Sectors

Who we make moulds for.

Eight kinds of kitchen and production line, each with its own kit, vocabulary and paperwork. Find yours.

Talk to us What we make

Sectors8

BRCGS AACertificated

UKMade

ReorderOn file

By sector

Eight buyer types, one workflow.

Different silicone mould types for chocolatiers, bakeries and confectionery producers — Different mould types for different food producers

A chocolatier and a contract caterer want very different things from a mould. We start with your kit, your team and your paperwork, and design from there.

Trade

Bakeries, chocolatiers, patisseries and manufacturers.

Silicone brioche tray being loaded onto a bakery tray by gloved hands.

Sector

Silicone moulds for bakeries

The bakery buyer wants a tray that fits, releases and survives a shift. That is the brief we hear on the phone every week.

Chocolate poured into a grey silicone bonbon mould on a workbench.

Sector

Silicone moulds for chocolatiers

Chocolate work is a discipline of temper, chill and knock-out. A mould that ignores those three fails on run one.

Mini entremet released from a grey silicone mould on a pastry bench.

Sector

Silicone moulds for patisseries

A patisserie mould has to render the chef's drawing, release cleanly, and hold shape for a hundred covers a night.

Production line filling large silicone trays in a small food factory.

Sector

Silicone tooling for food manufacturers

A food manufacturer needs tooling that hits a labelled weight, cleans down through a tunnel, and doesn't stop the line. We build around that.

Learning, hospitality and frozen

Schools, hotel groups, gelaterias and ice-cream makers.

Students’ hands practising desserts with identical silicone moulds on a steel table.

Sector

Teaching moulds for gastronomy schools

A teaching mould has to survive twenty students, teach a technique, and outlast the course. That's a design brief.

Matching silicone moulds and identical plated desserts on a kitchen pass.

Sector

Moulds for hotel and restaurant groups

When a group runs one dessert menu across several kitchens, the plate has to look the same in every one. Matched moulds are the simplest way to get there.

Frozen bars and small cakes releasing from a white silicone mould.

Sector

Moulds for gelaterias

Gelaterias sell by the scoop, but the bars, cakes and take-home formats are where a lot of the margin sits. The right mould makes those formats easy to run behind the counter.

Gloved hands releasing a frozen lolly from a flexible silicone mould.

Sector

Silicone moulds for ice-cream and gelato makers

Frozen product wants a mould that holds shape at -25°C and pops without a fracture. That's what we build.

What every sector gets

The same six commitments, wherever you work.

Sized to your kit

Trays designed around your shelves, depositor, oven or freezer.

PFAS-free platinum-cure silicone

Food-grade silicone as standard, with the grade recorded on your order.

Paperwork that answers auditors

Material declarations, supplied under our BRCGS Grade AA certification.

A proof cavity first

For new designs, one cavity to test before the full tray.

No minimum order

One tray is a real order.

Reorders from file

Drawings and grades kept so the next tray matches the last.

Silicone trays, proof cavity and sizing checks arranged on a kitchen bench — Shared standards across different food sectors

Also useful

Other ways in.

By application

Chocolate, patisserie, bakery, frozen and confectionery work. See applications

Case studies

Anonymised real projects across every sector. See projects

Guides

Plain-English buying guides. Knowledge hub

At a glance

The idea in a picture.

Where food-grade silicone is used

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.

Not sure where you fit?

Tell us what you make.

Describe the product and the kit it runs on, and we'll route you to the right conversation.

Send an enquiry 01789 224228

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 workshop, with moulds on the bench mid-build.

Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare

Meet the team