Open rattan structure improves moisture exchange
Product characteristic listed for open rattan structure improves moisture exchange applications.
Images show the listed product configuration. Confirm the final specification before ordering.
Bakeware
Natural Rattan Banneton Basket for Artisan Bread
A handwoven rattan proofing basket for sourdough and yeast dough fermentation. The 8 mm cane coils provide open airflow during proofing and leave a classic ringed crust when the loaf is baked without a liner. The standard 9-inch round model supports approximately 750 g of dough.
- Material
- Natural rattan cane with optional cotton liner
- Food-contact status
- Yes
- Temperature range
- 0 to 45 C proofing environment; keep away from direct oven heat and soaking water
- Thickness options
- 8 mm cane coil; 10 mm reinforced rim coil
MOQ300 pcs per standard shape; 1,000 pcs for custom stain, new weave profile or gift-box programSamplesYes; standard sample is USD 5 for round and USD 6 for oval, plus courier; sample basket charge can be credited against a 1,000-piece orderLead time25-30 days for standard natural rattan; 40-45 days for stained baskets and custom retail set
Contact us for a full project discussion → Product overview
Built around your product brief.
Natural Rattan Banneton Basket for Artisan Bread is supplied with the listed Natural rattan cane with optional cotton liner specification. A handwoven rattan proofing basket for sourdough and yeast dough fermentation. The 8 mm cane coils provide open airflow during proofing and leave a classic ringed crust when the loaf is baked without a liner. The standard 9-inch round model supports approximately 750 g of dough.
Natural Rattan Banneton Basket for Artisan Bread is supplied with the listed Natural rattan cane with optional cotton liner specification. A handwoven rattan proofing basket for sourdough and yeast dough fermentation. The 8 mm cane coils provide open airflow during proofing and leave a classic ringed crust when the loaf is baked without a liner. The standard 9-inch round model supports approximately 750 g of dough.
Key benefits
Product features
double-wrapped rim maintains oval form
Product characteristic listed for double-wrapped rim maintains oval form applications.
hand-sanded cane ends reduce splinters
Product characteristic listed for hand-sanded cane ends reduce splinters applications.
no synthetic lacquer on the natural version
Product characteristic listed for no synthetic lacquer on the natural version applications.
Product specifications
Specification summary
- Material
- Natural rattan cane with optional cotton liner
- Food-contact status
- Yes
- Temperature range
- 0 to 45 C proofing environment; keep away from direct oven heat and soaking water
- Thickness options
- 8 mm cane coil; 10 mm reinforced rim coil
- Size options
- Round 8 in, 9 in, 10 in and 11 in; oval 9 x 6 in, 10 x 6.5 in and 11 x 7 in
- Color options
- Natural honey rattan; dark walnut food-safe stained finish by request
- Surface type
- Open coiled rattan interior with hand-bound rim; sanded exterior ends
- Mesh type
- None
- Shape options
- Round; oval; long oval; rectangular
- Supply form
- Nested bulk pack; individual kraft sleeve; cotton drawstring bag; gift box with liner
Product-specific technical notes
Built for a defined production setup.
Tray or worktop fit
Select the listed size for the target tray or worktop: Round 8 in, 9 in, 10 in and 11 in; oval 9 x 6 in, 10 x 6.5 in and 11 x 7 in.
Construction
Natural rattan cane with optional cotton liner; 8 mm cane coil; 10 mm reinforced rim coil.
Surface and edge
Open coiled rattan interior with hand-bound rim; sanded exterior ends; edge treatment is confirmed for the selected format.
Production use
Configured for Sourdough fermentation, rye loaves, bakery display proofing, bread-making gift sets.
Material comparison
Silicone-coated fiberglass offers flexible handling and even heat transfer; PTFE-coated fiberglass is preferred for higher-temperature, dry-release applications. Confirm the final polymer and operating temperature for the intended oven, grill or production line.
Temperature
Recommended operating range: 0 to 45 C proofing environment; keep away from direct oven heat and soaking water.
Cleaning and storage
Allow the product to cool flat, wash with warm water and a neutral detergent, then air-dry completely. Do not fold sharply, cut on the surface or use abrasive scouring pads.
Packaging and outer carton
Standard packing is a protective polybag with a paper insert or sleeve; retail boxes, barcode labels and master-carton marks can be specified for the target channel. Final carton quantity depends on the finished size and pack format.
