11x11x30 cm single pan dimensions
Alusi metal body
11 cm pan height
Structure with sliding lid
Approximately 1300 grams product weight
Reference for using approximately 650–700 grams of dough
11x11 cm near-square and full bread cross-section
Suitable for producing long toast and sandwich bread
11x11x30 cm Bread Pan is a single product for preparing long and fuller cross-section mold breads. It features an Alusi metal body, 11 cm height, and a sliding lid system. For the mold weighing approximately 1300 grams, using 650–700 grams of dough can be considered as a starting reference. The ideal amount should be adjusted according to the recipe and targeted product form.
11x11x30 cm Single Bread Pan
EKMAŞ 11x11x30 cm Bread Pan is a baking equipment with a sliding lid, supporting the development of a long bread within certain limits and helping to create a more regular external form.
11x11 cm Full Cross-Section
The 11 cm width and 11 cm height allow for a more voluminous and square-like bread profile compared to smaller cross-section pans.
30 cm Long Pan Structure
The 30 cm length creates a structure suitable for preparing long toast and sandwich breads, providing a wide slicing area along the product.
Alusi Metal Body
Alusi metal is used in the production of the pan. Alusi is an aluminum-silicon coated steel-based material and should not be evaluated in the same material class as pure aluminum products.
11 cm Body Height
The 11 cm height helps the dough develop in a fuller vertical volume by being supported from the side surfaces.
Sliding Lid System
The sliding lid on the top of the pan may support obtaining a more controlled top surface by limiting the dough's upward development.
More Squared Toast Bread Form
Using the sliding lid along with the appropriate dough amount and correct fermentation level can help reduce free dome formation on the top of the bread, creating a more block-type form.
Approximate 1300 Gram Product Weight
The pan's own weight is approximately 1300 grams. This value belongs to the product body and should be evaluated separately from the dough amount to be placed inside.
650–700 Gram Dough Usage Reference
Approximately 650–700 grams of dough can be used for the 11x11x30 cm size. This range is not a definite capacity, but an approximate value that can be considered a starting point in recipe development studies.
Dough Density Alters the Result
Two different doughs of the same weight may create different volumes in the pan due to water, oil, milk, sugar, or other component ratios.
Hydration Rate May Affect Weight
Ideal filling amount should be adjusted to the recipe, as the development behavior of doughs with higher or lower water content may change.
Flour Characteristics Should Be Considered
The protein structure and water absorption capacity of the flour used can affect the volume gained by the dough during fermentation.
Fermentation Strength Is Important
It is possible for doughs with higher volume gained during leavening to give different results with the same starting weight as recipes with more limited development.
Leave Space for Volume When Using Lid
Leaving sufficient space for final fermentation and oven growth helps prevent overfilling, especially in productions where the sliding lid will be used closed.
Suitable for Long Toast Bread Production
The 11x11 cm cross-section with a 30 cm length forms a mold geometry suitable for preparing long-bodied and voluminous toast bread.
Can Be Used for Sandwich Bread
When the recipe and targeted product structure are suitable, it can also be considered for preparing long and sliceable sandwich breads.
More Voluminous Slice Profile
The 11x11 cm cross-section can support forming fuller and wider surface slices compared to smaller pans.
Long Body Offers Wide Slicing Area
The 30 cm length allows for using long-bodied bread in toast and sandwich preparation by creating a broader cutting area along the product.
Limits Lateral Dough Spread
The pan walls help reduce free spreading of the dough during fermentation and baking, contributing to more defined side surfaces.
Top Development Can Be Controlled with Lid
When the sliding lid is closed, the upward development of the dough is restricted by the internal volume of the pan, supporting a more balanced top profile.
Designed for Preparing Single Products
Unlike multi-compartment industrial loaf pans, this model is an independent pan structure for preparing a single long bread.
Can Be Considered for Individual Use
As long as the oven's internal dimensions are suitable, it can be preferred by individual users who want to prepare their own toast or sandwich bread.
