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Tsingbuy on IBIE in Las Vegas in USA

Tsingbuy, who has engaged in bakeware industry for more than 12 years, are on International Baking Industry Exposition in Las Vegas in USA as an professional bakeware manufacturer.

Visits to American customers before IBIE

The IEBE is going to be held. Our partners have arrived in the United States a week earlier and spent several days visiting our customers in American.

About Milk and Cream

This article will introduce the ingredients and characteristics of milk and whipped cream, which can be better used when making cakes and pastries.

Notes about Butter

Butter is an essential material for bakery. Here we would like to share some notes about butter for bakery.

Tsingbuy on IBIE in Las Vegas in USA - 2

Tsingbuy, who has engaged in bakeware industry for more than 12 years, are on International Baking Industry Exposition in Las Vegas in USA as an professional bakeware manufacturer.

How to make bread that stays soft all day

In this article we’ll have a brief introduction to differnt materials used in bread dough and their function separarely. And then get some knowledges on how to make bread that stays soft all day.

What are the main factors affecting gluten formation

As one of the most common and basic materials in daily baking, flour is not as simple as we seem, which makes bakers very difficult to control their performance.

Special loaf pan of heart shape

Here we are introducing this special-designed loaf pan from Tsingbuy China loaf pan supplier. It is made of aluminum material and it is easily demoulded with anodized surface. It will make you a heart-shaped loaf bread.
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Phone: +86 755 85234769
Fax: +86 755 85234769
WhatsApp: +8615018547273
Skype: aliceliu870411
Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.comContact Now


1. Do you have a cooling rack to match the sheet pan?
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
2. What temperature the cooling rack can stand?
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.
3. What is the material of the cooling rack?
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.
4. Can you customize the loaf pan that can be directly use on the rack?
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.
5. Should I buy the tins with a lid?
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.
6. Is the non-sticking coating food safe?
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
7. What material recommend for the loaf pan?
Usually for commercial use, we recommend Alu-steel for its long life span. If require fast heating, aluminum should also be a good choice.
8. What is the weight limit that this rack can hold?
The most weight we tested is 600 kgs, each wheel should hold 200 kgs and it should hold more.
9. What kind of material is this sheet pan rack made of? Will it shake when used?
We have both Stainless steel and aluminum material, depends on the customer.
10. Can wheels have brake?
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.
11. How many types of non-sticking coating you have? And what is the difference?
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.
12. What metal the baguette tray is made of?
The baguette tray is mainly made of aluminum and perforated holes for ventilation, some type with stainless steel frame.
13. Does the baguette tray need to be put in a pan sheet?
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.
14. How you measure the sheet pan, outside or inside?
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.
15. Can I put the aluminum tray in dishwasher?
Dishwasher use is not advised, as discoloration will occur due to the cleaning agents used in automatic dishwasher detergent
16. What is the main point of the commercial grade sheet pan?
It is made of pure aluminum which will never rust for a lifetime of durability.
Also with wire reinforced beaded rim helps prevents warping.
17. How to use a banneton?
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.
18. Why we need a banneton?
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.