12.5x13x32 cm professional loaf bread mold size
Suitable for dough weight of 950–1000 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent product sticking to the mold
Non-stick surface supporting easy and smooth removal of baked product from the mold
12.5x13 cm wide and high loaf bread cross-section
32 cm long and large volume product geometry
Structure suitable for professional and mass production
The 12.5x13x32 cm Teflon coated loaf pan is designed for use with a dough weight of approximately 950–1000 grams. The Teflon coating creates a non-stick layer to prevent the product from adhering to the pan surface and supports the easy and smooth removal of baked loaf bread from the mold. To maintain the coating's lifespan, avoid metal, sharp, and abrasive equipment.
12.5x13x32 cm Teflon Coated Loaf Pan
The 12.5x13x32 cm Teflon coated loaf pan is developed for the preparation of wide-sectioned, long, and high-volume loaf, sandwich bread, and similar molded bread products. The Teflon coating applied over a 0.8 mm DX54D+AS120 Alusi steel body prevents the product from sticking to the pan surface by creating a non-stick production surface. The 950–1000 gram dough usage range and 32 cm length support the professional preparation of large volume loaf breads.
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 over a steel surface. This structure creates a durable body suitable for repeated production processes under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps to form a structure suitable for professional production conditions in the pan body. The metal body and mold geometry work together to support the development of dough within a specified volume and maintain the product's form.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied over the DX54D+AS120 Alusi steel body creates a professional non-stick layer to prevent the product from adhering to the pan surface. This surface supports the easy, smooth, and controlled removal of loaf bread from the mold after baking, offering a significant usage advantage in professional production.
Coating to Prevent Product Sticking to Mold
The primary function of the Teflon coating is to create a non-stick production surface between the dough and baked product with the metal mold. This structure works to prevent the product from adhering to the pan surface and supports the easy removal of large volume loaf bread from the mold after baking.
Easy and Smooth Product Removal from Mold
Thanks to the non-stick Teflon surface, removing baked loaf bread from the pan becomes easier and more controlled. The effortless separation of the product helps maintain the base, side surfaces, and overall bread form. Especially in large products prepared with approximately 1 kilogram of dough, practical mold unloading provides a significant usage advantage.
Supports Maintaining Product Form
Sticking of the baked product to the mold surface can cause tearing, fragmentation, or deformation during removal. The Teflon coating facilitates the easy separation of loaf bread from the pan, reducing the mechanical intervention needed on the product and supporting the preservation of product integrity.
12.5x13x32 cm Mold Size
The 12.5x13x32 cm mold provides a structure suitable for preparing large volume loaf breads with 12.5 cm width, 13 cm height, and 32 cm length. The wide and high cross-section supports a full product geometry, while the 32 cm length allows for the preparation of longer loaf and sandwich breads in one piece.
Suitable for Dough Weight of 950–1000 Grams
The recommended dough weight for this loaf pan is approximately 950–1000 grams. This range provides a suitable starting point for the balanced use of the 12.5x13x32 cm mold volume. The exact amount of dough to be used can be optimized by the operation according to the recipe, type of flour, water ratio, fermentation time, and the targeted final product volume.
12.5x13 cm Wide and High Cross-Section
The 12.5 cm width and 13 cm height measurements support the creation of a full and high-volume loaf bread cross-section. This structure offers a product geometry suitable for professional producers who require larger slice surfaces and high product volume.
32 cm Long Mold Geometry
The 32 cm long mold structure offers a production volume suitable for preparing wide cross-section loaf breads in a long form. This length creates a functional mold geometry, especially for producing large volume loaf and sandwich breads intended for slicing and sale or use.
Large Volume Loaf Bread Production
The 12.5x13x32 cm Teflon coated loaf pan allows for the preparation of larger volume products compared to smaller loaf molds. The recommended dough weight of 950–1000 grams provides a suitable working range for professional operations looking to produce high-weight, long, and full loaf bread.
Suitable for Production with Approximately 1 Kilogram of Dough
The recommended dough range of 950–1000 grams provides a suitable mold volume for professional loaf bread productions working with about 1 kilogram of dough. The fullness and form of the final product may vary depending on the recipe, the character of the dough development, the fermentation level, and the baking parameters.
Non-Stick Surface Advantage for High-Weight Products
In high-weight and large volume products, the regular separation of baked bread from the pan surface is important for production. The Teflon coating works to prevent sticking of the product prepared with 950–1000 grams of dough, supporting easier and more controlled removal of baked loaf bread.
