10x25x6.5 cm teflon-coated tapered loaf pan
Approximate pan weight of 520 grams
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminum-silicon coated steel structure
Teflon-coated working surface
300 grams dough weight
Single pan suitable for professional tapered bread production
10x25x6.5 cm teflon-coated tapered loaf pan; a professional bread pan weighing approximately 520 grams, made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Teflon-coated working surface applied over the Alusi body helps facilitate the release of baked bread from the pan under suitable product and process conditions. The specified dough weight for this model is 300 grams.
10x25x6.5 cm Teflon-Coated Tapered Loaf Pan
EKMAŞ 10x25x6.5 cm teflon-coated tapered loaf pan is a single pan model designed for preparing tapered-shaped products in professional bread production. The pan geometry assists the dough in developing within a specific form during shaping and baking.
10 cm Pan Width
The 10 cm width defines the transverse working area of the pan. This dimension is a fundamental measurement for the placement of shaped dough and the transverse development of the tapered form within the pan.
25 cm Pan Length
The 25 cm length creates the working area the dough can use in the longitudinal direction. The initial form of the dough and its placement in the pan can affect the longitudinal development of the baked product.
6.5 cm Pan Height
The 6.5 cm height defines the pan area where the dough can expand vertically during fermentation and baking. The actual height of the baked bread does not need to be the same as the pan height.
Approximate Pan Weight of 520 Grams
The product weighs approximately 520 grams. This value provided in grams facilitates the comparison of different tapered pan sizes and equipment planning.
0.8 mm Sheet Thickness
The pan body has a sheet thickness of 0.8 mm. This value is one of the key technical features defining the physical structure of the product.
DX54D+AS120 Alusi Sheet Body
DX54D+AS120 Alusi sheet is used in the main body of the tapered loaf pan. Alusi does not mean an aluminum body; it refers to a steel sheet structure with an aluminum-silicon metallic coating.
Aluminum-Silicon Coated Steel Structure
Alusi sheet has an aluminum-silicon-based metallic surface structure on the steel body. The Teflon coating is a non-stick layer applied separately to the working surface from this body.
Teflon-Coated Working Surface
The Teflon coating applied to the pan surface forms a non-stick layer to reduce the tendency of baked products to adhere to the working surface. Under appropriate product and process conditions, this surface supports easier and smoother separation of bread from the pan.
300 Grams Dough Weight
The specified dough weight for this pan model is 300 grams. The development of the dough within the pan may vary depending on the recipe, flour structure, water ratio, kneading method, and fermentation level.
Compatibility of Dough Weight with Pan Dimensions
The 300-gram dough weight should be considered along with the 10x25x6.5 cm pan dimensions. Different dough recipes with the same weight may exhibit different volume and rising behaviors.
Tapered Bread Production
The geometric structure of the pan provides a working area for developing a product form different from the classic rectangular loaf. The final tapered appearance is also influenced by the shaping and fermentation method of the dough.
Single Pan Structure
The product has a single pan structure. This feature provides flexible usage in professional bakeries where different dough weights or recipes are produced with independent pans.
Placement of Dough in the Pan
The balanced placement of shaped dough within the pan can affect its development during fermentation and baking. The initial placement should be arranged according to the recipe and shaping method used by the business.
Development Area for Fermentation
During fermentation, the dough can expand transversely, longitudinally, and vertically. Therefore, the pan height and fill level should be assessed, taking the dough's expansion space into account.
Pan Size Is Not the Final Product Size
The 10x25x6.5 cm dimension refers to the physical size of the pan. The actual dimensions of the baked bread may vary according to the dough weight, recipe, fermentation, shaping, oven type, temperature, and baking time.
Contribution of Teflon Coating to Product Release
Under suitable production conditions, the Teflon working surface can assist in facilitating the separation of the baked product from the pan surface. Actual performance depends on the product recipe, surface condition, and baking process.
Flexibility in Use of Oils and Release Agents
Depending on the recipe and production method used, the Teflon coating can help reduce the intense use of oil or release agents. The necessary application amount should be determined according to the company's process.
Difference Between Coated and Uncoated Tapered Pans
While dough and baked product directly contact the Alusi working surface in the uncoated Alusi model, this model has a Teflon coating additionally applied to the Alusi body's working surface. This difference is important, especially in terms of product release from the pan and surface maintenance methods.
