DESCRIPTION

Size: 23x23x8 cm

Color: Natural

Material: Rattan

Handmade in Vietnam

FOB Haiphong port

The rattan banneton has been exported many countries in the world such as Australia, America, Germany. And they meet all requirements of customers. We also get FDA certification for rattan banneton.

• Best for making healthy artisan bread
• Both for home use or bread shop
• Made of nature rattan and comply with EU food standard
• Hand wash with warm water and keep dry after clean

FDA CERTIFICATE:

SOME FACTORY PICTURES:

How to Care for Bannetons

• Generally called a Banneton, brotform or brotformen, these bread molds are used for the rising of the dough (also called proofing). The basket coils and flour dusting provide a beautiful shape and decor for a traditional hearth loaf.
• All natural bread rising baskets.
• Hand woven willow

Use & Care of Banneton Baskets

Initial Treatment

• Spray the inside of the baskets lightly with Food
• Release Spray with flour, or a similar grease dust.

To Use

• Flour the Banneton and place the kneaded dough in the basket to rise.
• Once it has sufficiently risen, unmold the loaf and transfer it onto a baking sheet for the oven.

Cleaning

• Shake and brush out excess flour after every use.
• Let baskets air-dry thoroughly before stacking or storing them.
• A few times each year, when used on a regular basis, place in the oven at 250°F together with a bowl of water, for about 20 minutes.
• Let baskets air-dry thoroughly before stacking or storing them.
• Wash basket with a brush and hot water every six months or so.
• After such washings, let it air-dry before storing, and spray with Food Release Spray with flour before using.

Tips

• You can knead the dough by hand, or using a bread machine or mixer. Weigh flour 8-12 oz to yield about a Lb; 16-20 oz for 2 Lbs; 28-32 for 3-4 Lb.
• (Remember that the weather, quality of the yeast, type of flour and percentage of whole grains used greatly affect the size and rise).
• For better texture and crust, many bakers let the dough rise in a greased bowl first, and then transfer it into the Banneton for the second and final rise.
• As you experiment with your recipe, remember that the day’s weather, quality of the yeast, type of flour, and quantity of whole grains used can greatly influence the final rise of your bread.
• Do not use the Banneton basket for baking the loaf. Use it only for the rising.
• 

 - Products are wrapped with the suitable materials such as paper, styrofoam or pp bag, put in 5-ply brown carton for loading on the container. We can use inner carton if necessary to guarantee safety in delivery.

- Inner carton and master carton are printed according to customer's request.

- Hangtag and labels are provided  according to customer's request, included in offer price.

Production time: 30 days

Shipping tolerance: +/-5%

Payment term: T/T with 30 % deposit and 70 % against copy of original documents or L/C at sight

Partial shipment: allowed

Transhipment:  not allowed