11x11x30 cm professional loaf bread mold size
Suitable for 650–700 grams of dough weight
0.8 mm DX54D+AS120 Alusi sheet body
Professional aluminum-silicon coated metal surface
Approximate tray weight of 1300 grams
Wide loaf bread cross-section close to 11x11 cm square
30 cm long product geometry
Structure suitable for professional and mass production use
The 11x11x30 cm Loaf Pan is designed to work with approximately 650–700 grams of dough. The uncoated Alusi surface can be used with lubrication or a suitable separator application according to the business's own recipe and production process. Dough weight should be optimized according to the recipe, flour properties, fermentation time, and targeted product volume.
11x11x30 cm Professional Loaf Pan
The 11x11x30 cm Loaf Pan is developed for preparing long, voluminous, and regular-shaped professional loaf bread, sandwich bread, and similar molded bread products. Its 0.8 mm DX54D+AS120 Alusi sheet body, 650–700 grams dough usage range, and 30 cm long mold structure support repeatable product geometry in professional production.
DX54D+AS120 Alusi Sheet Body
The production of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with an aluminum-silicon based coating on the steel surface. This structure forms a suitable body for the repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps form the body structure suitable for professional production conditions while supporting the controlled total product weight. The cooperation of the metal body with the mold geometry contributes to the dough's development within the specified volume and maintaining the product shape.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon based coating on the surface of the DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure provides suitable usage for the repeated temperature cycles encountered in professional baking equipment.
11x11x30 cm Mold Size
The mold with 11x11x30 cm dimensions offers a structure suitable for preparing voluminous loaf breads with 11 cm width, 11 cm height, and 30 cm length. The 11x11 cm section, close to a square and full product form, while the 30 cm length allows for larger breads to be produced in one piece.
Suitable for 650–700 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 650–700 grams. This range provides a suitable starting value for using the 11x11x30 cm mold volume in a balanced manner. The exact dough amount to be used can be optimized by the enterprise according to the recipe, flour type, water ratio, fermentation time, and targeted final product volume.
Wide Cross-Section Close to 11x11 cm Square
The 11 cm width and 11 cm height dimensions support forming a close-to-square and fuller loaf bread cross-section. This structure provides a suitable product geometry for enterprises that want to produce high-weight and voluminous loaf bread.
30 cm Long Mold Geometry
The 30 cm long mold structure offers a wide production volume suitable for preparing longer loaf breads in one piece. The long product geometry supports production aimed at obtaining more slices, especially for loaf and sandwich breads offered for sale sliced.
Large and Voluminous Loaf Bread Production
The 11x11x30 cm mold size allows for preparing more voluminous products compared to smaller loaf molds. The recommended dough range of 650–700 grams forms a suitable production option for professional businesses looking to produce long and full loaf bread.
Suitable for High-Weight Doughs
The 650–700 gram dough working range is suitable for preparing high-weight loaf and sandwich breads. Ensuring the dough is distributed in a balanced manner within the mold and keeping the fermentation level under control helps the product develop more consistently along the 30 cm length.
Supports Standard Loaf Bread Form
Repeating similar width, height, and length values in molded bread production is important for professional production. The 11x11x30 cm mold geometry supports obtaining a more consistent product form between different production batches when used with the same recipe and controlled production parameters.
Approximate Tray Weight of 1300 Grams
The approximate weight of the product is 1300 grams. Tray weight is one of the technical features that can be considered when planning the processes of dough filling, carrying, oven loading, unloading after baking, cleaning, and storage. It contributes to forming the operational order in professional production processes where a large number of molds are used.
Uncoated Alusi Production Surface
In this model, the production surface is of uncoated Alusi metal structure. The enterprise can use suitable lubrication or separator application according to its own loaf bread recipe, dough properties, and production method. This structure provides flexibility for professional producers who do not prefer Teflon coating to apply their production processes.
Suitable for the Business's Own Lubrication System
The uncoated Alusi loaf pan can be used with the enterprise's own lubrication or separator application system. The amount to be used should be determined considering the structure of the dough, the recipe, the fat content of the product, the fermentation method, and the baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or separator applied to the mold surface according to the production recipe ensures more consistent operation in mass production. Excessive lubrication can affect the product surface and cooking character, while insufficient application can make it difficult to remove the baked product from the mold.
Suitable for Professional Loaf Bread Production
The 11x11x30 cm Loaf Pan can be used in professional bakeries, loaf bread producers, sandwich bread producers, pastry shops, and industrial pastry production facilities. The large mold volume and high dough weight offer a functional solution for businesses that want to produce voluminous and long loaf bread.
Use in Sandwich Bread Production
In addition to loaf bread, with respect to the recipe and the targeted product geometry, it can also be used for preparing long and voluminous sandwich breads. The 11x11 cm section and 30 cm length support forming a regular portion geometry in professional sandwich products to be used sliced.
Supports Controlled Molding of Dough
When the dough is placed in the mold at a suitable weight, the pan surfaces help the dough develop within the specified width, height, and length during fermentation and baking. This supports forming a more defined and repeatable product geometry compared to freely shaped breads.
Correct Determination of Dough Weight
The recommended dough range of 650–700 grams provides a starting reference for the 11x11x30 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 enterprise determine the suitable weight through controlled production trials.
Use According to Fermentation Process
The fermentation time after placing the dough in the pan directly affects the development of the product within the 30 cm long mold. Controlling the dough weight and fermentation level together helps fill the mold evenly and create a more consistent product geometry.
