11x11x20 cm professional toast bread mold dimensions
Suitable for 500–550 grams of dough
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent the product from sticking to the mold
Non-stick surface for easy and smooth removal of baked product from the mold
Wide mold structure for longer and voluminous toast breads
11x11 cm cross-section supporting standard product form
Suitable for professional and mass production
The 11x11x20 cm Teflon coated Loaf Pan is designed for use with approximately 500–550 grams of dough. The Teflon coating forms a non-stick layer to prevent the product from sticking to the pan surface, supporting the easy and smooth release of baked toast bread from the mold. To preserve the coating's service life, avoid metal, sharp, and abrasive equipment.
11x11x20 cm Teflon Coated Loaf Pan
The 11x11x20 cm Teflon coated Loaf Pan is designed for preparing professional toast bread, sandwich bread, and similar molded bread products in a longer and more voluminous form. The Teflon coating applied over 0.8 mm DX54D+AS120 Alusi steel body creates a non-stick production surface to prevent the product from sticking to the pan surface. Its large mold volume allows for working with higher dough weights.
DX54D+AS120 Alusi Steel Body
The main body of the pan is made of 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure creates a supportive body suitable for use in repeated production cycles within the oven.
0.8 mm Steel Thickness
0.8 mm sheet thickness helps create the pan body structure suitable for professional production conditions. The collaboration of the metal body with the mold geometry supports the dough forming within the specified volume and the controlled creation of product measurements.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied to the DX54D+AS120 Alusi steel body forms a professional non-stick layer to prevent the product from sticking to the pan surface. This surface ensures the easy and controlled separation of baked toast bread from the mold, offering a significant usage advantage in professional production.
Coating to Prevent Product from Sticking to the Mold
The primary function of the Teflon coating in the loaf pan is to create a non-stick production layer between the dough and baked bread and the metal surface. This prevents the product from adhering to the pan surface and supports the easy removal of toast bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
The non-stick Teflon surface aids in the effortless separation of baked toast bread from the mold. More controlled removal supports maintaining the base, side surfaces, and overall bread form. Especially in mass production, it provides a significant advantage for the practical unloading of molds after each baking cycle.
Supports Maintaining Product Form
Adhesion of the baked product to the mold may cause tearing, fragmentation, or deformation on the bread surface during removal. The Teflon coating allows the product to be easily separated, reducing the need for excessive mechanical intervention and helping maintain a neat appearance.
11x11x20 cm Mold Size
The 11x11x20 cm mold size offers a structure suitable for preparing toast bread with an almost square cross-section but longer. The 20 cm length enables the preparation of more voluminous products with higher dough weight, while the 11x11 cm cross-section supports the regular formation of the product form.
Suitable for 500–550 Grams of Dough Weight
The recommended dough weight for this loaf pan is approximately 500–550 grams. This range provides an appropriate working value for the 11x11x20 cm mold volume. The precise dough amount to be used can be optimized by the operator according to the recipe, flour characteristics, water content, fermentation time, and the desired 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 bulkier toast breads. When used with the appropriate dough weight and controlled fermentation, the mold contributes to the formation of a balanced and consistent product geometry.
Wide Mold Volume
The 11x11x20 cm mold volume provides a suitable option for professional enterprises wishing to work with a higher amount of dough. The 500–550 gram dough usage range supports the production of more substantial portions and long-form toast breads.
Production of Toast Bread with a Nearly Square Cross-Section
The 11x11 cm width and height dimensions support achieving a toast bread form with an almost square cross-section. A regular cross-section structure can help maintain similar product dimensions, especially in slicing, sandwich preparation, and packaged toast bread production.
Supports Standard Toast Bread Form
In molded bread production, the ability to repeat similar width, height, and length values is essential for professional production. The 11x11x20 cm mold geometry supports obtaining more consistent product forms when used with the same recipe and controlled production parameters across production batches.
Suitable for Professional Toast Bread Production
The 11x11x20 cm Teflon coated Loaf Pan can be used in professional bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial bakery facilities. The wide mold volume and non-stick surface offer practical use in high-weight toast bread production.
