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Loaf Pans

The Moravian Ribbed Loaf Pan is also known as a Rehrücken Pan or simply a Ribbed Loaf Pan.

The molds for Pain de Mien, Canapès, and Pullman Loaves work with the same principal. That is, by covering the mold, the bread will not develop a heavy crust, and the enclosed space makes for smaller air pockets in the bread.

The hinges on our Pate Molds come loose, so that the pate (or loaf) can be easily extracted in one piece.

The Perforated Baguette and Loaf pans allow for more direct heat to get to the bread, resulting in a crisper crust.

The paper baking molds are very convenient, especially if you are giving bread as a gift.
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