Balanced Dough Distribution Along Length
In molds with a length of 30 cm, it is important for the dough to be placed evenly within the pan. Ensuring the dough does not concentrate in a specific area and is distributed regularly throughout the mold supports achieving a more consistent loaf bread form during fermentation and baking.
Contributes to Standardization in Mass Production
Using loaf pans of the same dimensions en masse; facilitates the standardization of dough weight, product cross-section, and length. When recipe, fermentation, and baking parameters are also kept under control, it supports obtaining more consistent results between different production batches.
Suitable for Sliced Loaf Bread Production
The 11x11 cm section and 30 cm length create a suitable mold geometry for large loaf breads sold or used sliced. The long product structure supports preparing a large number of regular slices from a single loaf while the fixed cross-section helps the slices being close in form to each other.
Supports Slice Standardization
In loaf breads prepared with the same mold size and similar production parameters, having a more consistent section size supports the standardization of slicing operations. In particular, in the production of packaged loaf bread and professional sandwiches, slices of similar sizes can facilitate production planning.
Supports Packaged Loaf Bread Production
Fixed mold geometry supports preparing long loaf breads with similar external dimensions using the same recipe and production parameters. This may contribute to a more regular planning of product dimensions, slicing operations, and packaging measurements.
Controlled Product Removal After Baking
In uncoated loaf pans, controlled removal of the baked product from the mold is important. The use of lubrication or separator application suitable to the company's recipe can help the product separate more easily from the pan surface. It is recommended to avoid unnecessary force and sharp equipment that could damage the mold surface when removing the product.
Controlled Mold Unloading for High-Weight Products
It is important to remove the long and voluminous loaf bread prepared with 650–700 grams of dough in one piece after baking. Proper lubrication or separator use and a controlled product removal method help the bread separate more evenly along the mold.
Process Flexibility During Production
The non-Teflon structure allows the business 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 dough recipes and production methods.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional loaf bread production processes. The performance of the pan is affected by working conditions such as operating temperature, production frequency, cleaning, transportation, and storage conditions.
Regular Placement Within Oven
When placing 30 cm long loaf pans within the oven, rack measurements and hot air circulation should be considered. Not placing the pans too close to each other and not unnecessarily restricting air circulation supports more controlled management of the production process.
Planned Use on Production Racks
Arranging loaf pans of the same size in a specific order on production racks facilitates easier organization of the processes of dough filling, fermentation, oven loading, baking, and product unloading. Regular placement of large-volume molds contributes to the more planned use of the production area.
Post-Production Cleaning
It is recommended that any residual flour, fat, dough, and baked product residues on the pan be cleaned regularly after use. During cleaning, sharp or highly abrasive equipment that can 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 long periods after cleaning. Pans should be dried properly and stored in a dry storage area. Regular cleaning and appropriate drying help keep the pans ready for the next production cycle.
Proper Stacking of Pans
Loaf pans should be stacked in a balanced and organized manner when not in use. It is recommended to avoid heavy loads that can distort the mold geometry, uncontrolled impacts, and storage methods that can cause the long body to bend.
Regular Checking of Mold Shape
During intensive professional use, loaf pans should be visually inspected at certain intervals. Deformations such as bending, denting, or other deformations that may occur on the 30 cm long and wide cross-section mold body should be evaluated before use as they may affect the final product geometry.
Process Control for Standard Production
The loaf pan is an important production equipment for forming standardized product geometry; however, the final result is not solely dependent on mold measurements. To achieve more consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
High-Volume Alusi Loaf Mold for Professional Production
The 11x11x30 cm Loaf Pan is a professional mold developed for the production of high-weight loaf bread with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate tray weight of 1300 grams, and recommended dough weight of 650–700 grams. Its 11x11 cm wide cross-section supports voluminous product geometry, while its 30 cm length enables the efficient preparation of long and sliceable loaf breads. The uncoated Alusi surface allows for usage according to the enterprise's own lubrication and production processes.
Technical Specifications
The specifications of the 11x11x30 cm Loaf Pan regarding dimensions, raw material, sheet thickness, weight, surface structure, and recommended dough weight are provided in the table below.
| Product Type |
Professional loaf bread pan |
| Mold Size |
11x11x30 cm |
| Mold Cross-Section |
Wide cross-section close to 11x11 cm square |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Tray Weight |
Approximately 1300 grams |
| Recommended Dough Weight |
650–700 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to the business's recipe and production process |
| Product Form |
Suitable for the production of long, wide cross-sectioned and voluminous loaf and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Basic Usage Purpose |
Preparation of large, long, and standard form loaf bread and similar molded products with 650–700 grams of dough |
Usage Areas
The 11x11x30 cm Loaf Pan can be used in bakeries and pastry facilities where long, voluminous, and square-like cross-sectioned loaf bread, sandwich bread, and similar molded products are professionally produced. Its uncoated Alusi surface offers an option suitable for production processes using their own lubrication or separator application.
Loaf bread production Long loaf bread production High-weight loaf bread 650–700 grams dough production Sandwich bread production Professional bakeries Industrial bread production facilities Pastry production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Mass loaf bread production Uncoated loaf pan Alusi loaf bread mold Sliced loaf bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturing brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ loaf pans are developed to offer mold options suitable for different loaf bread sizes and dough weights, support standard product geometry in professional production, and contribute to more organized mass baking processes.