Supports Standard Loaf Bread Form
In molded bread production, the ability to repeat similar width, height, and length values is important for professional production. The 12.5x13x32 cm mold geometry, when used with the same recipe and controlled production parameters, supports achieving a more consistent product form between production batches.
Suitable for Professional Loaf Bread Production
The 12.5x13x32 cm Teflon coated loaf pan can be used in professional bakeries, loaf bread producers, sandwich bread producers, pastry shops, and industrial bakery facilities. The large mold volume, high dough weight, and non-stick surface provide a functional solution for professional mass production.
Usage in Sandwich Bread Production
In addition to loaf bread, it can also be used for preparing long and high-volume sandwich breads depending on the recipe and targeted product geometry. The 12.5x13 cm wide and high cross-section offers a product geometry suitable for professional sandwich applications requiring larger slice surfaces.
Supports the Controlled Shaping of Dough
When 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. Thus, compared to free-form breads, the creation of a more distinct and repeatable product geometry is supported.
Correct Determination of Dough Weight
The recommended dough range of 950–1000 grams provides an initial reference for the 12.5x13x32 cm mold volume. It is recommended that the business determines the appropriate weight for its own recipe through controlled production trials, as the type of flour in the dough recipe, water ratio, yeast quantity, and fermentation character can affect the final product volume.
Usage According to Fermentation Process
The fermentation period after placing the dough in the pan directly affects the development of the product within the mold. Controlling both the dough weight and the fermentation level helps balance the use of the 12.5x13x32 cm mold volume and create the desired product form.
Balanced Dough Distribution Along the Length
In 32 cm long molds, it is important to place the dough evenly within the pan. Ensuring that the dough does not concentrate in a specific area and is dispersed evenly across the mold supports the formation of a more consistent loaf bread geometry during fermentation and baking.
Balanced Product Development in Wide Cross-Section
The 12.5x13 cm wide and high cross-section mold supports the controlled development of dough in both horizontal and vertical directions. When used with suitable dough weight, placement, and fermentation time, it contributes to creating a full and regular loaf bread form.
More Practical Mold Unloading in Mass Production
The regular and quick removal of baked products from molds is an important part of production flow in professional production. The Teflon coating works to prevent the product from sticking to the pan surface, facilitating mold unloading operations and preparing the pans for the next production phase.
Easy Removal Advantage for Large Products
After baking, it is important to remove large volume loaf bread prepared with 950–1000 grams of dough in one piece while maintaining its form. The non-stick Teflon surface works to prevent the product from adhering along the mold surface, supporting easier removal of large breads.
Non-Stick System to Reduce Greasing Needs
As the Teflon coated production surface works to prevent the product from sticking to the pan surface, it can help reduce the need for intensive greasing depending on the production method of the enterprise. The amount of oil or separator to be used should be determined based on the dough recipe and the production process of the business.
Less Mechanical Intervention During Product Removal
The easy separation of the baked loaf bread from the mold reduces the need for excessive force application or unnecessary mechanical intervention to the pan surface. This situation contributes to both the preservation of the form of large volume products and the correct use of the Teflon coated surface.
Contributes to Preserving Product Surface
The non-stick Teflon surface works to prevent the base and side surfaces of baked bread from adhering to the mold. Thus, it helps prevent tearing, fragmentation, or surface defects that may occur during removal from the mold, supporting a neater final product appearance.
Suitable for Production of Sliced Loaf Bread
The 12.5x13 cm cross-section and 32 cm length create a mold geometry suitable for large volume loaf breads intended for slicing and sale or use. The long product structure supports preparing numerous regular slices from a single bread, while the consistent mold cross-section helps ensure similar slice forms.
Large and Full Loaf Bread Slices
The 12.5 cm width and 13 cm height create a cross-section that supports the preparation of large and full loaf bread slices. This structure offers a different product alternative for professional businesses preparing larger portion toast and sandwich products.
Supports Slice Standardization
In loaf breads prepared with the same mold size and similar production parameters, a more consistent product cross-section supports the standardization of slicing operations. Especially in packaged loaf bread and professional sandwich production, similar size slices can facilitate production planning.
Supports Packaged Loaf Bread Production
The fixed mold geometry supports the preparation of loaf breads with similar exterior dimensions using the same recipe and production parameters. This situation can contribute to a more regular planning of product dimensions, slicing operations, and packaging dimensions.
Contributes to Standardization in Mass Production
The mass use of loaf pans with the same dimensions coated with Teflon can facilitate the standardization of dough weight, product cross-section, and length. When the recipe, fermentation, and baking parameters are also kept under control, more consistent results can be supported between different production batches.
