Bidford-on-Avon, Warwickshire. Mon to Fri.BRCGS Grade AA certificated01789 224228

Case study · frozen

A Devon ice-cream producer's Union Jack lolly mould.

A three-colour lolly with a wooden stick, blast-frozen, extracted by warm-water dip, wrapped by hand. Sequenced fill drove the mould design.

Case studyAnonymised
Real projectUK
SiliconeFood-contact
BRCGS AACertificated

Customer

A Devon ice-cream producer

Layered lolly mould with centred sticks in a frozen dessert room
Lolly mould for layered fills and clean release

A Devon ice-cream producer had a seasonal Union Jack lolly line that had, historically, been hand-scooped and hand-shaped — labour-intensive and inconsistent. They asked for a cavity mould that would let them fill sequentially in three colours, freeze in a blast cabinet, and extract clean with a stick central to every lolly.

The challenge

What we had to solve.

Sequenced multi-colour fill needs a cavity that holds each colour cleanly between fills — no bleeding, no lifting. And the stick had to land central on every lolly, with no post-freeze reseating. The cavity form had to make both happen reliably.

The approach

What we did.

We designed the cavity with defined internal steps to catch each colour boundary, and a stick-channel jig that clipped over the tray during fill so every stick landed central. Grade was a freezer-tolerant food-contact silicone, sized to the blast cabinet shelf.

Outcome

How it works now.

Line rate went from 40 lollies an hour hand-shaped to 200 an hour tray-poured, with consistent colour boundaries. The producer runs the tray through peak season and orders replacement trays as they wear.

Details

The specifics on this build.

01

Product

Three-colour Union Jack ice-cream lolly with wooden stick.

02

Route

Hand-poured food-contact silicone, cavity tray with matched stick-channel jig.

03

Grade

Freezer-tolerant food-contact platinum-cure silicone.

04

Cleandown

Hand wash, warm water, food-grade detergent.

Related services

How this fits our capability.

Silicone moulds for ice-cream, gelato and lollies

See service

Multi-cavity food tooling for higher yield per pour

See service

Bespoke food-mould cavities, not a catalogue

See service

At a glance

The idea in a picture.

Where food-grade silicone is used

FreezerFrozen desserts, gelatoChillerSetting, mousse, chocolateRoomCasting, filling, storingOvenBaking, where the grade allowsColderHotter

Swipe to see the whole diagram

Platinum-cure silicone copes with a wide temperature range. We confirm the limits of your grade on every order.

Something like this?

Talk to us about a similar project.

Send a photo of what you're currently making. We'll come back with a route and a quote.

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.
The TCI design and project office.
The TCI design and project office.
A stack of TCI silicone moulds.
A stack of TCI silicone moulds.
The TCI workshop, with moulds on the bench mid-build.
The TCI workshop, with moulds on the bench mid-build.
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  • George PrestonDesign & Project Manager
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  • Jim AndertonProduction Manager
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