Set consisting of 4 professional 10x10x30 cm loaf bread molds
Suitable for 550–600 grams of dough per mold
Total dough usage capacity of approximately 2200–2400 grams per set
0.8 mm DX54D+AS120 Alusi steel body
Uncoated Alusi professional production surface
10x10 cm nearly square loaf bread section
30 cm long loaf bread geometry
Professional set structure suitable for producing 4 loaves simultaneously
The 10x10x30 cm set of 4 loaf pan is suitable for using approximately 550–600 grams of dough per mold. When the four molds are considered together, about 2200–2400 grams of dough can be used per set to prepare four separate loaves. The uncoated Alusi surface can be used according to the enterprise's own recipe and production process with lubrication or a suitable release agent. Dough weight should be optimized according to the recipe, flour properties, fermentation time, and target product volume.
10x10x30 cm Set of 4 Professional Loaf Pan
The 10x10x30 cm set of 4 loaf pan is a professional bread mold developed for preparing four standard-sized long loaves in the same production cycle. Each of the four separate molds in the set has dimensions of 10 cm width, 10 cm height, and 30 cm length. The four-mold structure supports the regular organization of processes such as dough portioning, fermentation, loading into the oven, and product removal in professional production.
4-Cell Professional Loaf Bread Mold
Unlike single loaf pans, this model allows for the use of four 10x10x30 cm loaf pans in a single set, enabling the preparation of four separate long loaves in the same production cycle. The four-mold arrangement offers a professional production setup that supports the series preparation of products in the same size and similar weight.
Each Mold Measures 10x10x30 cm
Each loaf bread mold in the set measures 10x10x30 cm. The nearly square 10x10 cm section helps create a regular and fuller loaf form, while the 30 cm length supports a long and sliceable product geometry.
DX54D+AS120 Alusi Steel Body
The production of the 10x10x30 cm set of 4 loaf pan uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional material with an aluminum-silicon based metal coating on the steel surface. This structure forms a body suitable for the use of the molds in repeated production processes under professional baking conditions.
0.8 mm Steel Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi steel. This steel thickness helps form a body structure suitable for the use of four separate 30 cm long loaf molds under professional production conditions.
Aluminum-Silicon Coated Metal Structure
The DX54D+AS120 Alusi steel has an aluminum-silicon based metal coating on the steel body. This material structure is one of the metal surfaces used in professional loaf bread molds and offers a structure suitable for use in repeated baking processes.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The four molds in the set have uncoated Alusi surfaces. Enterprises can use lubrication or a suitable release agent according to their own recipes, dough structures, and production methods.
550–600 Grams of Dough per Mold
Each mold measuring 10x10x30 cm is suitable for using approximately 550–600 grams of dough. This weight range provides a working space for creating a nearly square and long loaf form. The exact dough quantity can be optimized by the enterprise according to the recipe, flour used, water ratio, fermentation time, and target product volume.
Approximately 2200–2400 Grams of Dough per Set
When 550–600 grams of dough is used in each of the four separate molds, production can be carried out with approximately 2200–2400 grams of dough in total for the 4-piece set. Therefore, it is possible to prepare four separate 10x10x30 cm loaf breads in the same production system in a single cycle.
Production with 2.2–2.4 Kilograms Total Dough
Approximately 2.2–2.4 kilograms of dough can be used in total across the set of 4. Distributing the dough across the four molds within the target weight range supports obtaining closer volume and form values among the products.
Simultaneous Production of 4 Loaves
The main advantage of the set of 4 structure is the ability to prepare four loaves within the same production setup. Dough portioning, placement into molds, fermentation, loading into the oven, baking, and product removal processes can be organized together for four products.
10x10 cm Nearly Square Section
The 10 cm width and 10 cm height in each mold support the creation of a nearly square and fuller loaf section. This geometry offers a suitable product form for businesses aiming to produce regular sliced loaves and professional sandwich breads.
30 cm Long Product Geometry
The 30 cm mold length allows for the preparation of longer breads compared to compact loaf molds. The long product form can support production aimed at obtaining more regular slices after baking and applications for packaged loaf bread.
Long and Square Sectioned Loaf Bread Form
The combination of a 10x10 cm nearly square section and 30 cm length forms a regular and long loaf geometry. This structure can be utilized in the production of sliced loaf bread, sandwich bread, and similar professional molded breads.
Supports Similar Form in Four Products
Having the same dimensions for the four molds in the set aids in preparing products with similar width, height, and length values when similar dough weight and production conditions are used in each mold.
