Bread

KASTEN FlexiForm – perfect for bread, but also for cakes, casseroles, desserts or frozen treats. The classic size for loaves weighing up to 1 kg.

A sponge cake is ideal when you want something quick and easy. The batter is simple to prepare, making it particularly popular with novice bakers. Another big advantage is that it consists of just a few ingredients such as sugar, flour, eggs and butter, which you usually have at home.

You can refine the quick and easy basic recipe with nuts, raisins, chocolate, fruit, coconut flakes or baking flavours as you wish. Your cake will look even more beautiful with a decorative topping. Icing or chocolate glaze are ideal for this. If you want to get more creative, transform it into a little work of art with sprinkles, pearls, colourful chocolate drops, marzipan or fondant. Do you love the real classics?

Then a sand, lemon or marble cake is just right for you.

The perfect shape... for your moist

sponge cake with the LURCH loaf tin.

Thanks to the high-quality materials used, the tin remains stable during baking and guarantees even, perfect baking results.

The perfect size (25 x 9 x 6.5 cm) makes the tin extremely versatile: bake your own wholemeal, rye or white bread! Or a pull-apart bread for your next barbecue party.

Discover the tin for great casseroles, pies, desserts and frozen treats too.

The "The Baker" knife from the I Cucinieri Collection is an indispensable resource for the precise cutting of products such as breads, tarts, buns and the like. 
Featuring an ergonomic handle, it offers easy handling and precision during use. 
It is especially ideal for dry fiber baked goods, which require a serrated blade to ensure proper and flawless cutting.
With a 23.3-cm blade made of recycled steel and equipped with a serrated cutting edge, it is perfect for tackling bread and dry-fiber desserts such as tarts and other leavened pastries. 
"The Baker" thus stands as an essential tool for bread and pastry lovers, guaranteeing flawless results in every preparation.

Blade length: 23.3cm

Weight: 119g

Line: the bakers

Kuchenprofi - Ravioli Shapers Punching, press firmly, ready!

For international pasta dishesWith 3 reels.

For lasagne, fettuccine, tagliolini 2 practical side gouge, press firmly, ready for International pasta specialties

Material: Edelstahl

It is a traditional utensil used for preparing and serving pizza. This shovel is made of high-quality natural wood, offering an authentic look and traditional feel.

The wooden pizza shovel is designed to withstand the high temperatures of the oven, allowing pizza to be baked and oven baked safely and conveniently. In addition, the natural wood can absorb excess moisture from the pizza base, helping to achieve a crispy crust.

Recommended use: Baking and baking pizza.

Country of manufacture: Germany

Length: 41.5cm.

Width: 29.5cm.

Care instructions.

Do not clean the pizza scoop in the dishwasher or immerse it in water, clean it only with a slightly damp diaper and let it dry upright. Remove any residue with a slightly damp sponge.

Occasionally lightly lubricate the pizza paddle with a tasteless vegetable oil.

Kuchenprofi - Trash to rising round

For all lovers of homemade bread Kuchenprofi offers baskets for the leavening of bread The baskets are rising rializzati hand, may then have minor imperfections, with a natural wood and raw that helps improve the appearance of the finished bread.

Trash corner from rising, 25 cm, height 7.5 cm. Capacity: 1000-1500 grams. Natural cane bamboo. It gives the bread its typical form.

Also suitable as a bread basket for the breakfast table. To leaven the dough and bread. Recommended mode of use:   Flour the basket from rising; Place the loaf on the inside (with the bottom side up) and cover with a cloth;

Proving dough to the desired time; Turn the basket with the dough on a special pan, remove the basket and bake;

To clean the trash for good beat and possibly use the residual heat of the oven to dry (T max 100 ° C).
Council: put a lot of flour in it before poggiarci bread to rise because it sticks a bit and keeps the design which characterizes the loaves leavened inside, suggest semolina remains rougher absorbing less.