Usage in Sandwich Bread Production
In addition to toast bread, it can also be used in producing molded sandwich breads depending on the recipe and desired final product geometry. The long and almost square-cross-section structure offers a suitable mold form for professional bread varieties to be sliced for use.
Aids in Controlled Dough Shaping
When the dough is placed in the mold at a suitable weight, the pan surfaces aid the development of the dough within a specified volume during fermentation and baking. This structure supports forming a more defined and repeatable product geometry compared to free-form breads.
Correct Dough Weight Determination
The recommended dough range of 500–550 grams provides a starting reference for the 11x11x20 cm mold volume. Since the type of flour, water ratio, yeast amount, and fermentation characteristics in the dough recipe can affect the product volume, it is recommended that the operator determine the final dough weight suitable for their own recipe through controlled production trials.
Usage Suitable for Fermentation Process
The fermentation performed after the dough is placed in the mold directly affects the final volume of the product in the mold. Controlling the dough weight and fermentation time together helps in filling the mold evenly and achieving the target product form.
More Practical Mold Unloading in Mass Production
In professional production, regularly removing products from molds after baking is a crucial part of production flow. The Teflon coating contributes to faster and more practical mold unloading operations by working to prevent toast bread from sticking to the pan surface.
Easy Removal Advantage for High-Weight Products
For more voluminous products prepared with 500–550 grams of dough, it is crucial that baked bread separates smoothly from the mold surface. The non-stick Teflon coating supports the controlled removal of larger toast breads from the pan, aiding in preserving the product surface and general geometry.
Non-Stick System to Reduce Lubrication Need
Since the Teflon coated surface works to prevent the product from sticking to the pan surface, it may support reducing the intensive need for lubrication depending on the production method of the enterprise. The amount of oil or separator to be used should be determined according to the recipe and production process.
Less Mechanical Intervention During Product Removal
The easy separation of baked bread from the mold reduces the need for excessive force application or unnecessary intervention on the pan surface to remove the product. This helps in preserving both the form of the toast bread and the Teflon coated surface.
Contribution to Maintaining Product Surface
The non-stick Teflon-coated surface works to prevent undesirable situations such as the base or side surfaces remaining in the pan during product removal. This supports obtaining toast breads with a smoother surface and preserved visual integrity.
Form Suitable for Sliced Toast Bread Production
The 11x11 cm cross-section and 20 cm length offer a mold geometry suitable for preparing longer sliced toast breads. Products prepared in similar external dimensions can aid in conducting slicing processes planned more regularly and in a standard manner after cooling.
Support for Packaged Toast Bread Production
The fixed mold geometry supports the preparation of products with similar external dimensions with the same production recipe and process values. This may contribute to the more orderly planning of product sizes, slicing processes, and packaging dimensions in packaged toast bread production.
Contribution to Standardization in Mass Production
The serial use of loaf pans in the same dimensions facilitates the standardization of dough weight, product dimensions, and mold geometry. When recipe, fermentation, and baking parameters are also controlled, it supports obtaining more consistent results across production batches.
Non-Stick Surface Facilitating Production Flow
The easy separation of toast breads from the mold supports faster unloading of pans after baking and preparation for the next production phase. This feature contributes to the more orderly execution of the operational process, especially in professional enterprises using a large number of molds.
Teflon Coating Facilitating Cleaning
The Teflon coating creates a surface that prevents dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning the pans more practical after production. Suitable cleaning methods should be chosen to preserve the coating.
Should Avoid Using Metal and Sharp Equipment
Knife, metal spatula, fork, or other sharp equipment that could scratch the Teflon coated surface should be avoided. Choosing appropriate tools that do not damage the coated surface during product removal helps preserve the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intensive abrasive cleaning tools should not be used in cleaning Teflon coated loaf pans. Choosing cleaning equipment compatible with soft sponges, cloths, and coated surfaces helps prevent scratches and mechanical damage on the coating.