Facilitates Dough Portioning
The designated dough range of 550–600 grams per mold facilitates the division of total dough into four separate portions before production. Delivering dough in near weights to the molds supports achieving more consistent volume and form across four products.
Importance of Dough Weight
The 550–600 gram dough range provides a reference for working with the 10x10x30 cm mold. The final loaf volume is not solely dependent on dough weight; recipe, flour type, water ratio, yeast quantity, fermentation time, and baking parameters also affect the product form.
Controlled Form during Fermentation
When the dough is placed into the molds at the appropriate weight, the pan surfaces help the dough develop within the specified 10x10 cm section and 30 cm length during fermentation. Applying similar fermentation conditions in four molds supports consistency among the products.
Balanced Dough Placement along 30 cm
It is important that 550–600 grams of dough is placed evenly along the 30 cm length in each mold. Distributing the dough across the mold without concentrating in a particular area supports the formation of a more regular product geometry during fermentation and baking.
Similar Dough Distribution in Four Molds
Placing dough in the set's four molds using a similar method and weight supports the development of products in similar sizes. This approach particularly supports product standardization in series production.
Compatible with the Enterprise's Own Lubrication System
The uncoated Alusi surface can be used with the enterprise's own lubrication or release agent application. The method and amount to be applied should be determined by considering the dough recipe, product's oil content, fermentation method, and baking conditions.
Balanced Lubrication in Four Molds
It is important to prepare the four molds in the set similarly before production. Controlled and similar application of oil or suitable release agent in the four molds can support a more consistent production process during the removal of baked products from the molds.
Product Release Performance Depends on the Process
The separation performance of the baked product from the mold in uncoated loaf pans is affected by surface preparation, lubrication or release agent application, dough recipe, baking conditions, and product removal method. It is recommended that enterprises determine the appropriate application for their production process.
Controlled Removal of Long Products
It is important to remove the 30 cm long loaf breads from the mold maintaining their shape after baking. Proper surface preparation and lubrication or release agent application can aid in more controlled separation from the mold surface.
Controlled Removal of Four Products
Each of the four loaf breads in the set should be removed individually and with preserved shape from the molds. Applying similar surface preparation in the molds supports achieving more consistent results in the product removal process.
Suitable for Professional Loaf Bread Production
The 10x10x30 cm set of 4 loaf pan can be used in professional bakeries, pastry shops, bakery production facilities, and industrial bread production plants. The four-mold structure offers a professional production option for serial preparation of long loaves with the same size and nearly square section.
For Sandwich Bread Production
The 10x10x30 cm mold size can be utilized in the production of long sandwich breads depending on the recipe and targeted product structure. The nearly square section and 30 cm length offer a sliceable and portionable product geometry.
Suitable for Sliced Loaf Bread Production
The nearly square 10x10 cm section forms a product geometry suitable for regular slicing of baked loaf bread. The 30 cm length supports production aimed at obtaining a greater number of regular slices from a single product.
Supports Slice Standardization
Having the same 10x10 cm section for four molds supports the achievement of closer slice geometries among products when similar recipes and production parameters are used. This feature can contribute to production standardization in professional slicing processes.
Suitable for Packaged Loaf Bread Production
Fixed mold dimensions support more consistent external dimensions of loaf breads prepared with similar production parameters. This situation can contribute to more organized planning of slicing, portioning, and packaged loaf bread production processes.
Process Flexibility in Production Flow
The non-Teflon structure allows operators to determine the production steps such as lubrication, release agent use, and surface preparation according to their own recipe and process. This feature offers a flexible usage option for professional bakeries working with different dough recipes.
Contributes to Standardization in Serial Production
The same dimensions of the four molds in the set; facilitates the standardization of basic production parameters such as dough weight, product section, and length. When recipe, fermentation, and baking conditions are also controlled, the consistency between products is supported.
Contributes to the Regulation of Production Capacity
Using the four molds within a single set allows for the preparation of multiple products in the same production cycle. By using multiple sets of 4, the production capacity of 10x10x30 cm loaf bread can be increased according to the production plan.
Suitable for Serial Production Flow
The use of sets of 4 in professional production environments helps conduct processes such as dough portioning, placement into molds, fermentation, loading into the oven, baking, and product removal in a certain order.
Production Organization with Set Structure
Bringing together four molds in a single production set supports the movement of molds together in the production area and the planning of production steps as a group. This structure can especially contribute to the operation order in large volume serial productions.
