11x11x30 cm professional toast bread mold size
Suitable for dough weight of 650–700 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent product adhesion to the mold
Non-stick surface enabling easy and smooth separation of the baked product from the mold
Approximate pan weight of 1300 grams
11x11 cm cross-section and 30 cm long product geometry
Suitable for professional and mass production
The 11x11x30 cm Teflon-coated Loaf Pan, Coated is designed to be used with a dough weight of approximately 650–700 grams. The Teflon coating creates a non-stick layer to prevent product adhesion to the pan surface and supports the easy and smooth removal of baked toast bread from the mold. To maintain the life of the coating, avoid metal, sharp, and abrasive equipment.
11x11x30 cm Teflon Coated Loaf Pan, Coated
The 11x11x30 cm Teflon-coated Loaf Pan, Coated is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in long, voluminous, and regular forms. The Teflon coating applied on the 0.8 mm DX54D+AS120 Alusi steel body forms a non-stick production surface to prevent product adhesion to the pan surface. The 30 cm long mold structure and the 650–700 gram dough working range support the preparation of larger toast breads professionally.
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 a steel surface. This structure forms a supportive body suitable for repeated production processes of the pan in the oven.
0.8 mm Steel Thickness
The 0.8 mm steel thickness assists in forming the pan body's structure suitable for professional production conditions while supporting the controlled maintenance of total product weight. The collaboration between the metal body and mold geometry contributes to the dough's development within the determined volume and the preservation of product form.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied on the DX54D+AS120 Alusi steel body forms a professional non-stick layer to prevent product adhesion to the pan surface. This surface supports the easy, smooth, and controlled separation of toast bread from the mold after baking, providing a significant usage advantage in mass production.
Coating to Prevent Product from Sticking to the Mold
The primary function of the Teflon coating is to form a non-stick production surface between the dough and baked product with the metal mold. This structure works to prevent the product from sticking to the pan surface and supports the smooth removal of high-weight toast bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
The non-stick Teflon surface makes it easier and more controlled to remove baked toast bread from the pan. The product's smooth separation from the mold helps preserve the base, side surfaces, and overall bread form. Especially for long and voluminous products, easy mold release offers an important advantage for mass production.
Support for Preserving Product Form
Adherence of the baked product to the mold surface can cause tearing, fragmentation, or deformation during removal. The Teflon coating allows for easier removal of toast bread from the mold, reducing the necessary mechanical intervention on the product and supporting the preservation of a more uniform product form.
11x11x30 cm Mold Size
The mold measuring 11x11x30 cm provides a structure suitable for preparing voluminous toast breads with 11 cm width, 11 cm height, and 30 cm length. While the 11x11 cm cross-section supports a square-like and full product form, the 30 cm length allows larger breads to be produced in a single piece.
Suitable for 650–700 Gram Dough Weight
The suggested dough weight for this toast pan is approximately 650–700 grams. This range provides a suitable starting value for using the 11x11x30 cm mold volume in a balanced way. The exact dough amount to be used can be optimized by the operation according to the recipe, type of flour, water ratio, fermentation time, and desired final product volume.
11x11 cm Near Square Wide Cross-Section
The measurements of 11 cm width and 11 cm height support the formation of a square-like and fuller toast bread cross-section. This structure offers a suitable product geometry for businesses aiming to produce high-weight and voluminous toast bread.
30 cm Long Mold Geometry
The 30 cm long mold structure provides a wide production volume suitable for preparing longer toast breads in a single piece. The long product geometry supports production aimed at obtaining more slices, especially in toast and sandwich breads that are sold sliced.
Production of Large and Voluminous Toast Bread
The 11x11x30 cm mold size allows for the preparation of more voluminous products compared to smaller toast molds. The suggested dough range of 650–700 grams offers a suitable production option for professional operations aiming to produce long and full toast bread.
Suitable for High-Weight Products
The dough working range of 650–700 grams is suitable for preparing high-weight toast and sandwich breads. The balanced distribution of dough inside the mold and controlled fermentation level helps the product develop uniformly along the 30 cm length.
Supports Standardized Toast Bread Form
The ability to repeat 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 Pan Weight of 1300 Grams
The approximate weight of the product is 1300 grams. Pan weight is one of the technical features that can be considered in planning the processes of dough filling, transportation, loading into the oven, unloading after baking, cleaning, and storage. In professional production processes where many molds are used, it helps establish the operation's order.
