Description
Features:
- Enamel tin for cakes, bread, pastries and parfaits
- Rolled rim
- Black enamel
- Suitable for ovens
- For energy-efficient cooking
- Cut and scratch-resistant
- Suitable for ovens
- Resistant to fruit acid
- Prevents bacteria growth and is flavour-neutral
- Easy to clean
- Recyclable
- CO2-neutral production in Austria
Description:
Baking bread at home has become very popular again. Our enamel, box-shaped loaf tin is suitable for all types of bread and produces excellent baking results, producing breads with a crisp crust and a fluffy crumb. The iron core optimally distributes heat, and the homemade bread can be easily removed from the tin thanks to the non-porous, smooth surface.
The use of enamel means that the baking tin can be used in any oven, even at very high temperatures of up to 400°. The loaf tin is also robust, long-lasting and easy to clean. The rim of the enamel loaf tin is curved – this known as a rolled rim in enamel-working – and the tin itself very easy to clean thanks to its non-porous, smooth surface.
Enamel is made from iron fused with glass at high temperatures, therefore it’s made from natural raw materials.
Our enamel cookware is suitable for use with all types of cookers (gas, electric, ceramic, induction and even open flame). Thanks to the iron core, the heat is conducted quickly and is then retained. This ensures sustainable, energy-efficient cooking.
The non-porous, smooth, glass surface guarantees perfect hygiene, as it’s flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
Uses:
The loaf tin is not just for bread, it can also be used to bake large cakes.
Tips:
Make sure to grease the enamel loaf tin well before putting in the bread dough. This ensures that the bread will not stick and can be removed from the tin easily. When baking cake batter, the loaf tin should also be floured or crumbed to prevent sticking.
