10x10x15 cm professional toast bread mold size
Suitable for dough weight of 300–320 grams
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Approximately 750 grams pan weight
Mold geometry supporting standard toast bread form
Structure suitable for professional and industrial baking use
Design supporting reproducible product measurement in mass production
The 10x10x15 cm toast pan is designed for use with approximately 300–320 grams of dough. Dough weight should be optimized by the business according to the recipe, flour type, fermentation time, targeted product volume, and baking conditions.
10x10x15 cm Professional Toast Pan
The 10x10x15 cm toast pan is developed for the preparation of professional toast bread, sandwich bread, and similar molded bread products in standard sizes. Mold geometry helps the dough to develop within the determined volume during baking, supporting more consistent product measurements between production batches.
DX54D+AS120 Alusi Sheet Body
For the production of the pan, DX54D+AS120 Alusi sheet with a thickness of 0.8 mm is used. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure forms a body suitable for repeated heating and cooling processes under professional baking conditions.
0.8 mm Sheet Thickness
0.8 mm sheet thickness helps in creating a structure suitable for professional production conditions, while supporting controlled product weight. The metal structure working with the mold geometry aids in shaping the dough within set measurements.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure offers suitable use for recurring temperature cycles encountered in professional baking equipment.
10x10x15 cm Mold Size
The mold section measuring 10x10x15 cm offers a form suitable for preparing toast bread with a fuller and square-like cross-section. Helping the dough develop within a specific volume aids the product in achieving a more orderly structure in terms of width, height, and length.
Suitable for Dough Weight of 300–320 Grams
The recommended dough weight for this toast pan is approximately 300–320 grams. This range provides a suitable starting value for the 10x10x15 cm mold volume. The exact dough amount to be used can be adjusted by the business according to flour type, recipe, fermentation time, dough development character, and targeted final product volume.
Fuller Toast Bread Form
The 10 cm width and 10 cm height measurement enable the preparation of fuller cross-sectioned toast breads. The dough developing in a controlled manner within the mold, together with suitable weight and fermentation conditions, supports the creation of a balanced product geometry.
Supports Standard Product Measurement
In the production of molded toast bread, preparing products in similar sizes is important for mass production. The 10x10x15 cm mold geometry supports obtaining more consistent product measurements between production batches when working with the same recipe and similar dough weight.
Approximately 750 Grams Pan Weight
The product weighs approximately 750 grams. The pan weight is an important parameter in planning the processes of dough placement, loading into the oven, unloading after baking, cleaning, and storage. It contributes to the formation of an operational order in lines using a large number of pans in professional production.
Suitable for Professional Toast Bread Production
The 10x10x15 cm toast pan can be used in professional bread bakeries, sandwich bread producers, patisseries, and bakery product manufacturing facilities. The mold size and Alusi sheet body structure support a regular and repeatable working process in daily toast bread production.
Usage in Sandwich Bread Production
In addition to toast bread, it can also be used in the preparation of different molded sandwich breads depending on the recipe and targeted product form. The 10x10 cm cross-section measurement offers a mold structure suitable for preparing square-like and balanced bread forms.
Helps in Controlled Dough Shaping
When the dough is placed in suitable weight inside the mold, the pan surfaces help direct the dough's development within a specific volume. This supports obtaining a more distinct and repeatable toast bread geometry compared to free-form products.
Importance of Dough Weight
In toast bread production, the correct dough weight is important for balanced filling of the mold. An approximate working range of 300–320 grams can be used as a starting reference. It is recommended that the final dough weight be determined by controlled trial production according to the business's recipe.
Use According to Fermentation Process
The fermentation time to be applied after placing the dough in the pan directly affects the product's development inside the mold. Dough weight, fermentation time, and baking conditions should be evaluated together for the dough to reach the targeted volume.
Supports Standardization in Mass Production
Using multiple toast pans of the same size facilitates the standardization of dough weight and mold measurements in mass production. This structure helps in preparing toast breads of similar sizes in different production batches and contributes to more regular production planning.
Suitable Product Geometry for Slicing
Toast breads prepared regularly within the mold may facilitate more standardized slicing processes after baking and cooling. The square-like and consistent cross-section supports product standardization in sliced toast and sandwich bread production.
