Freezer-tolerant grade selection
We spec food-contact silicones that stay flexible at deep-freeze temperatures rather than turning brittle.
Sector · ice-cream & gelato
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.
Why we work here
Silicone moulds for ice-cream and gelato makers.
Ice-cream and gelato makers work on a fill-freeze-extract-wrap cycle. If the tooling snags any one of those steps, the whole shift slows. Cavity form, stick channel, extraction geometry — all of it has to be right.
We supply UK ice-cream makers, gelato producers and lolly manufacturers with silicone cavity moulds sized to their freezer or brine tunnel, with a defined stick channel and a demould-friendly cavity form.
Why buyers pick us
What matters at buyer level.
Brine-tunnel experience
Brine chemistry attacks silicone. We spec around your brine composition, not around a generic assumption.
Stick channel design
For stick lollies, we detail the stick channel so a single-stroke insertion is reliable and central.
Multi-colour and centred formats
Layered and centre-filled lollies need a fill-sequence-aware cavity. We build that in.
Typical work
The kinds of moulds we build for this sector.
01
Stick-lolly cavity trays
Cavity moulds with a defined stick channel and a demould-friendly shape.
02
Gelato bar tooling
Bar-format silicone for stick or hand-held gelato, sized to your dipping tank or wrap machine.
03
Ice-cream sandwich slab moulds
Slab moulds for cutting or portioning between biscuits.
04
Sorbet and centred formats
Deeper cavities for filled sorbets or centres, worked out around your freezer cycle.
05
Seasonal shape launches
Limited-run branded shapes for seasonal launches — flags, landmarks, mascots.
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.
Will silicone survive a brine tunnel?
Yes, when spec'd for brine tolerance. Tell us your brine composition and we'll pick the right grade.
How do we release cleanly at -25°C?
Silicone stays flexible at freezer temperature. A brief warm-water dip on the outside of the mould breaks the ice contact and lets the lolly slide out.
Can we do multi-coloured lollies?
Yes. We build the mould with the fill sequence in mind.
Do you supply the sticks?
No, we build the mould around the stick you buy. Send us a sample and we detail the channel to it.
Ready?
Talk to us about work in ice-cream and gelato makers
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