Measure
You send the plate size, nozzle pitch, deposit weight and a sample or drawing.
Confectionery · starchless depositing
Starchless gummy depositing moulds.
Silicone trays that sit under your depositor and line up with every nozzle, so you can make gummies without a starch mogul.
The basics
What “starchless” means.
Traditional gummies are deposited into impressions pressed into trays of dry starch on a starch mogul. The starch shapes the gummy and draws out moisture, but it needs a large machine, dust control and a lot of handling.
In starchless depositing, the syrup goes straight into a permanent mould. Large lines often use rigid metal moulds with a non-stick coating and mechanical ejection. For pilot lines, short runs, product development and many supplement and vitamin gummies, flexible silicone trays are a practical alternative: no starch, quick changeovers and easy release by flexing the tray.
Honest noteWe don't sell depositing machines. We make the silicone moulds that go under them, designed around your machine's plate and nozzle layout.
Diagram
How a tray lines up with your depositor
How a tray lines up with your depositor
Swipe to see the whole diagram
Specification
What we need to know about your depositor.
| Detail | Why we need it |
|---|---|
| Plate or tray size | The tray must drop into your plate or conveyor with the right clearance. |
| Nozzle count and pitch | Cavity centres are set to the nozzle spacing so every deposit lands centrally. |
| Row spacing or index distance | Sets the distance between cavity rows as the tray moves under the head. |
| Deposit weight and shape | Sets the cavity volume and depth. Send a sample or drawing if you have one. |
| Deposit temperature | Hot syrups affect the grade and wall thickness we choose. |
| Setting and demoulding | Ambient, chilled or stoved; by hand or by machine. This sets the hardness. |
Recipes
Pectin, gelatine and functional gummies.
Silicone trays suit pectin, gelatine and starch-free vegan recipes. What changes is the release and the cleaning. High-sugar pectin sets fast and releases cleanly. Gelatine can stick more at warm temperatures, so the set needs to be chilled. Vitamin and supplement gummies often contain acids, oils or actives, so tell us what is in the recipe and we'll confirm the grade suits it.
Some producers use a light release agent or a sugar or acid sanding after demoulding. If you do, tell us, because it affects the surface finish we give the cavity.
How we work
From nozzle drawing to production trays.
Design
We draw the cavity layout over your plate and send it for approval.
Proof
A single proof tray or cavity block, so you can run it on your own depositor.
Adjust
We fine-tune the volume, depth or release from your trial results.
Produce
The full set of trays, identical to the approved proof.
Re-order
We keep the master and specification on file for matching replacements.
Questions
What buyers ask us.
Can silicone moulds be used for starchless gummy production?
Yes. Flexible silicone trays are used for starchless depositing on pilot lines, short runs, product development and many supplement gummies. Very high-speed lines often use rigid coated metal moulds instead; we'll tell you which suits your output.
Do you supply the depositing equipment?
No. We make the silicone moulds, designed around the depositor you already have or are buying.
What information do you need to quote?
The plate or tray size, nozzle count and pitch, row spacing, deposit weight and temperature, and a sample or drawing of the gummy.
Can you make a custom gummy shape or logo?
Yes, from a vector file or a sample. We'll check the detail is deep and wide enough to read at gummy size.
How do gummies release from silicone trays?
By flexing the tray, by hand or with a demoulding aid. Release depends on the recipe and how well it has set, which is why we recommend a proof tray first.
Next step
Send us your nozzle pitch.
With the plate size, nozzle layout and a sample, we can draw your tray layout for approval.
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