Bread forms for bakery production

Worldwide common baking forms are made of aluminum, steel and aluminized steel. Each material has its advantages and disadvantages. The greatest mechanical strength have steel forms, but they have low thermal conductivity. High thermal conductivity have aluminum bread forms, but they have a relatively small durability. The optimal ratio of advantages, disadvantages, price and quality have forms of aluminized steel.

Aluminum forms for bread are the most common among bread producers. The main advantage of these forms — low cost and a large range of products on the market.

RT Group in cooperation with the Czech company Technicoat launched the production of bakery forms of aluminized steel of the most widely-spread standard sizes No. 7, 10, 11 (GOST 17327-95). Aluminized steel is the best material for making bread molds. It has better performance characteristics in comparison with the forms of aluminum and steel. 80% of European bread producers prefer to use the bread forms of this material.