Bread moulds and proofing baskets made from wood pulp and reed

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Bread moulds and proofing baskets made from wood pulp and reed

Bread moulds and proofing baskets made from wood pulp and reed

Some words about a bread mould

Bread baking moulds and proofing baskets have been known for 200 years. If we go back in time we can see that they were first made from straw.

After some time straw was replaced by reed, used up to present times. Many workers sat on their workshop benc...

Bread moulds and proofing baskets made from wood pulp and reed

Some words about a bread mould

Bread baking moulds and proofing baskets have been known for 200 years. If we go back in time we can see that they were first made from straw.

After some time straw was replaced by reed, used up to present times. Many workers sat on their workshop benches and attached reed to nails on a wooden base of a bread mould. These bread moulds were prepared for a long time, each separately. Mirror image of symbols and inscriptions was carved in wood upon the request of bakeries and appeared on the surface of baked bread.

Besides the production from reed moulds since about the year 1920, moulds were made from wood fibre and then from wood pulp.

Material that is called wood pulp consists of a very fine, garnetted timber (of coniferous wood), which is used in paper manufacturing.

During processing water is added and the mixture is inserted into the head of the press, so that again all the water can be squeezed out and appropriate form can be given to the bread mould. Therefore, each bread mould requires preparation of a separate head for the press.

Next the mould is dried for several weeks in the air - in summer the drying process is faster than in winter. Next bread moulds are ground and prepared for shipping.

Bread moulds made from wood pulp are intended for smaller bakeries and there they are better suited than reed moulds. The reasons are as follows:

keeping warm longer is necessary when there isn't any proofing room
it's easier to remove dough from wood pulp moulds than from reed moulds - it stays in the grooves from reed moulds
better absorption of humidity makes proofing process easier
easier cleaning

Please remember that proofing moulds can not be used for baking bread.

Check available bread baking moulds and equipment (every month new moulds are added to our offer).

Our products are

long-proven
clean natural products
eco friendly
actively breathing
durable
biodegradable
German quality TÜV certified - proven materials

Instruction for use

Instruction for use of bread moulds

Bread moulds are used only for bread proofing and forming, not for baking in the oven. Before use a bread mould should be floured and filled with the prepared dough. The mould should be left for a certain amount of time for dough forming and proofing.

Before each use the moulds should be rinsed. It is important that no residue remain in the mould.

Bread baking moulds shouldn't be stored when they are damp - they should be separated and left to dry.

Cleaning

Bread moulds should be cleaned every 4-12 weeks with a hard brush. If possible, place the baking moulds in an oven cooled to 120-140 degrees Celsius for about 45 minutes. It will kill any remaining bacteria and mould spores. When the baking mould is dry, any remaining flour can be removed with a brush. For dry cleaning we propose a special brush with a profile adjusted to the baking mould.

Mould formation in baking moulds.

Mould formation can be prevented in the following way:

By regular cleaning with a hard brush, so that the flour layer is not too thick.

Do not stack damp baking moulds but leave them to dry separately.

Every 4-12 weeks (depending on use) regularly sterilise all baking moulds in the temp. 120-140 degrees Celsius.

By professional use, proofing room should be equipped with UV lamps. Stacked bread baking moulds should be left on a trolley in a proofing room for the whole night with UV lamp switched on. It will kill mould spores and potential bugs.

Important: The prices listed here are are examples of prices (without discounts, depending on order) including VAT 23%.
All given dimensions are interior dimensions.

Wood pulp baking moulds

Reed baking moulds

Special baking moulds

Equipment

"Pigeon nest"