10x10x15 cm professional toast bread mold size
Suitable for 300–320 gram dough weight
0.8 mm DX54D+AS120 Alusi sheet body
Teflon coating to prevent product adhesion to mold
Non-stick surface for easy and smooth product removal
Approximate pan weight of 750 grams
Mold geometry supporting standard and dense toast bread form
Suitable for professional and high-volume production
The 10x10x15 cm Loaf Pan, Coated is designed for use with approximately 300–320 grams of dough. The coating creates a non-stick layer to prevent the product from adhering to the pan surface and supports the easy and smooth removal of baked toast bread. To preserve the lifespan of the coating, metal, sharp, and abrasive equipment should be avoided.
10x10x15 cm Loaf Pan, Coated
The 10x10x15 cm Loaf Pan, Coated is developed for the regular preparation of professional toast bread, sandwich bread, and similar molded bread products. The coating applied on the 0.8 mm DX54D+AS120 Alusi sheet body creates a non-stick production surface to prevent product adhesion to the pan surface. This structure supports the easy and smooth removal of baked toast bread and provides a significant advantage in professional production processes.
DX54D+AS120 Alusi Sheet Body
The main body of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with aluminum-silicon-based coating on the steel surface. This structure forms a strong carrier body suitable for repeated production cycles inside the oven.
0.8 mm Plate Thickness
The 0.8 mm plate thickness helps form a structure suitable for professional production conditions while supporting the controlled overall weight of the pan. The mold geometry and metal body work together to aid the dough’s development within specified dimensions.
Teflon Coated Professional Non-stick Surface
The Teflon coating applied on the DX54D+AS120 Alusi sheet body creates a professional non-stick layer to prevent product adhesion to the pan surface. Post-baking, it supports the easy and controlled separation of toast bread from the surface, facilitating more practical mold unloading operations in mass production.
Coating to Prevent Product Adhesion to Mold
The primary function of the Teflon coating in the toast pan is to form a non-stick production layer between the dough and the baked product with the mold surface. This surface works to prevent the product from adhering undesirably to the pan, supporting easy removal of the bread post-baking.
Easy and Smooth Product Removal from Mold
Thanks to the non-stick Teflon surface, removing baked toast bread from the mold becomes easier and more controlled. This facilitates the bread’s separation from the pan without forcing, helping to maintain the bottom, side surfaces, and general form of the loaf. This feature provides a significant advantage in professional and high-volume production processes.
Support for Preserving Product Form
Product adhesion to the mold surface during removal can cause tearing, breaking, or deformation in the bread. The Teflon coating allows for easier separation of the toast bread from the mold, reducing the need for mechanical intervention on the product, supporting the preservation of a smooth product form.
More Practical Mold Unloading in Mass Production
In professional bread production, regular and rapid unloading of pans post-baking is important for production flow. The non-stick Teflon coating allows for easy separation of products from the mold surface, facilitating the unloading of toast pans and preparation for the next production cycle.
10x10x15 cm Mold Size
The 10x10x15 cm mold size provides a structure suitable for preparing toast bread with a denser and closer-to-square cross-section. Development of the dough within the mold supports attaining a more controlled form in width, height, and length.
Suitable for 300–320 Gram Dough Weight
The recommended dough weight for this toast pan is approximately 300–320 grams. This range offers an initial value suitable for the 10x10x15 cm mold volume. The exact dough amount to be used can be optimized by the facility based on the recipe, flour used, water content in the dough, fermentation time, and the targeted final toast bread volume.
Fuller Toast Bread Form
The 10 cm width and 10 cm height measurements allow for the preparation of toast bread with a fuller cross-section. When used with appropriate dough weight and controlled fermentation, the mold supports the formation of a balanced and regular toast bread geometry.
Supports Standard Toast Bread Form
Reproduction of similar dimensions in molded toast bread production is particularly important for professional and mass production facilities. The 10x10x15 cm mold geometry, when used with the same recipe and similar dough weights, supports achieving more consistent product forms between production batches.
Approximate Pan Weight of 750 grams
The approximate weight of the product is 750 grams. Controlled pan weight aids in easier management of dough placement, oven loading, post-baking unloading, cleaning, and storage processes. It is an important criterion for operational use in professional production areas using a large number of pans.
Suitable for Professional Toast Bread Production
The 10x10x15 cm Loaf Pan, Coated can be used in professional bread bakeries, sandwich bread producers, pastry shops, production kitchens, and industrial bakery facilities. The mold size, Alusi sheet body, and non-stick surface support a regular and practical working process in daily toast bread production.
Use in Sandwich Bread Production
In addition to toast bread, it can be used for preparing molded sandwich breads depending on the recipe and the targeted product form. The 10x10 cm cross-section size provides a mold form suitable for preparing square-ish and robust breads.
Helps with Controlled Shaping of Dough
When placed in the mold at the appropriate dough weight, the pan surfaces help guide dough development within a specific volume. This supports attaining a more distinct and repeatable toast bread geometry compared to free-form products.
Correct Dough Weight Determination
The recommended 300–320 gram dough range provides a starting reference for balanced mold filling. The water content in the dough, flour properties, yeast ratio, and fermentation character can affect product volume. It is recommended that the facility determine the final weight suitable for its recipe through controlled production trials.
Suitable Use for Fermentation Process
The fermentation time applied after placing the dough in the pan directly affects its development within the mold. To reach the targeted volume, the 300–320 gram working range should be evaluated together with fermentation time and baking conditions.
Non-stick System to Reduce Lubrication Needs
Since the Teflon coated production surface works to prevent adhesion of the product to the mold, it can help reduce the need for intensive lubrication depending on the facility’s production process. The amount of oil or release agent to be used should be determined based on the dough recipe and the facility’s production method.
