11x11x30 cm single pan dimension
Alusi metal body
Teflon-coated working surface
Sliding lid design
Approximately 1300 gram product weight
Approximate 650–700 gram dough usage reference
11x11 cm nearly square and fuller section
Suitable for long toast and sandwich bread production
11x11x30 cm Non-Stick Bread Pan is a single model designed for the preparation of long and fuller sectioned loaf pans, with its Alusi metal body, Teflon-coated working surface, and sliding lid system. Approximately 650–700 grams of dough can be considered an initial reference for the product, which weighs about 1300 grams.
11x11x30 cm Non-Stick Bread Pan
EKMAŞ 11x11x30 cm Non-Stick Bread Pan is a bakery equipment featuring a sliding lid and coated working surface, supporting the controlled development of a long-bodied single bread.
11x11 cm Nearly Square Section
The 11 cm width and 11 cm height provide a mold profile suitable for creating a fuller and nearly square slice geometry in toast and sandwich bread.
30 cm Length with Broad Slicing Area
The 30 cm long body offers a broader cutting area along the product compared to shorter single pans, enabling the preparation of long toast bread.
Alusi Metal Body
The main body of the pan uses Alusi metal. Alusi is a steel-based material coated with aluminum-silicon and should not be considered the same as pure aluminum products.
Teflon-Coated Working Surface
The Teflon coating on the working surface may help reduce dough adherence to the mold surface under appropriate product and process conditions.
Supports Easy Removal of Baked Goods
The coated surface can contribute to more controlled removal of bread from the pan after baking. Results may vary based on the recipe used and baking conditions.
Top Form Control with Sliding Lid
The sliding lid of the pan can help create a more regular and block-shaped top surface by limiting the upward development of the dough.
More Angular Toast Bread Profile
Using the sliding lid with the appropriate dough amount and fermentation level may support more angular top form by reducing free doming of the bread's top.
Approximately 1300 Gram Product Weight
The weight of the pan itself is approximately 1300 grams. This value pertains only to the product body and should be considered separately from the amount of dough 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 an exact capacity but an approximate starting value that can be used in recipe development work.
Dough Density Affects Mold Fullness
Doughs with the same weight may reach different volumes in the mold due to water, oil, milk, sugar, and other ingredients they contain.
Hydration Ratio Should Be Considered
As the water content of the dough increases, its processing and development behavior may change, so the ideal usage amount should be determined based on the recipe.
Flour Structure May Affect Fermentation
The protein structure and water absorption capacity of the flour used can affect the volume the dough will gain during fermentation.
Final Fermentation Level Is Important
If using a sliding lid, the level the dough reaches before being placed in the oven should be carefully evaluated according to the desired product form.
Allowance for Oven Development
To account for the volume increase in the initial stage of baking, the mold should not be overfilled, especially in closed-lid usage.
Suitable for Long Toast Bread Production
The 11x11 cm section and 30 cm length create a mold geometry suitable for the preparation of fuller-bodied long toast bread.
Can Be Used for Sandwich Bread
When the recipe and the desired final product structure are suitable, it can also be used for the preparation of long, sliceable sandwich bread.
More Voluminous Slice Form
The 11x11 cm section may support obtaining more spacious and fuller slices compared to smaller trays.
Long Body Provides Usage Flexibility
The 30 cm length allows the product to be presented as a single-piece long bread or sliced into different thicknesses after cooling.
Restricts Dough Spreading Laterally
The mold walls provide circumferential support to the dough during fermentation and baking, helping to form more defined and controlled side surfaces.
Top Development Can Be Guided with Sliding Lid
When the lid is closed, the rising space of the dough is limited to the internal volume of the mold, supporting the achievement of a more balanced block form.
Designed for Single Product Preparation
Unlike multi-compartment industrial pan systems, this model is an independent mold structure designed for the preparation of a single long bread.
Suitable for Individual Use
As long as the internal dimensions of the oven are suitable, it can be preferred by individual users who want to prepare their own toast or sandwich bread.
Can Be Used in Boutique and Small-Scale Production
The single mold structure can be a practical option for boutique bakeries, pastry shops, and product development kitchens working on low-volume special recipes.
