Set consisting of 4 professional 10x10x30 cm loaf molds
Suitable for 550–600 grams of dough per mold
Set accommodates approximately 2200–2400 grams of dough in total
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent sticking to the mold
Non-stick surface facilitating easy and smooth product removal from the mold
10x10 cm near-square section and 30 cm long product geometry
Professional set suitable for producing 4 loaves at the same time
The 10x10x30 cm 4-piece set teflon coated loaf pan is suitable for approximately 550–600 grams of dough per mold. When evaluated together, the set allows for the preparation of four separate loaves with approximately 2200–2400 grams of dough. The teflon coating forms a non-stick layer to prevent sticking to the pan surface and supports the easy, smooth, and controlled removal of baked loaves. To preserve the coating's lifespan, avoid using metal, sharp, and abrasive equipment.
10x10x30 cm 4-piece Set Teflon Coated Loaf Pan
The 10x10x30 cm 4-piece set teflon coated loaf pan is a professional loaf mold developed for preparing four standard-sized long loaves in a single production cycle. Each mold in the set measures 10 cm wide, 10 cm high, and 30 cm long. The non-stick teflon-coated surface supports the easy and controlled removal of baked loaves from the molds.
4-Cell Professional Loaf Pan
Unlike single loaf pans, this model allows for the use of four 10x10x30 cm loaf molds in a set. Thus, four separate long loaves can be prepared in the same production cycle. The four-cell structure supports more organized dough portioning, fermentation, oven loading, baking, and product removal stages.
Each Mold Measures 10x10x30 cm
Each loaf mold in the set measures 10x10x30 cm. The near-square section of 10x10 cm helps in forming a regular and voluminous loaf shape, while the 30 cm length supports a long and sliceable product geometry.
DX54D+AS120 Alusi Steel Body
The production of the 10x10x30 cm 4-piece set 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 repeated production processes under professional bakery conditions.
0.8 mm Steel Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi steel. This steel thickness helps in forming a body suitable for using four separate 30 cm long loaf molds under professional production conditions.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied to the Alusi steel body forms a professional non-stick layer between the product and the pan surface. The primary function of the coating is to prevent the product from sticking to the mold surface and to support the easy, smooth, and controlled extraction of baked loaves from the pan.
Coating to Prevent Sticking to the Mold
The teflon coating works to prevent loaves baked in the four molds from sticking to the pan surface. This structure particularly helps in the product removal stage, facilitating the easier removal of the bottom and side surfaces of the bread from the pan.
Easy and Smooth Product Removal From the Mold
The non-stick teflon surface makes it easier and more controlled to remove baked loaves from the molds. The separation of the product from the mold without sticking supports the reduction of tearing, fragmentation, or deformation that may occur on the bottom and side surfaces.
Non-Stick Surface Advantage for 30 cm Long Products
In 30 cm long loaves, the attachment of the product to different points along the mold surface may complicate mold emptying. The teflon coating works to prevent the product from sticking along the pan surface, supporting the more controlled removal of long loaves.
550–600 Gram Dough per Mold
For each 10x10x30 cm mold, approximately 550–600 grams of dough use is suitable. This weight range offers a working interval for forming a near-square sectional and long loaf shape. The exact dough amount can be optimized by the operation based on 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 molds, approximately 2200–2400 grams of dough can be produced in total with the 4-piece set. This allows for the preparation of four separate 10x10x30 cm toast breads in the same production system in a single production cycle.
Production with 2.2–2.4 Kilograms Total Dough
Approximately 2.2–2.4 kilograms of dough can be used across the 4-set in general. Distributing the dough in the target weight range across the four molds supports obtaining more similar volume and shape values between the products.
Simultaneous Production of 4 Loaves
The main advantage of the 4-set structure is the ability to prepare four loaves within the same production arrangement. Dough portioning, placing in the mold, fermentation, loading into the oven, baking, and mold emptying processes can be organized together for four products.
10x10 cm Near-Square Section
The 10 cm width and 10 cm height in each mold support the formation of a near-square and voluminous 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 makes it possible to prepare longer loaves compared to compact loaf molds. The long product form can support production and packaged loaf applications aimed at obtaining more regular slices after baking.
Long and Square Sectioned Loaf Form
The combination of a near-square section of 10x10 cm with a length of 30 cm creates a regular and long loaf geometry. This structure can be evaluated in the production of sliced loaves, sandwich breads, and similar professional molded breads.
Supports Maintaining Product Form
The sticking of baked bread to the mold surface can cause tearing, fragmentation, or deformation during product removal. The teflon coating contributes to maintaining the loaf form of 10x10 cm section and 30 cm length by ensuring easier separation of the product from the mold.
Supports Creating Similar Forms in Four Products
The identical dimensions of the four molds in the set support the preparation of products with close width, height, and length values when similar dough weights and production conditions are used in each mold.
