12.5x13x32 cm single mold size
Alusi metal body
13 cm mold height
Structure with sliding lid
Approximate dough usage reference of 950–1000 grams
Wide and voluminous bread section
Non-coated work surface
Suitable for long loaf and sandwich bread production
12,5x13x32 cm Bread Pan; with its Alusi metal body, 13 cm height, and sliding lid system, it is a single product aimed at preparing long and more voluminous pan loaves. Approximately 950–1000 grams of dough can be considered as a starting reference; the ideal amount should be adjusted according to the recipe, fermentation behavior, and the desired product form.
12,5x13x32 cm Single Bread Pan
EKMAŞ 12,5x13x32 cm Bread Pan is a piece of bakery equipment with a sliding lid, supporting the controlled development of a single long loaf within a wide and deep pan.
12.5 cm Width
A width of 12.5 cm creates a work area suitable for preparing slices of bread with wider and more voluminous surfaces compared to narrower single molds.
13 cm Mold Height
The 13 cm body height offers a broader development area vertically for the dough, supporting the preparation of fuller and higher-profile pan loaves.
32 cm Long Body
A length of 32 cm offers a large product area for long loaves and sandwiches, enabling different usage options after slicing.
Alusi Metal Body
Alusi metal is used in the production of the mold. Alusi is an aluminum-silicon-coated steel-based material and should not be regarded as the same material as pure aluminum molds.
Sliding Lid System
The sliding lid used in the top section of the mold can help form a more regular and block-shaped upper form by limiting the upward development of the dough.
Controls Top Surface Development
Using the lid with the appropriate dough amount and correct fermentation level can support obtaining a more angular bread profile by reducing the free doming of the dough.
950–1000 Gram Dough Usage Reference
For the 12,5x13x32 cm size, approximately 950–1000 grams of dough can be used. This range is not the exact capacity but an approximate value that can be considered a starting point for recipe development studies.
Suitable Volume for Higher Weight Recipes
The wide section and 32 cm length provide the opportunity to work with higher dough amounts compared to smaller single molds.
Dough Density Affects the Outcome
The same weight of different doughs may reach different volumes in the mold due to varying proportions of water, fat, milk, sugar, and other ingredients.
Hydration Level Should Be Considered
As the water ratio in the dough changes, its spreading, shaping, and fermentation behavior also change; the ideal usage amount should be determined according to the recipe.
Flour Structure May Affect Development
The protein structure and water absorption capacity of the flour used can affect the volume gained by the dough during fermentation.
Fermentation Strength Influences Dough Weight Selection
A dough that gains high volume and a more limited developing recipe may require different starting amounts in the same mold.
Leave Volume Space During Use with Lid
When producing with a sliding lid, leaving enough space for final fermentation and oven development helps prevent excessive filling.
Suitable for Voluminous Loaf Production
With a width of 12.5 cm, height of 13 cm, and length of 32 cm, it creates a mold geometry suitable for the preparation of large-sectioned, long loaves.
Usable for Sandwich Bread
When the recipe and desired product form are suitable, it can also be considered for the preparation of sandwich breads with a long and wide slice surface.
Wider Slice Surface
The 12,5x13 cm section can support obtaining larger and fuller slices compared to smaller molds.
32 cm Length Offers Wide Slicing Area
The long body structure creates a wider cutting area along the adequately cooled loaf, providing flexibility in slice-based use.
Limits Lateral Spreading of Dough
The mold walls provide surrounding support to the dough during fermentation and baking, helping the formation of more prominent side surfaces.
Upper Development Can Be Guided with Lid
When the sliding lid is closed, the upward development of the dough is limited by the inner volume of the mold, supporting a more controlled block form.
Designed for Single Large Bread Preparation
This model is an independent mold structure designed for the preparation of a single long and voluminous loaf, different from multi-cavity industrial pan systems.
Check Oven Size for Individual Use
Due to its 32 cm length, it should be ensured that the oven's internal dimensions are suitable for the mold before choosing it for individual use.
Suitable for Boutique and Small-Scale Production
It can be used in boutique bakeries, patisseries, and product development kitchens for the preparation of low-quantity, higher-weight pan loaves.
