High-temperature grade
A platinum-cure food-grade silicone rated for hot sugar with margin.
Confectionery moulds · boiled sweet moulds
Boiled sweet moulds that take hot sugar, pour after pour.
Boiled sugar goes in very hot. The mould has to be a grade that takes it, and a shape that lets a glassy sweet drop out cleanly.
Overview
Boiled sweet moulds, done properly.
Hot-poured sugar will attack a silicone that is not made for it. It softens, marks and ages quickly.
We specify a high-temperature food-contact grade for boiled sweets and design cavities that carry a mark through the glass surface.
What we design for
The details that make this format work.
Glass-clear surface
Cavity finish that gives a clear, glassy sweet.
Floor marks
Brand marks cut shallow and wide so they read through the glass.
Depositor spacing
Cavity pitch set for your depositor.
What we ask up front
The same four questions we ask on every job like this.
What temperature the fill arrives at
Hot-poured boiled sugar attacks silicone differently from a warm gelatine mass. We spec accordingly.
Setting cycle
Ambient, chilled, or through-drying. That drives wall thickness and cavity spacing.
How you get sweets out
Tip-and-catch, invert-onto-belt, or hand-lift. Silicone hardness sits around the actual extraction motion.
Line rate
A hand-pour operation and a 20-tray-a-minute depositor line want different tooling. We size the tray to the rate.
Related case study
A confectionery producer's boiled-sweet cavity mould.
Hot-poured sugar at 135°C, a recessed brand mark in every cavity floor. High-temperature food-contact silicone.
At a glance
The idea in a picture.
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
Questions
What people ask about this format.
What pour temperature can they take?
Tell us yours and we specify a grade with margin above it, confirmed on the quote.
Will the sweets stick?
Not with the right grade and a good cooling cycle.
Can I have a lettered sweet?
Yes, within the smallest feature the sweet will hold.
Related formats
Other formats in this family.
Gummy and jelly moulds
Pectin and gelatine cavity trays. Explore
Fondant and marzipan moulds
Pressed and cast sugar-paste forms. Explore
All confectionery moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about boiled sweet moulds.
Send a photo, a sketch or a sample. 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.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare