10x25x6.5 cm Tapered Loaf Pan
Approximately 520 grams pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi steel body
Aluminum-silicon coated steel surface
300 grams dough weight
Structure suitable for single tapered loaf form
Suitable for professional baking and pastry production
The 10x25x6.5 cm Tapered Loaf Pan is a professional bread pan, weighing approximately 520 grams, made from 0.8 mm thick DX54D+AS120 Alusi steel. The indicated dough weight for this model is 300 grams. The final bread size and form may vary based on the recipe, fermentation, shaping, filling level, and baking conditions.
10x25x6.5 cm Tapered Loaf Pan
EKMAŞ 10x25x6.5 cm Tapered Loaf Pan is a single pan model designed for the preparation of tapered-shaped products in professional bread production. The width, length, and height ratio of the pan helps to create a work area that allows the dough to develop in a specific form.
10 cm Pan Width
The 10 cm width determines the transverse work area of the pan. This dimension is one of the basic pan measurements in terms of the placement of the dough before baking and the transverse development of the product's tapered form.
25 cm Pan Length
The 25 cm length creates a workspace where the dough can develop lengthwise. In tapered loaf production, the pan length should be evaluated along with the placement of the shaped dough.
6.5 cm Pan Height
The 6.5 cm height determines the pan area where the dough can develop vertically during fermentation and baking. The final bread height does not have to precisely match the pan height and can vary based on the production process.
Approximately 520 Gram Pan Weight
The product weighs approximately 520 grams. Indicating the weight in grams facilitates comparison among differently-sized tapered loaf pans and production equipment planning.
0.8 mm Sheet Thickness
The body of the pan has a sheet thickness of 0.8 mm. The sheet thickness is one of the fundamental technical features that define the product's physical structure and professional production-oriented construction.
DX54D+AS120 Alusi Steel Body
DX54D+AS120 Alusi steel is used in the body of the tapered loaf pan. Alusi does not mean an aluminum body; it refers to a steel sheet structure with aluminum-silicon metallic coating.
Aluminum-Silicon Coated Steel Structure
The working surface of the Alusi sheet contains an aluminum-silicon-based metallic coating over the steel body. This material structure is one of the pan bodies used in professional baking equipment.
300 Gram Dough Weight
The dough weight specified for this pan model is 300 grams. How the dough develops inside the pan depends on the recipe used, flour structure, water ratio, kneading conditions, and fermentation process.
Compatibility of Dough Weight with Pan Dimensions
The 300 gram dough weight should be evaluated together with this model's working dimensions. Since different recipes with the same weight can exhibit different volume and expansion behaviors, the production result is not solely dependent on dough weight.
Tapered Loaf Production
The geometry of the pan creates a working area for preparing bread in a tapered appearance, different from the classic rectangular mold form. The final form may vary according to how the dough is placed and shaped in the pan.
Single Pan Structure
The product has a single pan structure that provides a separate work area for a single piece of dough. This structure can be evaluated in processes where products with different sizes and weights are produced using independent pans.
Placing Dough Inside the Pan
The balanced positioning of the shaped dough inside the pan can affect its development before baking. The initial placement of the dough should be arranged according to the recipe and shaping method used by the operation.
Development Area During Fermentation
During fermentation, dough can develop laterally, lengthwise, and vertically. Therefore, the way a 300 gram dough is placed in the pan and the level of fermentation play a significant role in the production outcome.
Importance of Dough Filling Level
Choosing an appropriate initial level when placing the dough in the pan helps preserve the necessary space for development during fermentation. Excessive or insufficient filling can change the final product form.
Pan Dimensions Are Not the Final Bread Dimensions
The dimensions 10x25x6.5 cm refer to the physical measurements of the pan. The actual width, length, and height of the baked bread can vary depending on the recipe, dough weight, shaping, fermentation, and baking conditions.
Effect of Recipe on Product Form
Even using the same pan and dough weight, different types of flour, water ratios, and recipe components can alter dough development. Therefore, the pan is only one of the geometric working equipment in the production process.
Effect of Fermentation Level
Since fermentation time and environmental conditions affect the volume of the dough, they can also change its final position in the pan. The fermentation point suitable for the operation's process should be determined.
