11x11x16 cm single pan dimension
0.8 mm DX54D+AS120 Alusi steel
Teflon coated working surface
Approximately 900 grams product weight
Approximately 350–380 grams dough usage reference
11x11 cm nearly square bread section
Can be used for toast and sandwich bread production
Suitable for individual and small-scale production
11x11x16 cm Non-Stick Bread Pan; with a body of 0.8 mm DX54D+AS120 Alusi steel, Teflon coated working surface, approximately 900 grams product weight, and approximately 350–380 grams dough usage reference, is a model aimed at single bread production. Dough amount should be adjusted according to the recipe and targeted product volume.
11x11x16 cm Non-Stick Bread Pan
EKMAŞ 11x11x16 cm Non-Stick Bread Pan is a compact bakery equipment that supports the development of a single bread within specific dimensions and helps create a regular body form.
11x11 cm Section Structure
The 11 cm width and 11 cm height provide a geometry suitable for preparing bread pans with fuller bodies and nearly square sections.
Balanced Product Size with 16 cm Length
The 16 cm pan length creates a balanced working area between small portioned production and a more voluminous single bread form.
0.8 mm DX54D+AS120 Alusi Steel Body
The pan is made from 0.8 mm thick DX54D+AS120 Alusi steel. Alusi is a steel-based material coated with aluminum-silicon and is not in the same material class as pure aluminum products.
Teflon Coated Working Surface
The Teflon coating on the working surface of the product can help reduce dough adhesion to the surface under suitable use and process conditions.
Supports Removal from Pan
The coated surface can contribute to a more controlled removal of bread from the pan after baking; the result varies according to the recipe and baking level used.
Approximately 900 Gram Pan Weight
The product's own weight is approximately 900 grams. This value represents the body weight of the pan and should be evaluated separately from the amount of dough to be placed inside.
350–380 Gram Dough Usage Reference
Approximately 350–380 grams of dough can be used for the 11x11x16 cm dimension. This range is not an exact capacity but an approximate production reference for initial trials.
Recipe Changes Dough Volume
Doughs of the same weight can create different levels of fullness within the pan due to the water, oil, milk, sugar, and other ingredients they contain.
Flour Characteristics Affect Outcome
The protein structure of the flour used and its water absorption capacity can change the fermentation performance, so the ideal dough amount may not be the same in every recipe.
Leave Volume Allowance for Fermentation
When placing dough in the pan, the final proof and oven development should be considered, and a starting fullness level suitable for the targeted product form should be selected.
Weight Can Be Adjusted According to Bread Height
If a higher or lower profile bread is targeted, controlled recipe trials can be conducted around the 350–380 gram reference range.
Suitable for Toast Bread Production
The flat side surfaces of the pan help prepare small and medium-sized toast breads in a more regular sectional shape.
Can Be Used for Sandwich Bread
When the recipe and targeted product size are suitable, it can also be used for varieties of soft-textured sandwich bread.
Fuller Bread Form
The 11x11 cm section area supports a fuller product appearance by offering a wider development area for the dough compared to smaller pans.
Limits Spreading to Sides
The pan walls help maintain shape by restricting the dough's free lateral expansion during fermentation and baking.
Section Suitable for Slicing
A more regular external form can facilitate slicing cooled breads into similar thicknesses.
Designed for Single Production
This product is not a multi-industrial pan system; it is used as an independent pan for preparing a single loaf.
Can Be Used for Home Production
As long as the oven's interior dimensions are suitable, it allows individual users to prepare bread at home in a controlled measure.
Practical Use in Boutique Productions
Boutique bakeries or small workshops preparing low-volume products can benefit from the single pan system to apply different recipes individually.
Suitable for New Recipe Trials
While testing different hydration levels, flour types, and fermentation stages, the single pan structure can provide a suitable environment for product development works.
Teflon Coating May Change Oil Requirement
The coated surface can reduce the need for oil usage, but it should not be assumed that it makes oiling completely unnecessary in every recipe.
