10x10x30 cm professional loaf bread mold size
Suitable for dough weight of 550–600 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent product from sticking to the mold
Non-stick surface ensures easy and smooth removal of baked product from the mold
Approximate pan weight of 1200 grams
10x10 cm cross-section and 30 cm long product geometry
Suitable for professional and mass production use
The 10x10x30 cm Teflon coated loaf pan is designed for use with approximately 550–600 grams of dough. The Teflon coating creates a non-stick layer to prevent the product from sticking to the pan surface and supports the easy and smooth removal of the baked loaf bread from the mold. To preserve the coating's lifespan, avoid metal, sharp, and abrasive equipment.
10x10x30 cm Teflon Coated Loaf Pan
The 10x10x30 cm Teflon coated loaf pan is developed for preparing professional loaf bread, sandwich bread, and similar molded bread products in a long, robust, and regular shape. The Teflon coating applied on the 0.8 mm DX54D+AS120 Alusi steel body forms a non-stick production surface to prevent the product from sticking to the pan surface. The 30 cm long mold geometry supports the professional preparation of high-weight and long loaf breads.
DX54D+AS120 Alusi Steel Body
The main body of the pan utilizes 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional metal material with an aluminum-silicon based coating on the steel surface. This structure forms a carrier body suitable for repeated production processes inside the oven.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps create a structure suitable for professional production conditions while supporting the controlled maintenance of the total product weight. The collaboration of the metal body and mold geometry contributes to shaping the dough within specified dimensions and preserving the product form.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied on the DX54D+AS120 Alusi steel body forms a professional non-stick layer to prevent the product from sticking to the pan surface. This surface supports the easy, smooth, and controlled removal of loaf bread from the mold after baking, providing significant usability advantage in mass production.
Coating to Prevent Product from Sticking to Mold
The primary function of the Teflon coating is to form a non-stick production surface between the dough and baked product and the metal mold. This structure works to prevent the product from adhering to the pan surface and supports the easy removal of long loaf bread from the mold after baking.
Easy and Smooth Product Removal from Mold
Thanks to the non-stick Teflon surface, removing baked loaf bread from the pan becomes easier and more controlled. The product's effortless separation from the mold helps preserve the base, side surfaces, and overall bread form. It provides a significant advantage, especially for the smooth removal of 30 cm long products in one piece.
Support for Maintaining Product Form
Adhesion of the baked product to the mold surface can cause tearing, fragmentation, or deformation during removal. The Teflon coating facilitates the smoother separation of loaf bread from the pan, reducing the mechanical intervention required on the product and supporting the preservation of product integrity.
10x10x30 cm Mold Size
The mold measuring 10x10x30 cm offers a structure suitable for preparing loaf bread with 10 cm width, 10 cm height, and 30 cm length. The 10x10 cm cross-section supports a nearly square and robust product form, while the 30 cm length allows for the production of longer loaves in one piece.
Suitable for 550–600 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 550–600 grams. This range provides a suitable starting point for the balanced use of the 10x10x30 cm mold volume. The exact dough amount to be used can be optimized by the enterprise according to the recipe, flour type, water ratio, fermentation duration, and targeted final product volume.
10x10 cm Nearly Square Cross-Section
The measurements of 10 cm width and 10 cm height support the formation of a nearly square and robust loaf bread cross-section. This structure particularly aids in preparing uniform width and height product slices for loaf and sandwich bread production.
30 cm Long Mold Geometry
The 30 cm long mold structure offers a large production volume suitable for preparing longer loaf breads in one piece. The long product geometry supports production aimed at achieving more standard slices, especially for loaf and sandwich breads offered for sale by slice.
Production of Larger and Robust Loaf Bread
The 10x10x30 cm size allows for the preparation of larger and more voluminous products compared to smaller loaf molds. The 550–600 gram dough usage range forms an appropriate option for professional enterprises wishing to produce robust cross-sectioned and long loaf breads.
Suitable for High-Weight Products
The recommended dough weight of 550–600 grams supports the preparation of higher-weight loaf breads. The balanced distribution of dough within the mold and the controlled maintenance of the fermentation level help the product develop more regularly along the 30 cm length.
Supports Standard Loaf Bread Form
The repeatability of similar width, height, and length values in molded bread production is important for professional production. The 10x10x30 cm mold geometry, when used with the same recipe and controlled production parameters, supports the achievement of more consistent product form across different production batches.
Approximate Pan Weight of 1200 Grams
The approximate weight of the product is 1200 grams. The pan weight is one of the technical features that can be considered in planning the processes of dough filling, handling, loading into the oven, unloading after baking, cleaning, and storage. It contributes to the organization of operations where many molds are used in professional production.
