Tempeh Mould – For Easy, Consistent, and Delicious Homemade Tempeh
Our tempeh mould is designed for growing a wide variety of tempeh types—soy, chickpea, black bean, mixed grains, and more—often without the need for an external incubation device.
Thanks to its clever design, the temperature inside the mould naturally rises from 21°C to 30°C (69°F to 86°F) during the first 22 hours at room temperature, creating ideal conditions for fermentation. For optimal mycelium growth, the tempeh should be kept at around 30°C for approximately 48 hours.
The mould features custom-fit rubber belts that apply gentle, even pressure on the tempeh cake throughout the fermentation process. This minimizes air pockets, reducing the risk of spore formation, and results in a firm, uniform cake fully covered in smooth, white, flavorful tempeh mycelium.
Our moulds are 3D printed using PLA+ filament, which is food grade certified by both TÜV SÜD and SGS in compliance with FDA 21 CFR 175.300 standards.