Avoid Sharp Metal Tools
It is recommended to avoid direct contact of equipment such as knives, forks, or hard metal spatulas with the coated surface.
Do Not Apply Abrasive Cleaning
More suitable cleaning methods should be preferred as harsh wire and intense scrubbing cleaning equipment can adversely affect the coated surface.
Coating Performance Depends on Use
The lifespan of the Teflon surface may vary depending on the frequency of use, cleaning method, equipment used, and production conditions.
Dough Should Be Centered on Base
Placing the shaped dough evenly on the pan base can help reduce the possibility of excessive development on one side during fermentation.
Control Final Proof Point
Before baking, the level reached by the dough should be evaluated according to the recipe and the targeted product appearance.
Final Product Size May Vary
The actual size of the baked bread may not exactly match the 11x11x16 cm pan dimensions due to oven development, moisture loss, and cooling effects.
Top Surface Shape Depends on Process
Whether the top of the bread is flatter or domed is the result of the combined dough amount and final proof level.
Internal Structure Affected by Dough Process
Features such as pore size, softness, and moisture depend on kneading, recipe, fermentation, and baking parameters.
Crust Character Forms According to Baking Conditions
The outer color and crust thickness of the bread can vary based on oven temperature, duration, and dough composition.
Gentle Removal After Baking
It is recommended to avoid hard impacts and using scratchy tools that will strain the coated surface when removing the bread from the pan.
Cooling Supports Cutting Quality
When the bread is sufficiently cooled, more controlled slicing can be performed, especially for soft toast and sandwich breads.
Supports Consistency in Production Measurements
When the same recipe, weight, and process are maintained, the pan can help achieve a similar external form in different productions.
Clean Residues After Use
Removing dough, crumb, and oil residues from the coating without letting them sit for long makes preparation for the next use easier.
Should Be Dried After Cleaning
After cleaning, the pan should be completely dried and stored under dry, suitable conditions.
11x11x16 cm Non-Stick Bread Pan Selection
When choosing the product, the dimensions of 11x11x16 cm, 0.8 mm DX54D+AS120 Alusi steel body, Teflon coating, approximately 900 grams product weight, and 350–380 grams dough usage reference should be evaluated together.
Technical Specifications
The basic technical and usage information of the 11x11x16 cm Non-Stick Bread Pan are provided below.
| Product Type |
Single non-stick bread pan |
| Dimension |
11x11x16 cm |
| Body Material |
DX54D+AS120 Alusi steel |
| Steel Thickness |
0.8 mm |
| Coating |
Teflon coated working surface |
| Product Weight |
Approximately 900 grams |
| Dough Usage Reference |
Approximately 350–380 grams |
| Form |
Rectangular / nearly square-sectioned bread pan |
| Basic Use |
Toast bread, sandwich bread, and similar bread pans |
| Usage Type |
Individual, home-style, and small-scale production |
| Dough Weight Note |
May vary according to recipe, hydration, fermentation, and targeted product volume |
Application Areas
The 11x11x16 cm Non-Stick Bread Pan can be used for preparing toast bread, sandwich bread, and similar bread pans. The reference of approximately 350–380 grams of dough offers a starting point for initial recipe studies, while the actual amount should be adjusted according to the dough structure, fermentation performance, and targeted product height. The Teflon surface can help facilitate the release of the bread from the pan under proper maintenance and usage conditions.
11x11x16 cm non-stick bread pan Single coated bread pan Teflon bread pan Alusi bread pan Toast bread pan Sandwich bread pan 350–380 gram dough pan Home bread pan Individual bread pan Square-sectioned bread pan Small toast pan 0.8 mm Alusi pan Boutique bread production pan EKMAŞ non-stick bread pan
About EKMAŞ
EKMAŞ offers pan and mold systems used in professional baking with product options suitable for individual and small-scale use. The 11x11x16 cm Non-Stick Bread Pan, with a body of 0.8 mm DX54D+AS120 Alusi steel, Teflon working surface, approximately 900 grams product weight, and a dough usage reference of 350–380 grams, is a functional solution aimed at single bread production.