Readable shell relief
Relief depth set so the ridges show on the baked crust.
Bakery moulds · madeleine and financier trays
Madeleine and financier trays with relief that reads through the crust.
The shell on a madeleine and the clean bar of a financier are what the customer sees. The tray has to put them there every time.
Overview
Madeleine and financier trays, done properly.
Madeleines and financiers are small, quick bakes where the shape is the product. Fine relief has to carry through the crust without catching.
We make madeleine and financier trays, and signature small-cake formats, with relief depth set so it reads without tearing on release.
What we design for
The details that make this format work.
Clean-edged bars
Financier cavities with crisp edges and a flat top.
Signature small cakes
Your own shape in a small-cake format.
Even bake
Consistent wall thickness so every cavity colours evenly.
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 London bakery's tea-cake mould.
A specialist regional format, sized to the bakery's existing rack, with a scored cavity top to help raisin studding sit even at bake.
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.
Will the ridges tear on release?
Not if the relief has draft. We add it at drawing stage.
Can I brand a financier?
Yes, with a recessed mark on the base or top.
Do they brown like metal trays?
A little more gently. Many bakers bump the heat slightly.
Related formats
Other formats in this family.
Brioche trays
Fluted trays for enriched dough. Explore
Loaf and slab moulds
Loaf tins, slab trays and traybakes. 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 madeleine and financier trays.
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