Gentle release
Softer silicone for a soft set.
Gelato moulds · semifreddo moulds
Semifreddo moulds that turn out a smooth surface.
Semifreddo is softer than gelato and often glazed or crumbed. The surface it leaves the mould with is the surface the guest sees.
Overview
Semifreddo moulds, done properly.
Semifreddo sets softer than gelato, so it needs a mould that releases gently and a cavity finish that leaves a smooth face.
We make loaf, log and dome semifreddo moulds, in sharing and individual sizes.
What we design for
The details that make this format work.
Smooth faces
Cavity finish that suits glaze or crumb.
Sliceable loaves
Straight-sided loaves for neat slices.
Individual domes
Single portions for plated service.
What we ask up front
The same four questions we ask on every job like this.
Your hardening method
Hardening cabinet, blast freezer or a shelf in the display freezer. Each sets the mass at a different rate and changes the wall we design.
How you demould
Warm dip, warm cloth or flex-and-push. The softer the release motion, the softer the silicone we specify.
What goes on after
Chocolate dip, glaze, crumb or nothing. A dipped bar needs a different surface and edge from a plain one.
Batch size per day
A gelateria making thirty cakes a week wants a different tray from a producer filling a retail order.
Related case study
Industrial mousse tray for a catering producer.
A contract caterer making individual mousse desserts for schools, care homes and events needed trays that froze flat, washed daily and turned out identical portions.
Questions
What people ask about this format.
Semifreddo or parfait?
Both work in the same moulds.
Can I slice straight from the mould?
Turn out first, then slice with a warm knife.
Blast freezer safe?
Yes.
Related formats
Other formats in this family.
Gelato cake moulds
Layered gelato cakes and tortes. Explore
All gelato moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about semifreddo 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