Effect of Baking Conditions on Product
The oven type, temperature, baking time, and air movement inside the oven can affect the final bread structure. Therefore, the same pan may yield different results in different production systems.
Product Standardization with Tapered Pan
Using pans of the same size and dough of the same weight can help repeat similar working conditions in production. However, the final product standard should be evaluated together with recipe and process control.
Structure Suitable for Professional Baking Production
The tapered loaf pan can be used in professional bakeries and pastry production operations that engage in regular production. The number of pans can be determined based on daily production volume and the oven layout plan.
Production Planning with Different Tapered Pan Sizes
As the width, length, and height change in tapered loaf pans, the dough weight that can be used and the resulting product form can also change. Different model options can be evaluated based on the operation's product weight and the targeted bread form.
Small-Weight Tapered Loaf Production
A 300 gram dough weight provides a production option for preparing more compact products compared to larger tapered pan models. The final product size depends not only on the weight but also on the volume development of the dough.
Uncoated Alusi Working Surface
Since this model does not have a specified non-stick coating, the working surface is uncoated Alusi structure. Appropriate greasing or release application can be preferred according to the production process.
Use of Grease and Release Agents
In the use of uncoated pans, greasing or suitable release application can be determined based on the recipe, product structure, and the production method of the operation. The necessary application amount is not fixed and may vary according to process conditions.
Removal of Baked Product from the Pan
The detachment behavior of the product from the pan after baking depends on many factors such as the recipe, greasing method, baking temperature, and surface cleanliness. It is preferable to avoid harsh practices that may damage the pan surface during product removal.
Cleaning of Pan Surface
It is recommended not to leave dough, grease, and baking residues on the pan for an extended period after use. The cleaning method should be selected in a way that is suitable for the Alusi surface and abrasive applications that may damage the surface should be avoided.
Periodic Surface Check
The pan surface can be checked at regular intervals depending on the usage intensity. When physical deformation, surface damage, or changes that may affect production performance are observed, the condition of the equipment should be evaluated.
Control of Pan Form
Maintaining the geometry of the tapered pan is important for continuing the same production settings. Deformations that may occur during transport, storage, or use can affect the product form.
Preservation Post-Production
When not in use, pans should be stored in a clean and dry production area without causing physical deformation. The storage arrangement can be organized based on the number of pans and the available space of the operation.
Points to Consider in Selecting the 10x25x6.5 cm Model
While selecting this model, the targeted dough weight, product form, available oven space, daily production volume, and the recipe used by the operation should be considered together. The 300 gram dough information is one of the basic production references for this model.
Technical Structure of the 10x25x6.5 cm Tapered Loaf Pan
The product's basic technical features consist of 10 cm width, 25 cm length, 6.5 cm height, approximately 520 gram pan weight, 0.8 mm DX54D+AS120 Alusi steel, and 300 gram dough weight.
Technical Specifications
Below are the basic technical details regarding the dimensions, weight, sheet thickness, material, and dough weight of the 10x25x6.5 cm Tapered Loaf Pan.
| Product Type |
Single tapered loaf pan |
| Pan Dimensions |
10x25x6.5 cm |
| Width |
10 cm |
| Length |
25 cm |
| Height |
6.5 cm |
| Pan Weight |
Approximately 520 grams |
| Sheet Thickness |
0.8 mm |
| Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Working Surface |
Uncoated Alusi surface |
| Dough Weight |
300 grams |
| Product Form |
Pan geometry for tapered loaf production |
| Usage Form |
Single pan |
| Usage Area |
Professional bakeries and pastry production areas |
Usage Areas
The 10x25x6.5 cm Tapered Loaf Pan can be used in professional ovens, bread production facilities, and pastry operations for tapered form bread production with approximately 300 grams of dough. The production result may vary depending on the recipe used, shaping method, fermentation, and baking conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 10x25x6.5 cm Tapered Loaf Pan, the approximate 520 gram pan weight, 0.8 mm Alusi steel structure, 300 gram dough weight, product form, and the production process of the operation should be evaluated together.