Banneton Rond – Antibacterial blanket

Proofing bannetons are used to support the dough as it rises, to give it better structure and an improved crust pattern, just before it goes into the oven for baking. They retain and absorb heat while ensuring the formation of a healthy crust by controlling moisture conditions on the surface of the dough. During fermentation, the bread develops its full flavor thanks to the breathable properties of the banneton.

We offer bannetons in a variety of shapes and sizes to suit your work requirements. You can also line them with our antibacterial covers to achieve a smooth texture on your bread.

The anti-bacterial blanket prevents the growth of moulds and fungi thanks to its dense microfilament structure, thus preventing the development of bacteria.

Superior moisture management: the material is highly absorbent, but also quick-drying and breathable. Microfilaments can absorb up to 400% of their own weight in liquid.

No fiber release: unlike staple fibers, microfilaments are endless, making the material perfectly lint-free.