Stick channel or jig
A defined channel or clip-on jig that holds each stick central.
Ice-cream moulds · lolly stick moulds
Lolly moulds where the stick lands in the middle every time.
A lolly with a crooked stick gets pulled off the line. The mould and its stick jig decide where the stick ends up.
Overview
Lolly stick moulds, done properly.
Stick lollies are filled, stuck and frozen fast. If the stick drifts during the freeze, it sits off-centre or pulls out when the lolly is eaten.
We make lolly cavity trays with a matched stick jig or channel, sized to the sticks you buy and the freezer you run.
What we design for
The details that make this format work.
Multi-colour fills
Cavity steps that keep colour boundaries clean between fills.
Warm-dip release
Draft and wall set for a quick warm-water dip.
Freezer-fit trays
Tray size taken from your blast freezer or brine tank.
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 Devon ice-cream producer's Union Jack lolly mould.
A three-colour lolly with a wooden stick, blast-frozen, extracted by warm-water dip, wrapped by hand. Sequenced fill drove the mould design.
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.
Do you supply sticks?
No. Send us a sample of yours and we design the channel to it.
Can you do layered lollies?
Yes. We design the cavity around your fill sequence.
Brine tunnel?
Yes, in a brine-tolerant grade.
Related formats
Other formats in this family.
Gelato bar moulds
Stick bars for dense gelato. 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 lolly stick 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