Depositor-fit trays
Cavity pitch matched to your depositor nozzles.
Confectionery moulds · gummy and jelly moulds
Gummy and jelly moulds for crisp detail and clean release.
Gummies and jellies are sold on shape and colour. The mould has to carry fine detail and let a soft set go without tearing.
Overview
Gummy and jelly moulds, done properly.
Pectin and gelatine sets are soft and sticky when they come out. Tight corners and thin features tear; the right cavity shape comes out whole.
We make gummy and jelly trays sized to your depositor or hand-fill jig, with cavity detail tuned to the set you use.
What we design for
The details that make this format work.
Soft-set release
Draft and radius that let a soft gummy peel out whole.
Fine detail
Features sized to read on the finished sweet.
Layered colours
Cavities designed for two-tone and layered fills.
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 production tray is laid out
Swipe to see the whole diagram
Questions
What people ask about this format.
Pectin or gelatine?
Both. Tell us which and your deposit temperature.
Do they need starch?
No. Silicone trays are a starchless alternative for many producers.
Can you do a brand shape?
Yes, from a vector file.
Related formats
Other formats in this family.
Boiled sweet moulds
High-temperature cavities for hot sugar. 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 gummy and jelly 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