10x10x30 cm single pan size
Alusi metal body
Teflon-coated surface
Sliding lid structure
Approximate product weight of 1200 grams
Approximate dough usage reference of 550–600 grams
10x10 cm near-square bread cross-section
Suitable for long toast and sandwich bread production
10x10x30 cm Non-Stick Bread Pan; a single model designed for preparing long, near-square cross-section breads with its Alusi metal body, Teflon-coated surface, and sliding lid system. The product, weighing approximately 1200 grams, has a dough usage reference of 550–600 grams as a starting point. Ideal weight should be adjusted based on the recipe used and the targeted final product form.
10x10x30 cm Non-Stick Bread Pan
EKMAŞ 10x10x30 cm Non-Stick Bread Pan is a baking equipment with a sliding lid and a non-stick surface that supports the development of a single long bread within certain limits.
10x10 cm Balanced Cross-Section
The 10 cm width and 10 cm height create a near-square bread cross-section, supporting the achievement of regular slice geometry in toast and sandwich preparation.
30 cm Long Pan Form
The 30 cm length allows the preparation of longer-bodied breads compared to shorter single pans, enabling wider slicing across the product.
Alusi Metal Body
Alusi metal is used in the pan body. Alusi is an aluminum-silicon coated steel-based material and should not be considered the same as pure aluminum pans.
Teflon-Coated Surface
The Teflon coating on the surface can help reduce dough adhesion under proper usage and process conditions.
Facilitates Easy Removal from the Pan
The coated surface can help ensure the baked bread separates more controllably from the pan walls. Results may vary based on the dough recipe and baking conditions.
Sliding Lid System
The sliding lid located on the top of the pan helps limit upward dough development and create a more controlled top surface.
More Block-Shaped Toast Bread Form
Using the sliding lid along with appropriate dough amount and fermentation level can support the formation of a more angular product by reducing the free doming of the top surface.
Approximate Product Weight of 1200 Grams
The pan's own weight is approximately 1200 grams. This value refers to the weight of the product body and should be evaluated separately from the dough amount to be used.
550–600 Gram Dough Usage Reference
About 550–600 grams of dough can be used for the 10x10x30 cm size. This value is an approximate range for recipe development rather than an absolute capacity.
Dough Density Changes Fill Level
Different doughs with the same weight may form different volumes in the pan due to water, oil, milk, sugar, and other component ratios.
Hydration Ratio Is Important
As doughs with high or low hydration may exhibit different spreading and development behaviors, the amount to be used should be adjusted according to the recipe.
Flour Structure May Affect Fermentation
The protein structure and water absorption capacity of the flour used may change the volume the dough gains within the pan.
Final Fermentation Level Should Be Considered
The height the dough reaches before baking should be evaluated together with the use of the sliding lid and the targeted product form.
Volume Allowance Should Be Left for Oven Development
Considering the volume increase that will occur in the first baking stage, the pan should not be overfilled, especially when using a lid.
Suitable for Long Toast Bread
The 10x10 cm cross-section and 30 cm length create a functional pan geometry for users who want to prepare long toast bread.
Can Be Used for Sandwich Bread Production
When the recipe and targeted end product structure are appropriate, it can also be considered for the preparation of long and sliceable sandwich breads.
Near-Square Slice Geometry
The 10x10 cm cross-section can support the creation of slices with a more balanced width-to-height ratio with sufficient fermentation and proper weight.
Long Body Increases Slicing Area
Unlike shorter models, the 30 cm length offers a wider cutting area along the bread and can provide an advantage in slice-based uses.
Limits Lateral Spread of Dough
The pan walls help reduce the free spreading of the dough into the surroundings during fermentation and baking, assisting in the formation of more distinctive side surfaces.
Upper Development Can Be Controlled with Lid
When the sliding lid is used closed, the upward movement of the dough is limited by the pan's internal volume, supporting a more regular upper profile.
Designed for Single Product Preparation
Unlike multi-celled industrial loaf pans, this model is of an independent mold structure for users who want to prepare a single long bread.
Suitable for Individual Use
As long as the oven's internal dimensions are suitable, it can be considered by users preparing their own toast or sandwich bread at home.
Can Be Used in Boutique Productions
Boutique bakeries with small-scale production, patisseries, and product development kitchens can work on different recipes through single pans.
