Bread Making – Browning to Perfection

The heavy duty steel and thick, dark matte ceramic coating of Lotus Rock form the perfect material for a loaf pan. The thickness and dark colour trap high heat evenly inside the pan so that the Maillard Reaction can occur and impart a dark, golden crust on the bread for a perfect loaf.

The Maillard Reaction

Also known as the browning reaction, the Maillard Reaction is the phenomenon responsible for giving bread a golden brown crust. It is named for Louis-Camille Maillard, a French chemist who studied the science of browning during the early 1900s. In simple terms, bread contains carbohydrates in the form of sugars, blended with amino acids in the form of proteins. As long as there is no outside catalyst, or cause for change, the bread dough remains white. The Maillard reaction is the catalyst for change, primarily by the addition of heat. When bread dough is introduced to a hot oven, a complex chemical reaction occurs on the surface. The carbon molecules contained in the sugars, or carbohydrates, combine with the amino acids of the proteins. This combination cannot occur without the additional heat source, but more importantly, good, evenly spread browning better develops in a thick pan with a dark colour, such as a Lotus Rock loaf pan.

Product Specification

• Commercial-grade, heavy gauge steel distributes heat quickly and evenly for consistent baking results.
• Features lotus-effect, lipophilic nonstick coating for easy release of every type of food.
• Thermal shock resistant: can go directly from freezer to oven without peeling.
• Completely resistant to attack by sugars and other baking ingredients as well as cleansers.
• Higly durability and resistance to rust and warping.
• Dishwasher safe.

Lotus Rock Loaf Pan Sizing: 8″, 9″, 10″, 12″