Description
Color: Silver
Food grade non-stick coating provides ease in baking and cleaning. The four wells allows efficient side-by-side baking.
Made of food grade carbon steel for superior heat conduction and even baking results.
The perforated surface allows air to circulate freely around the dough, creating a light, airy interior and a crisp, golden-brown crust.
Quickly make high quality family dishes, afternoon tea, banquet desserts and other delicacies.
Easy to deal with daily cooking, family dinner, friends gathering, festival celebrations, etc.
Bake perfect baguettes at home with our baguette pan. Spend less time and have more fun.
Specifications:
Baguette Pan Material: Carbon steel material with non-stick coating.
Bread Proofing Cloth Material: Flax fibers.
Package Includes:
2 x 4 Wave Loaves Loaf Bake Mold (15 X13 X 0.8 Inch）
1 x Bread Proofing Cloth (11 X 9 Inch）
Features
- Commercial Grade: Made of food grade carbon steel for baking is heat resistant and eco-friendly. Baguette Bread Pan is non-stick, perforated design allows air to circulate freely around the dough, creating a light, airy interior and a crisp, golden-brown crust.
- 4-Loaf & Long Size: Our baguette bread pan is a 4-Well French baguette pan and this baguette tray can bake 4 loaves at a time. Satisfy family breakfast needs at one time and save time; French bread baking pan measures 15"X 13"X 0.8", each gutter width of this Italian bread pan is 2.75".
- Premium Quality Proofing Cloth：Made of high-quality flax fibers and thicker fabrics, they are thick and rigid enough to shape bread.(NOTE: There is a little flax fiber smell, it is safe, it will not smell after washing and drying before use)
- Easy to Use & Clean: Excellent non-stick can be achieved with less natural cooking oil. Less baking time and low energy consumption. perforated baguette pan with anti-stick coating, which provides a clear, non-stick baking surface. Easy to clean.
- Widely Applicable: The baguette pan is perfect for all uses including making rolls, sourdough bread , french bread, baguettes, and buns. (Tips: a very slack dough, like a no-knead dough, may get stuck in the pan's perforations. We advise using a stiffer rather than softer dough in this pan.)