11x11x16 cm professional toast bread mold size
Suitable for 350–380 grams dough weight
0.8 mm DX54D+AS120 Alusi sheet body
Teflon coating to prevent the product from sticking to the form
Nonstick surface for easy and smooth separation of the baked product from the mold
Approximate pan weight of 900 grams
Mold geometry supporting a fuller toast bread form
Suitable for professional and mass production usage
The 11x11x16 cm teflon coated loaf pan is designed to be used with approximately 350–380 grams of dough weight. The teflon coating creates a nonstick layer to prevent the product from sticking to the pan surface and supports the easy and smooth removal of baked toast bread from the mold. To preserve the coating's lifespan, metal, sharp, and abrasive equipment should be avoided.
11x11x16 cm Teflon Coated Loaf Pan
The 11x11x16 cm teflon coated loaf pan is developed for regular-sized preparation of professional toast bread, sandwich bread, and similar molded bread products. The teflon coating applied over the 0.8 mm DX54D+AS120 Alusi sheet body forms a nonstick production surface to prevent product sticking to the pan surface. The large mold capacity supports the preparation of fuller toast breads.
DX54D+AS120 Alusi Sheet Body
The main body of the pan uses a 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with an aluminum-silicon based coating on the steel surface. This structure forms a sturdy carrier body suitable for repeated production cycles inside the oven for the loaf pan.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps in forming a structure suitable for professional production conditions while supporting the control of the total pan weight. The metal body and mold geometry work together to contribute to shaping the dough within specified dimensions.
Teflon Coated Professional Nonstick Surface
The teflon coating applied to the DX54D+AS120 Alusi sheet body forms a professional nonstick layer to prevent the product from sticking to the pan surface. After baking, the toast bread's easy and controlled separation from the surface supports more practical mold emptying operations in mass production.
Coating to Prevent Product from Sticking to the Form
The primary function of the teflon coating on the loaf pan is to create a nonstick production layer between the dough and the cooked product and the mold surface. This surface works to prevent unwanted adherence of the product inside the pan and supports effortless removal of the toast bread after baking.
Easy and Smooth Product Removal from the Mold
Thanks to the nonstick teflon surface, the removal of baked toast bread from the mold becomes easier and more controlled. The product's effortless separation from the pan helps maintain the base, side surfaces, and overall form. This feature provides a significant usability advantage in professional and high-volume production processes.
Support for Maintaining Product Form
Sticking of the baked product to the mold surface during removal can cause tearing, breaking, or deformation in the bread. The teflon coating facilitates easier separation of toast bread from the mold, reducing the necessary mechanical intervention to the product and supporting the maintenance of the proper product form.
More Practical Mold Emptying in Mass Production
In professional bread production, the regular and fast emptying of pans after baking is crucial for the production flow. The nonstick teflon coating ensures the easy separation of products from the mold surface, facilitating the emptying of pans and preparation for the next production cycle.
11x11x16 cm Mold Size
The 11x11x16 cm mold size provides a structure suitable for preparing more fulsome toast breads with a nearly square cross-section. Allowing the dough to develop within a specific volume supports achieving a more controlled and repeatable form in terms of width, height, and length.
Suitable for 350–380 Gram Dough Weight
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 dough amount can be optimized by the operation based on the recipe, type of flour used, moisture content of the dough, fermentation time, and target final product volume.
Fuller Toast Bread Form
The 11 cm width and 11 cm height measurements allow for the preparation of toast breads with a fuller cross-section. When used with an appropriate dough weight and controlled fermentation, the mold supports achieving a balanced and regular toast bread geometry.
Large Mold Capacity
The 11x11x16 cm mold volume provides a structure suitable for working with higher dough weights. This feature helps create different product options for professional businesses aiming to produce more voluminous and fulsome toast bread.
Supports Standard Toast Bread Form
In molded toast bread production, the ability to replicate similar measurements is important for businesses that perform professional and mass production. The 11x11x16 cm mold geometry supports achieving more consistent product forms between production batches when the same recipe and similar dough weights are used.