Suitable for Recipe Development
By conducting various trials within the range of 550–600 grams, the appropriate pan fill, fermentation level, and final product height for a specified dough may be determined.
Teflon Coating May Reduce Greasing Need
The coated surface may reduce the need for additional greasing in some doughs. However, surface preparation should be evaluated according to the recipe used and production method.
Avoid Sharp Metal Tools
Not bringing tools like knives, forks, and hard metal spatulas into direct contact with the Teflon coating helps preserve the surface.
Abrasive Cleaning Should Be Avoided
As hard wires and intensive scouring cleaning equipment can negatively affect the coating surface, more controlled cleaning methods should be chosen.
Coating Performance Depends on Usage
The performance duration of the Teflon surface can vary depending on usage frequency, cleaning method, equipment in contact, and working conditions.
Dough Should Be Evenly Placed Along the Pan
Placing the dough centered and balanced along the base of the 30 cm long pan can help create more similar development between the two ends.
Lid Usage Should Be Adjusted According to Fermentation
The stage at which the sliding lid will be closed should be determined according to the dough's reached level and the development speed of the used recipe.
Final Bread Size May Vary
Due to volume changes occurring during oven development, moisture loss, and cooling, the baked bread may not replicate the pan's 10x10x30 cm dimensions exactly.
Interior Texture Depends on Recipe and Process
The pore structure, interior softness, and moisture level are the collective result of kneading, dough composition, fermentation, and baking parameters, rather than the pan.
Crust Structure Varies with Oven Conditions
The color and crust character of the bread surface may differ based on oven temperature, baking time, and ingredients used in the recipe.
Lid Should Be Carefully Opened After Baking
The sliding lid should be opened in an appropriate manner after removing the pan from the oven, avoiding interventions that could scratch or stress the Teflon surface.
Cooling Supports Slicing Performance
Sufficient cooling of long and soft toast breads can help reduce crushing during cutting and assist in preparing more orderly slices.
Supports Repetition of Similar Product Forms
By maintaining the same recipe, dough amount, and process conditions, the pan can contribute to achieving closely similar external geometry across different productions.
Sliding Lid Channel Should Be Kept Clean
Preventing the accumulation of flour, dough, and oil residues in the areas where the lid moves helps facilitate the smooth use of the sliding structure.
Should Be Dried After Use
After cleaning the body and lid, they should be completely dried and then stored in a dry, suitable environment.
Choosing a 10x10x30 cm Non-Stick Bread Pan
When evaluating the product, consider the 10x10x30 cm dimensions, Alusi metal body, Teflon coating, sliding lid, approximate product weight of 1200 grams, and 550–600 gram dough usage reference together.
Technical Specifications
The basic technical and usage information for the 10x10x30 cm Non-Stick Bread Pan is provided below.
| Product Type |
Single non-stick bread pan |
| Dimensions |
10x10x30 cm |
| Body Material |
Alusi metal |
| Coating |
Teflon-coated surface |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 1200 grams |
| Dough Usage Reference |
Approximately 550–600 grams |
| Form |
Long, near-square cross-section bread pan |
| Basic Use |
Toast bread, sandwich bread, and similar molded breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
May vary according to recipe, hydration, fermentation, and target product volume |
Usage Areas
10x10x30 cm Non-Stick Bread Pan; can be used for the preparation of long toast bread, sandwich bread, and similar molded breads. The near-square 10x10 cm cross-section and sliding lid support the formation of a regular block form with proper fermentation. The Teflon surface can help reduce dough adhesion and assist in more controlled removal of the baked bread from the pan under suitable use conditions.
10x10x30 cm non-stick bread pan Single non-stick bread pan Sliding lid bread pan Teflon bread pan Alusi bread pan Long toast bread pan Sandwich bread pan 550–600 gram dough pan 10x10 cm toast pan 30 cm long bread pan Square cross-section toast pan Individual bread pan Boutique bread production pan EKMAŞ non-stick bread pan
About EKMAŞ
EKMAŞ offers its experience in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 10x10x30 cm Non-Stick Bread Pan serves as a functional solution for preparing long molded breads with its Alusi metal body, Teflon working surface, sliding lid, approximate product weight of 1200 grams, and 550–600 gram dough usage reference.