Suitable for Small-Scale Production
Boutique bakeries, patisseries, and product development kitchens can use it as a single pan for low-volume or special recipe productions.
Can Be Used for Recipe Development Studies
By trying different dough amounts in the 650–700 grams range, the targeted product height, density, and pan filling level can be determined.
Uncoated Working Surface
This model does not have a Teflon coating. The dough's adhesion behavior can vary depending on the recipe used and the preparation method of the pan.
Lubrication Can Be Applied If Needed
Applying an appropriate amount of oil to the surface according to the dough's tendency to stick can help the baked bread separate more easily from the pan.
Lubrication Need Isn't the Same for Every Recipe
Since the dough's own oil ratio, sugar content, and other components can change surface behavior, the preparation method should be adjusted to the recipe.
Dough Should Be Placed Longitudinally Balanced
Positioning the dough evenly along the base in the 30 cm long pan can help ensure more similar volume development between the two ends.
Final Fermentation Level Must Be Monitored
If the sliding lid will be used, the level and development speed reached by the dough should be monitored visually to determine the appropriate baking time.
Oven Development Determines the Final Form
The volume increase shown by the dough during the initial phase of baking will affect the final bread height and top surface form.
Baked Product Size May Vary
Due to volume changes occurring during baking and cooling, the actual dimensions of the final product may not be exactly the same as the 11x11x30 cm mold dimensions.
Internal Texture Depends More on Process than on Mold
The pore structure, softness, and internal moisture are the result of shared outcomes of the flour used, dough recipe, kneading, fermentation, and baking parameters.
Crust Properties Vary with Baking Conditions
The color and thickness of the outer surface crust may vary depending on oven temperature, duration, and the dough's components.
Lid Should Be Opened Carefully After Baking
The sliding lid on the product taken from the oven should be opened properly, and the mold should not be subject to unnecessary harsh handling.
Slicing After Cooling
Sufficient cooling of long and soft-structured toast breads may help reduce crushing during cutting and prepare more balanced slices.
Supports Repetition of Similar Forms
When the same recipe, dough amount, and process conditions are repeated, the mold can contribute to obtaining a closer outer geometry among different productions.
Sliding Lid Channel Should Be Kept Clean
Preventing the accumulation of flour, dough, and other production residues in the areas where the lid moves helps for smooth operation of the sliding structure.
Avoid Abrasive Cleaning
To reduce unnecessary scratching of the Alusi surface, it is recommended not to use hard metal and highly abrasive cleaning equipment.
Should Be Dried After Cleaning
After cleaning the pan and lid, it is a proper maintenance practice to dry completely and store the product in a dry environment.
Choosing the 11x11x30 cm Bread Pan
When choosing the product, the 11x11x30 cm dimensions, Alusi metal body, 11 cm height, sliding lid, approximate 1300 gram product weight, and 650–700 grams dough usage reference should be evaluated together.
Technical Specifications
Basic technical and usage information for the 11x11x30 cm Bread Pan can be found below.
| Product Type |
Single bread pan |
| Dimensions |
11x11x30 cm |
| Body Material |
Alusi metal |
| Pan Height |
11 cm |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 1300 grams |
| Dough Usage Reference |
Approximately 650–700 grams |
| Coating |
No Teflon coating |
| Form |
Long, near-square, and full cross-section bread pan |
| Primary Use |
Toast bread, sandwich bread, and similar mold breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
May vary according to recipe, hydration, fermentation, and targeted product volume |
Usage Areas
11x11x30 cm Bread Pan can be used for preparing long toast, sandwich breads, and similar mold breads. The 11x11 cm near-square and fuller cross-section supports a broad surface slice form, while the sliding lid can help control top surface development with appropriate fermentation. The reference for using approximately 650–700 grams of dough is not a definite capacity and should be adjusted to the recipe.
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About EKMAŞ
EKMAŞ presents its experience in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 11x11x30 cm Bread Pan is a functional solution for preparing long and fuller mold breads with its Alusi metal body, 11 cm height, sliding lid, approximate 1300 gram product weight, and 650–700 grams dough usage reference.