Scaritech

The Scaritech grignette is the original baker's scoring blade, first produced in 1989 and still widely used in professional bakeries across Europe. It is a hand tool designed specifically for scoring proved dough before baking — the action that controls oven spring and produces the characteristic ear, or grigne, that defines well-made artisan loaves.

In a busy bakery environment, consistency matters. A clean, controlled score at the right angle and depth directly affects how the loaf opens during baking. The Scaritech grignette's rigid ABS handle gives bakers a firm, repeatable grip, and the stainless steel blade delivers a clean cut through dough without dragging or tearing — important when working through a high volume of shaped loaves in sequence.

Practical advantages for production bakers include:

• Rigid handle construction for consistent grip angle across each score
• Stainless steel blade for clean cuts without distorting the dough surface
• Lightweight at 55g, reducing hand fatigue during extended scoring sessions
• Includes a protective blade cap for safe storage between uses
• Colour-coded yellow handle — useful in kitchens where tools are assigned by task or team

The blade cap is worth noting for safety in a shared bakery environment — unguarded scoring blades are a common cause of minor injuries during cleaning and kit storage. Having the cap as standard is a practical detail rather than an afterthought.

This tool is suited to craft bakeries, hotel and restaurant pastry sections, and any operation producing artisan or sourdough bread where scoring quality is part of the finished product standard. It is a single-purpose hand tool and is not appropriate for high-speed automated lines.

If you are equipping a new bakery section or want to discuss scoring technique requirements alongside your equipment setup, our team is happy to help.

The Scaritech lifting board is a polypropylene dough-handling board designed for bakery and food preparation environments. It serves as a practical alternative to traditional wooden boards, used to transfer and handle dough, pastry, and other prepared items during production without the hygiene and maintenance concerns that come with timber.

In a working bakery or prep kitchen, the key advantage over wood is straightforward: polypropylene does not absorb moisture, harbour bacteria, or warp with repeated washing. It can be put through a commercial dishwasher or wiped down quickly between uses, which matters when production is continuous and downtime for cleaning is limited. Because the surface is smooth and non-porous, dough is less inclined to stick, which in practice means less flour is needed during handling — a small but real saving in ingredient costs and a benefit to dough consistency.

• Non-porous polypropylene surface resists moisture and bacterial ingress
• Reduces reliance on bench flour during dough transfer
• Dishwasher safe and straightforward to clean between uses
• Lighter than equivalent wooden boards, reducing handling strain
• Durable enough for regular daily use in production environments

At 600x400mm this board suits standard prep bench work and fits comfortably alongside GN-sized trays and typical bakery workstations. It is well suited to small bakeries, hotel kitchens with in-house patisserie, and catering operations where bread or dough preparation forms part of the daily routine. For high-volume production sites handling large dough batches continuously, it is worth considering whether a larger board or multiple boards better fits the workflow.

If you are unsure whether this size is right for your prep setup, we are happy to talk it through.

The Scaritech heavy duty rolling cloth is a large-format linen pastry cloth intended for commercial baking environments where a reliable, non-stick rolling surface is needed throughout a busy production shift. At 1000x600mm it provides a generous working area suitable for larger dough portions and sheet pastry work.

Linen is a practical choice for this application. It absorbs surface flour evenly without retaining it in a way that disrupts dough hydration, and it lies flat and stable on a workbench without bunching or slipping. In a bakery producing consistently, that stability matters more than it might appear — an uneven surface or a cloth that shifts under pressure adds time and inconsistency to a process that depends on repetition.

At 400g the cloth has enough body to hold its shape in use while remaining easy to fold, store, and wash between sessions. Linen stands up well to commercial laundering, which is relevant for any site that needs to turn cloths around quickly across multiple shifts.

It is worth noting that this cloth carries no commercial warranty, which is typical for consumable textile items in this category. Sites with very high volume or aggressive laundering cycles should factor in replacement frequency when assessing overall cost.

This cloth is well suited to artisan bakeries, hotel and restaurant pastry sections, and any kitchen where pastry work is a regular part of production. For sites needing cloths in bulk or across multiple workstations, it is worth discussing quantity requirements with the team before ordering.

The Scaritech heavy duty rolling cloth is a large-format linen pastry cloth designed for professional bakery use. At 1700x600mm it provides a generous working surface for rolling dough, sheeting pastry, and handling larger batches that demand space and control.

Linen is the traditional choice for this kind of work for good reason. It absorbs surface flour effectively, which helps maintain the correct dough consistency and prevents excess flour from being worked back in during rolling. The material develops a natural resistance to sticking with regular use, and at 325g it carries enough weight to stay flat and settled on a work surface without curling or shifting mid-task.

In a working bakery, a cloth like this earns its keep through straightforward reliability:

• Wide working area suits larger dough quantities and reduces the need to re-position mid-roll
• Linen construction absorbs excess flour without transferring unwanted moisture into the dough
• Holds its shape and lies flat on the bench during extended use
• Withstands repeated washing without significant deterioration to the fabric
• Lightweight enough to handle and launder easily between shifts

There are no installation requirements here, but it is worth noting this cloth carries no commercial warranty, so operators running high-frequency production should factor in rotation and replacement as part of normal consumable planning rather than treating it as a long-term capital item. For very high-volume sites, heavier-duty or more specialised pastry cloths may be worth considering alongside this one.

