It is a product used in scoring the dough surface before it is put into the oven to ensure better baking of the bread. Previously, bakeries and bread factories performed this operation by attaching a blade to the end of a wooden piece, commonly referred to as a reed or stick in the market. This method was both unsanitary and extremely dangerous, posing a risk to many lives. This is because the blade could come off during the dough cutting process and remain inside the dough. The blade mixing into the bread could reach the consumer, endangering lives. There have been many news reports about this issue. With the designed Loaf Blade, it is impossible for the blade to dislodge. Additionally, as it is made for single use in terms of hygiene, it is completely discarded after a certain period, making it cleaner and more practical.
