Target-volume design
Cavity shape drawn to hit a stated volume.
Portion control · volume-checked dessert moulds
Dessert moulds with every cavity volume checked.
If every cavity holds the same amount, every dessert costs the same to make. We check it before the mould leaves us.
Overview
Volume-checked dessert moulds, done properly.
Portion drift usually starts at the mould. Cavities that vary by a little add up to a real food-cost problem across a year.
We design dessert cavities to a target volume and check them at manufacture, recording the result so you have it on file.
What we design for
The details that make this format work.
Checked at manufacture
Every tray checked against the target before dispatch.
Check record
A written record on file for your QA and your auditor.
Shape that holds
Wall and grade chosen so volume stays put through washing.
What we ask up front
The same four questions we ask on every job like this.
The target volume or weight
Tell us the number. We design cavity depth and shape around it and confirm the check at manufacture.
The fill density
A mousse, a batter and a set gel weigh different amounts per millilitre. We factor that into the cavity design.
Line acceptance limits
How tight does the portion need to be? We agree the tolerance up front and hold to it.
Cleaning and inspection
Volume drifts if a mould deforms. We spec grade and wall thickness to hold cavity shape through your wash regime.
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.
How a production tray is laid out
Swipe to see the whole diagram
Questions
What people ask about this format.
How tightly can you hold volume?
Tightly enough for consistent portions. We agree the tolerance with you up front rather than quote a number here.
What paperwork comes with it?
A material declaration and a cavity check record.
Can you check trays we already own?
We can measure them and tell you how they compare.
Related formats
Other formats in this family.
Weight-target retail moulds
Cavities set to a labelled weight. Explore
Multi-portion trays
Several portion sizes on one tray. Explore
All portion control
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about volume-checked dessert 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