Your hardening method
Hardening cabinet, blast freezer or a shelf in the display freezer. Each sets the mass at a different rate and changes the wall we design.
Service · gelato
Gelato moulds built around the way gelato behaves.
Gelato is denser, warmer-served and lower in air than ice-cream. That changes how it fills a cavity, how it hardens and how it lets go. The mould has to be designed for gelato, not borrowed from a lolly line.
Overview
Gelato moulds built around the way gelato behaves.
A gelato bar that tears at the corner or a gelato cake that comes out with a soft shoulder is usually a mould problem, not a recipe problem. Lower overrun means the mass is heavier and grips the cavity harder as it hardens.
We make silicone moulds for gelaterias, gelato cake makers and gelato producers moving into retail formats. Every mould is PFAS-free platinum-cure food-grade silicone, sized to your hardening cabinet or blast freezer, with the paperwork to go with it.
What we make
Common asks in this service.
01
Gelato stick bars
Bar cavities with a stick channel sized to your sticks, and a draft that lets a dense gelato slide out after a short warm dip.
02
Gelato cakes and torte formats
Larger single-cavity moulds for layered gelato cakes, with a flat base that sits level in the cabinet and walls that hold a crisp edge.
03
Semifreddo and parfait moulds
Loaf, dome and log forms for semifreddo, where the release has to leave a clean surface for glazing or crumb.
04
Coppa and single-serve forms
Individual cavities for plated gelato desserts in restaurants and hotel banqueting.
05
Seasonal and branded shapes
Short-run cavities for a summer launch, a local festival or a flavour of the month.
How it gets made
Drawn, proofed, then poured.
Every gelato 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.
How you demould
Warm dip, warm cloth or flex-and-push. The softer the release motion, the softer the silicone we specify.
What goes on after
Chocolate dip, glaze, crumb or nothing. A dipped bar needs a different surface and edge from a plain one.
Batch size per day
A gelateria making thirty cakes a week wants a different tray from a producer filling a retail order.
Typical work
Case studies and further reading.
Gelato
Gelato stick-bar production tooling
A matched set of stick-bar trays for a gelato maker scaling up to national retail.
See project
Frozen
Union Jack lolly mould
Sequenced three-colour fill, a stick central in every lolly, blast-frozen and dipped out.
See project
Guide
Choosing cavity count
How to size a gelato tray to your cabinet shelf, your team and your day.
Read the guideAt a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
Questions
Four that come up on this service.
Is gelato harder to demould than ice-cream?
Often, yes. Lower air content means a denser mass that grips the cavity. We allow for that with draft, a slightly softer silicone and radiused corners.
Can the moulds go in a blast freezer?
Yes. Platinum-cure food-grade silicone stays flexible at deep-freeze temperatures and does not go brittle.
Do you make gelato cake moulds?
Yes, from single-cavity cake rings to multi-cavity individual torte trays. Tell us the finished size and how you layer.
Are the moulds PFAS-free?
Yes. We specify PFAS-free platinum-cure food-grade silicone as standard and record the grade against your order.
Ready?
Talk to us about gelato 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