Handle high-volume dough workflows without compromise using a professional proofing basket designed for consistent results and efficient turnover. This round banneton supports dough structure and surface tension during the final proof, enabling predictable shaping and oven spring for artisan loaves. Manufacturers and kitchen managers will appreciate its repeatable performance and straightforward cleaning routine for fast kitchen cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the Matfer Bourgeat 118510 banneton with a dry brush to remove flour. For stains, dampen a cloth with water only and scrub gently; avoid soaking the basket. Air dry fully before storage to prevent mold. Sanitize high-touch zones like chair backs, menu covers, and door handles with an EPA-approved solution at recommended dilution; rinse food-contact surfaces afterward. Regular cleaning prevents contamination, deters pests, and preserves your furnishings' serviceable life.#@@#Additional Info#@#Matfer Bourgeat 118510 banneton proofing basket holds 1 lb. of dough and measures 8.25" in diameter. Its cane construction promotes even fermentation, improves crust structure, and releases dough easily, meeting CSA-grade durability for bakeries.#@@#General Info#@#Description #@#
Handle high-volume dough workflows without compromise using a professional proofing basket designed for consistent results and efficient turnover. This round banneton supports dough structure and surface tension during the final proof, enabling predictable shaping and oven spring for artisan loaves. Manufacturers and kitchen managers will appreciate its repeatable performance and straightforward cleaning routine for fast kitchen cycles.
#@@# Round Shape#@#
Maintain loaf geometry with a true round form that encourages even proofing across the dough mass. Bakers achieve a uniform rise and consistent crumb distribution because the basket promotes symmetric expansion during the final proof.
#@@# One Pound Capacity#@#
Support portion control with a capacity rated for 1 lb. of dough, which suits individual artisan loaves and portioned production runs. Operators can plan yields precisely and reduce waste by matching dough weight to baking schedules.
#@@# Natural Rattan Surface#@#
Create a defined crust pattern and controlled moisture release using the rattan contact surface that gently impresses the dough. Teams will notice improved crust texture and easier scoring as the surface reduces sticking when lightly floured.
#@@# 8.25 Inch Diameter#@#
Fit production workflows with an 8.25-inch diameter that accommodates standard small loaves and fits into common proofing racks. Supervisors can stack or stage multiple units efficiently while maintaining consistent spacing for airflow.
#@@# Lightweight Construction#@#
Move and stage units quickly thanks to a low weight of approximately 0.3125 pounds, which reduces fatigue during repetitive handling. Staff can rearrange proofing layouts rapidly during shifts without machinery or helpers.
#@@# Durable Professional Spec#@#
Rely on construction intended for commercial use and frequent cycles, backed by compliance with common food service standards such as CSA listings where applicable.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Expect delivery in 3-5 business days. Securely packaged to ensure safe arrival.#@@#Maintenance Guide#@#Clean the Matfer Bourgeat 118510 1 Lb. Round Banneton Proofing Basket after each use using a stiff dry brush to remove flour and dough residue. Allow the basket to air dry fully to prevent mold. Rotate baskets periodically to avoid uneven wear. Store in a well-ventilated, dry area away from strong odors. Inspect for cracks or warping before each batch and replace if structural integrity degrades to maintain consistent dough shaping and fermentation control.