This cloth is well suited to artisan bakeries, patisseries, catering kitchens producing pastry in-house, and bakery training environments where a reliable, practical rolling surface is needed without significant outlay. It is less likely to meet the demands of an industrial-scale production line where continuous throughput and mechanical handling are the norm.

If you are equipping a new bakery section or want to discuss the right cloth specification alongside your broader pastry preparation setup, the team is happy to help.

The Scaritech Charlotte cover is a cotton liner designed for use with compatible round bannetons during the bread proofing process. It sits inside the basket and remains in contact with the dough throughout fermentation, serving a straightforward but important function in the shaping and rising stage of bread production.

In a working bakery or kitchen where bread is produced regularly, the cover helps protect the dough surface from drying out during the proof, which can otherwise cause uneven crust formation or surface cracking. The breathable cotton construction allows moisture to balance naturally rather than trapping it, which supports a consistent rise without creating a damp environment around the dough.

Practically, the cover also makes the banneton easier to work with. Dough releases more cleanly after proofing, which reduces the risk of deflation or surface damage when tipping out before baking. It also simplifies cleaning of the basket itself between uses.

• Breathable cotton allows natural moisture balance during proofing
• Protects dough surface from drying and uneven skin formation
• Aids clean dough release when tipping out before baking
• Keeps the banneton cleaner between batches
• Designed specifically for compatible round basket formats

This cover is suited to bakeries, artisan bread operations, and catering kitchens producing hand-shaped loaves. It is a consumable item that benefits from being replaced periodically as part of good hygiene practice. If you are building out a proofing setup or are unsure which basket and cover combination suits your dough weight and loaf size, the team is happy to assist.

This trolley is designed specifically to work with Scaritech's 20 litre dough tubs and 40 litre ingredient bins, providing a stable, wheeled base that keeps bulk ingredients mobile and accessible during prep. Built from polypropylene and supplied as a flat-pack kit with castor wheels, it assembles simply without specialist tools and adds a practical layer of organisation to ingredient storage areas.

In busy prep kitchens, keeping heavy containers of flour, sugar, or other dry goods off the floor and easy to move makes a genuine difference to workflow and manual handling risk. The trolley allows fully loaded bins to be wheeled between storage and workstation without repeated lifting, which is particularly useful during baking or pastry prep when large quantities of ingredients are in regular use.

• Keeps ingredient bins elevated, organised, and mobile during service prep
• Reduces manual handling when moving heavy dry goods around the kitchen
• Lightweight polypropylene construction is easy to clean and resistant to moisture
• Castor wheels allow repositioning without effort, even when fully loaded
• Flat-pack kit format means it can be stored or relocated with minimal disruption

At 3kg, the trolley itself is easy to handle even before bins are fitted. Its compact footprint suits tighter prep areas and dry stores where space is limited, though it is worth confirming your floor surface is suitable for castors before positioning it permanently in your workflow.

This trolley is best suited to bakeries, pastry sections, and prep kitchens that regularly use Scaritech's container range. It is a practical addition rather than a standalone storage system — if your operation uses a large number of bins simultaneously, it is worth considering how many trolleys you would need to keep the workflow running efficiently. If you are unsure whether this suits your setup, the team is happy to advise.

The Scaritech 5-litre drainage tray is a straightforward, practical smallware designed to manage liquid run-off from canned goods, defrosting produce, and stored wet ingredients. Made from food-safe polypropylene, it is built to handle the daily demands of a professional kitchen or cold room environment without fuss.

In practice, these trays are commonly used in bakeries, cold rooms, and prep areas where liquid pooling around stored food is a hygiene concern. The drainage function draws away water, juice, or syrup from items sitting in the tray, keeping shelves and surfaces cleaner between cleans and reducing the risk of cross-contamination from standing liquid.

A few practical points worth noting:

• Stackable design compatible with standard 400mm and 600mm ladder shelving and tables
• Smooth, non-porous polypropylene with rounded corners for straightforward cleaning
• Dishwasher-safe, reducing manual cleaning time during busy turnarounds
• Colour-coded anis green, which supports kitchen colour-coding protocols
• Lightweight at 400g, easy to handle and reposition during service

The anis green colour makes these trays a practical choice for operations that use colour-coded systems to separate food types or storage zones — a common practice in HACCP-compliant kitchens. It is worth noting that these trays are designed for cold storage and prep environments rather than oven or high-heat use, given the polypropylene construction.

These trays suit bakeries, delis, cold rooms, and prep kitchens of most sizes. If you need larger-format drainage solutions or a different colour within the Scaritech range, we are happy to point you in the right direction — just get in touch with the team.

This is a replacement or additional lid designed specifically for use with the Scaritech 40Ltr stackable storage container. Made from polypropylene, it fits securely to keep contents protected during storage — whether that is dry ingredients, prepped vegetables, marinades, or other kitchen prep items.

In a working kitchen, having properly fitted lids matters more than it might seem. Uncovered containers in a walk-in fridge or dry store are a hygiene risk and invite cross-contamination. A well-fitting lid also helps preserve the condition of prepped ingredients between service periods, reducing unnecessary waste.

