Service
Chocolate moulds
The tempered chocolate has to snap out clean, the surface has to hold gloss, and the tray has to keep flat over a run of a thousand. That is the mould brief for chocolate work.
See serviceWhat we make
Food-contact moulds for bakers, chocolatiers and food manufacturers.
Twenty services and forty-odd formats, all in PFAS-free platinum-cure food-grade silicone. Pick what you make, or the problem you need solving.
Our capability, listed
Twenty services, one workshop, one workflow.
Split by what you're making, the format you need, and where you are in your product's life. Every service is delivered by the same team from the same workshop.
By product
What you're making.
Service
Patisserie moulds
A patisserie mould has to hold a delicate shape, release without a dent, and repeat that a hundred times a service. It also has to look like the chef's drawing.
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Service
Bakery moulds
A bakery mould is oven equipment. It has to survive a bake cycle, release without a tear, and drop into the tray you already have. That is the brief.
See service
Service
Ice-cream moulds
Frozen product wants a mould that holds its geometry down to -25°C and pops without a fracture. It also wants a stick or a wrap that lands right every time.
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Service
Confectionery moulds
Confectionery is a heat game. Boiled sugar goes in at 130°C, sets to something you can drop, and the mould has to release without pulling detail off the sweet.
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Service
Gelato moulds
Gelato is denser, warmer-served and lower in air than ice-cream. That changes how it fills a cavity, how it hardens and how it lets go. The mould has to be designed for gelato, not borrowed from a lolly line.
See serviceSpecialist formats
The formats that need their own tooling.
Format
Chocolate bar moulds
A bar is the most looked-at thing a chocolatier sells. The face, the snap lines, the edge and the back all come from the mould, so the mould deserves as much thought as the recipe.
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Format
Praline moulds
A praline is small, so every flaw is large. The shell has to be thin and even, the cap has to seal flat, and the detail has to read at the size of a thumbnail.
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Format
Hollow figure moulds
Eggs, bunnies, Father Christmas, a local landmark. Hollow work lives or dies on the seam, and the seam lives or dies on how the two halves register.
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Format
Mousse and entremet moulds
An entremet is judged the moment the mirror glaze goes on. Any dent, air mark or soft edge from the mould shows up under the shine.
See serviceBy capability and stage
The specialist bits, and where you are.
Portion control
Portion control is a mould problem. If every cavity holds the same volume, every dessert weighs the same and every tray hits the same… See service
Branded cavities
A moulded logo on a chocolate bar or a jelly is a manufacturing detail, not just a graphic. The mould has to render it and the finished product has… See service
Multi-cavity tooling
The economics of food production are cavity economics. Every extra cavity per tray is a pour saved and a demould saved. We design tooling with that… See service
Flexibility and release
A mould that's too stiff tears delicate work. Too soft, it distorts under the fill. Choosing the flex is a specification decision, not a… See service
Material selection
A food-contact mould is only as good as the material spec behind it. We choose the grade around your product and your cleandown, then document it on… See service
Master patterns
Every silicone mould starts as a positive. That positive — the master pattern — decides how good the mould can… See service
Custom shapes
If a catalogue mould covered every dish, chefs wouldn't need us. Bespoke cavity work is what we do most… See service
Hand-poured moulds
Not every food mould needs a steel tool. A hand-poured silicone mould is where scaling starts, and for many artisan producers, where it… See service
Scaled production
There's a point where a hand-poured tray stops making sense. That's the point we build you a production tool. We help you find that… See service
Replacement moulds
A worn tray is a shift-stopper. A matched replacement is a phone call, not a redesign — if the paperwork is still on… See service
Every format
41 drill-down pages, by family.
Process, materials, quality
How we make it, and what comes with it.
How each route works
Hand-poured, cast, compression, injection. Read the processes
Food-contact silicone
The grades we work with, in plain English. Read the materials
Quality and paperwork
What we check and what we send with every mould. See quality
At a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
Ready?
Tell us what you're trying to make.
The first conversation is quick: what the mould has to hold, how you demould it, how you clean it.
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