صندوق عجين أبيض Jiwins من PP بجوانب مغلقة

A Jiwins polypropylene dough box with closed sides, in a 60 x 40 cm footprint at three depths: 13 cm, 9 cm and 7.5 cm. Closed sides are the specification that matters for dough — an open or vented box lets the surface dry and skin over, which then shows as streaks through the finished crumb.

Specifications

• Footprint: 60 x 40 cm
• Depth options: 13 cm (JW-DB604013), 9 cm (JW-DB604009), 7.5 cm (JW-DB604007)
• Sides: closed
• Material: polypropylene (PP), white
• Use: bulk dough proving and retarding
• Brand: Jiwins

Who it suits

For pizzerias and bakeries bulk-proving or retarding dough overnight. The 60 x 40 cm footprint matches standard bakery trays and racking, so boxes slide into the same runners. Choose depth by dough quantity per box: 13 cm for bulk fermentation, the shallower boxes for individually portioned balls where you want to see each one.

Common questions

Why do closed sides matter for dough?
They stop the surface drying and forming a skin, which would otherwise show as streaks and hard patches in the finished crumb.

Which depth for pizza dough balls?
The 7.5 or 9 cm boxes suit portioned balls, keeping them visible and easy to lift without deflating. 13 cm suits bulk fermentation.

Do they fit standard bakery racking?
The 60 x 40 cm footprint is the standard bakery tray size, so they slide into the same runners.

Can they be stacked while proving?
Boxes of this type stack, which is how a bakery retards multiple batches in a fridge. Confirm they seat squarely when loaded.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying gastronorm storage, food containers and kitchen smallwares to restaurants, hotels, bakeries, cloud kitchens and catering companies across Dubai, Sharjah, Abu Dhabi and the wider UAE.