Approximate 900 Gram Pan Weight
The product's approximate weight is 900 grams. The pan weight is one of the technical features that can be considered in planning processes such as dough placement, oven loading, post-baking emptying, cleaning, and storage. It contributes to creating operational order in processes where many pans are used in professional production.
Suitable for Professional Toast Bread Production
The 11x11x16 cm teflon coated loaf pan can be used in professional bakeries, sandwich bread producers, patisseries, production kitchens, and industrial pastry facilities. The mold size, Alusi sheet body, and nonstick surface support a regular and practical working process in daily toast bread production.
Use in Sandwich Bread Production
Besides toast bread, it can also be used to prepare molded sandwich breads depending on the recipe and desired product shape. The 11x11 cm cross-sectional measurement provides a mold form suitable for preparing square-shaped and more voluminous sandwich breads.
Helps in Controlled Dough Shaping
When placed with the suitable weight of dough inside the mold, the pan surfaces help direct the dough's development within a specific volume. This supports achieving a more distinct and repeatable toast bread geometry compared to free-form products.
Correct Determination of Dough Weight
The suggested 350–380 gram dough range offers a starting reference for the balanced use of mold capacity. The water content in the dough, flour characteristics, yeast ratio, and fermentation nature can affect product volume. It is recommended to determine the final weight suitable for the operation's own recipe through controlled production trials.
Suitable for Fermentation Process
The fermentation time to be applied after placing the dough in the pan directly affects the product’s development within the mold. The 350–380 gram working range, fermentation time, and baking conditions should be considered together for the dough to reach the desired volume.
Nonstick System to Reduce Oil Requirement
As the teflon coated production surface works to prevent the product from sticking to the mold, it can support reducing the intense oil requirement based on the company's production process. The amount of oil or release agent to be used should be determined according to the dough recipe and the company's production method.
Less Intervention During Product Removal
The easy separation of toast bread from the mold reduces the need to apply excessive force to remove the product or unnecessary intervention to the pan surface. This usage style contributes to preserving both the product geometry and the proper usage of the coated surface.
Support for Reducing Surface Splitting Risk
The ease of separation of the cooked toast bread from the mold surface helps reduce the risk of tearing and splitting that may occur at the product's base or side surfaces during removal. The nonstick coating thus also contributes to preserving the product's appearance and form.
Support for Accelerating Production Flow
Products that easily separate from the mold support faster emptying of pans during mass production and transitioning to the next production phase. Especially in high-volume toast bread production, the nonstick surface improves operational ease in repeated mold emptying operations.
Nonstick Surface Facilitating Cleaning
The teflon coating forms a surface to prevent strong adherence of baked product and dough residues to the pan surface. This feature makes cleaning the pans more practical after production. The correct cleaning method should be used to protect the coating.
Metal and Sharp Equipment Should Not Be Used
Knives, metal spatulas, forks, or sharp tools that may scratch the teflon coated surface should be avoided. Choosing appropriate equipment that does not damage the coated surface during the removal of baked product contributes to preserving the nonstick surface's operational performance.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intensely abrasive cleaning tools should not be used for cleaning teflon coated loaf pans. The use of soft sponges, cloths, and cleaning equipment compatible with coated surfaces helps prevent scratches and mechanical damage to the coating.
Preserving the Teflon Coating's Lifespan
The operational performance of the teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal style, storage conditions, and mechanical interaction. Proper use of the pans and protecting the coated surface from impacts helps maintain the nonstick feature for a longer time.
Form Suitable for Sliced Toast Bread Production
A consistent product geometry close to the 11x11 cm cross-section supports more standard slicing operations following baking and cooling. Toast breads with similar measurements particularly contribute to process standardization in the production of sliced and packaged products.
Support for Packaged Toast Bread Production
Regular mold geometry supports the preparation of toast breads with similar external measurements under the same recipe and production method. This situation helps in better planned management of product dimensions, slicing process, and packaging measurements in businesses that produce packaged products.
