Write down what makes it special
Before anything changes, agree with the chef what cannot change: the silhouette, the layers, the cut face, the size on the plate.
Guide · scaling up
Scaling signature desserts.
A dessert that works for twelve covers does not always work for two hundred. The mould is often where the scaling succeeds or fails.
The guide
Scaling signature desserts.
Prove one cavity first
Make a single prototype cavity in food-grade silicone and run it in the real kitchen with the real recipe.
Scale the tray, not the dessert
Keep the cavity the same and add more of them. Changing the size of a dessert changes how it freezes and sets.
Match the kit in every kitchen
If the dessert runs across sites, size the tray to the smallest common chiller shelf.
Check portions as you go
More cavities means more room for drift. Volume-checked cavities keep every plate the same.
Keep the drawing on file
When the next kitchen opens, the mould comes from the same drawing and grade.
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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