Case study · patisserie
A patisserie chain's mousse entremet tooling.
Four sites, one signature dessert, one shared cavity design. A project about consistency across venues rather than clever geometry.
Customer
A patisserie chain
A patisserie chain running four regional sites wanted a signature mousse entremet standardised across all venues. The head of pastry had designed the dessert; each site was making it slightly differently because they were using different moulds sourced locally. The chain wanted matched hardware so the dessert looked identical everywhere.
The challenge
What we had to solve.
The chiller shelves at each site were subtly different sizes. The tray had to fit all four without adjustment. The demould motion — invert-onto-glazing-rack — had to be identical at every venue, so silicone hardness had to be right for the least-skilled pair of hands on any of the four sites.
The approach
What we did.
We surveyed all four chiller shelves and designed the tray to the smallest common footprint. Hardness was set slightly softer than we'd spec for a single-site production run, to make the invert-onto-glazing-rack more forgiving. We supplied identical tooling to all four sites in the same batch.
Outcome
How it works now.
The dessert now looks and demoulds the same at every site. The head of pastry has visibility of consistency across the chain. Reorder is straightforward — drawing on file, grade recorded, matched trays.
Details
The specifics on this build.
Product
Mousse entremet, dome-and-shoulder cavity form, multi-cavity tray.
Route
Hand-poured food-contact silicone, matched tooling to four sites in one batch.
Grade
Softer-shore food-contact silicone for gentler invert demould.
Cleandown
Hand wash and commercial dishwasher across sites — grade chosen to survive the harshest of the four.
Related services
How this fits our capability.
Patisserie moulds for mousse, entremet and plated dessert
Getting flex and release right for your product
Choosing the right food-contact silicone
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