Contribution to Standardization in Mass Production
The use of teflon coated loaf pans of the same size facilitates repeating similar product geometry in different production batches. When dough weight, fermentation time, and baking parameters are standardized, the mold structure supports production uniformity.
Orderly Placement Inside Oven
Loaf pans should be positioned in the oven in a way that does not unnecessarily restrict hot air circulation. The distance between pans and the shelf loading arrangement should be determined according to the specifications of the oven used. Regular loading helps in running the production process in a controlled manner.
Planned Use on Production Racks
Positioning loaf pans of the same size according to a specific sequence on production racks facilitates more orderly management of dough filling, fermentation, oven loading, and product emptying processes. Sequential tracking of production batches contributes to operational order in busy production environments.
Repeated Professional Usage
The 0.8 mm DX54D+AS120 Alusi sheet body and teflon coated production surface are prepared for repeated use in professional toast bread production processes. The pan's usage performance is influenced by oven temperature, production frequency, cleaning method, storage, and operator usage habits.
Controlled Cleaning After Production
It is recommended to clean any dough, oil, or product residues left on the pan after each production with appropriate methods. Equipment that could scratch the teflon coating or cause mechanical damage to the surface should not be used. A gentle cleaning method suitable for the nonstick coating should be chosen.
Drying After Cleaning
After cleaning the pans, it is advised not to leave moisture or cleaning residues on the surface for too long. Products should be properly dried and stored in a dry storage area. Stacking the pan after it is completely dry facilitates its preparation for the next production.
Proper Stacking of Teflon Coated Pans
When storing teflon coated loaf pans, uncontrolled friction, which may cause the coated surfaces to scratch each other, should be avoided. Pans should be stacked evenly, and heavy equipment capable of deforming the mold geometry or coating surface should not be placed on top.
Regular Inspection of Coating Surface
The nonstick surface should be visually inspected at intervals during professional use. If excessive wear, deep scratches, peeling, or other changes affecting production performance are observed in the coating, the pan's usage status should be evaluated.
Preservation of Mold Form
Dropping, crushing, or exposing the pan to uncontrolled impacts is not recommended. Deformations in the mold geometry can directly affect the form of the toast bread produced. Correct usage and appropriate storage help preserve mold dimensions.
Nonstick Loaf Bread Mold for Professional Production
The 11x11x16 cm teflon coated loaf pan, with its 0.8 mm DX54D+AS120 Alusi sheet body, professional nonstick surface to prevent product sticking to the form, approximate 900 gram pan weight, and 350–380 gram recommended dough weight offers a functional solution for professional toast bread production. While the spacious mold capacity supports a fuller product form, the teflon coating provides easy and smooth mold emptying advantages in mass production.
Technical Specifications
The measurement, raw material, sheet thickness, coating, weight, and recommended dough weight information for the 11x11x16 cm teflon coated loaf pan are provided in the table below.
| Product Type |
Teflon coated professional loaf bread pan |
| Mold Size |
11x11x16 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional nonstick surface |
| Pan Weight |
Approximately 900 grams |
| Recommended Dough Weight |
350–380 grams |
| Coating Function |
Forms a professional nonstick surface to prevent product sticking to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled separation of baked toast bread from the mold |
| Product Form |
Square-cut, suitable for fuller toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Serial preparation of standard and fuller toast bread and similar molded bread products |
Usage Areas
The 11x11x16 cm teflon coated loaf pan can be used in professional businesses where fuller and standard-shaped toast bread, sandwich bread, and similar molded products are produced, especially in processes where it is important for the product to be baked without sticking to the mold, easily removed, and the serial production flow to be conducted regularly.
Toast bread production Sandwich bread production Professional bakeries Industrial bread production facilities Pastry production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Nonstick loaf bread mold Easy mold product removal Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturing brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ teflon coated loaf pans are developed to provide a professional nonstick surface to prevent product sticking to the mold surface, support the easy and smooth removal of the baked product from the mold, maintain the standard product form, and contribute to more orderly management of serial production processes.