Suitable for Professional Toast Bread Production
The 11x11x30 cm Teflon-coated Loaf Pan, Coated can be used in professional bread bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial bakery facilities. Its large mold volume, high dough weight, and non-stick surface provide practical use in mass production.
Used in Sandwich Bread Production
In addition to toast bread, it can also be used in the preparation of long and voluminous sandwich breads depending on the recipe and desired product geometry. The 11x11 cm cross-section and 30 cm length support the formation of a regular portion geometry in professional sandwich products to be used sliced.
Supports Controlled Shaping of Dough
When the dough is placed into the mold in appropriate weight, the pan surfaces help the dough develop within the determined width, height, and length during fermentation and baking. This supports the formation of a more distinct and repeatable product geometry compared to free-formed breads.
Proper Determination of Dough Weight
The suggested dough range of 650–700 grams offers a starting reference for the 11x11x30 cm mold volume. Since the type of flour, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is recommended that operations determine the appropriate weight through controlled production trials.
Usage According to Fermentation Process
The fermentation time after placing the dough in the pan directly affects the development of the product in the 30 cm long mold. Controlling the dough weight and fermentation level together helps fill the mold evenly lengthwise and supports creating a more regular product geometry.
Balanced Dough Distribution Along the Length
In molds that are 30 cm long, it is important for the dough to be placed evenly within the pan. Ensuring the dough does not concentrate in a particular area and is distributed evenly across the mold supports achieving a more consistent toast bread form during fermentation and baking.
More Practical Mold Release in Mass Production
In professional production, the regular and rapid removal of baked products from molds is an important part of the production flow. The Teflon coating works to prevent product adhesion to the pan surface, facilitating mold release operations and supporting faster preparation of pans for the next production cycle.
Easy Removal in High-Weight Products
It is important to remove a long and voluminous toast bread prepared with 650–700 grams of dough from the mold in one piece after baking. The non-stick Teflon surface works to prevent the product from adhering to the mold surface, supporting easier and more controlled removal of large breads.
Non-Stick System to Reduce Greasing Need
Since the Teflon coated production surface works to prevent product adhesion to the pan surface, it can support reducing the need for intensive greasing depending on the operation's production method. The amount of oil or separator to be used should be determined according to the dough recipe and the operation's production process.
Less Intervention During Product Removal
Easy separation of baked toast bread from the mold reduces the need for excessive force when removing the product or unnecessary mechanical intervention on the pan surface. This helps preserve both the product's geometry and the correct use of the non-stick Teflon surface.
Contribution to Preserving Product Surface
The non-stick Teflon surface works to prevent the baked bread from adhering to the base and side surfaces of the mold. Thus, it helps prevent tearing, fragmentation, or surface damage that may occur during removal, supporting a more smooth final product appearance.
Suitable for Sliced Toast Bread Production
The 11x11 cm cross-section and 30 cm length form a mold geometry suitable for large toast breads to be sliced and presented for sale or use. The long product structure supports preparing many regular slices from a single bread, while the fixed cross-section helps slices be closer in form.
Support for Slice Standardization
The consistency of cross-section in toast breads prepared with the same mold size and similar production parameters supports the standardization of slicing operations. Especially in packaged toast bread and professional sandwich production, slices of similar measurements can facilitate production planning.
Support in Packaged Toast Bread Production
Fixed mold geometry supports the preparation of long toast breads with similar external dimensions using the same recipe and production parameters. This can contribute to more regular planning of product sizes, slicing operations, and packaging dimensions.
Contribution to Standardization in Mass Production
The serial use of the same dimension Teflon-coated Loaf Pans facilitates the standardization of dough weight, product cross-section, and length. When recipe, fermentation, and baking parameters are also controlled, it supports achieving more consistent results across different production batches.
Non-Stick Surface that Facilitates Production Flow
Easy separation of toast breads from the mold supports faster unloading of pans after baking and preparation for the next production phase. Particularly in professional operations involving high-weight products and numerous pans, the non-stick coating contributes to a more orderly operation flow.
Teflon Coating that Simplifies Cleaning
The Teflon coating offers a structure that works to prevent dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning the pans after production more practical. Suitable cleaning methods should be chosen to maintain the coating's usage performance.
