10x7x30 cm long mold size
Alusi metal body structure
0.5 mm material thickness
Approximate product weight 390 grams
About 360 grams of dough
Teflon coated inside and outside surfaces
Silver color exterior surface
Suitable for bread and long cake forms
10x7x30 cm Silver Loaf Pan; suitable for preparing long and narrower form breads with its 0.5 mm Alusi metal body, approximately 390 grams product weight, silver color exterior, and interior-exterior Teflon coating. About 360 grams of dough can be used; the ideal amount may vary according to recipe, hydration, fermentation, and targeted product volume.
10x7x30 cm Silver Loaf Pan
EKMAŞ 10x7x30 cm Silver Loaf Pan supports the production of longer and thinner bread and is also usable for cake varieties matching its size.
Alusi Metal Body
The main body of the mold is produced from Alusi metal. This structure offers a functional basis for mold systems used in professional ovens and pastry applications.
0.5 mm Material Thickness
The body thickness of the product is 0.5 mm. This value is one of the main features forming the technical structure of the mold.
Approximately 390 Gram Product Weight
The approximate weight of the 10x7x30 cm Silver Loaf Pan is 390 grams. This value should be evaluated alongside the product's dimensions and Alusi metal body structure.
Teflon Coated Inside and Outside Surfaces
The interior and exterior surfaces of the mold are Teflon coated. The coated surface helps reduce product adhesion under suitable usage conditions and makes cleaning operations more practical.
Silver Color Exterior Appearance
The exterior surface is silver. This color gives the product a simple and professional appearance while offering a readily distinguishable option within the colored mold group.
10x7x30 cm Long and Narrow Form
The 10x7x30 cm size forms a mold geometry suitable for preparing longer and thinner cross-sectional products.
Approximately 360 Gram Dough Usage
Approximately 360 grams of dough usage is suitable for this product. The stated amount is an approximate working value that can be referenced according to the mold size.
Dough Weight is Not a Fixed Value
The actual usage amount can vary from approximately 360 grams depending on the recipe, hydration rate, flour properties used, dough density, fermentation time, and targeted final product volume.
Leave Room for Expansion
When placing dough into the mold, the increase in volume that occurs during fermentation and baking should be considered, and sufficient expansion room should be left at the top.
Long Form Bread Production
The 30 cm length supports the preparation of longer bread forms and assists in the controlled development of dough within the mold boundaries.
For Narrower Cross Sectional Products
The 7 cm measurement allows the creation of a thinner product cross-section compared to wider molds and offers an alternative for preparing different bread forms.
Assists in Forming a Regular Exterior
The mold walls can limit the uncontrolled spreading of dough sideways, supporting the formation of a more prominent and regular exterior appearance.
Similar Forms in Repeated Production
Working with the same mold size and similar production conditions may help products from different production batches be closer in form.
Reduces Sticking Tendency with Teflon Surface
The Teflon coating on the inner surface may help reduce the tendency of bread or cake mix to adhere to the mold surface under appropriate recipe and process conditions.
Easier Separation from the Mold
After baking is complete and the product has rested properly, the Teflon coated surface may support more controlled removal of the product from the mold.
Greasing Need May Vary by Recipe
Even with the Teflon coating, whether greasing or a different surface preparation is needed should be determined according to the dough or cake recipe used.
Fermentation Within the Mold
In productions where the dough is fermented inside the mold, the rising level should be monitored, and the oven entry time should be adjusted according to the dough's development.
Hydration Level Affects Volume
Two different doughs of the same weight may show different volume and rising behavior in the mold depending on the hydration rate.
Fermentation Time Must Be Controlled
Excessive fermentation of the dough can cause it to rise above the mold level. This is why the approximately 360 grams usage value should be evaluated along with fermentation monitoring.
Baking Result Depends on Process
The crust structure, internal texture, coloring, and volume of the final product may vary according to recipe, dough amount, oven type, temperature, and baking time.
Also Usable for Cake Varieties
The 10x7x30 cm Silver Loaf Pan can be used for preparing different cake varieties suitable for its size, in addition to bread production.
Suitable for Long Loaf Cakes
The 30 cm length of the mold allows for baking baton-style cake mixes in a longer and thinner form.
Plain Cake Applications
Plain cake mixes can be baked in this mold with suitable filling level to achieve a longer and more distinct product form.