• Fits the Scaritech 40Ltr stackable container directly
• Polypropylene construction — durable and straightforward to clean
• Helps maintain hygiene standards in cold storage and dry store areas
• Supports stacking when containers are in use without lids beneath

This lid is a practical addition for kitchens that use the matching containers as part of their storage system. It is worth noting there is no commercial warranty included with this product, which is fairly standard for basic smallwares of this type.

If you are building out a container and lid system and are unsure which sizes or quantities suit your prep volumes, the team is happy to point you in the right direction.

The Scaritech Trapeze Scraper is a polypropylene bench tool designed for use in professional bakery and pastry production. Its trapezoidal profile provides several distinct edges and angles in a single piece, allowing bakers to switch between cutting, portioning, and transferring dough without reaching for multiple tools.

In day-to-day production it performs well across a range of dough types, from firm enriched doughs to softer pastry work. The angled edges make it straightforward to work cleanly along a bench surface, and the rigid polypropylene construction holds its shape under consistent use without flexing or distorting. It is also commonly used for scraping down work surfaces and gathering loose flour between batches, which helps keep a production bench organised during a busy service or bake run.

Practical advantages for bakery and pastry teams include:

• Multiple working edges reduce tool-switching during dough preparation
• Rigid construction gives controlled, consistent cuts when portioning
• Smooth polypropylene surface is straightforward to wipe clean between uses
• Lightweight enough for extended handling without fatigue
• Suited to both dough work and general bench scraping tasks

At 43g and with no electrical or mechanical components, there are no installation requirements. It is a hand-held tool that needs no specific storage arrangement beyond normal smallwares organisation. The polypropylene material is food-safe and robust under normal kitchen conditions, though like all plastic tools it should be kept away from direct heat sources.

This scraper suits professional bakers, pastry chefs, and kitchen teams who need a reliable, multi-purpose bench tool for regular dough production. If your operation requires scrapers in larger formats or different rigidity profiles, it is worth discussing your specific production needs with us before ordering.

This polypropylene lid is designed specifically for the Scaritech NEO 20Ltr dough container and offers two distinct operating positions in a single piece. Rather than requiring separate covers for different stages of dough handling, the reversible design means one lid can serve both fermentation and sealed storage needs.

In the forward position, the lid allows air and fermentation gases to circulate while still closing and stacking containers cleanly. This is the configuration used when dough is actively proving, as it lets the mass breathe and rise without the lid being removed entirely or the containers left open on the shelf. Reversed, the lid forms a sealed closure suitable for storing dough without airflow, or for stacking containers securely without any gas exchange.

• Eliminates the need for separate vented and sealed lids
• Supports clean stacking in both positions, saving shelf and rack space
• Keeps dough contained and hygienic during both proving and cold storage
• Lightweight polypropylene construction, easy to clean and handled quickly in a busy prep environment

At 400g, the lid adds very little to the overall container weight, which is a practical consideration when moving stacked trays between proving racks, walk-in fridges, and prep benches. It is worth confirming compatibility with your existing Scaritech NEO containers before ordering, as the lid is sized specifically for the 20Ltr variant.

This lid suits bakery operations, pizza kitchens, and any site producing dough in volume where controlled fermentation and tidy storage are part of the daily workflow. If you are setting up a dough management system from scratch and need guidance on quantities or compatible containers, the team is happy to help you work through the requirements.

The Scaritech flipping board is a simple, purpose-made tool used for transferring baguettes and other long-format doughs from a proving couche to a baking surface. Made from wood and measuring 600mm in length, it provides a firm, flat edge to support the full length of a baguette during the flip, reducing the risk of tearing or misshaping the dough at a critical stage of production.

In a working bakery or bread-producing kitchen, handling proved dough cleanly and consistently is one of the more easily overlooked sources of waste. Dough that has been developing structure on a couche is fragile — lifting it by hand or using an unsuitable surface risks deflating or distorting the loaf before it reaches the oven. The flipping board addresses this directly, giving bakers a controlled, repeatable method for repositioning each piece.

At 173g, the board is light enough to use one-handed and easy to incorporate into a continuous production rhythm. The wood construction is conventional for this application — it avoids the thermal conductivity and stickiness issues that can come with metal or plastic alternatives, and it develops a natural non-stick quality with regular use and appropriate care.

It is worth noting that wood requires proper maintenance: the board should be kept dry between uses and should not be submerged in water or run through a dishwasher. Periodic seasoning with food-safe oil will extend its working life.

This board is well suited to artisan bakeries, hotel kitchens producing fresh bread in-house, and catering operations with regular baguette or batard output. For higher-volume sites producing significantly longer loaves, a larger board may be worth considering.

If you are equipping a bread production setup and want to talk through the right combination of tools, we are happy to help.

The Scaritech half head flour brush is a straightforward, well-made tool designed for everyday use in bakery and pastry production environments. The half head format — narrower than a full-width pastry brush — gives bakers better directional control when dusting work surfaces, proofing boards, or removing excess flour from shaped dough without disturbing the surface.

In a working bakery, this kind of tool earns its place through consistent, reliable performance in repetitive tasks. Whether it's flouring bannetons between batches, keeping bench surfaces clean during high-volume production, or applying a light dusting to laminated doughs, the half head size suits tasks where a full brush would be unwieldy. The wooden handle gives a comfortable, balanced grip during extended use, and the white bristles allow easy visual inspection for cleanliness.

From a practical standpoint, the brush offers a few clear advantages for production kitchens:

• Half head width gives precise control on smaller dough pieces and tight areas
• Wood and white silk bristles are suitable for food contact applications
• Lightweight construction reduces hand fatigue during repetitive use
• White bristles make soiling and wear easy to spot during checks
• Straightforward to rinse clean between tasks or at end of service

As with any natural bristle brush, this tool suits dry flour work rather than wet glazes or egg washes, where a silicone or dedicated pastry brush would be more appropriate. It is a manually cleaned item and should be inspected regularly for bristle condition as part of normal kitchen hygiene practice.

This brush is a practical everyday choice for craft bakeries, patisseries, and pastry sections in hotel or restaurant kitchens. It is better suited to production environments where this type of task is a regular part of the workflow rather than occasional use.

If you're equipping a new bakery section or want to discuss which tools best suit your production setup, our team is happy to help.

The Scaritech Alveopizz is a polypropylene pizza dough proofing tray designed for professional bakeries and pizzerias. It holds individual dough balls in eleven separate cavities, keeping them in consistent shape throughout the fermentation process and preventing them from sticking together or drying out.

In a busy production environment, controlling the proofing stage reliably makes a measurable difference to consistency and waste. The cavity design holds each ball in place, reducing surface skin formation and retaining moisture without the need for cling film or additional covering — a small but practical time-saver across a high-volume prep operation. The trays stack neatly, making efficient use of proving cabinet or cold store space during bulk preparation runs.

Key practical advantages include:

• Separates dough balls to prevent merging and irregular shaping
• Reduces moisture loss and skin formation during proofing
• Lightweight polypropylene construction for easy handling
• Suitable for cold fermentation as well as ambient proofing
• Compatible with standard 600x400mm shelving and proving cabinets

The trays are made from food-safe, wear-resistant polypropylene, which handles repeated daily use and cleaning without degrading. The material is rated for a wide temperature range, making the trays suitable for both refrigerated cold fermentation and ambient proofing environments. At 750g, each tray is easy to handle even when fully loaded.

These trays are well suited to pizzerias, artisan bakeries, and any operation making dough in consistent batches. For very high-volume sites producing significantly more dough balls per session, it is worth considering how many trays your proving space can accommodate before ordering in quantity.

If you are unsure whether this tray fits your current proofing workflow or cabinet setup, we are happy to talk it through.

The Scaritech Grignette is a purpose-made dough scoring blade designed specifically for professional bakers. First produced in 1989, it is a well-established tool in artisan and production bakeries where consistent, clean scoring is a daily requirement. The green-handled version is identical in construction to the rest of the Scaritech range, with colour coding helping teams manage individual tools across a busy bakery environment.

In practical use, the blade is held much like a pen or a brush, giving the baker fine control over the angle and depth of each score. The handle incorporates three flex points that allow a degree of give during the stroke, which experienced bakers find useful when working with tighter, higher-hydration doughs that can drag on a rigid blade. The result is a cleaner grigne — the characteristic ear of an artisan loaf — with less tearing at the surface.

The blade is made from stainless steel and the handle from ABS plastic, keeping the overall weight at around 20g. At that weight it causes minimal fatigue during extended scoring sessions, which matters in a production setting where a baker may be scoring dozens of loaves in a single shift. A protective cap is supplied for safe storage between uses.

• Colour-coded handle supports tool management in shared bakery environments
• Lightweight enough for extended use without hand fatigue
• Flex points in the handle allow controlled give on resistant doughs
• Protective cap keeps the blade safe during storage

This blade is well suited to artisan bakers, in-store bakeries, and production environments where scoring quality and consistency are important. It is a single-operator hand tool — for sites requiring multiple blades across a team, buying in sets or multiples is worth considering.

If you are unsure which Scaritech blade configuration suits your dough types or working method, the team is happy to help you choose.

The Scaritech blue-handled scoring knife is a short-bladed, serrated tool designed specifically for scoring and cutting bread in bakery and kitchen environments. The 177mm blade length makes it well suited to controlled, close work on baguettes, sourdough, seeded loaves, and cereal breads, where precision matters more than reach.

In a working bakery or busy kitchen, a dedicated scoring knife earns its place through consistency. The serrated edge moves through crusty or seed-heavy crusts without dragging or tearing, which helps maintain the presentation of the finished loaf. For operations where bread is baked and plated in volume, having a purpose-built tool rather than repurposing a general kitchen knife makes a practical difference to both speed and finish.

• Serrated blade suited to crusty, seeded, and sourdough loaves
• Short blade length supports controlled, precise scoring work
• Blue handle aids colour-coded food safety compliance
• Lightweight construction reduces hand fatigue during repetitive use
• Plastic handle is straightforward to clean and maintain

The blue handle is a practical detail worth noting. Many professional kitchens operate colour-coded knife systems as part of their food safety procedures, and a clearly coloured handle helps staff follow those protocols without additional labelling or guesswork.

This knife is well suited to bakeries, café kitchens, and food production environments where bread scoring and cutting is a regular task. It is a light, task-specific tool rather than a general-purpose chef's knife, so operators with broader cutting requirements may want to consider a fuller knife set alongside it.

If you are putting together a knife kit for a new kitchen or reviewing your current smallwares, we are happy to talk through what works well in practice.

The Scaritech long banneton is a polypropylene proofing basket designed to support the final prove of long-format doughs such as baguettes and batards. Unlike traditional rattan or cane bannetons, this plastic version is non-porous, which affects the surface texture of the finished crust but significantly simplifies hygiene management in professional environments.

In a busy bakery or kitchen, these baskets are used repeatedly through a shift and need to handle constant loading, flouring, and stacking without deteriorating. The polypropylene construction holds its shape reliably under daily use and resists the moisture and temperature changes common in a proving environment. At 281g, it is lightweight enough for staff to handle quickly during high-volume production runs.

From an operational standpoint, the main practical advantages are:

• Straightforward to clean — can be wiped down or rinsed between uses
• Robust enough to stack and store without distortion
• Consistent internal dimensions support uniform loaf shaping across a batch
• Food-safe polypropylene construction suitable for direct dough contact
• Lightweight and easy to handle in a fast-moving production environment

There are no electrical, gas, or water requirements. These baskets simply need suitable racking or shelving space in your proving area. Bear in mind that plastic bannetons do not impart the characteristic ring pattern associated with cane or rattan, so if that finish is important to your product presentation, a different material may be more appropriate.

This banneton is well suited to artisan bakeries, hotel kitchens, and catering operations baking long-format loaves in moderate to high volumes. If you are running a larger operation and need a deeper or wider basket, or are considering rattan alternatives, the team is happy to advise on what will suit your proving setup best.

The Scaritech BagClip Pro is a polypropylene bag clip designed to seal and secure bulk ingredient sacks in bakery and catering environments. It works by gripping the open neck of a bag and holding it closed, keeping contents protected from air, moisture, and contamination between uses.

In a working bakery or prep kitchen, open sacks of flour, sugar, or other dry ingredients are a routine hygiene and waste concern. The BagClip Pro addresses this practically — it applies consistent pressure across the bag neck without requiring tying or folding, and it releases cleanly when the bag needs to be reopened. The polypropylene construction means it is food-safe, with no risk of chemical transfer to ingredients, and it can be wiped down easily as part of normal cleaning routines.

• Seals bags up to 25kg, covering most standard bulk dry ingredient sacks
• Food-safe polypropylene — no contamination risk with direct ingredient contact
• Resealable design allows repeated open-and-close use without degrading the seal
• Lightweight and easy to store between uses
• Suitable for flour, sugar, seeds, grains, and similar dry goods

This is a straightforward, single-site tool best suited to smaller bakeries, café prep areas, or any kitchen storing bulk dry goods in sack quantities. It is not a vacuum sealer and is not intended for wet goods or liquids. For operations handling very large volumes of bulk ingredients across multiple storage areas, it may be worth considering whether a more robust sealing solution would better suit the workflow.

If you are unsure whether this fits your storage setup, or you are looking at a broader dry goods management solution, feel free to get in touch with the team for a straightforward conversation.

The Scaritech Neo is a 20-litre polypropylene dough container designed specifically for bakery and pastry production. Unlike standard square-sided tubs, it features a smooth, curved interior that eliminates internal corners — a practical consideration in any environment where dough is regularly handled, fermented, and released cleanly.

In a working bakery or pastry section, the difference between a standard storage tub and a purpose-designed dough box becomes clear quickly. The curved profile allows dough to release freely from the sides without dragging, which matters when you're turning out cold-proofed white dough, enriched brioche, or specialty breads at pace. There are no tight corners for dough to grip or for residue to accumulate between batches, which also supports faster turnaround during cleaning.

The practical advantages in day-to-day use include:

• Corner-free interior aids clean dough release and reduces waste
• Smooth polypropylene surface is straightforward to clean between batches
• Suitable for both cold fermentation and ambient proving
• Compatible with the BAC006 double-sided lid for controlled fermentation or sealed storage
• Lightweight construction at 1.03kg makes it practical to handle and stack

It is worth noting that this container is polypropylene rather than food-safe stainless or HDPE — it is well suited to bakery and pastry environments but less appropriate where heavy mechanical handling or prolonged acidic contact is expected. No commercial warranty applies to this product.

This container is well suited to artisan bakeries, hotel pastry sections, and in-store bakery operations with moderate batch volumes. For higher-output sites producing very large dough batches, a larger-capacity alternative may be worth considering.

If you're unsure whether this size suits your batch weights and proving setup, our team is happy to talk through the options with you.

The Scaritech Ergo Grignette is a professional dough scoring blade designed for bakers who need consistent, clean cuts across a range of dough types. Scoring — or grigning — is the process of cutting the surface of a shaped loaf before baking to control oven spring and achieve the characteristic bloom on artisan bread. Getting it right requires a blade that responds predictably, and the Ergo is built with that in mind.

The blade is light and flexible, which matters when you are scoring at pace across a full proving batch. The handle incorporates three flex points that allow you to hold it like a pen or a brush depending on the cut you need — straight slashes, curved cuts, or decorative scoring patterns. The added lug on the underside of the handle gives a more secure lift from a flat work surface, which is a small but useful detail when hands are dusted with flour. The light green ABS handle is easy to spot on a busy bench, and the included protective cap keeps the blade safely covered during storage.

• Flexible stainless steel blade for clean, controlled scoring cuts
• Three handle flex points to suit different grip and scoring styles
• Ergonomic ABS handle with lug for secure surface pickup
• Protective blade cap included for safe storage between uses
• Lightweight at 25g — reduces hand fatigue during high-volume scoring

This is a straightforward, well-considered tool for production bakers. It suits artisan bakeries, in-store bakery counters, and any kitchen producing shaped or decorated breads regularly. If your operation demands a higher frequency of use or you are looking at scoring blades in bulk for a larger team, it is worth discussing your volume requirements with us to make sure you have the right setup.

If you have questions about which scoring tools suit your bread programme, our team is happy to help.

The Scaritech BR001 is a straight-pin flour brush designed for use in professional baking and pastry environments. It is used to distribute flour evenly across work surfaces and dough, and to brush away excess flour without disturbing the texture or structure of the product being worked. The wooden handle and white silk bristles make it a straightforward, purpose-built tool for daily bakery use.

In a busy pastry section or bakery kitchen, consistent flour management directly affects the quality of the finished product. A well-balanced brush like this allows bakers to work quickly and cleanly, reducing waste and keeping prep surfaces in order during service. The silk bristles are gentle enough to use on delicate doughs without leaving marks or dragging.

Practical advantages of this brush in a professional setting include:

• Even flour distribution across dough and baking surfaces
• Soft bristles suitable for delicate pastry work
• Food-safe materials throughout construction
• Lightweight and easy to handle during extended prep sessions
• Simple to clean and maintain between uses

This is a hand-use tool with no installation requirements. It is worth noting that the wooden construction means it should not be submerged in water for prolonged periods, as this can cause the handle to swell or the bristles to loosen over time. Wiping clean or a brief rinse is the recommended approach.

The BR001 suits professional bakers, pastry chefs, and catering kitchens where bread, pastry, or dough-based products are prepared regularly. It is a single-purpose tool rather than a general-purpose brush, so kitchens with varied needs may find value in holding more than one brush type.

If you are equipping a new bakery section or want to check whether this brush suits your specific prep workflow, our team is happy to help.

The Scaritech half round soft scraper is a straightforward baking and pastry tool made from food-safe polypropylene. The curved edge is designed to follow the contour of mixing bowls, allowing operators to clear dough and batter cleanly without leaving residue behind. It also serves well for portioning and shaping softer doughs on bench surfaces, and for sweeping work areas clear between tasks.

In a busy bakery or pastry section, small tools like this earn their place through reliability and consistent performance rather than complexity. The polypropylene construction is durable enough for repeated daily use, resists staining, and cleans quickly — either by hand or through a commercial dishwasher cycle. The profile and weight of the scraper are well suited to extended use without causing unnecessary strain during repetitive prep work.

• Rounded edge conforms to mixing bowls for thorough bowl-clearing
• Food-safe polypropylene — durable and easy to clean
• Comfortable to hold during repetitive dough work
• Useful for shaping, portioning, and bench clearing
• Lightweight enough for continuous use across a long service

This scraper is best suited to bakeries, patisseries, and kitchen sections with regular bread or pastry production. It is a general-purpose tool rather than a precision instrument, so operations requiring very firm scraping of stiff doughs may find a more rigid steel scraper the better choice alongside it.

If you have questions about which scrapers or prep tools are the right fit for your kitchen's workflow, our team is happy to help you think it through.

The Scaritech heavy duty rolling cloth is a large-format linen pastry cloth designed for professional bakers who need a consistent, reliable surface for hand-rolling dough. At 2000x600mm, it provides a generous working area suited to production baking rather than occasional use, and the linen construction lends itself to repeated laundering without the cloth losing its integrity over time.

In a working bakery, surface consistency matters. Linen is a practical choice for this application — it absorbs flour evenly, reduces dough sticking without requiring excessive dusting, and stays flat under use rather than bunching or shifting. That makes it easier to achieve uniform thickness across pastry, pasta, and laminated doughs during busy production periods.

From an operational standpoint, the key advantages are straightforward:

• Large working surface accommodates high-volume production rolling in one pass
• Linen absorbs excess flour, helping maintain dough consistency across batches
• Durable construction withstands regular commercial laundering
• Flat, stable surface reduces prep time and rework
• Avoids the wastage and recurring cost of disposable alternatives

There is no commercial warranty on this cloth, which is worth noting for operations where equipment cover is a procurement requirement. It is suited to bakeries, patisseries, and production kitchens where rolling cloths are part of the daily routine. Sites with lower or more infrequent pastry output may find a smaller format sufficient, while high-volume production lines may benefit from having multiple cloths in rotation to allow for washing between shifts.

If you are unsure whether this format suits your workflow or production volumes, the team is happy to talk it through.

These are the genuine Scaritech replacement blades for the Kikoop sandwich slicer, sold in a pack of five. They are designed specifically for the Kikoop KIKOOP02V2 model, made from stainless steel, and are the correct like-for-like replacement when blades become worn or damaged through regular use.

In a busy sandwich bar, deli, or catering kitchen, slicer blades take considerable punishment. Even with proper care and cleaning, cutting efficiency will decline over time, and using worn blades affects both portion consistency and throughput during service. Keeping a pack of spare blades to hand means you are not waiting on a single replacement to arrive before getting back up to speed.

Stainless steel construction holds up well in commercial environments and is straightforward to clean and maintain in line with food hygiene requirements. As genuine Scaritech parts, these blades are made to the same specification as the originals, so fit and performance should be consistent with what you would expect from a new machine.

It is worth noting that these blades carry no commercial warranty, so they are best treated as a consumable item rather than a long-term component. If your Kikoop is seeing very heavy daily use, it is sensible to review blade condition regularly and rotate replacements in before performance starts to slip noticeably.

If you are unsure whether these blades are compatible with your specific machine or have questions about maintaining your Kikoop slicer, we are happy to help — just get in touch with the team before ordering.

This banneton from Scaritech is a professional bread proofing basket constructed with a frame made from biodegradable polypropylene and lined with Australian virgin wool. It is designed to support dough during the final proof, helping to maintain shape and structure as the loaf rises before baking.

Where traditional rattan or cane bannetons require flouring before use, the wool lining on this basket has been treated to be non-stick and water-repellent. This means dough releases cleanly without the need to dust with flour beforehand — a practical advantage in a production baking environment where speed and consistency matter. The treatment is also antibacterial, which supports hygiene and, with correct maintenance, helps prevent mould from developing during regular use.

For bakeries, hotel kitchens, and food production environments producing artisan or sourdough breads, the key practical benefits are:

• No flouring required before use, saving time across a production run
• Clean dough release reduces waste and handling time
• Antibacterial wool lining supports hygiene standards between uses
• Lightweight construction at 155g makes it easy to handle during bulk proofing
• Biodegradable frame materials suit operators with sustainability commitments

This basket is best suited to individual loaf production rather than high-volume automated lines. It works well for artisan bakeries, scratch-baking hotel and restaurant kitchens, and catering operations producing specialty breads in smaller batches. For sites proofing larger loaves or requiring a higher basket volume, it is worth considering whether a larger format would be more appropriate.

If you are unsure whether this size suits your typical loaf weight or dough hydration, we are happy to help you work through the options.

The Scaritech virgin wool round banneton is a bread proofing basket designed for bakers who need consistent, reliable results without the routine of flouring baskets before every use. The basket is constructed around a biodegradable polypropylene frame lined with fine virgin wool sourced from Australia. The wool is treated to be water-repellent and antibacterial, which means dough — including high-hydration doughs — releases cleanly without sticking and without the need for a flour dusting.

In a busy bakery or production kitchen, that time saving matters. Instant demoulding keeps the workflow moving during high-output periods, and the absence of loose flour reduces mess on the bench and in the proofing area. The antibacterial treatment also helps manage hygiene between uses, reducing the risk of mould developing in the fibres — a common concern with traditional cane or rattan bannetons used in commercial environments.

• Flour-free proofing — no dusting required, even for wet doughs
• Non-stick wool lining allows clean, instant release
• Antibacterial treatment supports hygiene between uses
• Biodegradable polypropylene frame — practical and responsible
• Lightweight construction well suited to high-volume proofing cycles

This size is suited to individual loaf production in artisan bakeries, hotel kitchens, or any operation where shaped loaves are proofed and presented at service. It is not designed for large batch or industrial volumes; operators running higher throughput may want to consider heavier-duty or larger-format alternatives.

If you are setting up a proofing operation and want to discuss basket sizes, quantities, or how these fit into a wider bakeware setup, the team is happy to help you work through it.

The Scaritech Griffe is a multi-blade dough scoring tool designed for bakers and pastry teams who need clean, consistent cuts across dough and pastry with minimal effort. The tool holds up to 11 blades, and this configuration comes supplied with 6 blades fitted at a minimum spacing of 5mm. A hook is included for safe blade removal.

In a production bakery or busy pastry section, scoring consistency matters — both for the appearance of the finished product and for controlling how dough expands during baking. The Griffe allows a baker to apply multiple parallel scores in a single pass, removing the variability that comes with cutting each line freehand. The ABS handle provides a stable, comfortable grip during repeated use across a batch.

Practical benefits for kitchen and bakery teams include:

• Consistent parallel scoring across dough and pastry in one pass
• Adjustable blade count to suit different scoring patterns
• Safe blade removal via the included hook, reducing cut risk
• Lightweight construction suited to repetitive batch work
• Minimum 5mm blade spacing prevents tearing on softer doughs

The tool is well suited to artisan bakeries, hotel kitchens with an in-house pastry team, and contract catering operations where laminated or enriched doughs are produced regularly. It is a hand tool requiring no power or bench space, so there are no installation considerations beyond ensuring appropriate blade handling procedures are followed for hygiene and safety.

If you are unsure whether this configuration suits your scoring requirements, or if you produce a range of dough types with varying thickness, the team is happy to talk through the right blade setup before you order.

The Scaritech shaping sheet is a purpose-made mat for forming and shaping bread and pastry doughs. The working surface is felted wool, which provides a natural, lightly textured face that discourages dough from sticking without the need for excessive dusting. The underside is finished in silicone, keeping the mat firmly in place on a work surface during use.