Suitable for Recipe Development Studies
By conducting different trials in the range of 950–1000 grams, the appropriate filling level, fermentation point, and final product height can be determined for a particular dough.
Non-Coated Working Surface
This model does not have a Teflon coating. The dough's behavior when separating from the mold can vary depending on the recipe used and the preparation of the mold surface.
Lubrication Can Be Applied When Necessary
Applying an appropriate amount of oil to the working surface according to the dough's tendency to stick can help remove the baked product from the mold more controlled.
Amount of Lubrication May Vary by Recipe
The dough's own fat content, sugar content, and other components may affect surface behavior, so the preparation method should not be assumed to be constant.
Dough Should Be Positioned Evenly Along Mold
Positioning the dough centrally and evenly along the base in the 32 cm long mold helps develop more similarly between the two ends.
Monitor Final Fermentation Level
In productions using the sliding lid, the level and development speed reached by the dough should be observed to determine the appropriate baking time.
Oven Development Affects Final Form
The increase in volume the dough shows in the first phase of baking affects the final product's height, corner structure, and overall form.
Final Bread Size May Vary
Due to volume changes during baking and cooling, the actual dimensions of the bread may not exactly replicate the 12,5x13x32 cm mold measurements.
Internal Texture Depends on Recipe and Process
The crumb structure, softness, and internal moisture are the combined results of the flour used, dough composition, kneading, fermentation, and baking conditions.
Crust Features Vary with Oven Conditions
The color and character of the bread surface’s crust may vary depending on the oven temperature, time, and dough content.
Open the Lid Carefully After Baking
The sliding lid should be opened appropriately on the product taken from the oven, and unnecessary forceful intervention on the mold surface should be avoided.
Slice After Cooling
Adequately cooling larger and longer loaves helps reduce crushing during cutting and prepare more orderly slices.
Supports Consistency in Form with Repeated Production
When the same recipe, dough amount, and process conditions are maintained, the mold can contribute to achieving close external geometry in different productions.
Keep the Sliding Lid Zone Clean
Preventing flour, dough, and other production residues from accumulating in areas where the lid slides helps ensure the smooth use of the sliding system.
Avoid Abrasive Cleaning
To reduce unnecessary scratching of the Alusi surface, it is recommended not to use hard metal and intense abrasive cleaning equipment.
Dry After Use
After cleaning the mold and lid, they should be thoroughly dried and stored in a dry, suitable environment.
Choosing the 12,5x13x32 cm Bread Pan
When evaluating the product, consider its 12,5x13x32 cm size, Alusi metal body, 13 cm mold height, sliding lid, and dough usage reference of 950–1000 grams together.
Technical Specifications
The basic technical and usage information for the 12,5x13x32 cm Bread Pan are listed below.
| Product Type |
Single bread pan |
| Size |
12.5x13x32 cm |
| Body Material |
Alusi metal |
| Mold Height |
13 cm |
| Lid Type |
Sliding lid |
| Dough Usage Reference |
Approximately 950–1000 grams |
| Coating |
No Teflon coating |
| Form |
Long, wide, and voluminous sectioned bread pan |
| Basic Usage |
Loaf bread, sandwich bread, and similar pan breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
Varies according to the recipe, hydration, fermentation, and desired product volume |
Usage Areas
The 12,5x13x32 cm Bread Pan can be used for the preparation of long and voluminous loaf bread, sandwich bread, and similar pan breads. The wide section and 32 cm length support larger slice surfaces, while the sliding lid can help control top surface development with appropriate fermentation. The approximate dough usage reference of 950–1000 grams is not the exact capacity and should be adjusted according to the recipe.
12,5x13x32 cm bread pan Single bread pan Bread pan with sliding lid Alusi bread pan Long loaf bread pan Sandwich bread pan 950–1000 gram dough pan 13 cm high bread pan 32 cm long bread pan Wide sectioned loaf pan Voluminous bread pan Non-coated bread pan Boutique bread production pan EKMAŞ bread pan
About EKMAŞ
EKMAŞ presents its expertise in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 12,5x13x32 cm Bread Pan is a functional solution for the preparation of long and more voluminous pan loaves, with its Alusi metal body, sliding lid, and dough usage reference of 950–1000 grams.