Bread form Cupcake (rhombic)

Bread molds Cupcake (rhombic) used for baking rye, wheat, rye-wheat, peeled, bran, protein and protein-free breads.

Bread molds Cake (rhombic) are made of aluminum alloys by injection molding. This method allows you to obtain forms with a smooth surface. The smooth surface helps to save lubrication oil and makes it easier to clean off carbon deposits. Finished baked goods are easier to release from a mold with a smooth surface. The weight of the bread depends on the type of dough and the type of flour used in the recipe. For example, in the same mold, bread made from wheat flour will have a lighter weight compared to rye bread.

Bread molds Cake (rhombus) correspond to GOST 17327-95