11x11x16 cm professional toast bread mold size
Suitable for 350–380 grams of dough
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Approximately 900 grams pan weight
Mold geometry supporting a thicker toast bread form
Structure suitable for professional and industrial oven use
Design supporting repeatable product dimensions in mass production
The 11x11x16 cm loaf pan is designed to be used with approximately 350–380 grams of dough. Dough weight should be optimized by the operation according to the recipe, flour type, fermentation time, targeted product volume, and baking conditions.
11x11x16 cm Professional Loaf Pan
The 11x11x16 cm loaf pan; developed for preparing professional toast bread, sandwich bread, and similar molded bread products in standard dimensions. The large mold volume supports the production of thicker and more voluminous toast breads, while the mold geometry helps the dough develop in a controlled manner within the defined shape.
DX54D+AS120 Alusi Sheet Body
The production uses 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on a steel surface. This structure forms a body suitable for the repeated heating and cooling cycles in professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create a structure of the pan body suitable for professional production conditions while supporting the controlled maintenance of product weight. The metal structure working together with the mold geometry assists in the development of the dough within defined measurements and contributes to a more orderly execution of the production process.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of DX54D+AS120 Alusi sheet forms a protective surface over the main metal body. This material structure offers suitable use for the repeated temperature variations encountered in professional baking equipment.
11x11x16 cm Mold Size
The 11x11x16 cm mold section offers a form suitable for preparing toast breads with a close-to-square cross-section and thicker form. The development of the dough within a certain volume helps the product reach a more orderly and repeatable structure in terms of width, height, and length.
Suitable for 350–380 Grams of Dough
The recommended dough weight for this loaf pan is approximately 350–380 grams. This range offers a suitable starting value for the 11x11x16 cm mold volume. The exact amount of dough to be used can be optimized by the operation depending on the flour type, recipe, water ratio, fermentation time, dough development character, and targeted final product volume.
Supports a Thicker Toast Bread Form
The 11 cm width and 11 cm height measurement allow for the preparation of thicker cross-section toast breads. When used together with appropriate dough weight and controlled fermentation, the mold supports the creation of a balanced and orderly toast bread geometry.
Supports Standard Product Dimensions
Preparing products in similar dimensions in the production of molded toast bread is important for mass production. The 11x11x16 cm mold geometry supports achieving more consistent product dimensions between production batches when operated with the same recipe and similar dough weight.
Approximately 900 Grams Pan Weight
The product weighs approximately 900 grams. Pan weight is an important parameter in planning the processes of dough placement, oven loading, unloading after baking, cleaning, and storage. It contributes to the establishment of operational order in lines where a large number of pans are used in professional production.
Suitable for Professional Toast Bread Production
The 11x11x16 cm loaf pan can be used in professional bakeries, sandwich bread producers, patisseries, production kitchens, and industrial baked goods facilities. The large mold volume and Alusi sheet body structure support a regular and repeatable working process in daily toast bread production.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used for preparing various molded sandwich breads depending on the recipe and targeted product form. The 11x11 cm cross-section size offers a mold structure suitable for preparing square-like and more voluminous sandwich breads.
Assists in Controlled Dough Shaping
When dough is placed in appropriate gram weight within the mold, the pan surfaces help guide the development of the dough within a certain volume. This supports obtaining a more distinct and repeatable toast bread geometry compared to free-form products.
Importance of Dough Weight
The correct dough weight in toast bread production is important for the balanced use of mold volume. An approximate working range of 350–380 grams can be used as a starting reference. It is recommended to determine the final dough weight through controlled trial productions according to the operation's recipe.
Use According to Fermentation Process
The fermentation time to be applied after placing the dough in the pan directly affects the development of the product within the mold. Dough weight, fermentation time, and baking conditions should be evaluated together to achieve the targeted volume of the dough.
Contribution of Large Mold Volume to Production
The 11x11x16 cm mold volume allows working with higher dough weights. This feature provides an advantage for businesses that want to produce thicker and more voluminous toast bread. When the product recipe and fermentation process are correctly planned, mold volume can be used efficiently.
Supports Standardization in Mass Production
The use of multiple loaf pans of the same size facilitates the standardization of dough weight and mold sizes in mass production. This structure helps prepare toast breads of similar dimensions in different production batches and supports more orderly execution of production planning.
Suitable Product Geometry for Slicing
Toast breads prepared regularly within the mold can assist in more standardized slicing processes after baking and cooling. The close-to-square and consistent cross-section structure supports product standardization in sliced toast and sandwich bread production.