Typical buyers
Commercial bakeries, baking-accessory brands, distributors, foodservice suppliers and private-label importers.
Applications
Suitable application scenarios
Sourdough fermentation
rye loaves
bakery display proofing
bread-making gift sets
Customization
Options for your program
- Basket diameter, wall depth, coil pitch and liner pattern can be developed around an approved loaf target
- natural rattan tone varies slightly by harvest, while walnut finishing is batch matched to an approved swatch
- Basket diameter, wall depth, coil pitch and liner pattern can be developed around an approved loaf target
- natural rattan tone varies slightly by harvest, while walnut finishing is batch matched to an approved swatch
- Logo options: Laser-etched wooden hangtag; printed belly band; logo on cotton liner or drawstring bag
Packaging and private label
Pack for your sales channel.
Nested bulk pack; individual kraft sleeve; cotton drawstring bag; gift box with liner
Nested bulk packindividual kraft sleevecotton drawstring baggift box with linerLaser-etched wooden hangtag; printed belly band; logo on cotton liner or drawstring bagPrivate-label requirements can be reviewed with the product specification.
Packaging availability and MOQ are confirmed according to the selected size, quantity and final packaging requirements.
Food-contact documentation
Documentation scope
Yes
Standards or tests listed for this product: FDA food-contact declaration available, fumigation certificate and phytosanitary support available for destination requirements
Available documentation and test-report scope are confirmed according to the product specification and destination market before order.
MOQ, samples and lead time
Plan your purchase with the right inputs.
Standard MOQ
The listed catalog configuration uses the current product MOQ shown above. Printed, die-cut or retail-packed programs are reconfirmed after the artwork and pack brief are approved.
Custom MOQ
300 pcs per standard shape; 1,000 pcs for custom stain, new weave profile or gift-box program
Samples
Existing-stock samples are normally charged at US$20–50 per piece/set plus courier freight. Prototype or printed samples are quoted after the drawing and artwork are reviewed.
Bulk lead time
Planning reference: 7–10 days for an approved stock-style sample and 20–30 days for bulk production after artwork, sample and deposit approval.
Test files
Food-contact declaration, material specification, temperature-use statement and applicable third-party test reports can be reviewed for the destination market before order release.
Stock
Yes; 9-inch round and 10-inch oval natural baskets may be available
FAQ
Frequently asked questions
What size or production setup is recommended for this Natural Rattan Banneton Proofing Basket?
Select the listed size for the target tray or worktop: Round 8 in, 9 in, 10 in and 11 in; oval 9 x 6 in, 10 x 6.5 in and 11 x 7 in. Configured for Sourdough fermentation, rye loaves, bakery display proofing, bread-making gift sets.
How should this product be cleaned and stored?
Allow the product to cool flat, wash with warm water and a neutral detergent, then air-dry completely. Do not fold sharply, cut on the surface or use abrasive scouring pads.
What packaging, sample and documentation options can be discussed?
Standard packing is a protective polybag with a paper insert or sleeve; retail boxes, barcode labels and master-carton marks can be specified for the target channel. Final carton quantity depends on the finished size and pack format. Existing-stock samples are normally charged at US$20–50 per piece/set plus courier freight. Prototype or printed samples are quoted after the drawing and artwork are reviewed. Food-contact declaration, material specification, temperature-use statement and applicable third-party test reports can be reviewed for the destination market before order release.
Do rattan bannetons go in the oven?
No. They are proofing forms only; turn dough onto a baking stone, Dutch oven or tray before baking. Q: Which basket size fits a 1 kg dough piece? A: Use the 10-inch round or 10 x 6.5-inch oval version for most 900-1,100 g dough formulas. Q: How is rattan maintained? A: Brush out dry flour after use, air dry thoroughly, and wipe only with a barely damp cloth if needed; do not soak or dishwash. Q: Is the basket reinforced? A: The rim uses a heavier double wrap, while the body uses 8 mm coiled cane; no glass fiber or plastic reinforcement is used.
What material is used?
Natural rattan cane with optional cotton liner
What sizes are available?
Round 8 in, 9 in, 10 in and 11 in; oval 9 x 6 in, 10 x 6.5 in and 11 x 7 in
Request information
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Include the product, estimated quantity and any customization or packaging requirements.
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