Metal and Sharp Equipment Should Not Be Used
On the Teflon-coated surface, knives, metal spatulas, forks, or other sharp equipment that could scratch the coating should be avoided. Choosing suitable equipment that does not damage the coated surface during product removal helps maintain the non-stick surface's usage performance.
Avoid Abrasive Cleaning
In cleaning Teflon-coated Loaf Pans, wire brushes, metal sponges, or intensely abrasive cleaning equipment should not be used. Preferring soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent scratches and mechanical damage to the coating.
Preserving the Service Life of Teflon Coating
The usage performance of the Teflon coating is affected by factors such as operating temperature, production frequency, cleaning method, product removal technique, storage conditions, and mechanical contact. Correct use of the pans and protection of the coated surface from impacts and scratches help maintain the non-stick feature for a longer period.
Orderly Placement Within the Oven
When placing 30 cm long toast pans in the oven, shelf measurements and hot air circulation should be considered. Avoiding excessive proximity of pans to each other and not unnecessarily restricting air circulation supports a more controlled production process.
Planned Use on Production Racks
Placing toast pans of the same size in a specific order on production racks allows for easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes. The regular placement of large-sized molds contributes to a more planned use of the production area.
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. The usage performance of the pan is affected by working temperature, production frequency, cleaning, transportation, and storage conditions.
Controlled Cleaning After Production
After each production, it is recommended to clean dough, oil, or product residues left on the pan using appropriate methods. Equipment that might scratch the Teflon coating or cause mechanical damage to the surface should not be used, and gentle cleaning methods suitable for the non-stick coating should be preferred.
Drying After Cleaning
After cleaning, it is recommended to ensure no moisture or cleaning residues are left on the surface for an extended time. Pans should be dried properly and stored in a dry space. Stacking them after they are completely dry facilitates preparation for the next production cycle.
Correct Stacking of Teflon-Coated Pans
When storing Teflon-coated Loaf Pans, avoid uncontrolled contact and friction that could cause the coated surfaces to scratch each other. Pans should be stacked evenly, and no heavy equipment should be placed on them that could disrupt the mold geometry or the non-stick surface.
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 other changes affecting production performance are observed, the use status of the pan should be evaluated.
Preservation of Mold Form
It is advised to avoid dropping, crushing, or exposing the pan to uncontrolled impacts. Especially bending or deformation that might occur in the 30 cm long and wide cross-section mold body can affect the final form of the toast bread. Proper handling and correct storage help preserve the mold dimensions.
High-Volume Non-Stick Loaf Pan for Professional Production
The 11x11x30 cm Teflon-coated Loaf Pan, Coated is developed for high-weight toast bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximate pan weight of 1300 grams, recommended dough weight of 650–700 grams, and professional non-stick surface to prevent the product from adhering to the mold. While the 11x11 cm wide cross-section supports full product geometry, its 30 cm length allows for the serial preparation of long and sliceable toast breads.
Technical Specifications
The size, raw material, sheet thickness, coating, weight, and recommended dough weight information of the 11x11x30 cm Teflon-coated Loaf Pan, Coated are listed in the table below.
| Product Type |
Teflon coated professional toast bread pan |
| Mold Size |
11x11x30 cm |
| Mold Cross-Section |
11x11 cm wide cross-section close to square |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximately 1300 grams |
| Recommended Dough Weight |
650–700 grams |
| Coating Function |
Forms a professional non-stick surface to prevent product adhesion to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled removal of baked toast bread from the mold |
| Product Form |
Suitable for long, near-square wide cross-section, and voluminous toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Serial preparation of large, long, and standardized form toast bread and similar molded products with 650–700 gram dough |
Usage Areas
The 11x11x30 cm Teflon-coated Loaf Pan, Coated can be used in professional operations producing long, voluminous, and near-square cross-sectioned toast bread, sandwich bread, and similar molded products, especially in applications where it is important to bake high-weight products without sticking to the mold, remove them easily, slice them regularly, and conduct the mass production flow in a controlled manner.
Toast bread production Long toast bread production High-weight toast bread 650–700 gram dough production Sandwich bread production Professional bread bakeries Industrial bread production facilities Bakery 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 developing industrial bakery equipment and professional bread production solutions. EKMAŞ Teflon-coated loaf pans are developed to provide a professional non-stick surface to prevent product adhesion to the pan surface, support easy and smooth removal of baked products from the mold, offer options suitable for different product sizes and dough weights, and enhance the orderly conduct of mass production processes.