The traditional rattan proofing bannetons 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.

These rattan bannetons are the best for your bread.