Commercial Buyer:: Caterers & Canteens, Restaurants, Fast Food and Takeaway Food Services, Food & Beverage Stores, Specialty Stores, Food & Beverage Manufacture, TV Shopping, Department Stores, Bubble tea,Juice & Smoothie Bars, Super Markets, Hotels, Convenience Stores, Spice and Extract Manufacturing, Cafes and Coffee Shops, Discount Stores, E-commerce Stores, Gifts Stores, Beer,Wine,Liquor Stores, Souvenir Stores

Season:: All-Season

Baking & Pastry Tools Type:: Bread tools

Material:: Rattan, Rattan

Feature:: Sustainable, Stocked

Place of Origin:: Guangdong, China

Brand Name:: oblong proofing basket

Model Number:: Banneton basket

Product Name:: Banneton Proofing Basket

Shape:: Round, oval, rectangular, triangle,heart

Size:: Any size

Packing:: PP bag and carton

Cerificate:: LFGB

Market:: Europe, USA,Canada, Australia and ect

SHIPPING:: Express, air, train, sea, truck

Accessories:: Liner, desiccant, bread bag, bread scraper, bread lame...

PAYMENT:: T/T, PayPal

Packaging & Delivery

French bread 44*9*5cm handmade rattan banneton proofing basket with liner

Products Description

Product name			French bread 4495cm handmade rattan banneton proofing basket with liner
Shape			Oval
Size			4495cm
Matrial			Rattan

Features

1. Excellent craftsmanship: Beautiful handmade using natural rattan, absolutely free from dye and free from chemicals.

2. Splinter-free, smooth and non-stick: Carefully crafted to always expose smooth surface. With sufficient dusting, dough will easily stay in shape as well as slipping out smoothly onto baking surface.

3. Easy cleaning: Use with the provided cloth liner, if desired. Without the linen liner, your banneton basket still does not need much cleaning. Simply shake the excess flour out after each use, and if dough has stuck to it, wait till it dries, then use a stiff brush to take it off.

Details Images

French bread 44*9*5cm handmade rattan banneton proofing basket with liner from China supplier

How To Use

1. Only use for proofing and forming bread dough; not to be used in the oven. It's possible that they will catch fire when getting too hot.

2. Handle the floured basket gently (tapping as you might a greased/floured bread tin will result in too much of the flour coming off)

3. Flour the banneton before using.

4. If the dough does not release easily, flouring may have been insufficient. For very wet (“high-hydration”) doughs, you should consider purchasing one of the knitted cotton liners inside the banneton.

5. Dry the proofing baskets after your work, for example on bread racks or in the oven at a temperature of up to 160° C for 5 minutes. You can stack them afterwards without hesitation.

6.Don't stack wet bannetons. Dry them out completely before storing.

Certifications

Company Profile

Factory& Package

FAQ