Shelf and tray size
What shelves, racks and boxes the moulds have to fit, from filling to freezing to dispatch.
Patisserie · scaling up
Pastry and entremet moulds for production.
For pastry kitchens and bakeries moving from a few dozen to a few thousand: custom shapes, matched inserts and trays that fit your blast chiller.
Why custom
When catalogue moulds stop working.
Catalogue pastry moulds are excellent for a chef building a menu. They get harder to live with as you scale. The shape is the same one your competitors can buy. Single moulds take up shelf space in the blast chiller. Inserts from a different range never sit quite centrally, so the layer thickness varies from piece to piece.
A custom production mould solves those problems: your own shape, multi-cavity trays sized to your chiller shelves, and outer and insert moulds designed as a pair, so every layer is the same thickness.
Diagram
Outer mould and insert, designed as a pair
Outer mould and insert, designed as a pair
Swipe to see the whole diagram
What we make
Production pastry moulds we make.
| Format | Typical use |
|---|---|
| Multi-cavity entremet trays | Individual entremets and petits gâteaux, sized to your blast-chiller shelf |
| Matched insert moulds | Cremeux, compote and gel inserts that sit centrally in the outer mould |
| Large cake moulds | Whole entremets and celebration cakes in your own shape |
| Decoration moulds | Logos, plaques and textured toppers in chocolate or glaze |
| Tart and base formers | Consistent shells and bases to match the mould opening |
Scaling up
Questions to settle before you scale.
Portions per batch
How many pieces per cycle, and how many people fill and demould.
Layer build
Which layers go in which order, and how thick each should be.
Freezing and release
Blast freezing temperature and time, and how you unmould: by hand, by pushing or by flexing.
Finish
Glazed, sprayed or velvet. Fine detail and sharp edges affect the cavity design.
Paperwork
Food-contact documents your customers or auditors will ask for.
Project example
A mousse and entremet project.
Production pastry work is often about consistency rather than clever shapes. You can read one example in our patisserie mousse and entremet project, which follows a four-site patisserie chain that needed one signature entremet to fit every chiller shelf and demould the same way at every venue.
Questions
What buyers ask us.
Can you make a custom entremet mould from our own design?
Yes. From a drawing, a 3D model or an existing piece. We make a master, then the silicone mould, and send a proof before the full set.
Can you make the insert to match the outer mould?
Yes. We design the insert from the outer cavity so the layer thickness is even all the way round.
Will the moulds go in a blast freezer?
Yes. Platinum-cure food-grade silicone copes with blast freezing; we confirm the rated range for the grade on every order.
Are the moulds food grade?
We use platinum-cure food-grade silicone and can provide the declaration of compliance and the material test reports.
Next step
Ready to scale your pastry range?
Send the design and your shelf sizes. We'll draw a tray layout for you to approve.
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