Stainless Mixing Bowl, Rolled Top, 30cm or 36cm diameter

SKU
BB-364
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Professional stainless-steel mixing bowl with a flat bottom for work-top stability and a rolled rim for comfort when lifting, it is light and strong, stackable and dishwashable.

Bowl Specification
Bowl Diameter (maximum): 30cm 36cm
Dough Quantity (approx): 4kg 6kg
Capacity: 6L 10L
Bowl Height: 13.5cm 15cm
Stackable: Yes Yes
Dishwasher safe: Yes Yes

 

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Recipes and Guides

Easy No-Knead Golden Linseed Bread Recipe

Easy No-Knead Golden Linseed Bread Recipe
A delicious quick and utterly simple bread loaf to make, full of delicious linseed with a touch of honey, a super straightforward recipe we hope you’ll enjoy all summer long. We’ve been making it here for a few weeks and we think it’s our new house favourite. No kneading, no shaping, no stretching. Just mix in a bowl, spoon it into the tin, leave to rise then bake. We snip the ... Read more

Dan Lepard's All Butter Scones

Dan Lepard's All Butter Scones
Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread ... Read more

The Best of British with Cheddar Cheese Scones

The Best of British with Cheddar Cheese Scones
Here’s an idea: when you make these flavour-packed cheddar cheese scones, try to bring together ingredients from all over Britain, or wherever you live. At BakeryBits we’ve championed small British producers for over a decade, and in this recipe you get to show off the best that independent millers, farmers and artisans offer. Because the scones have lots of wholegrain flour, cheese ... Read more

Victoria Butter Sandwich

Victoria Butter Sandwich
Here you have a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual technique used here see below at the end ... Read more

Cream sauce for pies and pastries

Cream sauce for pies and pastries
Very useful for pies, savoury Danish, on any pastry or dough that needs a layer of a creamy filling that won’t add too much fat or oil. I use it when I’m making cheese and leek croissants out of day-old baked plain croissants: split them in half lengthways, spread some of this sauce over the cut surface on both halves, then top with grated cheese and leek.Method Whisk the flour and ... Read more

Potato Bread Rolls With A USA pans, Finger roll, Bun Tin

Potato Bread Rolls With A USA pans, Finger roll, Bun Tin
Get one of our very sturdy finger roll tins, known as a USA Pans, Finger roll, Hot Dog, Bun tin, and make these great bread rolls extra-soft and light with just a smidgeon of cooked potato, cream, milk and butter. Makes ten large finger rollsMethod Have the cooked mashed potato ready and leave to one side. Put the water in a mixing bowl and whisk in the yeast until dissolved. Then beat in the ... Read more
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