Suitable for Professional Loaf Bread Production
The 10x10x30 cm Teflon coated loaf pan can be used in professional bread bakeries, loaf bread producers, sandwich bread producers, bakeries, and industrial baked goods facilities. Its large mold volume, long product geometry, and non-stick surface offer a practical solution for professional mass production.
Use in Sandwich Bread Production
In addition to loaf bread, it can also be used in the preparation of molded sandwich breads according to the recipe and targeted product geometry. The 10x10 cm cross-section and 30 cm length support the formation of a uniform portion geometry in sandwich products that will be sliced.
Supports Controlled Shaping of Dough
When the dough is placed in the mold at the appropriate weight, the pan surfaces aid the development of the dough within the specified width, height, and length during fermentation and baking. This supports the formation of a more distinct and repeatable product geometry compared to free-form breads.
Correct Determination of Dough Weight
The recommended dough range of 550–600 grams offers a reference for the starting volume of the 10x10x30 cm mold. The type of flour, water ratio, yeast amount, and fermentation character in the dough recipe can influence the final product volume, so it is recommended that the enterprise determine the appropriate dough weight through controlled production trials.
Use According to Fermentation Process
The fermentation duration after placing the dough into the pan directly affects the development of the product in the 30 cm long mold. The joint control of dough weight and fermentation level aids in balanced filling of the mold end-to-end and the formation of more regular product geometry.
Balanced Dough Distribution Across Length
In 30 cm long molds, the balanced placement of dough within the pan is important. Ensuring that the dough does not concentrate in a single area and is regularly distributed along the mold length supports achieving a more consistent loaf bread form during fermentation and baking.
More Practical Mold Emptying in Serial Production
In professional production, the regular and rapid removal of baked products from the molds is an important part of the production flow. The Teflon coating works to prevent the product from sticking to the pan surface, facilitating the mold emptying process and supporting the preparation of pans for the next production cycle.
Easy Removal Advantage for Long Products
The removal of the 30 cm long baked loaf bread from the mold in one piece, while preserving the product form, is important. The non-stick Teflon surface works to prevent the bread from adhering to the mold surface, supporting the easier and controlled removal of the long product.
Non-Stick System to Reduce Greasing Need
Since the Teflon coated production surface works to prevent the product from sticking to the pan surface, it can support the reduction of intensive greasing need depending on the enterprise's production method. The amount of oil or separator to be used should be determined according to the dough recipe and the enterprise's production process.
Less Intervention During Product Removal
Easily separating baked loaf bread from the mold reduces the need to apply excessive force to remove the product or make unnecessary mechanical interventions on the pan surface. This helps preserve both the product geometry and the correct use of the Teflon coated surface.
Contributing to the Protection of the Product Surface
The non-stick Teflon surface works to prevent the adherence of the baked bread's base and side surfaces to the mold. This helps prevent potential tearing, fragmentation, or surface degradation during removal from the mold, supporting a more uniform final product appearance.
Suitable for Sliced Loaf Bread Production
The 10x10 cm cross-section and 30 cm length form a suitable mold geometry for loaf breads offered for sale or use in slices. The long product structure supports the preparation of a large number of uniform slices from a single loaf, while the fixed cross-section dimension can help slices remain in closely similar form.
Support for Slice Standardization
The more consistent cross-section dimensions in loaf breads prepared with the same mold size and similar production parameters support the standardization of slicing operations. Especially in packaged loaf bread and professional sandwich production, similar width and height of slices can offer operational ease.
Support for Packaged Loaf Bread Production
The fixed mold geometry supports the preparation of long loaf breads with similar external dimensions under the same recipe and production parameters. This can contribute to more regular planning of product dimensions, slicing operations, and packaging dimensions.
Contributing to Standardization in Mass Production
The serial use of Teflon coated loaf pans of the same dimensions makes it easier to standardize dough weight, product cross-section, and length. When recipe, fermentation, and baking parameters are also kept under control, it supports achieving more consistent results between different production batches.
Non-Stick Surface Facilitating Production Flow
The easy separation of loaf breads from the mold supports the faster emptying of pans after baking and their preparation for the subsequent production phase. Especially in professional enterprises using a large number of pans, the convenience provided by the non-stick coating contributes to a more regular operation of the production process.
