11x11x20 cm professional toast bread mold dimensions
Suitable for 500–550 grams of dough
0.8 mm DX54D+AS120 Alusi steel body
Non-stick coating to prevent sticking to the mold
Non-stick surface facilitates easy and smooth removal of baked product from the mold
Wide mold structure for longer and more voluminous toast bread
11x11 cm section supporting standard product form
Suitable for professional and mass production
The 11x11x20 cm non-stick loaf pan is designed to be used with approximately 500–550 grams of dough. The non-stick coating forms a layer that prevents the product from sticking to the pan surface and supports the easy and smooth removal of the baked toast bread from the mold. To maintain the lifespan of the coating, sharp and abrasive equipment should be avoided.
11x11x20 cm Non-Stick Loaf Pan
The 11x11x20 cm non-stick loaf pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in longer and more voluminous forms. The non-stick coating applied to the 0.8 mm DX54D+AS120 Alusi steel body creates a non-stick production surface that prevents the product from sticking to the pan surface. The spacious mold volume allows for working with higher dough weights.
DX54D+AS120 Alusi Steel Body
The main body of the pan uses 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 forms a supportive body suitable for use in repeating production cycles within the oven.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps form a structure suitable for professional production conditions of the pan body. The collaboration of the metal body with the mold geometry supports the shaping of the dough within the specified volume and the controlled formation of product dimensions.
Professional Non-Stick Surface with Teflon Coating
The non-stick 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 provides a significant usage advantage in professional production by ensuring the easy and controlled separation of baked toast bread from the mold.
Coating to Prevent Product from Sticking to the Mold
The primary function of the non-stick coating on the loaf pan is to create a non-stick production layer between the dough and baked bread with the metal surface. Thus, it aims to prevent the product from adhering to the pan surface and supports easy removal of toast bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
The non-stick teflon surface helps the baked toast bread separate effortlessly from the mold. More controlled removal of the product supports the preservation of the base, side surfaces, and overall bread form. This feature provides a significant advantage in quickly emptying molds in mass production after each baking cycle.
Supporting the Preservation of Product Form
Product sticking to the mold during removal can cause tearing, fragmentation, or deformation on the bread surface. The teflon coating facilitates the easy release of the product from the mold, reducing the need for excessive mechanical intervention and helping preserve the product's neat appearance.
11x11x20 cm Mold Dimensions
The 11x11x20 cm mold dimensions provide a structure suitable for preparing toast bread with a cross-section close to square but longer. The 20 cm length allows for the preparation of more voluminous products with higher dough weights, while the 11x11 cm section supports the orderly formation of the product shape.
Suitable for 500–550 Grams of Dough
The recommended dough weight for this loaf pan is approximately 500–550 grams. This range provides a suitable working value for the 11x11x20 cm mold volume. The exact amount of dough to be used can be optimized by the business based on the recipe, flour characteristics, water ratio, fermentation time, and the desired final product volume.
Longer and More Voluminous 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 bread. When used with the appropriate weight and controlled fermentation, the mold contributes to the formation of a balanced and orderly product geometry.
Spacious Mold Volume
The mold volume of 11x11x20 cm offers a suitable option for professional businesses that want to work with higher dough quantities. The use range of 500–550 grams of dough supports the production of larger portioned and long-form toast bread.
Near-Square Cross-Section Toast Bread Production
The width and height dimensions of 11x11 cm support obtaining a toast bread form with a near-square cross-section. The regular section structure helps maintain similar product measurements, especially in slicing, sandwich preparation, and packaged toast bread production.
Supports Standard Toast Bread Form
Repeating similar width, height, and length values in molded bread production is important for professional manufacturing. The mold geometry of 11x11x20 cm supports obtaining a more consistent product form between production batches when used with the same recipe and controlled production parameters.
Suitable for Professional Toast Bread Production
The 11x11x20 cm non-stick loaf pan can be used in professional bakeries, toast bread producers, sandwich bread producers, pastry shops, and industrial pastry facilities. Its wide mold volume and non-stick surface offer practical use in the production of high-weight toast bread.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used for producing molded sandwich bread based on the recipe and desired final product geometry. The long and near-square cross-section structure provides a suitable mold form for professional bread varieties to be sliced and used.
Helps in Controlled Dough Shaping
When the dough is placed in the mold at the appropriate weight, the pan surfaces help the dough develop within a specified volume during fermentation and baking. This structure supports forming a more distinct and repeatable product geometry compared to free-form bread.
Correct Determination of Dough Weight
The recommended dough range of 500–550 grams offers a starting reference for the 11x11x20 cm mold volume. Since the type of flour in the dough formula, water ratio, yeast amount, and fermentation character can affect product volume, it is recommended that the business determine the final weight suitable for their own recipe through controlled production trials.
Suitable for Fermentation Process
Fermentation performed after placing the dough in the pan directly affects the final volume of the product inside the mold. Controlling the dough weight and fermentation time together helps in balanced filling of the mold and achieving the desired product form.
More Practical Mold Unloading in Mass Production
In professional production, regular removal of products from the molds after baking is an important part of the production flow. The non-stick coating works to prevent the toast bread from sticking to the pan surface, contributing to faster and more practical mold unloading operations.
Easy Removal Advantage for High-Weight Products
In more voluminous products prepared with 500–550 grams of dough, it is important for the baked bread to be easily separated from the mold surface. The non-stick teflon coating supports controlled removal of larger toast bread from the pan, helping preserve the product surface and general geometry.
