12,5x13x32 cm professional toast bread mold dimensions
Suitable for dough weights of 950–1000 grams
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
12.5x13 cm wide and voluminous toast bread cross-section
32 cm long product geometry
Structure suitable for producing high-weight toast and sandwich bread
Structure suitable for professional and mass production
The 12,5x13x32 cm Loaf Pan is designed to be used with approximately 950–1000 grams of dough weight. The uncoated Alusi surface can be used with lubrication or appropriate separators according to the establishment's own recipe and production process. Dough weight should be optimized based on the recipe, flour characteristics, fermentation time, and the desired product volume.
12,5x13x32 cm Professional Loaf Pan
The 12,5x13x32 cm Loaf Pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in a wide cross-section, long and high-volume form. Its 0.8 mm DX54D+AS120 Alusi sheet body, 950–1000 gram dough usage range, and 32 cm long mold structure support the creation of regular and 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 body suitable for use in repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps to create a structure suitable for professional production conditions of the pan body. The cooperation of the metal body and mold geometry contributes to the development of the dough within the specified volume and the preservation of the product form.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating found on the surface of the DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure offers use suitable for repeated temperature cycles encountered in professional baking equipment.
12,5x13x32 cm Mold Dimensions
The mold with dimensions of 12,5x13x32 cm offers a suitable structure for preparing large-volume toast breads with a width of 12.5 cm, height of 13 cm, and length of 32 cm. The wide and high section supports the voluminous product geometry while the length of 32 cm allows for the preparation of longer toast and sandwich breads in one piece.
Suitable for 950–1000 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 950–1000 grams. This range provides a suitable starting value for efficiently using the 12,5x13x32 cm mold volume. The exact dough amount to be used can be optimized by the establishment according to the recipe, flour type, water ratio, fermentation time, and target final product volume.
12.5x13 cm Wide and High Section
The width measurement of 12.5 cm and height of 13 cm support the creation of a plump and high-volume toast bread cross-section. This structure offers a mold geometry suitable for professional producers wanting a larger slice surface and high product volume.
32 cm Long Mold Geometry
The mold structure with a length of 32 cm offers a production volume suitable for preparing wide cross-section toast breads in a long form. This length forms a functional mold option for producing high-weight products to be sliced for sale or use.
Large Volume Toast Bread Production
The 12,5x13x32 cm Loaf Pan allows for the preparation of larger-volume products compared to smaller loaf molds. The recommended dough weight of 950–1000 grams offers a suitable working range for professional establishments wanting to produce high-weight, long, and plump toast breads.
Suitable for Production with Approximately 1 Kilogram of Dough
The recommended dough range of 950–1000 grams provides a mold volume suitable for professional toast bread productions working with about 1 kilogram of dough. The final product volume and form can vary depending on the recipe used, fermentation level, and baking parameters.
Suitable for High-Weight Products
The working dough range of 950–1000 grams supports the preparation of high-weight toast and sandwich breads. The balanced distribution of dough within the mold and the controlled fermentation level help the more regular development of products along the wide section and 32 cm length.
Supports Standard Toast Bread Form
Being able to repeat similar width, height, and length values in molded bread production is important for professional production. The mold geometry of 12,5x13x32 cm supports obtaining a more consistent product form between production batches when used with the same recipe and controlled production parameters.
Uncoated Alusi Production Surface
This model features a production surface with an uncoated Alusi metal structure. The establishment can use appropriate lubrication or separator applications according to its own toast bread recipe, dough characteristics, and production method. This structure offers the flexibility for professional producers who do not prefer Teflon coating to apply their own production processes.
Suitable for Business's Own Lubrication System
The uncoated Alusi loaf pan can be used with the business's own lubrication or separator application system. The amount to be used should be determined considering the dough structure, recipe, product oil content, fermentation method, and cooking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or separator to be applied to the mold surface according to the production recipe ensures more consistent work in mass production. While unnecessary lubrication can affect the product surface and baking character, insufficient application can make removing the baked product from the mold difficult.
Suitable for Professional Toast Bread Production
The 12,5x13x32 cm Loaf Pan can be used in professional bread bakeries, toast bread producers, sandwich bread producers, pastry shops, and industrial baked goods facilities. The large mold volume and high dough weight offer a functional solution for businesses wanting to produce more voluminous toast breads.
Use in Sandwich Bread Production
Aside from toast bread, it can also be used for the preparation of long and high-volume sandwich breads depending on the recipe and targeted product geometry. The wide cross-section structure offers an alternative product geometry suitable for professional sandwich applications requiring larger slice surfaces.
Supports Controlled Shaping of Dough
When the dough is placed in the mold at a suitable weight, the pan surfaces help the dough develop within the determined width, height, and length during fermentation and baking. This supports creating a more defined and repeatable product geometry compared to free-formed breads.
Correct Determination of Dough Weight
The recommended dough range of 950–1000 grams provides a starting reference for the mold volume of 12,5x13x32 cm. 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 business determine the appropriate weight with 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 mold. Controlling the dough weight and fermentation level together helps in the balanced use of the 12,5x13x32 cm mold volume and the creation of the desired product form.
Balanced Dough Distribution Along Length
In molds with a length of 32 cm, it is important to place the dough evenly within the pan. Preventing the dough from concentrating in a certain area and distributing it evenly throughout the mold supports the formation of a more consistent toast bread geometry during fermentation and baking.