Teflon Coating Facilitating Cleaning
The Teflon coating offers a structure that works to prevent dough and baked product residues from strongly adhering to the pan surface. This feature makes post-production cleaning of pans more practical. Suitable cleaning methods should be preferred to preserve the performance of the coating.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, forks, or other sharp utensils that may scratch the Teflon coated surface. Choosing appropriate equipment that does not damage the coated surface during product removal helps preserve the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intensive abrasive cleaning tools should not be used in cleaning Teflon coated loaf pans. Choosing soft sponges, cloths, and cleaning equipment compatible with the coated surfaces helps prevent scratches and mechanical damage on the coating.
Preserving the Service Life of Teflon Coating
The performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal method, storage conditions, and mechanical contact. The correct use of pans and the protection of the coated surface from impacts and scratches help maintain the non-stick feature for a longer period.
Regular Placement Inside the Oven
When placing 30 cm long loaf pans inside the oven, shelf dimensions and hot air circulation should be considered. Not placing the pans too close to each other and not unnecessarily limiting the air circulation supports more controlled execution of the production process.
Planned Use on Production Racks
Placing the loaf pans of the same size in a specific order on production racks facilitates organizing the processes of dough filling, fermentation, loading into the oven, baking, and product removal. The regular placement of long molds contributes to the more planned use of the production area.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and Teflon coated production surface are prepared for repeated use in professional loaf bread production processes. The performance of the pan is affected by working temperature, production frequency, cleaning, handling, and storage conditions.
Controlled Cleaning After Production
After each production, it is recommended to clean any remaining dough, oil, or product residues on the pan with appropriate methods. Equipment that may scratch the Teflon coating or cause mechanical damage to the surface should not be used, and gentle cleaning methods suitable for the non-stick coating should be preferred.
Drying After Cleaning
After cleaning, it is recommended not to leave moisture or cleaning residues on the surface for an extended period. Pans should be dried properly and stored in a dry storage area. Once fully dried, stacking them facilitates preparation for the next production.
Correct Stacking of Teflon Coated Pans
When storing Teflon coated loaf pans, avoid uncontrolled contact and friction that may cause the coated surfaces to scratch each other. Pans should be stacked evenly, and heavy equipment should not be placed on them, which could distort the mold geometry or non-stick surface.
Regular Inspection of Coating Surface
During professional use, the Teflon coating should be visually inspected at regular intervals. If excessive wear, deep scratches, peeling, or other changes that may affect production performance are observed on the surface, the usage status of the pan should be evaluated.
Preservation of Mold Form
Avoid dropping, crushing, and exposing the pan to uncontrolled impacts. Especially any bending or deformation that may occur in the 30 cm long mold body could affect the form of the final loaf bread. Proper handling and suitable storage help maintain mold dimensions.
Large Volume Non-Stick Loaf Pan for Professional Production
The 10x10x30 cm Teflon coated loaf pan is developed for the production of long and robust loaf bread with its 0.8 mm DX54D+AS120 Alusi steel body, approximate pan weight of 1200 grams, recommended dough weight of 550–600 grams, and professional non-stick surface that prevents the product from sticking to the mold. Its nearly square 10x10 cm cross-section supports regular slice geometry, while the 30 cm length enables the serial preparation of products with more slices.
Technical Specifications
The dimensions, raw material, steel thickness, coating, weight, and recommended dough weight of the 10x10x30 cm Teflon coated loaf pan are provided in the table below.
| Product Type |
Teflon coated professional loaf bread pan |
| Mold Size |
10x10x30 cm |
| Mold Cross-Section |
10x10 cm nearly square cross-section |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Steel with aluminum-silicon coating |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximately 1200 grams |
| Recommended Dough Weight |
550–600 grams |
| Coating Function |
Creates a professional non-stick surface to prevent the product from sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled removal of baked loaf bread from the mold |
| Product Form |
Suitable for the production of long, nearly square cross-sectioned, and robust loaf and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
The serial preparation of large, long, and standard-form loaf bread and similar molded products with 550–600 grams of dough |
Application Areas
The 10x10x30 cm Teflon coated loaf pan can be used in professional enterprises where the production of long, robust, and nearly square cross-sectioned loaf bread, sandwich bread, and similar molded products is important, especially in applications where preventing the product from sticking to the mold, easy and smooth removal, regular slicing, and controlled execution of mass production flow are emphasized.
Loaf bread production Long loaf bread production High-weight loaf bread Sandwich bread production 550–600 gram dough production Professional bread bakeries Industrial bread production facilities Baked goods production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Serial loaf bread production Non-stick loaf bread mold Easy product removal from mold Sliced loaf 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 offer a professional non-stick surface that prevents the product from sticking to the mold surface, supports the easy and smooth removal of the baked product from the mold, provides options suitable for different product dimensions and dough weights, and contributes to the more orderly execution of mass production processes.