier and madeleine trays
Fine-form trays with the shell relief that carries through the crust.
06
Depositor-integrated multi-cavity trays
The tray drops in without adjustment. Cavity count sized to your line rate.
At a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
Questions
What buyers in this sector ask.
Do your moulds work for a BRCGS-audited kitchen?
We're BRCGS certificated ourselves, to the Agents and Brokers standard with a Grade AA, so our moulds come with the paperwork a BRCGS-audited kitchen expects, including a material declaration for every grade.
Can the tray go into a tunnel wash?
It can, if it's spec'd for one. Tell us the wash chemistry and temperature and we'll pick a grade that handles it.
Do you supply small artisan bakeries?
Yes — a single tray is a real order. We work with everyone from a single-oven artisan bakery to a national bread producer.
What lead time should we expect?
Depends on the tray. We'll give a realistic timeline at enquiry. Replacement of a tray already on file is quicker than new tooling.
Ready?
Talk to us about work in bakeries
Tell us the format, the depositor, the wash. We'll come back with a route.
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