Firm fluted walls
Walls that hold the flute pattern as the dough rises.
Bakery moulds · brioche trays
Brioche trays that hold the flute through proof and bake.
Enriched dough rises high and bakes rich. The tray has to hold the fluted shape, release a buttery crumb and fit your rack.
Overview
Brioche trays, done properly.
Brioche is soft, sticky and heavy with butter. A tray that is too soft lets the flutes spread; one that is too stiff makes release a fight.
We design brioche trays with firm fluted walls, a depth that suits your proof and a footprint that drops into your existing racks or depositor.
What we design for
The details that make this format work.
Proof-height depth
Cavity depth set to your proof, so the top crowns rather than spills.
Rack-fit footprint
Tray size taken from your rack or depositor plate.
Butter-friendly release
Release that leaves the crust intact without heavy greasing.
What we ask up front
The same four questions we ask on every job like this.
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.
Related case study
A London bakery's tea-cake mould.
A specialist regional format, sized to the bakery's existing rack, with a scored cavity top to help raisin studding sit even at bake.
At a glance
The ideas in pictures.
How a production tray is laid out
Swipe to see the whole diagram
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.
Do I need to grease them?
A light spray for the first bakes, then usually not.
Will they fit my depositor?
Send the plate size and we design to it.
Can you do brioche à tête?
Yes, with a cavity shape that supports the head.
Related formats
Other formats in this family.
Madeleine and financier trays
Shell and bar forms, fine relief. Explore
Loaf and slab moulds
Loaf tins, slab trays and traybakes. Explore
All bakery moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about brioche trays.
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