10x10x30 cm single pan dimensions
Alusi metal body
10 cm pan height
Sliding lid included in the price
Approximate product weight of 1200 grams
Approximate 550–600 grams dough usage reference
10x10 cm near-square bread section
Suitable for producing long loaf and sandwich bread
10x10x30 cm Bread Pan; with its Alusi metal body, 10 cm height, and sliding lid system, is a single product designed for preparing long, near-square section molded breads. Approximately 550–600 grams of dough can be considered a starting reference for the pan weighing about 1200 grams. The ideal weight should be adjusted according to the recipe and the desired product form.
10x10x30 cm Single Bread Pan
EKMAŞ 10x10x30 cm Bread Pan is a bakery equipment that supports the development of a single long bread within specific dimensions and helps create a regular pan form.
10x10 cm Near-Square Section
A width of 10 cm with a height of 10 cm is suitable for creating a balanced and full slice geometry with similar edge measurements in loaf breads.
30 cm Long Body
The 30 cm length allows for the preparation of a longer product compared to shorter individual pans and provides a larger slicing area along the bread.
Alusi Metal Structure
Alusi metal is used in the production of the pan. Alusi is an aluminum-silicon coated steel-based material and should not be evaluated in the same material class as pure aluminum pans.
10 cm Pan Height
The height of the pan is stated as 10 cm on the product page. This dimension allows dough to develop within a certain vertical limit between the sidewalls.
Sliding Lid System
The pan is offered with a sliding lid. The lid can help achieve a more regular upper form by limiting the dough's free upward development.
Lid Included in Product
The sliding lid is not considered a separate accessory; it is clearly stated on the product page that the lid is included in the price.
Supports Upper Surface Control
When used with the correct dough grams and appropriate fermentation level, the lid can help limit excessive bulging of the top part of the bread.
Approximate Product Weight of 1200 Grams
The pan's own weight is approximately 1200 grams. This value pertains to the body of the product and should be assessed separately from the amount of dough to be placed inside it.
550–600 Grams Dough Usage Reference
Approximately 550–600 grams of dough can be used for the 10x10x30 cm pan. This range is not the exact capacity, but an approximate value that can be considered as a starting point in recipe development studies.
600 Gram Information on Product Page
The current product page indicates the dough grams as 600 grams. However, an updated working reference of 550–600 grams range is considered here.
Dough Density Affects Result
Doughs of the same weight can reach different filling levels in the pan depending on their water, oil, milk, sugar, or fiber content.
Hydration Level Should Be Considered
As the water content of the dough increases, processing and development behavior may change; therefore, the ideal amount should not be determined by pan dimensions alone.
Fermentation Power Affects Gram Adjustment
A dough that gains high volume and a recipe with more limited development may require different starting amounts in the same pan.
Leave Space for Oven Development
Especially in productions where a sliding lid will be used, sufficient volume should be left for the dough's development during final fermentation and initial baking stages.
Suitable for Long Loaf Bread Production
The combination of a 10x10 cm section, 30 cm length, and sliding lid system forms a structure suitable for preparing long loaf bread.
Can Be Used for Sandwich Bread
When the recipe and the targeted product structure are appropriate, it can also be considered for preparing long and sliceable sandwich breads.
Long Form Increases Slicing Area
The 30 cm body length provides a wider cutting area along the bread than shorter pans, offering an advantage for toast and sandwich applications.
Restricts Dough's Lateral Spread
The pan walls help form more defined side surfaces by reducing the free spreading of dough during fermentation and baking.
Lid Can Support Block Shape
When the sliding lid is closed, the dough's upward development is limited by the pan's interior volume, supporting a more angular loaf bread appearance.
Designed for Single Bread Production
This model has an independent pan structure for preparing a single long bread, unlike multi-piece industrial pan systems.
Suitable for Individual Use
As long as the internal dimensions of the oven are suitable, it can be preferred by users who want to prepare their own loaf or sandwich bread at home.
Can Be Used in Small Batch Productions
Boutique bakeries, patisseries, and product development kitchens can separately prepare low-volume recipes in single pans.
