Guide · branding

Emboss and branded details.

A logo on food only works if it reads. Here is what makes the difference between a crisp mark and a smudge.

Plain EnglishNo acronyms

Buyer-ledNot a sales pitch

BRCGS AACertificated

FreeAlways

The guide

Fine text and hairlines rarely survive on food. A bold, simplified version of the mark usually reads better.

Too shallow and the mark disappears; too deep and it traps air or tears on release. We set depth for your product.

Sloped sides on every feature let the food release cleanly from the detail.

A recessed mark in the cavity gives a raised mark on the food, and the other way round. Each suits different products.

Tempered chocolate holds fine detail; soft sponge does not. Tell us what goes in the mould.

We pour a single proof cavity so you can see the mark on real food before the full tray.

Send us the details — we'll be honest about what fits.

You're not obliged to order anything. If we don't think we're the right supplier for your job, we'll say so.

Real people, a real workshop

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.