Cloth for Wooden Loader Boards - ProfessIonal Bakery Cloth for Wooden Moulds

Frequently Asked Questions About Cloth for Wooden Loader Boards

Cloth for Wooden Loader Boards are professional bakery fabrics placed over the surface of wooden moulds to help prevent dough from sticking, simplify dough handling and keep the wooden working surface cleaner during proofing and production.

EKMAŞ Cloth for Wooden Loader Boards are professional bakery fabrics designed specifically for use with Wooden Moulds. Manufactured from 100% cotton, they help reduce dough adhesion, support cleaner working conditions and make daily dough handling more practical.

Why is a Cloth for Wooden Loader Boards necessary?

A Cloth for Wooden Loader Boards helps prevent dough from sticking directly to the wooden surface and keeps the mould cleaner during use. It also provides a more organised and controlled working surface during dough proofing, resting and handling.

What is the difference between a Cloth for Wooden Loader Boards and a Single-Sided Baking Loader Cloth?

A Cloth for Wooden Loader Boards is designed specifically for use with Wooden Moulds, while a Single-Sided Baking Loader Cloth is manufactured for Single-Sided Baking Loaders for Deck Ovens. Both EKMAŞ cloth types are made from 100% cotton. The correct cloth should be selected according to the structure, dimensions and operating system of the bakery equipment.

What sizes are Cloth for Wooden Loader Boards available in?

EKMAŞ Cloth for Wooden Loader Boards can be manufactured in dimensions including 40 x 210 cm, as well as in other standard and custom sizes. The correct cloth dimensions should be selected according to the size of the Wooden Mould used in the bakery.

When can a Cloth for Wooden Loader Boards be used after washing?

A Cloth for Wooden Loader Boards should only be used after it has dried completely. Using the cloth while damp or wet is not recommended. Complete drying is important for hygienic operation, maintaining the performance of the 100% cotton fabric and reducing the risk of dough adhesion.

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