Supports Packaged Toast Bread Production
Regular mold geometry supports the preparation of products with similar exterior dimensions using the same recipe and production method. This feature can help in the more controlled planning of product dimensions, slicing, and packaging processes in businesses producing packaged toast bread.
Uncoated Alusi Production Surface
In this model, the production surface is of an uncoated Alusi metal structure. The business can use its own oiling or appropriate separator application according to its product recipe and production method. Suitable surface preparation helps in controlled removal of the product from the mold after baking.
Suitable for Business's Own Oiling System
The Teflon-free Alusi toast pan can be used according to the business's own oiling or separator application method. The oil amount should be determined according to dough content, recipe, fermentation, and baking process. Using the same amount regularly in production supports process standardization.
Controlled Determination of Oiling Amount
It is important that the amount of oil or separator applied to the mold surface is neither too much nor too little. Excessive application can alter the product surface and baking character, while insufficient application can make product removal from the mold difficult. It is recommended that the business determine the suitable amount according to its own recipe.
Controlled Product Removal After Baking
When removing toast bread from the mold after baking, a controlled procedure should be followed to prevent damage to both the product and the pan surface. Avoiding unnecessary force and sharp equipment that could damage the surface supports regular use of the pan.
Repeated Use in Professional Production
The pan body made from DX54D+AS120 Alusi sheet is prepared for repeated production processes in professional baking. The performance of the product is affected by oven temperature, production frequency, handling, cleaning, and storage conditions.
Regular Placement Inside Oven
When placing toast pans in the oven, they should not unnecessarily restrict hot air circulation. It is recommended that the pans do not come into uncontrolled contact with each other and are loaded according to oven capacity. Correct pan placement supports a more controlled production process.
Planned Use on Production Shelves
Placing same-sized toast pans on shelves in a certain order facilitates easier organization of dough filling, fermentation, oven loading, and unloading processes. Following production batches in sequence contributes to operational order in busy work environments.
Cleaning After Production
It is recommended to regularly clean any remaining flour, oil, dough, and baked product residues from the pan after use. During cleaning, sharp or overly abrasive equipment that could cause unnecessary mechanical damage to the surface should not be used.
Drying After Cleaning
It is recommended not to leave moisture on the pan surface for an extended period after the cleaning process. Pans should be properly dried and stored in a dry storage area. Regular cleaning and proper storage help keep the product ready for the next production cycle.
Correct Stacking of Pans
Toast pans should be stacked in a balanced and orderly way when not in use. It is recommended not to place heavy equipment that could deform the mold geometry on top, and to protect them from falls and impacts. Correct storage helps preserve the product's form.
Regular Control of Mold Form
Due to intensive use, toast pans should be visually inspected at regular intervals. If any bending, impact, or deformation that could affect production results is observed in the mold body, the product should be evaluated before use.
Process Control in Standard Product Production
It should be noted that the toast pan alone does not guarantee a standard product. For the most consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together. The mold size allows these production parameters to be applied within a repeatable geometric structure.
Alusi Toast Bread Mold for Professional Production
The 10x10x15 cm toast pan with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate pan weight of 750 grams, and recommended dough weight of 300–320 grams is a functional mold developed for professional toast bread production. Regular mold geometry supports product standardization and mass production planning.
Technical Features
Information on the dimensions, raw material, sheet thickness, weight, and recommended dough weight of the 10x10x15 cm toast pan is presented in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
10x10x15 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 750 grams |
| Recommended Dough Weight |
300–320 grams |
| Surface Type |
Uncoated Alusi surface |
| Product Form |
Suitable for square-like cross-sectional toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Use |
Preparation of toast bread and similar molded bread products in standard sizes |
Usage Areas
The 10x10x15 cm toast pan can be used in bakeries and bakery businesses where toast bread, sandwich bread, and similar molded bread products are produced professionally in standard and full forms.
Toast bread production Sandwich bread production Professional bread bakeries Industrial bread production facilities Bakery product manufacturing facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Mass toast bread production Sliced toast bread production Packaged bread production Standard product production Use of Alusi bread mold Professional bakery
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ toast pans are developed to offer mold options suitable for different product sizes and dough weights, support standard product form in professional production, and contribute to more orderly execution of mass baking processes.