Bidford-on-Avon, Warwickshire. Mon to Fri.BRCGS Grade AA certificated01789 224228
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Service · portion control

Portion control moulds for consistent yield.

Portion control is a mould problem. If every cavity holds the same volume, every dessert weighs the same and every tray hits the same margin.

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BRCGS AACertificated
PFAS-freePlatinum-cure
UKMade
Any batchNo minimum

Overview

Portion control moulds for consistent yield.

Identical silicone cavities filled evenly for portion consistency
Cavities set up for consistent dessert portions

Consistent portion size is a specification, not a hope. A well-made mould delivers it; a variable one costs you on food-cost and on customer expectation.

We build silicone moulds where cavity volume is a specified target and is checked at manufacture. Used by patisseries scaling a signature dish, caterers standardising a plated dessert, and food manufacturers holding a per-unit weight.

What we make

Common asks in this service.

01

Volume-specified cavities

Every cavity built to a documented target volume, cross-checked at manufacture. The tray leaves the workshop with the check recorded.

02

Consistent tray-to-tray yield

Cavity spacing and depth held tight across multiple trays, so tray one and tray fifty deliver the same portion size.

03

Depositor-integrated portions

Portion size set around your depositor stroke, so the plate delivers a full cavity every time without operator adjustment.

04

Weight-target formats

For a manufacturer holding a labelled weight, cavity volume is designed around the density of your fill.

05

Multi-portion trays

One tray with several defined portion sizes, so a service can pull the right dessert without swapping tooling.

Rows of matching silicone trays prepared for repeatable filling
Matching trays arranged for repeatable yield

How it gets made

Drawn, proofed, then poured.

Every mould starts as a drawing we agree with you. We make a master, pour a single proof cavity in PFAS-free platinum-cure food-grade silicone and let you test it with your own recipe.

Once you are happy, we pour or press the full tray, record the grade against your order and keep the drawing on file for reorders.

How our processes work

Single proof cavity beside completed production mould tray

What we ask up front

Four questions on every enquiry.

01

The target volume or weight

Tell us the number. We design cavity depth and shape around it and confirm the check at manufacture.

02

The fill density

A mousse, a batter and a set gel weigh different amounts per millilitre. We factor that into the cavity design.

03

Line acceptance limits

How tight does the portion need to be? We agree the tolerance up front and hold to it.

04

Cleaning and inspection

Volume drifts if a mould deforms. We spec grade and wall thickness to hold cavity shape through your wash regime.

Typical work

Case studies and further reading.

Uniform dessert portions in silicone trays across a catering kitchen table.
Catering

Yorkshire caterer portion dessert

A portion-controlled dessert mould for a catering group, cavity volume held to a specified target across a fleet of trays.

See project
Round silicone cheese wheel moulds being filled and levelled by hand.
Manufacturer

Weight-target ganache tray

A ganache portion tray built to a labelled unit weight, verified at manufacture.

See project
Uniform dessert portions in silicone trays across a catering kitchen table.
Patisserie

Multi-portion dessert tray

One tray with three portion sizes for a hotel patisserie's service menu.

See project

At a glance

The idea in a picture.

How a production tray is laid out

Outside size matched to your shelf, frame or depositor plateCavityLand between cavitiesStiff rim for handlingDelicate shapes wherethe tray flexes least

Swipe to see the whole diagram

Every tray starts from the size of the kit it has to fit, then the cavities are arranged around it.

Questions

Four that come up on this service.

How tight can you hold cavity volume?

Tight enough for consistent labelled weight, once the fill density is known. We agree the tolerance at enquiry and confirm the check on the quote.

What paperwork comes with a portion mould?

A written material spec and a cavity check record. If you want a repeatable spec sheet on file for auditor visibility, tell us.

Can I add more cavities later?

Yes. We keep the drawing and grade on file, so an extension tray or a replacement tray matches the first order.

Does the fill temperature change portion volume?

Yes — hot fills shrink on cooling. We factor that into the cavity size when we know the fill and set temperature.

Ready?

Talk to us about portion control.

Send a photo, a sketch or a sample. We'll come back with a route and a quote.

Send an enquiry 01789 224228

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.
A stack of TCI silicone moulds.
A stack of TCI silicone moulds.
The TCI workshop, with moulds on the bench mid-build.
The TCI workshop, with moulds on the bench mid-build.
The TCI design and project office.
The TCI design and project office.
  • Thomas LaneManaging Director
  • George PrestonDesign & Project Manager
  • Kelly BallingerHead of Partnerships
  • Jim AndertonProduction Manager
  • TheodoreEmployee Welfare
Meet the team