Loaf pan Hifficiency®

Banana bread or Frisian wholemeal bread, lemon sponge cake with poppy seeds or hearty filled shortcrust pastry, chocolate babka or French "cake salé" for an aperitif - this loaf pan can do it all and much more. We offer them in three sizes for the sake of variety. All three versions of the baking pan are made of aluminized steel. Whether bread or cake, for a balanced baking result without a cut and sunken center, this combination is of great benefit, because it brings together the heat conductivity of one material (aluminum) with the heat storage capacity of the other (steel).

The non-stick coating deserves special attention. It is made of Duraquarz® (quartz ceramic and polyetherketone, or PEK for short) and, unlike conventional nonstick coatings, is applied solvent-free as a powder coating, but not baked on. Several passes in production are provided for this step alone, and the coating is applied continuously on the outside and inside. The quartz ceramic coating can withstand temperatures of up to 450 °C for a short time. Enthusiastic bread bakers will be interested to know that it is also resistant to sourdough and alkali. You therefore do not need to insert baking paper into the loaf pan before baking. Sweet bread and cakes also come out of the coated pan without prior greasing. Finally, simply wiping it out with a damp cloth will do the trick! (If you wish, you can also clean your Hifficiency® loaf pan in the dishwasher without any problems).