Suitable for Recipe Development Studies
Different trials can determine suitable mold fullness, fermentation level, and final product height for a particular recipe within the range of 650–700 grams.
Teflon Coating May Reduce Greasing Need
The coated surface may reduce the need for additional greasing in some recipes; however, surface preparation and oil usage should be evaluated according to the dough's structure.
Avoid Sharp Metal Tools
Preventing direct contact of tools such as knives, forks, and hard metal spatulas with the Teflon surface helps protect the coating.
Abrasive Cleaning Is Not Suitable
More gentle and controlled cleaning methods should be preferred, as hard wire and intense scrubbing cleaning equipment can damage the coating.
Coating Performance Depends on Use
The performance duration of the Teflon surface may vary depending on usage frequency, cleaning method, contacting equipment, and production conditions.
Dough Should Be Placed Evenly Along Mold
In the 30 cm long mold, centering and balancing the dough along the base can help achieve more similar development between both ends.
Lid Usage Should Be Adjusted According to Fermentation
The stage at which the sliding lid will be closed should be determined according to the dough's level and the rate of recipe development.
Final Bread Size May Vary
Due to volume changes during oven development, moisture loss, and cooling, the baked bread may not precisely repeat the 11x11x30 cm dimensions of the pan.
Internal Texture Depends on Recipe and Process
The pore structure, internal softness, and moisture level are the common result of the flour used, kneading method, fermentation, and baking conditions.
Crust Structure Varies with Oven Conditions
The color and crust character of the bread surface may differ according to the oven temperature, duration, and the ingredients contained in the dough.
Controlled Removal After Baking
The sliding lid of the pan should be opened carefully after removal from the oven, and interventions that might force or scratch the Teflon surface should be avoided.
Slicing After Cooling
Sufficient cooling of long and soft-textured toast bread can help reduce deformation during cutting and prepare smoother slices.
Supports Repetition of Similar Product Forms
With the same recipe, weight, and process conditions preserved, the mold can contribute to achieving similar external geometry across different productions.
Sliding Lid Channel Should Be Kept Clean
Preventing flour, dough, and other production residues from accumulating in the lid movement area helps the sliding system operate smoothly.
Drying After Use
After cleaning the body and lid, they should be thoroughly dried and stored in a dry, suitable environment.
11x11x30 cm Non-Stick Bread Pan Selection
When evaluating the product, consider the 11x11x30 cm size, Alusi metal body, Teflon coating, sliding lid, approximately 1300 gram product weight, and 650–700 gram dough usage reference together.
Technical Specifications
Basic technical and usage information about the 11x11x30 cm Non-Stick Bread Pan is provided below.
| Product Type |
Single non-stick bread pan |
| Size |
11x11x30 cm |
| Body Material |
Alusi metal |
| Coating |
Teflon-coated working surface |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 1300 grams |
| Dough Usage Reference |
Approximately 650–700 grams |
| Form |
Long, nearly square and fuller sectioned bread pan |
| Basic Use |
Toast bread, sandwich bread, and similar loaf breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
May vary according to recipe, hydration, fermentation, and target product volume |
Usage Areas
The 11x11x30 cm Non-Stick Bread Pan can be used for the preparation of long toast bread, sandwich bread, and similar loaf bread. While the 11x11 cm nearly square and fuller section supports obtaining more spacious slices, the sliding lid can help control top surface development with proper fermentation. The Teflon coating can help reduce dough adherence to the surface and facilitate the separation of the baked product from the mold under appropriate usage conditions.
11x11x30 cm non-stick bread pan Single non-stick bread pan Sliding lid bread pan Teflon bread pan Alusi bread pan Long toast bread pan Sandwich bread pan 650–700 gram dough pan 11x11 cm toast pan 30 cm long bread pan Square-section toast pan Fuller bread pan Boutique bread production pan EKMAŞ non-stick bread pan
About EKMAŞ
EKMAŞ offers its experience in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 11x11x30 cm Non-Stick Bread Pan is a functional solution aimed at the preparation of long and fuller loaf pans, with its Alusi metal body, Teflon working surface, sliding lid, approximately 1300 gram product weight, and 650–700 gram dough usage reference.