10x10x30 cm long mold form
Alusi metal body
0.5 mm material thickness
Approximately 890 grams product weight
Approximately 550–600 grams of dough
Teflon coated inside and outside surfaces
Red colored exterior
Suitable for bread and cake varieties
The 10x10x30 cm Red Loaf Pan is designed for preparing long-form bread and cake varieties suitable for the dimensions, with its Alusi metal body, 0.5 mm material thickness, approximately 890 grams product weight, and Teflon coated inside and outside. Approximately 550–600 grams of dough use is suitable; the ideal amount may vary depending on the dough recipe, hydration, fermentation, and desired product volume.
10x10x30 cm Red Loaf Pan
EKMAŞ 10x10x30 cm Red Loaf Pan is a professional baking mold specifically supporting longer-form bread production and use for cake varieties matching the mold dimensions.
Alusi Metal Body
The main body of the product is made from Alusi metal. This structure offers a functional manufacturing surface for molds used in professional baking and pastry applications.
0.5 mm Material Thickness
The material thickness of the mold is 0.5 mm. This value is one of the fundamental technical specifications defining the product's body structure.
Approximately 890 Grams Product Weight
The approximate weight of the 10x10x30 cm Red Loaf Pan is 890 grams. The product weight should be considered along with the mold's long form and Alusi metal body structure.
Teflon Coated Inside and Outside Surface
The mold has Teflon coating on both the inner and outer surfaces. This surface structure helps facilitate the product's removal under suitable usage conditions and makes cleaning processes more practical.
Red Color Exterior Surface
The exterior surface of the product is red. The red exterior coating gives the mold a distinct and easily recognizable appearance.
10x10x30 cm Long Mold Structure
The 10x10x30 cm dimension offers an expanded working volume for productions seeking a more extended and compact product form.
For Approximately 550–600 Grams of Dough
Approximately 550–600 grams of dough use is suitable for this mold. The specified range can be considered a practical usage reference according to the mold's dimensions.
Dough Weight May Vary
The actual dough amount can vary from the approximately 550–600 grams range, depending on the recipe, hydration rate, flour structure, dough density, fermentation time, and the desired final product height.
Expansion Space Must Be Considered
When placing the dough in the mold, the volume increase during fermentation and baking should be considered, and sufficient expansion space should be left at the top.
Long Form Bread Production
The 30 cm length allows for the preparation of longer bread forms and supports the dough's development within the mold's boundaries.
Helps Form an Even Exterior
The mold edges can help achieve a more defined and uniform product form by limiting the dough's uncontrolled spread sideways.
Supports Production of Similar Sizes
Using the same mold size and similar dough weights can help ensure that breads are more consistent in outer dimensions and appearance in mass production.
Helps Reduce Sticking with Teflon Coating
The Teflon coating on the interior surface helps reduce the tendency of the dough or cake mix to stick to the surface under suitable recipe and baking conditions.
More Controlled Removal from the Mold
After baking, when the product is properly rested, the Teflon surface may support a smoother and more controlled release of bread or cake from the mold.
Lubrication Need May Vary by Product
Despite the Teflon coating, the need for surface preparation or lubrication can vary depending on the dough or cake recipe used.
Fermentation in the Mold
During processes where bread dough is fermented within the mold, the rise level should be monitored, and the timing for placing in the oven should be adjusted according to the dough's development.
Hydration Affects Volume Behavior
Doughs with different hydration levels, even if of the same weight, may exhibit different spreading and rising behaviors within the mold.
Fermentation Time Must Be Controlled
Excessive fermentation can cause the dough to rise above the mold limits. Therefore, when using approximately 550–600 grams of dough, volume increase should be regularly monitored.
Baking Results Depend on Multiple Factors
The crust structure, internal texture, coloring, and height of the product can vary depending on dough weight, recipe, oven type, temperature, and baking time.
Also Usable for Cake Varieties
The 10x10x30 cm Red Loaf Pan can be used for various cake types besides bread production that match the mold's dimensions.
For Long Baton Cakes
The 30 cm long form allows appropriately prepared baton cake mixtures to be baked in a longer mold structure.
Usage in Plain Cake Varieties
Plain cake mixes can rise within the mold to a certain limit, achieving a more regular and prolonged product form.
For Fruit Cake Production
Fruit cakes and similar dense mixtures suitable for the dimensions can be prepared in this mold. The fill level and baking time should be adjusted according to the recipe used.
