11x11x20 cm professional toast bread mold size
Suitable for 500–550 grams dough weight
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Wide mold structure for longer and bulkier toast breads
11x11 cm section supporting standard product form
Uncoated surface suitable for company's own lubrication system
Structure suitable for professional and mass production
The 11x11x20 cm toast pan is designed to be used with dough weights of approximately 500–550 grams. The uncoated Alusi surface can be used with lubrication or suitable separator application according to the company's own recipe and production process. Dough weight should be optimized according to the recipe, flour characteristics, fermentation time, and targeted product volume.
11x11x20 cm Professional Toast Pan
The 11x11x20 cm toast pan is developed for the preparation of professional toast bread, sandwich bread, and similar molded bread products in a longer and bulkier form. Its 0.8 mm DX54D+AS120 Alusi sheet body and large mold volume support regular and repeatable production with high-weight doughs.
DX54D+AS120 Alusi Sheet Body
A 0.8 mm thick DX54D+AS120 Alusi sheet is used in the production of the pan. Alusi sheet is a professional metal material with an aluminum-silicon based coating on a steel surface. This structure forms a body suitable for repeated production processes of the toast pan inside the oven.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create a structure suitable for professional production conditions while supporting controlled product weight. The metal body, working with the mold geometry, contributes to the dough's development within specified dimensions.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon based coating on the surface of DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure offers suitable usage for the repeated temperature cycles encountered in professional baking equipment.
11x11x20 cm Mold Dimension
The mold dimension of 11x11x20 cm offers a structure suitable for preparing toast breads that are closer to a square section but longer. The 20 cm length allows for the preparation of more voluminous products with higher dough weight, while the 11x11 cm section supports the regular creation of the product form.
Suitable for 500–550 Grams Dough Weight
The recommended dough weight for this toast pan is approximately 500–550 grams. This working range provides a starting value suitable for the 11x11x20 cm mold volume. The exact amount of dough to be used can be optimized by the company according to recipe, flour characteristics, water ratio, fermentation time, and targeted final product volume.
Longer and Bulkier Toast Bread Form
The mold geometry of 11 cm width, 11 cm height, and 20 cm length is suitable for preparing larger and fuller toast breads. When used with appropriate dough weight and controlled fermentation, the mold supports the creation of a regular and balanced product geometry.
Large Mold Volume
The 11x11x20 cm mold volume offers a suitable option for professional businesses that want to work with higher-weight doughs. The 500–550 grams dough usage range supports the production of longer and bulkier toast breads.
Producing Toast Bread with Near-Square Section
The width and height measurement of 11x11 cm supports obtaining a toast bread form with a near-square section. The regular section structure can particularly assist in maintaining similar product dimensions in slicing, sandwich preparation, and packaged toast bread production.
Supports Standard Toast Bread Form
In molded bread production, the repetition of similar width, height, and length values is crucial for professional production. When used with the same recipe and controlled production parameters, the 11x11x20 cm mold geometry supports the attainment of a more consistent product form between production batches.
Uncoated Alusi Production Surface
In this model, the production surface is made of uncoated Alusi metal structure. The company can use suitable lubrication or separator application according to its own product recipe and production method. This structure offers the ability for producers who do not prefer Teflon coating to manage their processes in accordance with their own working methods.
Suitable for Company's Own Lubrication System
The uncoated Alusi toast pan can work according to the company's own lubrication or separator usage system. The amount to be used should be determined based on the dough structure, recipe, production temperature, and the company's process conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or separator applied to the mold surface according to the production recipe is important. Over-application can affect the surface and baking character of the product, while under-application can make it difficult to remove the baked product from the mold.
Suitable for Professional Toast Bread Production
The 11x11x20 cm toast pan can be used in professional bread bakeries, toast bread producers, sandwich bread producers, pastry shops, and industrial pastry facilities. The large mold volume offers a practical structure for high-weight toast bread production.
Use in Sandwich Bread Production
Besides toast bread, it can also be used in the production of molded sandwich bread depending on the recipe and the targeted product geometry. The long and near-square cross-section mold structure offers a suitable form for professional bread varieties to be sliced and used.
Helps Controlled Shaping of Dough
When the dough is placed in the mold in the appropriate weight, the pan surfaces help the dough develop within a certain volume during fermentation and baking. Thus, it supports the creation of a more distinct and repeatable product geometry compared to free-form breads.
Correct Determination of Dough Weight
The recommended dough range of 500–550 grams provides a starting reference for the 11x11x20 cm mold volume. Since the flour type, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is recommended that the company determines the appropriate weight through controlled production trials.
Suitable for Fermentation Process
Fermentation performed after placing the dough in the pan directly affects the dough's development within the mold. Controlling the dough weight and fermentation time together helps the balanced use of mold volume and the attainment of the targeted product form.