Non-Stick System to Reduce Lubrication Need
Since the non-stick teflon surface works to prevent the product from sticking to the pan surface, it can support reducing the need for intense lubrication depending on the business's production method. 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 the baked bread from the mold reduces the need for applying excessive force or unnecessary intervention to the pan surface. This situation contributes to preserving both the form of the toast bread and the non-stick surface with teflon coating.
Contributes to the Protection of Product Surface
The non-stick surface with teflon coating works to prevent undesirable situations such as the base or side surfaces remaining in the pan during product removal. Thus, it supports obtaining toast bread with smoother surfaces and preserved visual integrity.
Suitable Form for Sliced Toast Bread Production
The cross-section of 11x11 cm and the length of 20 cm offer a mold geometry suitable for preparing longer sliced toast bread. Products prepared with similar external dimensions can help carry out slicing operations performed after cooling in a more planned and standardized manner.
Support for Packaged Toast Bread Production
The stable mold geometry supports the preparation of products with similar external dimensions with the same production recipe and process values. This contributes to more regular planning of product sizes, slicing operations, and packaging dimensions in packaged toast bread production.
Contribution to Standardization in Mass Production
The serial use of loaf pans of the same dimensions facilitates the standardization of dough weight, product size, and mold geometry. More consistent results between production batches are supported when recipe, fermentation, and baking parameters are controlled.
Non-Stick Surface to Facilitate Production Flow
The easy separation of toast bread from the molds supports faster emptying of the pans after baking and preparation for the next production stage. This feature contributes to a more organized execution of the operational process in professional businesses using a large number of molds.
Teflon Coating to Facilitate Cleaning
The teflon coating forms 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. Appropriate cleaning methods should be chosen to preserve the coating.
Avoid Using Metal and Sharp Equipment
Knives, metal spatulas, forks, or other sharp equipment that might scratch the non-stick surface should be avoided on the teflon-coated surface. Using appropriate equipment that does not damage the coated surface during product removal helps maintain the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intensive abrasive cleaning tools should not be used when cleaning non-stick loaf pans. Choosing cleaning equipment compatible with soft sponges, cloths, and coated surfaces helps prevent scratches and mechanical damage on the coating.
Preserving the Use Life of Teflon Coating
The performance of the coating is affected by factors such as operating temperature, production frequency, cleaning method, product removal method, storage conditions, and mechanical contact. Proper use of pans and protection of the coated surface from impact and scratches help preserve the non-stick feature for a longer period.
Regular Arrangement in the Oven
Loaf pans should be positioned in the oven so as not to unnecessarily restrict hot air circulation. The distance between the pans and shelf arrangement 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 the same-sized loaf pans in a certain order on racks facilitates easier organization of dough filling, fermentation, loading into the oven, baking, and product removal processes. Regular arrangement of pans in mass production contributes to operational planning.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and non-stick production surface with teflon coating is prepared for repeated use in professional toast bread production processes. The product's performance is affected by factors such as oven temperature, production frequency, cleaning, handling, and storage conditions.
Controlled Cleaning After Production
After each production, it is recommended to clean any dough, oil, or product residues left on the pan with 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 to avoid leaving moisture or cleaning residues on the surface for an extended period. Products should be dried properly and stored in a dry storage area. Stacking the pan after it is completely dry makes it easier to prepare for the next production.
Proper Stacking of Non-Stick Pans
When storing non-stick loaf pans, uncontrolled contact and friction that could cause the coated surfaces to scratch each other should be avoided. Pans should be stacked stably, and no heavy equipment should be placed on them that could disrupt mold geometry or the non-stick surface.
Regular Inspection of Coated Surface
During professional use, the teflon coating should be visually inspected at certain intervals. If excessive wear, deep scratches, peeling, or other changes that could affect production performance are observed on the surface, the pan's usability should be evaluated.
Preserving Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Deformations that may occur in the mold geometry can affect the width, height, and length measurements of the toast bread produced. Proper use and suitable storage help preserve the mold form.
Large Volume Non-Stick Loaf Pan for Professional Production
The 11x11x20 cm non-stick loaf pan; with its 0.8 mm DX54D+AS120 Alusi steel body, professional non-stick surface to prevent sticking to the mold, and recommended dough weight of 500–550 grams, offers a functional solution for producing larger toast bread. The lengthy mold geometry supports preparing more voluminous products, while the non-stick coating offers the advantage of easy and smooth mold unloading in mass production.
Technical Specifications
The size, raw material, steel thickness, coating, and recommended dough weight information of the 11x11x20 cm non-stick loaf pan are listed in the table below.
| Product Type |
Non-stick professional toast bread pan |
| Mold Dimensions |
11x11x20 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Non-stick professional surface with teflon coating |
| 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 easy, smooth, and controlled separation of baked toast bread from the mold |
| Product Form |
Suitable for the production of 11x11 cm sectional, long and bulky toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Preparation in series of high-weight, standard, and long-form toast bread and similar molded products |
Areas of Use
The 11x11x20 cm non-stick loaf pan can be used in professional businesses that produce longer, fuller, and higher dough weight toast bread, sandwich bread, and similar molded products, especially in processes where it is important to bake products without sticking to the mold, remove them easily, and conduct mass production flows smoothly.
Toast bread production Sandwich bread production High-weight toast bread Professional baking ovens Industrial bread production facilities Pastry production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Mass 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 developing industrial baking equipment and professional bread production solutions. EKMAŞ non-stick loaf pans are developed to provide a professional non-stick surface to prevent the product 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 conducting series production processes more orderly.