Facilitates Dough Portioning
The specified dough range of 550–600 grams for each mold makes it easier to divide the total dough into four separate portions before production. Providing dough to the molds in close weights supports achieving more consistent volume and form in the four products.
Importance of Dough Weight
The dough range of 550–600 grams provides a working reference for the 10x10x30 cm mold. The final loaf volume is not only dependent on dough weight; recipe, flour type, water ratio, yeast amount, fermentation time, and baking parameters also affect product form.
Controlled Form During Fermentation
When dough is placed in the molds at the appropriate weight, the pan surfaces help the dough develop within the designated 10x10 cm section and 30 cm length during fermentation. Applying similar fermentation conditions in the four molds supports consistency between products.
Balanced Dough Placement Along 30 cm
It is important to place approximately 550–600 grams of dough evenly along the 30 cm length in each mold. Distributing the dough across the mold without concentrating in a particular area supports forming a more regular product geometry during fermentation and baking.
Similar Dough Distribution in Four Molds
Placing dough in the four molds in the set with a similar weight and shaping method helps products develop in sizes close to each other. This approach particularly supports product standardization in mass production.
Practical Mold Emptying in Mass Production
In professional production, the regular removal of four separate products from the molds is an important stage of the production flow. The teflon coating works to prevent loaves from sticking to the pan surface, making it more practical to empty the four molds.
Supports Controlled Removal of Four Products
It is important to remove the four loaves in the set separately and maintaining their form. The non-stick surface works to prevent adherence to the mold on the bottom and side areas of the products, supporting more controlled mold removal.
Non-Stick Surface to Reduce Lubrication Needs
Since the teflon-coated production surface works to prevent sticking to the pan surface, it may support reducing the need for intensive lubrication depending on the production method of the operation. The amount of oil or release to be used should be determined according to the recipe and production process.
Less Mechanical Intervention During Product Removal
The easier separation of baked loaves from the molds reduces the need to apply excessive force or unnecessary mechanical intervention to the pan surface to remove products. This contributes to maintaining both the bread form and the teflon-coated surface.
Contributing to Product Surface Protection
The non-stick teflon surface works to prevent the adherence of baked bread bases and sides to the mold. Thus, it helps reduce potential tearing, fragmentation, or surface flaws during product extraction.
Suitable for Professional Loaf Production
The 10x10x30 cm 4-piece set teflon coated loaf pan can be used in professional bread bakeries, pastry shops, baked goods producers, and industrial bread production facilities. The four-piece mold structure provides a professional production solution for preparing long loaves with a near-square section of the same size in series.
Use in Sandwich Bread Production
The 10x10x30 cm mold size can also be evaluated for producing long sandwich loaves depending on the recipe and the desired product structure. The near-square section and 30 cm length provide a sliceable and portionable product geometry.
Suitable for Sliced Loaf Production
The near-square 10x10 cm section forms a product geometry suitable for regular slicing of baked loaves. The 30 cm length supports production aimed at obtaining more slices from a single product.
Supporting Slice Standardization
Having the same 10x10 cm section in all four molds supports obtaining closer slice geometries between products when using similar recipes and production parameters. This feature can contribute to production standardization in professional slicing processes.
Suitable for Packaged Loaf Production
The fixed mold dimensions support more consistent external dimensions of loaves prepared with similar production parameters. This can contribute to more regular planning of slicing, portioning, and packaged loaf production processes.
Contributing to Standardization in Mass Production
The same dimensions of the four molds in the set facilitate the standardization of basic production parameters such as dough weight, product section, and length. Consistency among products is supported when recipe, fermentation, and baking conditions are kept under control.
Contributing to Production Capacity Regulation
The use of four molds within a single set allows for preparing multiple products in the same production cycle. By using multiple 4-sets, the production capacity of 10x10x30 cm loaves can be increased according to the production plan in professional production.
Non-Stick Surface Facilitating Production Flow
The easy separation of baked products from the molds supports the more practical emptying of the set after baking and preparation for the next production stage. In professional productions using multiple sets, the non-stick surface contributes to the product extraction operation.
Set Arrangement in Oven Placement
The 4-set structure supports placing the four molds in the oven together and in an organized manner. The oven shelf dimensions, the external geometry of the set, and the production process should be planned for suitable placement.
Organized Use on Production Racks
Positioning the 4-set loaf pans systematically on production racks can support the more systematic execution of dough filling, fermentation, oven loading, baking, and product extraction stages.
Teflon Coating Facilitating Cleaning
The teflon coating offers a structure that prevents the strong adherence of dough and baked product residues to the pan surface. This feature makes it more practical to clean the four molds after production. Appropriate cleaning methods should be chosen to preserve the coating's performance.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, metal scrapers, forks, or other sharp equipment on the teflon-coated surface that could scratch the coating. For product removal and cleaning operations, it is recommended to choose suitable equipment that does not damage the coating.