Preserving the Service Life of Teflon Coating
The coating's usage performance is affected by factors such as operating temperature, production frequency, cleaning method, product removal manner, storage conditions, and mechanical contact. Proper use of the pans and protecting the coated surface from impact and scratches help prolong the retention of the non-stick feature.
Regular Placement in the Oven
Loaf pans should be positioned such that they do not unnecessarily restrict hot air circulation within the oven. The distance between the pans and rack placement should be determined according to the structure of the oven and the production method. Regular loading aids in more controlled execution of the production process.
Planned Usage on Production Racks
Using loaf pans of the same size in a specific order on racks facilitates the easier organization of dough filling, fermentation, oven loading, baking, and product removal processes. Regularly arranging the pans in mass production contributes to production planning.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and Teflon coated production surface are prepared for repeated use in professional toast bread production processes. Factors such as oven temperature, production frequency, cleaning, handling, and storage conditions affect the product's usage performance.
Controlled Cleaning After Production
It is recommended to clean the dough, oil, or product residues left on the pan after each production using appropriate methods. Equipment that could scratch the Teflon coating or cause mechanical damage to the surface should not be used, and a gentle cleaning method suitable for the non-stick coating should be chosen.
Drying After Cleaning
After cleaning, it is recommended not to leave moisture or cleaning residue on the surface for a long time. Products should be dried properly and stored in a dry storage area. Stacking the pan once completely dry facilitates its preparation for the next production.
Proper Stacking of Teflon Coated Pans
When storing Teflon coated loaf pans, care should be taken to avoid uncontrolled contact and friction that can cause the coated surfaces to scratch each other. Pans should be stacked stably, and heavy equipment that could deform the mold geometry or non-stick surface should not be placed on them.
Regular Inspection of Coating Surface
During professional use, the Teflon coating should be visually inspected at regular intervals. If excessive wear, deep scratches, peeling, or any other change affecting production performance is observed on the surface, the condition of the pan should be evaluated.
Preserving Mold Form
It is recommended to prevent the pan from being dropped, crushed, or exposed to uncontrolled impacts. Deformations occurring in the mold geometry can affect the width, height, and length measurements of the produced toast bread. Proper use and suitable storage help preserve the mold form.
Large Volume Non-Stick Loaf Mold for Professional Production
The 11x11x20 cm Teflon coated loaf pan; with its 0.8 mm DX54D+AS120 Alusi steel body, professional non-stick surface to prevent the product from sticking to the mold, and recommended dough weight of 500–550 grams, is a functional solution for the production of larger toast breads. The long mold geometry supports the preparation of more voluminous products, while the Teflon coating provides an advantage in easy and smooth mold unloading in mass production.
Technical Specifications
The measurements, raw materials, sheet thickness, coating, and recommended dough weight of the 11x11x20 cm Teflon coated loaf pan are provided in the table below.
| Product Type |
Teflon coated professional toast bread pan |
| Mold Size |
11x11x20 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Recommended Dough Weight |
500–550 grams |
| Coating Function |
Creates a professional non-stick surface to prevent the product from sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled separation of baked toast bread from the mold |
| Product Form |
Suitable for the production of 11x11 cm cross-section, long and voluminous toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
The serial preparation of high-weight, standard, and long-form toast bread and similar molded products |
Usage Areas
The 11x11x20 cm Teflon coated loaf pan can be used in professional enterprises where longer, fuller, and higher weight toast bread, sandwich bread, and similar molded products are produced, especially in processes where baking without sticking to the mold, easy removal, and smooth operation of mass production flow are important.
Toast bread production Sandwich bread production High-weight toast bread Professional bakeries Industrial bread production facilities Bakery product production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Non-stick toast bread mold Easy product removal from mold Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ Teflon coated loaf pans are developed to provide a professional non-stick surface to prevent products from sticking to the mold surface, support the easy and smooth removal of baked products from the mold, offer standard mold options suitable for different dough weights, and contribute to the more orderly execution of mass production processes.