Balanced Product Development in Wide Section
The mold with a cross-section of 12.5x13 cm supports the controlled development of the dough in both width and height directions. When used together with suitable dough weight, dough placement, and fermentation time, it contributes to the creation of a plump toast bread form.
Contributes to Standardization in Mass Production
Using loaf pans of the same dimensions in series helps to standardize dough weight, product cross-section, and length. When the recipe, fermentation, and baking parameters are also kept under control, it supports obtaining more consistent results among different production batches.
Suitable for Slices Toast Bread Production
The cross-section of 12.5x13 cm and length of 32 cm create a suitable mold geometry for large-volume toast breads that are sliced for sale or use. The long product structure supports the preparation of multiple regular slices from a single bread, while the fixed cross-section measurement helps the slices be similar in form.
Large and Plump Toast Bread Slices
The width of 12.5 cm and height of 13 cm offer a cross-section that supports the preparation of wide and plump toast bread slices. This structure can create a different product alternative for professional businesses preparing larger portion toast and sandwich products.
Supports Slice Standardization
In toast breads prepared with the same mold size and similar production parameters, the cross-section measurement being more consistent supports the standardization of slicing operations. Similar slice sizes, especially in packaged toast bread and professional sandwich production, can facilitate production planning.
Supports Packaged Toast Bread Production
Fixed mold geometry supports the preparation of toast breads with similar external dimensions using the same recipe and production parameters. This can contribute to more orderly planning of product sizes, slicing processes, and packaging dimensions.
Controlled Product Removal After Baking
In uncoated loaf pans, it is important to remove the baked product carefully from the mold. Appropriate lubrication or separator application according to the business'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 during removal.
Controlled Mold Unloading for High-Weight Products
Maintaining the form of the large-volume toast bread prepared with 950–1000 grams of dough after baking and removing it from the mold is important. Using appropriate lubrication or separator and a controlled product removal method helps the baked bread separate more consistently from the pan surface.
Process Flexibility in Production
The non-Teflon structure allows the business to determine production steps such as lubrication, separator usage, and surface preparation according to its own process. This feature offers a flexible use 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 toast bread production processes. The performance of the pan is affected by working temperature, production frequency, cleaning, handling, and storage conditions.
Regular Placement Inside the Oven
When placing 12,5x13x32 cm loaf pans inside the oven, the shelf dimensions and hot air circulation should be taken into account. Not placing the pans too close to each other and not unnecessarily restricting air circulation supports a more controlled execution of the production process.
Planned Use on Production Racks
Positioning loaf pans of the same size in a certain order on production racks facilitates the easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes. Organized placement of large-volume and long molds contributes to more planned use of the production area.
Post-Production Cleaning
It is recommended that any remaining flour, oil, dough, and baked product residues on the pan be regularly cleaned after use. Sharp or abrasive equipment that could mechanically damage the Alusi surface during cleaning should not be used.
Drying After Cleaning
After cleaning, it is recommended not to leave moisture on the pan surface for long periods. Pans should be properly dried and stored in a dry area. Regular cleaning and appropriate drying assist in keeping the pans ready for the next production cycle.
Correct Stacking of Pans
Loaf pans should be stacked in a stable and orderly manner when not in use. Heavy loads, uncontrolled impacts, and storage methods that could cause bending or indentation in the 32 cm long body should be avoided.
Regular Control of Mold Form
During intensive professional use, loaf pans should be visually inspected at regular intervals. Any bending, denting, or other deformations in the mold body should be evaluated before use as they may affect the width, height, and length measurements of the final toast bread.
Process Control for Standard Production
A loaf pan is an important production equipment in forming standard product geometry; however, the final result is not solely dependent on the mold size. For more consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Large-Capacity Alusi Loaf Mold for Professional Production
The 12,5x13x32 cm Loaf Pan is a professional mold developed for large-capacity toast bread production with its 0.8 mm DX54D+AS120 Alusi sheet body and recommended dough weight of 950–1000 grams. While its 12.5x13 cm wide and high section supports plump product geometry, its 32 cm length allows for the preparation of long and sliceable toast and sandwich breads in series. The uncoated Alusi surface enables usage according to the business's own lubrication and production process.
Technical Specifications
The dimensions, raw material, sheet thickness, surface structure, and recommended dough weight information of the 12,5x13x32 cm Loaf Pan are presented in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
12,5x13x32 cm |
| Mold Cross-Section |
12.5x13 cm wide and high section |
| Mold Length |
32 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Recommended Dough Weight |
950–1000 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-section, high, and voluminous toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Basic Usage Purpose |
Preparing large-volume, long, and standard form toast bread and similar molded products with 950–1000 grams of dough |
Usage Areas
The 12,5x13x32 cm Loaf Pan can be used in bakeries and baked goods businesses where long, wide, and high-section toast bread, sandwich bread, and similar molded products are produced professionally. The uncoated Alusi surface offers a suitable option for production processes using their own lubrication or separator applications.
Toast bread production Large volume toast bread Long toast bread production High-weight toast bread 950–1000 gram dough production Sandwich bread production Professional bread bakeries Industrial bread production facilities Baked goods production facilities Pastry shops Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Uncoated loaf pan Alusi toast bread mold Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ loaf pans are developed to offer mold options suitable for different toast bread sizes and dough weights, support standard product geometry in professional production, and contribute to the more organized execution of serial baking processes.