Matched to outer
Sized for an even wall all round.
Mousse and entremet moulds · insert moulds
Insert moulds that sit centred in the outer shell.
The insert is the surprise in the middle. It has to be sized to sit centred with an even wall of mousse all round.
Overview
Insert moulds, done properly.
An insert that is too big breaks through the mousse; too small and it floats. Insert and outer mould have to be designed together.
We make insert moulds for compotes, crémeux and gels, sized to your outer moulds.
What we design for
The details that make this format work.
Slim deep cavities
Shapes that release a frozen insert whole.
Flat tops
So the insert sits level in the mould.
Multi-layer sets
Several insert sizes for complex builds.
What we ask up front
The same four questions we ask on every job like this.
The layer build
Tell us the order and thickness of each layer. We size insert and outer together.
Glaze or spray
Mirror glaze wants a smooth cavity. Velvet spray can take a texture.
Demould motion
Peel, push or invert. That sets the silicone hardness.
Freezer space
Shelf size and stacking height. We make sure the tray fits.
Related case study
A patisserie chain's mousse entremet tooling.
Four sites, one signature dessert, one shared cavity design. A project about consistency across venues rather than clever geometry.
At a glance
The idea in a picture.
Solid pieces and shelled pieces
Swipe to see the whole diagram
Questions
What people ask about this format.
Can you match my existing outer?
Yes.
Will a gel insert release?
Yes, when frozen.
Can I have a shaped insert?
Yes — the cut face can show it.
Related formats
Other formats in this family.
Dome and sphere moulds
Half-spheres, domes and spheres. Explore
All mousse and entremet moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about insert 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