Production of High-Weight Products
The working range of 500–550 grams allows for the preparation of higher weight products compared to the previous smaller toast molds. This structure supports the company in creating larger and bulkier toast bread options in its product range.
Contributes to Standardization in Mass Production
The use of toast pans with the same dimensions in series makes it easier to standardize dough weight, mold dimensions, and final product geometry. When recipe, fermentation, and baking parameters are also controlled, it supports more consistent results between production batches.
Suitable Form for Sliced Toast Bread Production
The section of 11x11 cm and length of 20 cm offer a mold geometry suitable for preparing longer sliced toast breads. Products prepared in similar external dimensions help slicing processes performed after cooling to be conducted in a more planned and standard manner.
Support in Packaged Toast Bread Production
The fixed nature of mold geometry supports the preparation of products with similar external dimensions using the same recipe and production parameters. This situation can contribute to more orderly planning of product sizes, slicing process, and packaging dimensions in packaged toast bread production.
Controlled Product Removal Post-Baking
Controlling the removal of the product from uncoated toast pans after baking is important. Lubrication or separator application suitable for the company's recipe may help the product separate easier from the pan. It is recommended to avoid unnecessary force and sharp tools that might damage the mold surface when removing the product.
Process Flexibility in Production Process
The non-Teflon structure allows the company to determine production steps such as lubrication, separator use, and surface preparation according to its own process. This feature offers a flexible usage option for professional bakeries working with different recipes and production methods.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional toast bread production processes. The performance of the product is affected by oven temperature, production frequency, handling, cleaning, and storage conditions.
Regular Placement in Oven
Toast pans should be positioned in the oven so that they do not unnecessarily restrict hot air circulation. The distance between pans and rack placement should be determined according to the structure of the oven used and the production method. Regular loading helps conduct the production process more controlled.
Planned Use on Production Racks
Using toast pans of the same size in a certain order on the shelves allows for easier organization of dough filling, fermentation, oven loading, baking, and product removal processes. Regular sorting of pans in mass production contributes to operational planning.
Post-Production Cleaning
It is recommended that flour, oil, dough, and baked product residues remaining on the pan are regularly cleaned after use. During cleaning, sharp or highly abrasive equipment that might cause unnecessary mechanical damage to the Alusi surface should not be used.
Drying After Cleaning
It is recommended not to leave moisture on the pan surface for a prolonged period after the cleaning process. Pans should be properly dried and stored in a dry storage area. Regular cleaning and proper storage help keep the product ready for the next production cycle.
Proper Stacking of Pans
Toast pans should be stacked in a balanced and orderly manner when not in use. It is recommended not to place heavy equipment on the pans that could distort the mold geometry and prevent the products from being exposed to uncontrolled impacts.
Regular Control of Mold Form
During intense professional use, the pan body should be visually inspected at regular intervals. In case of bending, crushing, or any other deformation that might affect the production result, the use condition of the pan should be evaluated.
Process Control for Standard Production
While mold dimensions are an important element of standard product production, the final result is not only dependent on the pan. For the most consistent production, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Large Volume Alusi Toast Mold for Professional Production
The 11x11x20 cm toast pan is a functional solution for the professional production of larger toast breads with its 0.8 mm DX54D+AS120 Alusi sheet body, recommended dough weight of 500–550 grams, and long mold geometry. Its uncoated Alusi production surface provides usage according to the company's own lubrication and production process, while the fixed mold dimension supports product standardization in mass production.
Technical Specifications
The dimensions, raw material, sheet thickness, surface structure, and recommended dough weight information of the 11x11x20 cm toast pan are provided in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
11x11x20 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Uncoated Alusi surface |
| Recommended Dough Weight |
500–550 grams |
| Lubrication |
Applicable according to company's recipe and production process |
| Product Form |
Suitable for 11x11 cm sectioned, long and full-bodied toast and sandwich bread production |
| Usage Type |
Professional and industrial bakery |
| Primary Usage Purpose |
Preparation of high-weight, standard, and long-form toast bread and similar molded products |
Usage Areas
The 11x11x20 cm toast pan can be used in bakeries and pastry facilities where longer, fuller, and higher-weight toast bread, sandwich bread, and similar molded products are produced professionally. Its uncoated Alusi structure offers an option suitable for production processes using their own lubrication or separator application.
Toast bread production Sandwich bread production High-weight toast bread Professional bread bakeries Industrial bread production facilities Pastry production facilities Pastry shops Hotel production kitchens Restaurant production kitchens Molded bread production Mass toast bread production Uncoated toast pan Alusi toast bread mold Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ toast pans are developed to offer mold options suitable for different product sizes and dough weights, support standard product form in professional production, and contribute to the more orderly execution of mass baking processes.