Avoid Abrasive Cleaning
Do not use wire brushes, metal sponges, or heavily abrasive cleaning equipment when cleaning the 4-set teflon coated loaf pan. Using soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent mechanical damage to the coating.
Preserving the Teflon Coating's Lifespan
The performance of the teflon coating is affected by factors such as operating temperature, production frequency, cleaning method, product removal style, mechanical contact, and storage conditions. Using the set correctly and protecting the coated surfaces from scratching and impacts help maintain the non-stick feature for a longer period.
Controlled Cleaning After Production
It is recommended to clean the remaining dough, oil, or product residues in the inner surfaces of the four molds with appropriate methods after each production. Avoid applications that will scratch the teflon coating or mechanically damage the surface.
Drying After Cleaning
After the cleaning process, it is recommended not to leave moisture or cleaning residues on the set for a long time. The molds should be properly dried and stored in a dry storage area.
Proper Stacking of Teflon Coated Sets
When storing the sets, avoid uncontrolled contact of the teflon-coated inner surfaces with other metal equipment. Instead of stacking methods that can cause scratching or mold deformation, choose regular storage that protects the set geometry and coating.
Regular Inspection of Coating Surfaces
During professional use, the teflon-coated surfaces of the four molds should be visually inspected at certain intervals. If there are deep scratches, excessive wear, peeling, or changes that may affect production performance, the usage status of the set should be evaluated.
Preserving the 30 cm Long Mold Form
During transport and storage of the set, it is recommended to protect the 30 cm long molds from bending, crushing, or uncontrolled impacts. Changes in mold form can affect the external geometry of the final loaves.
Preserving Set Form
It is recommended not to drop, crush, or expose the 4-set loaf pan to uncontrolled impacts. Any bending or deformation that occurs in one of the molds may affect the dimensions and overall product form of the loaf prepared in the respective cell.
Process Control for Standard Production
The 4-set loaf pan supports the preparation of four loaves with similar geometry at the same time; however, the final product standard is not solely dependent on mold dimensions. For more consistent results, the recipe, fermentation time, oven temperature, and baking time should be controlled along with the 550–600 gram dough weight placed in each mold.
4-Cell Non-Stick Loaf Pan for Professional Production
The 10x10x30 cm 4-piece set teflon coated loaf pan; with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 550–600 gram dough working range per mold, and professional set structure allowing for the preparation of four separate loaves at the same time, is developed for serial loaf production. Approximately 2200–2400 grams of dough can be used across the set to prepare four near-square and 30 cm long loaves. The teflon coating works to prevent products from sticking to the mold surface and supports the easy, smooth, and controlled removal of baked loaves.
Technical Specifications
Information on the mold count, mold size, raw material, steel thickness, surface structure, and recommended dough weight of the 10x10x30 cm 4-piece set teflon coated loaf pan is provided in the table below.
| Product Type |
4-cell set teflon-coated professional loaf pan |
| Number of Molds |
4 pieces |
| Dimensions of Each Mold |
10x10x30 cm |
| Mold Section |
Near-square section of 10x10 cm |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminium-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon-coated professional non-stick surface |
| Recommended Dough Weight |
Approximately 550–600 grams per mold |
| Total Dough Weight for Set |
Approximately 2200–2400 grams |
| Coating Function |
Creates a professional non-stick surface to prevent the products from sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled separation of baked loaves from the molds |
| Product Form |
Suitable for producing square-sectioned and long loaves and sandwich breads |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Preparation of 4 pieces of 10x10x30 cm long loaves in the same production cycle with standard dimensions and non-stick surface advantage |
Usage Areas
The 10x10x30 cm 4-piece set teflon coated loaf pan can be used in bakeries and baked goods businesses where near-square sectioned long loaves, sandwich breads, and similar molded products are professionally produced. The four-set structure supports the preparation of four separate products of similar size at the same time, while the teflon coating contributes to the easy, smooth, and controlled removal of baked products from the molds.
4-Cell Loaf Production 10x10x30 cm loaf Production of Bread with 550–600 Grams of Dough Use of approximately 2200–2400 grams of total dough Square-Sectioned Loaf Long Loaf Production Sandwich Bread Production Sliced Loaf Production Packaged Loaf Production Professional Bakeries Industrial Bread Production Facilities Baked Goods Production Facilities Pastry Shops Molded Bread Production Serial Bread Production 4-Cell Loaf Pan Set Loaf Mold Teflon Coated Loaf Pan Non-Stick Loaf Mold Easy Product Removal from Mold Professional Baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ teflon-coated set loaf pans are developed to support the preparation of multiple loaves in the same production arrangement, offer a professional non-stick surface to prevent products from sticking to the mold surface, and contribute to product standardization in serial baking processes.