Straight-sided loaves
Walls thick enough, or ribbed, to stay straight through the bake.
Bakery moulds · loaf and slab moulds
Loaf and slab moulds that keep straight sides at oven heat.
Loaf cakes and traybakes are sold by the slice, so straight sides and square corners mean less waste and a neater shelf.
Overview
Loaf and slab moulds, done properly.
Large silicone forms can bow outwards in the oven if the wall is too thin. That turns a square loaf into a rounded one and costs you slices.
We make loaf moulds and slab trays with walls and ribs sized to stay straight at bake temperature, with a footprint that fits your oven racks.
What we design for
The details that make this format work.
Square-cornered slabs
Corners tight enough for clean slicing edges, radiused enough to release.
Multi-loaf trays
Several loaf cavities on one tray for bakery volume.
Rack and oven fit
Sized to your racks, trolleys and oven shelves.
What we ask up front
The same four questions we ask on every job like this.
The oven cycle
Peak temperature, dwell time, how many cycles per day. We spec hardness and wall thickness around the actual duty cycle, not the peak.
The wash regime
Hand-wash, dishwasher, tunnel, or caustic line. Cleaning attacks silicone harder than baking does. Grade sits around wash, not oven.
The depositor plate
Send plate dimensions, or a photo of the tray you already run. We'll fit the new mould in without your team adjusting anything.
What the mould sits on
Rack pins, a solid tray, or a perforated bake tray. That affects the underside profile.
Related case study
A Yorkshire caterer's portion-controlled dessert mould.
A wedding caterer holding a portion cost across large numbers, cavity volume held to a specified target across every tray in the 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.
Will a big silicone loaf mould sag?
Not if it is designed with the right wall. We may add a frame for very large sizes.
Can I portion straight from the slab?
Yes, and we can mark portion lines in the base if useful.
Tunnel wash?
Tell us the chemistry and temperature and we pick a grade to suit.
Related formats
Other formats in this family.
Brioche trays
Fluted trays for enriched dough. Explore
Madeleine and financier trays
Shell and bar forms, fine relief. Explore
All bakery moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about loaf and slab 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