Birnbaum® proofing baskets made of rattan (standard baskets)
The traditional rattan proofing baskets are unbeatable in fermenting dough. The natural raw material allows an even fermentation. It saves the warmth of bread dough and absorbs moisture – it thereby regulates fermentation optimally for a nice, even texture and a crispy crust.
Especially artisan bakers and organic bakeries appreciate rattan brotforms because they are made of 100 % natural material. They can just as well be used in the fully automated, industrial production of bread and baked goods.
Rattan brotforms: the original “made in Germany”
Herbert Birnbaum offers the largest variety of high-quality proofing baskets made of rattan on the German market: Numerous types, kinds and sizes are immediately available; we are able to realize special requests on short notice. Our location in Germany enables us to guarantee fast deliveries and best handicrafted quality „made in Germany“ – recognize original Herbert Birnbaum proofing baskets by their branding on the bottom! Do you have any questions regarding our products? We already produce brotforms in the 5th generation and provide expert advice.
The stated sizes of our standard rattan baskets refer to the weight of baked bread, suitable for rye resp. rye-wheat bread with a wheat amount of up to 40 %. For mixed wheat bread, please choose the next bigger proofing basket, if you have heavy multi-grain dough choose the next smaller size. We also produce special sizes in small amounts without any extra charge.
How to clean our proofing baskets made of rattan
You can clean all rattan brotforms from Herbert Birnbaum without effort. Mould growth of the flour layer and of the material can be prevented easily this way.
Before first use, spray the inside of the proofing baskets slightly with water. Subsequently, dust the baskets with flour (preferably use 50 % potato starch).
Clean the rattan proofing baskets every 3 to 4 weeks without any water but with a brush or our cleaning machine. Afterwards, put the baskets in the oven at 120–140° C for about 20 minutes with enough vapour. Alternatively, put the Herbert Birnbaum brotforms in the dish washer at 40° C (without any detergents). In this case, no vapour is necessary.
Clean the rattan baskets thoroughly with water approximately every 6 months (according to demand) and dry them in the oven. Refresh the layer of releasing agent only once a year after drying in the oven.
Attention: Dry the proofing baskets after your work, for example on bread racks or in the oven at a temperature of up to 160° C for 5 minutes. You can stack them afterwards without hesitation.
Did you already know that…?
Rattan is made of the trunk of rattan palms. The complete rattan shoots, respectively the skin, is used for producing wicker work and furniture (especially seating furniture: armchairs, chairs, “rattan furniture”) the centre of the rattan shoots is used for producing proofing baskets for already more than 100 years. Today, proofing baskets made of rattan replace the older brotforms made of braided straw, which were popular until the end of the 19th century.
Certified quality proofing baskets made of rattan
Herbert Birnbaum proofing baskets made of rattan and wood get tested every 5 years by the DGUV Test Prüf- und Zertifizierungsstelle (a German test and certification centre for food and package). In this way we ensure that our proofing baskets comply with the high requirements of the DGUV Test for food processing machinery and hygiene. You will be on the safe side with our baskets in the execution of the hygiene concept of your business.
Our rattan proofing baskets are solely intended for fermenting dough.