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Contact Us
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.com
Contact Now
Triangle Banneton Bread Proofing Basket  with FDA certified TSBT04Triangle Banneton Bread Proofing Basket  with FDA certified TSBT04Triangle Banneton Bread Proofing Basket  with FDA certified TSBT04Triangle Banneton Bread Proofing Basket  with FDA certified TSBT04

Triangle Banneton Bread Proofing Basket with FDA certified TSBT04

  • Model: TSBT04
  • Material: rattan
  • Size:20*20*20*6cm,any customized size
  • Color: natural
  • Shape: triangle shape
  • MOQ: Sample available
  • Packing: Opp bag or OEM package


Feature

1.100% Natural rattan

2.High quality

3.customized size 

4.No MOQ Limited

1.100% handmade. Natural rattan makes the basket safe and durable.

2. It could be made in all shapes and sizes you want. Round, Triangle, Oval and ect.

3. It is good for dough proofing. Save your time in shaping.

4. What's more, we could help you custom label and bar code


Products Pictures :


 

Ability to Customized

Item Code

TSBT03

Material

Natural rattan

Shape

Triangle

Size

20x20x20x6 cm

23x23x23x8 cm

Color

Natural

MOQ

50pcs

Packing

50pcs/carton

How to use proofing baskets:

1. Clean and dry the basket, coated thinly and evenly with flour along inside of the basket


2. Put a piece of dough into the rattan basket till it completely fermented to fit the basket


3. The pattern of the rattan cane basket clearly imprint on the fermented dough, beautiful bread mould formed.

 

4. Turn over the basket, take out of the dough, and transfer it onto a baking sheet of oven.


5. Bake the bread, clean the basket or set another dough into it, repeat the above procedu

 

How to maintain and Clean banneton basket?

Firstly, to remove clumps of flour from the surface of the banneton, brush it lightly over the sink and tap several times after every use.

Secondly, When the flour film on the banneton becomes thick and crusty, soak it for 20 minutes in cool water and use a scrub brush (no soap) to clean it.

Thirdly,If possible, hang the banneton in the sun to air dry. Depending on the level of use, professional bakeries wash bannetons every six months or every couple of years. If only baking an occasional loaf of bread at home, the banneton may never need washing.



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