Suitable for New Recipe Trials
By making different trials in the 550–600 gram range, the suitable filling level, fermentation time, and final product height for a specific dough can be determined.
Non-Coated Working Surface
This model does not have a Teflon coating. The dough's release behavior from the pan may vary based on the recipe and surface preparation method.
Greasing Can Be Applied When Needed
Applying an appropriate amount of oil to the pan surface according to the dough's sticking tendency can help facilitate the removal of the baked product.
Grease Amount Is Not Fixed
Since the dough's own oil content, sugar level, and other components can change surface behavior, the preparation method should be determined based on the recipe.
Dough Should Be Placed Evenly Lengthwise
Positioning the dough evenly along the bottom in the 30 cm long pan can help achieve similar development between the two ends.
Final Fermentation Level Should Be Monitored
When production with the lid is planned, the dough's reached height and volume should be visually monitored, and baking timing should be determined accordingly.
Final Product Size May Vary
The actual dimensions of the baked bread may not be exactly the same as the 10x10x30 cm pan dimensions due to oven development, moisture loss, and volume changes during cooling.
Internal Texture Depends on Process
The bread's pore structure, softness, and internal moisture are the common result of the flour, kneading, fermentation, and baking parameters used.
Crust Character Changes with Oven Settings
Exterior surface color and crust thickness can vary according to the oven temperature, duration, and dough composition.
Lid Should Be Opened Controlled After Baking
After the product is removed from the oven, the sliding lid should be opened appropriately and the pan should not be subjected to unnecessary force.
Slicing After Cooling
Sufficient cooling of the long loaf bread can help reduce the crushing of the soft internal texture during cutting and assist in preparing more regular slices.
Dimensional Consistency in Production Repetition
When the same recipe, dough amount, and process are repeated, the pan can contribute to achieving external forms close to each other in different productions.
Sliding Lid Area Should Be Kept Clean
Preventing accumulation of flour, dough, and oil residues in the areas where the lid moves helps facilitate the easy use of the sliding structure.
Avoid Abrasive Cleaning Tools
To avoid unnecessary scratching of the Alusi surface, it is recommended not to use hard metal or heavily abrasive cleaning equipment.
Should Be Dried After Cleaning
After cleaning the pan and lid, they should be completely dried and stored in a dry, suitable environment.
Selecting a 10x10x30 cm Bread Pan
When choosing a product, the 10x10x30 cm size, Alusi metal body, 10 cm height, sliding lid, approximate 1200 gram product weight, and dough usage reference of 550–600 grams should be evaluated together.
Technical Specifications
The basic technical and usage information for the 10x10x30 cm Bread Pan is provided below.
| Product Type |
Single bread pan |
| Dimensions |
10x10x30 cm |
| Body Material |
Alusi metal |
| Pan Height |
10 cm |
| Lid Type |
Sliding lid |
| Lid Status |
Included in price |
| Product Weight |
Approximately 1200 grams |
| Dough Usage Reference |
Approximately 550–600 grams |
| Coating |
No Teflon coating |
| Form |
Long, near-square sectional bread pan |
| Basic Use |
Loaf bread, sandwich bread, and similar molded breads |
| Dough Weight Note |
Varies according to recipe, hydration, fermentation, and targeted product volume |
Usage Areas
The 10x10x30 cm Bread Pan can be used in preparing long loaf bread, sandwich bread, and similar molded breads. A near-square section of 10x10 cm supports a regular slice form, while the sliding lid can assist in controlling the top surface development with correct fermentation. The approximate dough usage reference of 550–600 grams is not an exact capacity but a starting range that can be adjusted according to the recipe.
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About EKMAŞ
EKMAŞ offers its experience in professional loaf pan and bread pan production with product options suitable for individual and small-scale use. The 10x10x30 cm Bread Pan is a functional solution for preparing long pan breads with its Alusi metal body, 10 cm height, sliding lid, approximately 1200 gram product weight, and dough usage reference of 550–600 grams.