What temperature the fill arrives at
Hot-poured boiled sugar attacks silicone differently from a warm gelatine mass. We spec accordingly.
Service · confectionery
Confectionery moulds for gummies, jellies and boiled sweets.
Confectionery is a heat game. Boiled sugar goes in at 130°C, sets to something you can drop, and the mould has to release without pulling detail off the sweet.
Overview
Confectionery moulds for gummies, jellies and boiled sweets.
Confectionery production is a cavity-count discipline. Every extra cavity is one more sweet per tray, one less pour, and one less demould. We design tooling with that arithmetic in mind.
We build silicone moulds for gummies, jellies, pastilles, hard-boiled sweets and pressed confectionery formats. Cavity count, spacing and cavity floor detail are all worked around your depositor and your finishing method.
What we make
Common asks in this service.
01
Gummy and jelly cavity trays
Multi-cavity trays for pectin or gelatine gummies, sized to your depositor or your hand-fill jig.
02
Hard-boiled sweet cavities
Cavities for hot-poured boiled sugar, with a cavity floor detail that reads through the finished glass surface.
03
Pastille and dragée formers
Shallow trays for pastilles and pressed sweets, with the top-edge profile that lands clean in packaging.
04
Layered and centred sweets
Cavity work for filled or centre-liqueur formats — inner cavity, outer shell, closing method worked out around the line.
05
Branded sweets
Recessed logo or embossed shape in the cavity floor, sized around your line rate.
How it gets made
Drawn, proofed, then poured.
Every confectionery 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.
What we ask up front
Four questions on every enquiry.
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.
Typical work
Case studies and further reading.
Confectionery
Boiled-sweet cavity mould
A cavity mould for a confectionery producer's boiled-sweet range with a recessed shape in each cavity floor.
See projectConfectionery
Gummy tray with brand shape
A 60-cavity gummy tray featuring a bespoke branded shape as the cavity form.
See project
Confectionery
Layered centre-liqueur mould
A two-part cavity for a centre-liqueur sweet, with the fill sequence detailed on the drawing.
See projectAt 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
Four that come up on this service.
Will hot-poured sugar damage the mould?
Not if it's the right grade. We spec high-temperature food-contact silicones for boiled-sugar work. Tell us your pour temperature at enquiry stage.
Can we get a branded shape in the cavity?
Yes. Cavity-floor detail is standard. Send us the logo file and we'll advise on the smallest feature that reads reliably.
Are these depositor-compatible?
Yes. Send depositor plate dimensions and we'll match the mould to the plate.
How long does a confectionery mould last?
Depends on line rate and cleaning. With a proper cleandown regime, several thousand cycles is normal. Replacement is straightforward — the drawing and grade stay on file.
Ready?
Talk to us about confectionery 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