Case studies
12 projects across bakery, chocolate, patisserie, ice-cream, confectionery and catering. Customer names removed by design.
Case studies
Every project here is anonymised. We describe the sector, the challenge and the outcome. We don't name customers, because many food producers keep their tooling private.
Projects
One bar, one moulded logo, one bench-tap knock-out. A concise project that shows what silicone chocolate mould work looks like when the temper and knock-out are considered up-front.
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Four sites, one signature dessert, one shared cavity design. A project about consistency across venues rather than clever geometry.
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A three-colour lolly with a wooden stick, blast-frozen, extracted by warm-water dip, wrapped by hand. Sequenced fill drove the mould design.
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A specialist regional format, sized to the bakery's existing rack, with a scored cavity top to help raisin studding sit even at bake.
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Two half-moulds, precise registration, a closing-and-rotate method worked out with the chef. Classic seasonal chocolate tooling.
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A wedding caterer holding a portion cost across large numbers, cavity volume held to a specified target across every tray in the fleet.
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A set of teaching moulds for a pastry programme, designed with the head of pastry to teach specific techniques as well as produce the piece.
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A cavity mould for a labelled retail SKU, cavity volume set around fill density to hit the labelled weight.
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Multi-cavity production tooling for a gelato stick-bar range, sized to the brine tunnel with a defined stick channel and matched fleet.
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Hot-poured sugar at 135°C, a recessed brand mark in every cavity floor. High-temperature food-contact silicone.
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Twenty-four cavities, six different shapes across four repeats each, all on a tray sized to a specific chiller shelf.
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A contract caterer making individual mousse desserts for schools, care homes and events needed trays that froze flat, washed daily and turned out identical portions.
Read the projectWhat they have in common
Shelves, depositors, ovens and freezers measured first.
A single cavity tested before a full tray or fleet.
PFAS-free platinum-cure food-grade silicone, chosen for the job.
Drawing and grade stored for like-for-like reorders.
At a glance
Where food-grade silicone is used
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Something like these?
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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.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare