Scaritech Flipping Board 600mm product image

Scaritech

Scaritech Flipping Board 600mm Baguette Transfer Board

SKU: HZ553

£11.19(£13.43 inc VAT)

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  • The manufacturer’s warranty does not cover commercial use, or covers light duty only

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.

Frequently asked questions

Is the 600mm board long enough for standard baguettes?

A standard baguette typically runs between 55cm and 65cm, so the 600mm board suits most production baguettes comfortably. If you are regularly handling longer artisan loaves beyond 60cm, it is worth checking your typical dough length before ordering to ensure adequate support across the full piece.

How should the board be cleaned and maintained?

Wood flipping boards should be wiped clean with a damp cloth and allowed to dry thoroughly — do not submerge in water or put them through a dishwasher, as prolonged moisture will cause warping and splitting. Treating the board periodically with a food-safe mineral oil or beeswax finish helps maintain the surface and extends its working life.

Is this board suitable for doughs other than baguettes?

Yes — while it is specifically designed with baguette handling in mind, the board works well for any long-format proved dough that needs to be transferred without deforming, including batards, ficelles, and similar shaped loaves. It is less practical for round or very short pieces where a standard dough scraper or peel would be more appropriate.
Scaritech Flipping Board 600mm Baguette Transfer Board

£11.19(£13.43 inc VAT)

£11.19(£13.43 inc VAT)

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.