FAQs
Generally speaking, we will reply your inquiry within 6-48 hours by email first. Please check your email. If not get an email, please check the trash box too. And we will add you on WhatsAPP if you leave your phone number and it is available on WhatsApp. If we did not get reply from you again, we will call you to check.
30% deposit in advance, balance before shipment.
Paypal, Alibaba Trade Assurance, and Bank Transfer are acceptable.
For small amount, we recommend full payment one time through Paypal or Alibaba Trade Assurance. For large amount of money, we recommend bank transfer.
Paypal, Alibaba Trade Assurance, and Bank Transfer are acceptable.
For small amount, we recommend full payment one time through Paypal or Alibaba Trade Assurance. For large amount of money, we recommend bank transfer.
We usually send goods within 3-10 days after deposit confirmation. For orders of large quantities, that would be negotiable.
Yes, we would like to offer priced sample and the shipping cost will be afford by the buyer. And generally speaking, it will take 3-5 days for pans, trays. It will need 7 days more if the pan/tray needs to be teflon-coated or silicone coated.
If you use forwarder, tell us and we will send goods to your forwarder as you required. If not, we can send goods through shipping by sea, shipping by air, as well as delivery express, such as UPS, FedEx, EMS, DHL, TNT and some special lines etc.
Just contact us and tell us your required size. If you come up with a drawing that would be great. After confirmation with the production department, we will make a quotation for you. It usually takes 6-48 hours.
It depends on how you using. Telfon coating can make sure that the bread on-sticking during baking. The Silicone coating is the most suitable surface finish. If non-coating, you need to brush the pans with some oil before use.
We do make the perfect size to fit the half/full sheet pan without hanging over the pan edges like other racks that are just too long, causing uneven lop-sided cooking
The cooling rack is safe for oven use to 575F degrees - means you can use confide for
roasting, baking, grilling, smoking, drying, and BBQ. All this possible due to the high
heat tolerance of 100% stainless steel construction.
roasting, baking, grilling, smoking, drying, and BBQ. All this possible due to the high
heat tolerance of 100% stainless steel construction.
It is made by 100% 304 (18/8) stainless steel with high heat tolerance, no coatings, which is non-toxic, food-safe and corrosion-resistant.
Yes, we have been customize the loaf pan for hundreds bakeries and food factory, they are satisfied with our pans and racks. You need to offer us the single pan size and rack size, then we will design for you.
The loaves are baked with the lid on gives a perfectly square sandwich slice and minimal crust, perfect for sandwiches. IF for jumbo bread, the lid doesn’t need.
Our coating (both Teflon and silicone) are PTFE, PFOA and BPA free - provides quick and easy release of all baked-goods and minimal easy clean up
Usually for commercial use, we recommend Alu-steel for its long life span. If require fast heating, aluminum should also be a good choice.
The most weight we tested is 600 kgs, each wheel should hold 200 kgs and it should hold more.
We have both Stainless steel and aluminum material, depends on the customer.
For common rack, the front two wheels can install a brake, and the four wheels rotate in all directions. It is convenient to move the tray rack around with the wheels. If the rack needs to be used in oven, then no brake can be installed.
So far, Teflon and Silicone coating are used most often. Teflon is used for high temperature and less sugar product, silicone is for high sugar products.
The baguette tray is mainly made of aluminum and perforated holes for ventilation, some type with stainless steel frame.
No, it is self-contained. It does have tiny ventilation holes though, so if you put a floured loaf on there, it may drizzle flour through. It's a great pan to bake French bread.
All the trays on are measured the outside, the side walls rise about 1 inch above the flat inner surface. For detail, please refer to specific drawing.
Dishwasher use is not advised, as discoloration will occur due to the cleaning agents used in automatic dishwasher detergent
It is made of pure aluminum which will never rust for a lifetime of durability.
Also with wire reinforced beaded rim helps prevents warping.
Also with wire reinforced beaded rim helps prevents warping.
To get the most out of your banneton dust it lightly with flour (rye works well) before placing the shaped dough into it.Once proven, gently tip the loaf out and bake as usual. Do not bake the loaf inside the banneton!After use allow the banneton to air-dry before storing it in a cupboard. After many a use the banneton can be sterilized by placing it for 20 minutes into an oven preheated to 140C. Avoid washing the banneton, instead use a dry brush to remove any excess flour or dough.
Bannetons or Proving baskets are used to support the dough whilst it rises and just before it goes into the oven to bake. Once it tipped it is then usually scored using a grignette to control how the finished bread looks as it expands in the oven.Place the dough into the Banneton for its final prove, dusting it with non-wheat flour to avoid the dough sticking to the Banneton. If you are using a baking stone, gently tip the dough from the Banneton onto a peel dusted with semolina flour and slide onto the baking stone.
Bannetons or Proving baskets are used to support the dough whilst it rises and just before it goes into the oven to bake. Once it tipped it is then usually scored using a grignette to control how the finished bread looks as it expands in the oven.Place the dough into the Banneton for its final prove, dusting it with non-wheat flour to avoid the dough sticking to the Banneton. If you are using a baking stone, gently tip the dough from the Banneton onto a peel dusted with semolina flour and slide onto the baking stone.
There is nothing quite like the taste and smell of freshly, homemade bread. With this filled loaf proving basket, the dough maintains its shape before the final bake, perfect for developing flavor and texture. As the dough rises, the basket leaves a spiral imprint on your beautifully baked filled loaf, adding that extra touch to your baking delight. We believe that every baker, whether at home or in an artisan bakery, should improve their bread by proving it in one of our proving baskets (bannetons). They have been lovingly hand-crafted from high quality rattan cane and will last a life-time if looked after well.