Lames
A lame is used in baking to cut, score or slash dough before baking.
The breaks made in the dough surface allow the bake to expand unrestrictedly. The skin tear also allow moisture to pass through the skin of the dough.
The lame is used by bakers to add artistic flare to a loaf and shape the look and feel. Additionally, the lame is used to enhance baked crust surface texture.
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£34.99 Exc. TaxA heavy duty lame for scoring dough.
This lame is the brainchild of Wayne Caddy and Campbell.
The lame is constructed from stainless steel and is surprisingly lightweight due to its uniquely designed handle to reduce weight and improve grip. The lame is feather-light to hold and control.
The lame has a unique lock-in system, which ensures your blade will not dislodge during dough scoring. Additionally, the blade can be easily changed using the screw.
The build quality and sturdiness of the stainless steel construction assure that this lame will last a lifetime.
Out of Stock
£4.15 – £39.99 Exc. TaxMure & Peyrot high quality lame blades ensure a clean cut through your dough.
- Compatible with Landaise, Adour, Borderlaise, Longuet and Boulange lame models.
- Made from high quality stainless steel.
- Pre-polished for ultimate smoothness.
- Hard-wearing and flexible.
- Mure & Peyrot have refined lame blades since 1904.
- Made in France.
- Stocked and shipped in the UK.
By law, you need to be 18+ years old to purchase this dough scoring knife/lame. By purchasing this product, you agree that you satisfy this requirement. Age verification is required.
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