Service · bakery

Silicone bakery moulds, sized to your depositor and oven.

A bakery mould is oven equipment. It has to survive a bake cycle, release without a tear, and drop into the tray you already have. That is the brief.

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BRCGS AACertificated

PFAS-freePlatinum-cure

UKMade

Any batchNo minimum

Overview

Silicone bakery moulds, sized to your depositor and oven.

Used silicone bakery trays for madeleines, financiers and brioche in a prep area — Bakery moulds built for repeated oven use

Bakery moulds live a hard life. Batter goes in warm, comes out at 180°C, and the tray gets washed at the end of every shift. A silicone mould that survives that duty cycle was designed for it — not adapted after the fact.

We build silicone bakery moulds for artisan bakeries, patisseries producing at bakery volume, retail cake lines, and specialist producers of tea-cakes, financiers, brioche, and cake formats that need a repeatable form.

What we make

Common asks in this service.

Individual cake moulds

Portion cakes with a clean top edge and reliable release, sized to your depositor plate and tray.

Loaf moulds

Loaf-format silicone in one piece or in a tray, with walls thick enough to hold shape at oven temperature.

Financier and madeleine trays

Fine-form trays with the shell relief that reads through the crust.

Brioche and enriched-dough moulds

Fluted cavities and defined tops for enriched doughs that need to hold their form through proof and bake.

Tea-cake and specialist regional formats

Regional formats — Chorley cakes, Eccles cakes, Welsh cakes, teacakes — with the top-edge profile that lands on the shelf right.

Depositor-plate integration

The tray drops in without adjustment. Send us your plate dimensions and we design around them.

Range of silicone bakery mould formats laid out on a stainless table — Common bakery mould formats in silicone

How it gets made

Drawn, proofed, then poured.

Every bakery mould starts as a drawing we agree with you. We make a master, pour a single proof cavity in PFAS-free platinum-cure food-grade silicone and let you test it with your own recipe.

Once you are happy, we pour or press the full tray, record the grade against your order and keep the drawing on file for reorders.

How our processes work

Cavity volume being measured against a documented target.

What we ask up front

Four questions on every enquiry.

The oven cycle

Peak temperature, dwell time, how many cycles per day. We spec hardness and wall thickness around the actual duty cycle, not the peak.

The wash regime

Hand-wash, dishwasher, tunnel, or caustic line. Cleaning attacks silicone harder than baking does. Grade sits around wash, not oven.

The depositor plate

Send plate dimensions, or a photo of the tray you already run. We'll fit the new mould in without your team adjusting anything.

What the mould sits on

Rack pins, a solid tray, or a perforated bake tray. That affects the underside profile.

Typical work

Case studies and further reading.

Tea-cake silicone mould with dough portions and raisins being adjusted.

Bakery

London bakery tea-cake mould

A tea-cake tray sized to the bakery's existing rack, with a scored top surface that helps the raisin studding sit even.

See project

Bakery

Multi-cavity brioche tray

A fluted-cavity brioche tray, drop-in for a standard depositor plate.

See project

Uniform dessert portions in silicone trays across a catering kitchen table.

Bakery

Individual cake mould, retail

A retail portion cake mould that unmoulds without a tear and reads flat on the packaging shelf.

See project

At a glance

The ideas in pictures.

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.

How a food mould gets made

01DrawingWe agree the shape with you
02MasterMade to the drawing
03Proof cavityPoured in food-grade silicone
04Your testTry it with your own recipe
05Full trayPoured or pressed to size
06On recordGrade and drawing kept for reorders

Swipe to see the whole diagram

Nothing goes into full production until you have tested a cavity with your own recipe.

Questions

Four that come up on this service.

What temperature will the mould take?

Food-contact silicone grades we spec run comfortably from freezer to a normal bake. Tell us your peak and we'll confirm the grade in writing on the quote.

Does it need a release agent?

Usually no, once the mould is broken in. Silicone releases on its own for most enriched doughs; a light spray helps on the first few bakes.

Will it fit my depositor?

That is the whole point of a custom mould. Send the depositor plate spec and we design the tray around it.

Do you replace worn trays like-for-like?

Yes. Send a photo of the worn tray and the original spec if you have it. We can reproduce a matched replacement so nothing on your line changes.

Ready?

Talk to us about bakery moulds.

Send a photo, a sketch or a sample. We'll come back with a route and a quote.

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