Mechanical Protection of the Teflon Surface
To help preserve the coating's lifespan, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Use of Suitable Product Release Equipment
When removing the baked product from the pan, it is preferable to use appropriate auxiliary equipment with a low risk of scratching the coating. Hard metal contacts may cause mechanical damage to the Teflon surface.
Lifespan of the Teflon Coating
The lifespan of the coating is not fixed. Production intensity, oven temperature, cleaning method, mechanical contact, usage manner, and storage conditions may affect the coating's condition over time.
Periodic Inspection of the Coating Surface
The Teflon surface can be inspected at regular intervals for scratches, wear, or physical damage. Changes in the surface condition may affect product release performance and working characteristics.
Impact of the Recipe on Baking Results
Even when using the same pan and dough weight, different flour types, water ratios, and other recipe components can alter the dough's volume development and the shape of the baked product.
Effect of Fermentation Level on Product Form
Fermentation time and environmental conditions affect the volume the dough reaches in the pan. Therefore, it's essential to determine the target fermentation level according to the recipe during production.
Impact of Baking Conditions
The type of oven, temperature, baking time, and air movement within the oven may influence the final bread structure. The pan size alone doesn't guarantee a consistent product outcome.
Repeatability in Professional Production
Regular use of the same pan size and dough weight can help establish similar working conditions in production. For final standardization, recipe and process control also need to be consistent.
Use in Professional Bakeries
The tapered loaf pan can be used in professional bakeries and pastry operations with regular production. The required number of pans can be determined according to daily production volume and oven layout plan.
Production Planning with Different Tapered Pan Sizes
As tapered pan sizes increase, the usable dough weight and the desired product shape may also change. Model selection should be made according to the size of the bread produced and the recipe used by the business.
Compact Tapered Bread Production
This model, designed for a 300-gram dough weight, can be considered for the production of more compact tapered breads. The actual volume of the baked product depends on the expansion character of the dough used.
Cleaning of the Teflon Surface
After use, the pan surface should be cleaned with appropriate methods. It's important to avoid hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment that could damage the coating.
Surface Inspection After Cleaning
After the cleaning process, visually inspecting the Teflon surface for scratches, peeling, or significant wear helps monitor the current state of the coating.
Preservation of Pan Form
Physically preserving the geometry of the tapered pan is important for maintaining a consistent production setup. Impacts or deformations may affect the placement of the dough within the pan.
Post-Use Storage
The pans should be stored in a clean, dry area where the Teflon working surface is protected from hard contacts. The storage method can be planned according to the number of pans used and the physical space of the business.
Selection of the 10x25x6.5 cm Coated Model
When selecting this model, the 300-gram dough weight, desired product form, coated surface preference, daily production volume, and the production process of the business should be considered together.
Technical Structure of the 10x25x6.5 cm Teflon-Coated Tapered Pan
10 cm width, 25 cm length, 6.5 cm height, approximate pan weight of 520 grams, 0.8 mm DX54D+AS120 Alusi sheet, Teflon-coated working surface, and 300-gram dough weight constitute the basic technical features of the product.
Technical Specifications
Below are the basic technical information regarding the dimensions, weight, sheet thickness, body material, working surface, and dough weight of the 10x25x6.5 cm teflon-coated tapered loaf pan.
| Product Type |
Single teflon-coated tapered loaf pan |
| Pan Size |
10x25x6.5 cm |
| Width |
10 cm |
| Length |
25 cm |
| Height |
6.5 cm |
| Pan Weight |
Approximately 520 grams |
| Sheet Thickness |
0.8 mm |
| Body Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Working Surface |
Teflon coated |
| Dough Weight |
300 grams |
| Product Form |
Pan geometry for tapered bread production |
| Use |
Single pan |
| Coating Maintenance |
Avoid contact with hard, cutting, and abrasive equipment |
| Usage Area |
Professional bakeries and pastry production areas |
Usage Areas
The 10x25x6.5 cm teflon-coated tapered loaf pan can be used in professional bakeries, bread production facilities, and pastry businesses for producing tapered bread with approximately 300 grams of dough. The Teflon working surface supports product release from the pan under suitable process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment for the professional and industrial baking sector. When selecting the 10x25x6.5 cm teflon-coated tapered loaf pan, the approximate pan weight of 520 grams, 0.8 mm Alusi sheet body, 300 grams dough weight, Teflon working surface, and the company's production process should be considered together.