Less Intervention During Product Removal
The easy separation of toast bread from the mold reduces the need for excessive force to remove the product or unnecessary intervention on the pan surface. This usage style helps both preserve product geometry and ensure proper use of the coated surface.
Supports Reducing the Risk of Product Surface Breakdown
The strong separation of baked toast bread from the mold surface helps reduce the risk of tearing and breakage that may occur on the product base or side surfaces during removal. The non-stick coating thus provides not only ease of use but also an advantage in maintaining product appearance.
Support for Accelerating Production Flow
Easily removable products from the mold support faster unloading of pans in mass production and seamless transition to the next production stage. Especially in high-volume toast bread production, the non-stick surface increases operational ease in repeated mold unloading operations.
Non-stick Surface Eases Cleaning
The Teflon coating creates a surface that prevents the strong adhesion of baked product and dough residues to the pan surface. This feature makes cleaning the pans post-production more practical. During cleaning, suitable equipment and methods that do not damage the coating should be preferred.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, forks, or sharp equipment that could scratch the Teflon coated surface. Choosing suitable equipment that does not damage the coated surface for removing the baked product from the pan helps maintain the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intense abrasive cleaning tools should not be used when cleaning Teflon coated toast pans. Opting for soft sponges, cloths, and cleaning equipment compatible with coated surfaces helps prevent scratches and mechanical damage to the coating.
Preserving the Usage Life of the Teflon Coating
The usage performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal style, storage conditions, and mechanical contact. Proper use of pans and protection of the coated surface from impacts help maintain the non-stick feature for a longer duration.
Form Suitable for Sliced Toast Bread Production
The regular product geometry close to a 10x10 cm cross-section can support more standardized slicing operations performed post-baking and cooling. Toast breads with similar dimensions contribute to process standardization, especially in the production of sliced and packaged products.
Support for Packaged Toast Bread Production
Regular mold geometry supports the preparation of toast breads of similar external dimensions with the same recipe and production method. This situation helps in better management of product sizes, slicing processes, and packaging dimensions in businesses producing packaged products.
Contribution to Standardization in Mass Production
Using toast pans with the same dimensions coated with Teflon helps easily repeat similar product geometries in different production batches. When dough weight, fermentation time, and baking parameters are standardized, the mold structure supports production consistency.
Regular Arrangement in Oven
Toast pans should be positioned in the oven so that they do not unnecessarily restrict hot air circulation. The distance between pans and rack loading arrangement should be determined according to the characteristics of the oven used. Regular loading helps execute the production process in a controlled manner.
Planned Use on Production Racks
Positioning toast pans of the same dimensions in a specific order on production racks helps manage dough filling, fermentation, oven loading, and product unloading processes more regularly. Sequential tracking of production batches contributes to operational organization in busy production environments.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body and Teflon coated production surface are prepared for repeated use in professional toast bread production processes. The usage performance of the pan is affected by oven temperature, production frequency, cleaning method, storage, and operator usage habits.
Controlled Cleaning Post-production
It is recommended to clean any dough, oil, or product residues left on the pan using suitable methods after each production. Equipment that can scratch the Teflon coating or cause mechanical damage to the surface should not be used. A gentle cleaning method suitable for the non-stick coating should be chosen.
Drying Post-cleaning
After cleaning, it is recommended that pans do not leave moisture or cleaning residues on the surface for a long time. Products should be properly dried and stored in a dry storage area. Stacking the pan only after it is completely dry makes it easier to prepare for the next production.
Correct Stacking of Teflon Coated Pans
When storing Teflon coated toast pans, avoid uncontrolled friction that might cause the coated surfaces to scratch each other. Pans should be stacked evenly and no heavy equipment that could damage the mold geometry or coating surface should be placed on them.
Regular Inspection of Coating Surface
The non-stick surface should be visually inspected at regular intervals during professional use. If excessive wear, deep scratches, peeling, or other changes that could affect production performance are observed on the coating, the usage status of the pan should be evaluated.
Preservation of Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Deformations in mold geometry can directly affect the form of the produced toast bread. Proper use and suitable storage help maintain mold dimensions.
Non-stick Toast Bread Mold for Professional Production
The 10x10x15 cm Loaf Pan, Coated; with its 0.8 mm DX54D+AS120 Alusi sheet body, professional non-stick surface to prevent product adhesion to the mold, approximate pan weight of 750 grams, and 300–320 grams recommended dough weight offers a functional solution for professional toast bread production. The coating supports easy product removal and preservation of smooth product form in mass production.
Technical Specifications
The dimensions, raw material, sheet thickness, coating, weight, and recommended dough weight information of the 10x10x15 cm Loaf Pan, Coated are shown in the table below.
| Product Type |
Teflon coated 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 |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximate 750 grams |
| Recommended Dough Weight |
300–320 grams |
| Coating Function |
Creates a professional non-stick surface to prevent product adhesion to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled separation of baked toast bread from the mold |
| Product Form |
Suitable for producing toast and sandwich bread with a cross-section close to square |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Serial preparation of standard and dense form toast bread and similar molded bread products |
Usage Areas
The 10x10x15 cm Loaf Pan, Coated can be used in professional businesses producing standard and dense-form toast bread, sandwich bread, and similar molded products where it is important for the product to be baked without sticking to the mold, easy removal, and orderly execution of mass production flows.
Toast bread production Sandwich bread production Professional bakeries Industrial bread production facilities Bakery production facilities Pastry shops Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Non-stick toast bread mold Easy mold product removal Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ Teflon coated loaf pans are developed to provide a professional non-stick surface to prevent product adhesion to the mold surface, support easy and smooth removal of baked products, maintain standard product form, and contribute to the more orderly execution of mass production processes.