The Small Tools Behind Major Food Industry Performance!

During a technical presentation organized by AIPF-Calvel in Strasbourg, Maé Innovation (a French company based in Tours that specializes in the design of bespoke moulds and tooling) highlighted a component that is too often overlooked in workshops and production lines: small tools and equipment.

While heavy equipment such as ovens, depositors, robots and conveyors naturally comes to mind first, it is the items in direct contact with the product — moulds, trays and nets — that have a direct impact on output, consistency and profitability.

1. Why Are Small Tools Not So “Small”?

In the day-to-day management of a pastry or food-processing production line, tooling influences the entire value chain:

• Demoulding and reducing breakage: Poor demoulding can lead to product deformation, manual reworking and the risk of production line stoppages.
• Control of baking and freezing:The mould acts as a heat-transfer medium. The thickness and geometry of the silicone directly affect heat transfer, browning and texture.
• Production speed and automation:Adapting tooling to machine requirements (metal inserts, decorative mats) ensures smooth operation at scale.
• Consistency and packaging: Consistent shapes and weights eliminate overfilling and make automated packaging easier.

2. Key Innovations Presented by Maé Innovation

To address these industrial challenges, Maé develops bespoke technical solutions:

🟢Premium Silicone and Thermal Versatility

The premium silicone used by Maé withstands a wide temperature range (from -40°C to +280°C, and down to -70°C for certain applications). The same tool can therefore be used for moulding, storing unbaked products, freezing and on-demand baking, reducing handling and waste.

🟢 The Patented RollMaé Demoulding Support

Developed for frozen products and sticky dough pieces, this patented technical silicone system reduces line stoppages, improves production throughput and extends the service life of tooling.

🟢 Double-Layer Silicone and Perforated Moulds

To address the difference in heat transfer between steel and conventional silicone, Maé offers:

• Perforated silicone: It promotes air circulation and moisture removal.
• Double-layer technology: A specific coating (e.g. SIL208G) is sprayed on to accelerate heat transfer, achieve even baking and improve crispness.

🟢 Combining Silicone and Metal for Automation

When moulds move from manual use to semi-automatic or fully automated production, silicone’s flexibility can be a limitation. Integrating a metal insert or reinforcement provides the rigidity required for conveyor systems and depositor nozzles.

🟢 The “SILMAE Mini Egg”: Standardisation for Panning

Illustrating the productivity gains that tooling can deliver, this Mini Egg mould provides 648 cavities per tray, enabling production of 60 perfectly calibrated units per minute for the enrobing and panning stages.

3. Compliance, Food Safety and the Environmental Transition

Beyond industrial performance, the presentation addressed crucial regulatory and environmental issues:

• PFAS and Teflon: Maé’s high-grade silicone is not subject to restrictions on PFAS (per- and polyfluoroalkyl substances) and is not petroleum-derived. It offers a long-term alternative to fluorinated coatings such as Teflon, which are expected to be subject to strict regulation or bans.
• Food safety: Manufactured under rigorous controls and subject to strict migration testing, premium silicone meets food-contact safety requirements.

In conclusion

Taking a fresh look at “small tools” can unlock immediate productivity gains. By optimising mould selection (material, geometry, thickness and reinforcements), industrial manufacturers, biscuit producers and pastry makers can reduce waste, improve production consistency and make their automated processes more reliable.

Find out more about Maé Innovation and its products: https://mae-innovation.com/

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