In a bakery or patisserie environment, a stable, consistent work surface makes a practical difference — particularly when shaping delicate pastry or working with enriched doughs that are prone to tearing if they catch. The wool surface absorbs minimal moisture, which helps maintain dough condition during the shaping stage rather than drawing out surface hydration.

From an operational standpoint, this mat offers a few straightforward advantages:

• Wool surface resists dough adhesion without heavy flouring
• Silicone reverse prevents mat movement during active shaping
• Flexible construction allows rolling or folding for compact storage
• Lightweight and easy to move between preparation stations
• Non-porous surface wipes down easily between uses

It is worth noting that this mat requires hand washing only — it is not suitable for machine washing or immersion cleaning, which is a practical consideration in a high-throughput kitchen where quick turnaround of equipment between sessions matters. It is best suited to lower-volume or specialist bakery work, craft production, or patisserie preparation rather than industrial-scale output.

If you are unsure whether this mat suits your preparation workflow or volume, the team is happy to help you think it through before you order.

The Scaritech 40Ltr Universal Stackable Container is a straightforward, heavy-duty storage tub designed for bulk dry ingredient storage in professional kitchens and bakery environments. Made from polypropylene, it is built to handle the day-to-day demands of commercial food storage without cracking or deforming under load.

In practice, containers like this tend to earn their place quickly. Whether it is flour, sugar, rice, pulses, or other bulk goods, having a reliable stack of clearly identifiable tubs with tight-fitting lids keeps prep areas organised and helps reduce cross-contamination risk. The stackable design means you can make practical use of vertical storage space, which is valuable in most working kitchens.

• Polypropylene construction resists impact, moisture, and food odours
• Stackable profile makes efficient use of dry store or walk-in shelving
• Smooth interior surfaces simplify cleaning and reduce residue build-up
• Suitable for a wide range of dry goods, flours, and bulk ingredients
• Consistent sizing supports organised, FIFO-compatible storage systems

There are no installation requirements — these containers are ready to use straight from delivery. They are appropriate for any kitchen size, from small independent operations through to high-volume production kitchens, and are well suited to central production units and bakeries where large quantities of dry goods need to be held in rotation. If your operation runs through very high volumes and needs significantly larger capacity, larger-format containers are available in the range.

If you are unsure how many containers suit your storage layout or whether this size is the right fit for your ingredient quantities, we are happy to talk it through.

The Scaritech 6.5Ltr Multiuse Container is a polypropylene storage tub designed for dry ingredient storage and general food preparation use in commercial kitchens, bakeries, and catering operations. It is a straightforward, practical piece of kit — nothing more, nothing less — built to hold bulk dry goods such as flour, sugar, rice, or similar ingredients in a hygienic, accessible format.

In day-to-day kitchen use, a container like this earns its place through reliability and consistency. Polypropylene construction means it holds up well to regular handling, repeated cleaning, and the general wear of a busy prep environment. It won't absorb odours or stain as readily as lower-grade plastics, which matters when you're cycling the same container between different ingredients across a service period.

• Stackable design helps preserve bench and shelf space in compact prep areas
• Wall-mountable where space is at a particular premium
• Compatible lid available separately (BAMCVA) for sealed ingredient storage
• Polypropylene construction supports straightforward cleaning routines
• Suitable for dry goods storage across kitchen, bakery, and food prep settings

There are no complex installation requirements here. This is a freestanding storage vessel — position it on a shelf, stack it, or wall-mount it as your layout demands. The compatible lid is sold separately, so if sealed storage is a priority, it is worth ordering that alongside.

This container suits smaller to mid-sized operations where a reliable, easy-to-clean dry goods tub is needed without unnecessary complexity. For sites with higher-volume storage demands, larger-capacity options within the same range may be worth considering.

If you are kitting out a prep area and want to make sure you are selecting the right sizes and configurations for your workflow, we are happy to talk it through.

The Scaritech Scarinox is a professional bread scoring knife designed for consistent, controlled cuts through dough before baking. With a blade sharpened on the left side and a rigid blue ABS handle, it is a dedicated tool for bakers who need reliable precision at the scoring stage — particularly with baguettes, sourdough, and seed or cereal loaves where clean, deliberate cuts directly affect the final crust and crumb structure.

In a production bakery environment, scoring is a repetitive task performed under time pressure. A well-balanced scoring knife reduces hand fatigue and helps maintain consistent cut depth across a full batch. The Scarinox's rigid handle provides a stable grip without flex, which is particularly useful when scoring heavily seeded or high-hydration doughs that can resist the blade if not cut cleanly.

• Rigid handle prevents flex during firm, deliberate scoring cuts
• Left-side sharpening suits traditional scoring technique on most dough types
• Lightweight construction reduces fatigue during high-volume production runs
• Stainless steel blade delivers clean cuts that support good oven spring and grigne formation

At 149mm in total length, this is a compact knife suited to hand-held scoring work rather than large mechanical or assisted scoring rigs. It is best used as a personal tool rather than shared equipment, and like all precision blades it benefits from careful storage — a blade sleeve or dedicated knife roll will preserve the edge between sessions.

The Scarinox suits artisan and production bakers working with lean and enriched doughs alike. If your operation involves extremely high daily volume, a heavier-duty or longer-blade alternative may be worth considering alongside this model.

If you are unsure whether this knife suits your dough types or production style, our team is happy to talk it through.