Tools and calculators
Plan your mould project.
Use these tools to work out tray output, estimate chocolate per cavity, narrow down silicone options, and prepare the details we need.
In this section
Choose the right tool
This section brings together practical tools that help you plan a mould, sense-check production, and get your enquiry moving. Each page is designed to answer a specific question without needing specialist knowledge.
Use the tray yield and chocolate weight calculators if you are comparing formats or output. Try the silicone picker if you need help choosing a food-contact grade, or use the checklist page to make sure you send us the right information.
Tray yield calculator
Cavities per tray, trays per batch, pieces per shift.
Explore
Chocolate grams per cavity
How much chocolate each cavity and each tray needs.
Explore
Food-grade silicone picker
Answer a few questions to find a suitable food-contact silicone grade.
Explore
What to send us
A checklist that builds your enquiry for you.
ExploreIf you are not sure where to start, get in touch and we can point you to the most useful tool for your project.
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