Allowance for Cake Expansion
Cake mixtures will also gain volume during baking, so the mold should not be overfilled, and sufficient space should be left at the top.
Suitable for Professional Oven Use
The product can be used in professional ovens where bread and long-form mold products are regularly produced.
Alternative Use in Bakery Production
Besides bread production, it can be utilized in bakeries for long baton cakes, plain cakes, fruit cakes, and similarly suitable products.
Usage in Home Ovens
The product can also be used in home production as long as the interior volume and tray arrangement of the oven are compatible with the 30 cm long mold.
Pre-Production Cleaning Check
Before the mold is put into use, it should be checked that the inner and outer surfaces are clean and dry, and that there is no damage to the Teflon coating that could affect use.
Proper Resting After Baking
The bread or cake removed from the oven can be left to rest inside the mold for a short time according to the recipe. The removal time should be determined based on the structure of the product.
Protection When Working with a Hot Mold
Since the mold removed from the oven may be at high temperatures, appropriate oven mitts or protective equipment for hot surfaces should be used during handling.
Protect the Coating from Sharp Tools
Knives, pointed tools, and hard metal spatulas can cause scratches on the Teflon coating. It is recommended not to use such equipment directly inside the mold.
Do Not Use Abrasive Materials for Cleaning
To help preserve the Teflon inside and outside surfaces, avoid hard wire brushes and abrasive sponges.
Do Not Leave Residues on Surface
After use, dough, oil, and baked product residues should be cleaned using appropriate methods and not left on the surface for long periods.
Store Clean and Dry
After cleaning, the mold should be completely dried and stored in a clean storage area that will not scratch the Teflon surfaces.
Periodically Check Coating Surface
Depending on usage intensity, the inner and outer coating should be regularly checked; wear such as scratches, peeling, or surface integrity issues should be monitored.
10x10x30 cm Red Loaf Pan Selection
When evaluating the product, consider the 10x10x30 cm measurements, 0.5 mm Alusi metal body, approximately 890 grams product weight, Teflon coating inside and outside, red color exterior, and approximately 550–600 grams dough usage range together.
Multi-Purpose Structure for Long Bread and Cake Forms
EKMAŞ 10x10x30 cm Red Loaf Pan is a professional baking equipment focused on bread production, with its long mold geometry, Alusi metal body, and Teflon coating inside and outside that can also be used for suitable cake recipes.
Technical Specifications
The basic product, size, and usage information for the 10x10x30 cm Red Loaf Pan are provided below.
| Product Type |
Colored loaf and cake pan |
| Product Size |
10x10x30 cm |
| Material |
Alusi metal |
| Material Thickness |
0.5 mm |
| Coating |
Teflon coated inside and outside surfaces |
| Color |
Red |
| Approximate Product Weight |
890 grams |
| Approximate Dough Weight |
550–600 grams; may vary depending on recipe, hydration, fermentation, and target product volume |
| Usage Purpose |
Preparation and baking of bread and cake varieties suitable for the mold dimensions |
| Usage Area |
Professional ovens, bakeries, baked goods production, and compatible home ovens |
Usage Areas
The 10x10x30 cm Red Loaf Pan can be used in professional ovens, bakeries, baked goods production areas, and home ovens with sufficient interior volume for preparing long-form bread, baton cakes, plain cakes, fruit cakes, and similar mold products. The approximate 550–600 grams dough usage range is a reference value, with the actual amount varying depending on recipe, hydration, fermentation, and the desired product form.
10x10x30 cm loaf pan Red loaf pan Alusi metal loaf pan Teflon coated loaf pan Teflon coated inside and outside mold 550–600 grams dough pan Long loaf pan Professional loaf pan Colored loaf pan 30 cm loaf pan Long baton cake pan Plain cake pan Fruit cake pan Bakery baking pan Home loaf pan 0.5 mm Alusi pan 890 grams loaf pan EKMAŞ red loaf pan
About EKMAŞ
EKMAŞ offers baking, preparation, and auxiliary equipment for the professional baking and pastry sector. The 10x10x30 cm Red Loaf Pan, with its 0.5 mm Alusi metal body, Teflon coating inside and outside, approximately 890 grams product weight, and approximate 550–600 grams dough usage range, supports the organized preparation of long-form bread and appropriate cake varieties.