Extra draft
Wall angles that let a dense bar slide out after a short dip.
Ice-cream moulds · gelato bar moulds
Gelato bar moulds made for a denser, heavier mass.
Gelato bars grip harder than ice-cream lollies. Draft, radius and silicone hardness all have to allow for it.
Overview
Gelato bar moulds, done properly.
Lower air content means a gelato bar is heavier and more tightly bonded to the cavity after hardening. A lolly mould often tears the corners.
We make gelato bar trays with extra draft, generous radii and a stick channel suited to dipping in chocolate afterwards.
What we design for
The details that make this format work.
Dip-ready edges
Edge profile that takes a chocolate dip without thin spots.
Stick channel
Central stick placement for a bar that is dipped and wrapped.
Matched fleets
Several trays made together so every tray behaves the same.
What we ask up front
The same four questions we ask on every job like this.
The freeze method
Blast, brine tunnel, or hardening room. Each one drives a different wall-thickness and hardness spec.
The extraction method
Warm water dip, air knife, or invert-and-tap. Silicone hardness is set around how the extraction actually happens on your line.
How the stick lands
If it is a stick lolly, we detail the stick channel so a single-stroke insertion is reliable. We also handle centre-fill designs.
What sits on the outside
Wrapper, foil, biscuit. If the lolly needs a specific edge profile to sit clean in packaging, we build to that.
Related case study
A gelato maker's stick-bar production tooling.
Multi-cavity production tooling for a gelato stick-bar range, sized to the brine tunnel with a defined stick channel and matched fleet.
At a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
Questions
What people ask about this format.
Why not use a lolly mould?
You can, but dense gelato tends to tear at the corners. Gelato bar moulds allow for that.
Can I dip them in chocolate?
Yes. We shape the edges to take the dip evenly.
Can you match a tray I already run?
Yes. Send one and we match it.
Related formats
Other formats in this family.
Lolly stick moulds
Stick lollies with central sticks. Explore
Single-serve frozen moulds
Plated frozen desserts and bombes. Explore
All ice-cream moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about gelato bar 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