Usage in Fruit Cake Varieties
Fruit cakes and similar dense mixes can also be prepared in this mold as long as the size and recipe are suitable. The baking time should be adjusted according to the mix structure.
Leave Sufficient Space in Cake Mix
Since cake mixes can gain volume during baking, it is recommended not to fill the mold to the brim and to leave suitable space for rising.
Suitable for Professional Oven Production
The product can be used in professional baking businesses where long and narrower form breads are regularly prepared.
Versatile in Pastry Use
In pastry shops, besides bread varieties, it can be utilized for baton cakes, plain cakes, fruit cakes, and similar mold products suitable for its size.
Can Also Be Used in Home Ovens
The product can also be used in home bread and cake recipes as long as the oven's internal dimensions and tray arrangement are compatible with the 30 cm long mold.
Check Surface Before Use
Before baking, ensure the mold is clean and dry, and that there is no noticeable damage on the inner and outer Teflon surfaces that could affect its use.
Proper Resting After Baking
Bread or cake taken from the oven can be briefly left in the mold depending on the recipe. The time to remove from the mold should be determined according to the product's structure.
Use Protection When Working with Hot Mold
After baking, the mold can be at high temperatures. It’s recommended to use a proper oven glove during handling and product removal.
Keep Cutting Tools Away from Teflon Surface
Knives, hard metal spatulas, and sharp pointed utensils can scratch the coating. Equipment suitable for the Teflon surface should be chosen during product removal.
Prefer Gentle Cleaning Methods
To help preserve the interior and exterior coating, avoid wire brushes, hard sponges, and cleaning equipment that could abrade the surface.
Clean Residues After Use
Dough, oil, and baked product residues remaining on the mold should be cleaned with suitable methods and not left for long on the surface.
Store Clean and Dry
After cleaning is complete, the mold should be thoroughly dried and stored in an environment where the coated surfaces won’t be scratched.
Periodically Check Coating Condition
Depending on usage intensity, regularly inspect the Teflon surfaces inside and out for scratches, peeling, or noticeable wear.
Selection of 10x7x30 cm Silver Loaf Pan
When evaluating the product, consider the 10x7x30 cm size, 0.5 mm Alusi metal body, approximate 390 gram product weight, approximately 360 gram dough usage reference, Teflon coating inside and out, and silver color exterior.
Functional Structure for Long and Thin Form Products
EKMAŞ 10x7x30 cm Silver Loaf Pan; offers a versatile baking mold primarily focused on bread production with its narrow and long geometry, Alusi metal body, and Teflon coating inside and outside, also usable for cake varieties suitable for its size.
Technical Specifications
Basic product, size, and usage information for the 10x7x30 cm Silver Loaf Pan are provided below.
| Product Type |
Colored loaf and cake pan |
| Product Size |
10x7x30 cm |
| Material |
Alusi metal |
| Material Thickness |
0.5 mm |
| Coating |
Teflon coated inside and outside surfaces |
| Color |
Silver |
| Approximate Product Weight |
390 grams |
| Approximate Dough Weight |
360 grams; may vary with recipe, hydration, fermentation, and targeted product volume |
| Purpose of Use |
Preparation and baking of long form bread and cake varieties suitable for the mold size |
| Usage Area |
Professional ovens, pastry shops, bakery production areas, and compatible home ovens |
Usage Areas
10x7x30 cm Silver Loaf Pan; suitable for preparing long and thinner form bread, baton cakes, plain cakes, fruit cakes, and similar mold products in professional ovens, pastry shops, bakery production areas, and home ovens of suitable size. The approximate dough usage value of 360 grams is a reference; actual amount may vary based on recipe, hydration, and rising behavior.
10x7x30 cm bread pan Silver loaf pan Alusi metal bread pan Teflon coated loaf pan Teflon coated inside-out mold Approximately 360 grams dough mold Long and narrow bread pan 30 cm loaf pan Professional loaf pan Colored loaf pan Long baton cake pan Plain cake pan Fruit cake pan Pastry baking pan Home loaf pan 0.5 mm Alusi mold 390 gram loaf pan EKMAŞ silver loaf pan
About EKMAŞ
EKMAŞ provides baking, preparation, and auxiliary equipment for the professional baking and pastry sector. The 10x7x30 cm Silver Loaf Pan supports the preparation of long and narrower form bread and suitable cake varieties with its 0.5 mm Alusi metal body, interior and exterior Teflon coating, approximate 390 grams product weight, and approximate 360 grams dough usage reference.