Supports Packaged Toast Bread Production
The orderly mold geometry supports preparing products with similar external dimensions using the same recipe and production method. This feature can aid in more controlled formation of product dimensions, slicing process, and packaging plan for businesses producing packaged toast bread.
Uncoated Alusi Production Surface
The production surface in this model is made of uncoated Alusi metal structure. The operation can use lubrication or appropriate release application according to its own product recipe and production method. Proper surface preparation helps the product to be removed from the mold in a controlled manner after baking.
Suitable for the Operation's Own Lubrication System
The non-Teflon Alusi loaf pan can be used according to the operation's own lubrication or release application method. The amount of oil should be determined depending on the dough content, recipe, fermentation, and baking process. Using the standard amount in the same production recipe supports process consistency.
Controlled Determination of Lubrication Amount
It is important that the amount of oil or release agent applied to the mold surface is not excessively high or low. Excessive application can affect the product surface and baking character, while insufficient application may make it difficult to remove the product from the mold. It is recommended to determine the amount suitable for the operation's own recipe.
Controlled Product Removal After Baking
When removing toast bread from the mold after baking, a controlled process should be applied to avoid damaging both the product and the pan surface. Avoid unnecessary force and sharp equipment that may damage the surface to help preserve the product and pan geometry.
Repeated Use in Professional Production
The pan body made of DX54D+AS120 Alusi sheet is prepared to suit repeated production processes in professional baking. The product's performance of use is impacted by oven temperature, production frequency, transport, cleaning, and storage conditions.
Regular Placement Inside the Oven
When placing loaf pans in the oven, they should be positioned in such a way as to not unnecessarily limit hot air circulation. It is recommended that pans do not have uncontrolled contact with each other and that loading is in line with oven capacity. Correct pan placement supports more controlled operation of the production process.
Planned Use on Production Racks
Organizing same-sized loaf pans on shelves in a specific order facilitates easier organization of dough filling, fermentation, oven loading, and unloading processes. Following production batches in sequence contributes to operational order in busy working environments.
Post-Production Cleaning
It is recommended to regularly clean any remaining flour, oil, dough, and baked product residues on the pan after use. During cleaning, it is necessary to avoid using sharp or excessively abrasive equipment that could cause unnecessary mechanical damage to the surface.
Drying After Cleaning
After the cleaning process, it is recommended not to leave moisture on the pan surface for a long time. Pans should be dried appropriately and stored in a dry storage area. Regular cleaning and correct storage help keep the product ready for the next production cycle.
Correct Stacking of Pans
Loaf pans should be stacked stably and orderly when not in use. It is recommended not to place heavy equipment that could distort the mold geometry on top of pans and to protect them from falls and impacts. Correct storage helps preserve the product form.
Regular Mold Shape Control
Due to intensive use, loaf pans should be visually inspected periodically. If bending, impact, or deformation that could affect the production result is observed on the mold body, the product should be evaluated before use.
Process Control for Standard Production
The loaf pan is an important production equipment that supports repeating the same product geometry. For the most consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together. Mold size helps apply these parameters within a fixed geometric structure.
Alusi Loaf Bread Mold for Professional Production
The 11x11x16 cm loaf pan; with its 0.8 mm DX54D+AS120 Alusi sheet body, approximately 900 grams pan weight, and recommended 350–380 grams dough weight, is a functional mold for professional toast bread production. The large mold volume supports a thicker product geometry and measurement standardization in mass production.
Technical Specifications
The 11x11x16 cm loaf pan's dimensions, raw material, sheet thickness, weight, and recommended dough weight information are listed in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
11x11x16 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 900 grams |
| Recommended Dough Weight |
350–380 grams |
| Surface Type |
Uncoated Alusi surface |
| Product Form |
Close to square cross-section, suitable for producing thicker toast and sandwich breads |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of standard and thick form toast bread and similar molded bread products |
Usage Areas
The 11x11x16 cm loaf pan; can be used in bakeries and baked goods businesses where thicker and standard form toast bread, sandwich bread, and similar molded bread products are professionally produced.
Toast bread production Sandwich bread production Professional bread bakeries Industrial bread production facilities Baked goods production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Mass toast bread production Sliced toast bread production Packaged bread production Standard product production Use of Alusi bread mold Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ loaf pans; are developed to offer mold options suitable for different product dimensions and dough weights, to support standard product form in professional production, and to contribute to the more orderly execution of mass baking processes.