Set Arrangement in Oven Placement
The set of 4 structure supports the joint and orderly placement of four molds into the oven. The measurement of oven shelves, the external geometry of the set, and the production process should be planned accordingly.
Regular Use on Production Racks
Positioning the set of 4 loaf pans in a certain order on production racks supports more systematic execution of stages such as dough filling, fermentation, loading into the oven, baking, and product removal.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body is prepared for repeated use in professional loaf bread production processes. The usage performance of the pan is influenced by production frequency, operational conditions, surface preparation, cleaning, handling, and storage methods.
Post-Production Cleaning
It is recommended that any remaining flour, oil, dough, or baked product residues on the inner surfaces of the four molds be cleaned using appropriate methods after production. Sharp or highly abrasive equipment that might cause unnecessary mechanical damage to the Alusi surface should be avoided during cleaning.
Post-Cleaning Drying
It is recommended not to leave moisture on the set for an extended period after cleaning. The molds should be properly dried and stored in a dry storage area. Regular cleaning and drying support keeping the pans ready for the next production cycle.
Correct Stacking of Sets
The set of 4 loaf pans should be stored in a balanced and orderly manner when not in use. It is recommended to avoid heavy loads that could distort the mold geometry, uncontrolled impacts, and stacking methods that may cause bending or denting of the body.
Preservation of 30 cm Long Mold Form
During transport and storage of the set, it is recommended to protect the 30 cm long molds from bending, denting, or uncontrolled impacts. Changes in the mold form may affect the external geometry of the final loaf breads.
Regular Mold Inspection
During professional and repeated use, it is recommended that the geometry of the four molds be visually inspected at regular intervals. Early detection of deformations on the mold edges or body helps maintain production standards.
Process Control for Standard Production
The set of 4 loaf pan supports the preparation of four similarly shaped breads at the same time; however, the final product standard is not only dependent on mold dimensions. For more consistent results, the 550–600 gram dough weight placed in each mold, as well as recipe, surface preparation, fermentation time, oven temperature, and baking time should be controlled together.
4-Cell Alusi Loaf Bread Mold for Professional Production
The 10x10x30 cm set of 4 loaf pan is developed for serial loaf bread production with its 0.8 mm DX54D+AS120 Alusi steel body, working range of approximately 550–600 grams of dough per mold, and professional set structure allowing the preparation of four separate breads simultaneously. With a total of approximately 2200–2400 grams of dough, four loaves with nearly square sections and 30 cm length can be prepared. The uncoated Alusi surface allows usage according to the enterprise's own lubrication, release agent, and production process.
Technical Specifications
The table below shows the number of molds, mold dimensions, raw material, steel thickness, surface type, and recommended dough weight information for the 10x10x30 cm set of 4 loaf pan.
| Product Type |
Set of 4 professional loaf bread pan |
| Number of Molds |
4 pieces |
| Size of Each Mold |
10x10x30 cm |
| Mold Section |
10x10 cm nearly square section |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Uncoated Alusi surface |
| Recommended Dough Weight |
Approximately 550–600 grams per mold |
| Total Dough Weight per Set |
Approximately 2200–2400 grams |
| Lubrication |
Can be applied according to the enterprise's recipe and production process |
| Product Removal |
Depends on surface preparation, lubrication or release agent application, and production process |
| Product Form |
Suitable for producing long loaf and sandwich bread with nearly square section |
| Usage Type |
Professional and industrial baking |
| Main Purpose of Use |
Preparation of 4 10x10x30 cm long loaf breads in standard dimensions in the same production cycle |
Applications
The 10x10x30 cm set of 4 loaf pan can be used in bakeries and bakery facilities where nearly square sectioned long loaves, sandwich loaves, and similar molded products are produced professionally. The four-mold structure supports the preparation of four separate products in similar dimensions, while the uncoated Alusi surface allows usage according to the enterprise's own lubrication or release agent application process.
Production of 4 loaf bread 10x10x30 cm loaf bread Production of bread with 550–600 grams of dough Use of approximately 2200–2400 grams of total dough Square section loaf bread Production of long loaf bread Sandwich bread production Production of sliced loaf bread Production of packaged loaf bread Professional bakeries Industrial bread production facilities Bakery production facilities Pastry shops Molded bread production Serial bread production 4-cell loaf pan Set loaf bread mold Uncoated loaf pan Non-Teflon loaf bread pan Alusi loaf pan Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ set loaf pans are developed to support the preparation of multiple loaves within the same production order, offer production options suitable for different product sizes and dough weights, and contribute to product standardization in professional baking.