Non-Stick Surface Facilitating Production Flow
The easy separation of loaf breads from molds supports the quicker unloading of pans after baking and their preparation for the next production phase. Especially in professional operations where high-weight products and many pans are used, the non-stick surface contributes to a more orderly operation flow.
Teflon Coating Facilitating Cleaning
The Teflon coating provides a structure to prevent dough and baked product residues from adhering strongly to the pan surface. This feature makes the cleaning of pans more practical after production. Suitable cleaning methods should be preferred to maintain the coating's performance.
Avoid Using Metal and Sharp Equipment
Knives, metal spatulas, forks, or other sharp equipment that can scratch the coating should be avoided on the Teflon coated surface. Choosing suitable equipment that does not damage the coated surface during product removal helps maintain the use performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intense abrasive cleaning tools should not be used in the cleaning of Teflon coated loaf pans. Choosing soft sponges, cloths, and cleaning equipment compatible with coated surfaces helps prevent scratches and mechanical damage on the coating.
Preserving the Use Life of Teflon Coating
The performance of the Teflon coating can be affected by factors such as working temperature, production frequency, cleaning method, way of product removal, storage conditions, and mechanical contact. The correct use of pans and protection of the coated surface against impact and scratches help maintain the non-stick feature for a longer time.
Regular Placement in Oven
When placing 12.5x13x32 cm loaf pans in the oven, shelf measurements and hot air circulation should be considered. Avoiding overly close placement of pans to each other and unnecessary restriction of 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 helps organize the processes of dough filling, fermentation, loading into the oven, baking, and product removal more easily. Regular placement of large volume molds contributes to more organized 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 loaf bread production processes. The use performance of the pan is affected by working temperature, production frequency, cleaning, transport, and storage conditions.
Controlled Cleaning After Production
After each production, it is recommended to clean the remaining dough, oil, or product residues on the pan using suitable methods. Equipment that can scratch the Teflon coating or mechanically damage 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 not to leave moisture or cleaning residues on the surface for a long time. Pans should be dried properly and stored in a dry storage area. Stacking after they are completely dry makes it easier to prepare the products for the next production cycle.
Correct Stacking of Teflon Coated Pans
When storing Teflon coated loaf pans, uncontrolled contact and friction that could cause the coated surfaces to scratch each other should be avoided. Pans should be stacked evenly, and heavy equipment that could distort the mold geometry or non-stick surface should not be placed on top of them.
Regular Inspection of Coating Surface
During professional use, the Teflon coating should be visually inspected at regular intervals. In cases where excessive wear, deep scratches, peeling, or any other change that may affect production performance on the surface is observed, the use status of the pan should be evaluated.
Preservation of Mold Form
It is recommended not to drop the pan, crush it, or expose it to uncontrolled impacts. Bending or deformation that may occur in the mold body with a 12.5x13 cm wide cross-section and 32 cm length can affect the form of the final loaf bread. Correct handling and suitable storage help maintain the mold dimensions.
Large Volume Non-Stick Loaf Mold for Professional Production
The 12.5x13x32 cm Teflon coated loaf pan; with a 0.8 mm DX54D+AS120 Alusi steel body, the recommended 950–1000 gram dough weight, and a professional non-stick surface to prevent the product from sticking to the mold, is developed for producing large volume loaf bread. Its 12.5x13 cm wide and high cross-section supports a full product geometry while its 32 cm length allows for the mass preparation of long and sliceable loaf and sandwich breads.
Technical Specifications
The measure, raw material, steel thickness, coating, and recommended dough weight details of the 12.5x13x32 cm Teflon coated loaf pan are in the table below.
| Product Type |
Teflon coated professional loaf bread pan |
| Mold Size |
12.5x13x32 cm |
| Mold Cross-Section |
12.5x13 cm wide and high cross-section |
| Mold Length |
32 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Recommended Dough Weight |
950–1000 grams |
| Coating Function |
Creates a professional non-stick surface that prevents the product from sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled removal of baked loaf bread from the mold |
| Product Form |
Suitable for long, wide cross-sectioned, high, and voluminous loaf and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
The mass preparation of large volume, long, and standard form loaf bread and similar molded products with 950–1000 gram dough |
Usage Areas
The 12.5x13x32 cm Teflon coated loaf pan can be used in professional enterprises where long, wide, and high cross-section loaf bread, sandwich bread, and similar molded products are produced. It is especially suitable for applications where the easy and smooth removal of large-weight products from the mold without sticking, regular slicing, and controlled flow of mass production is important.
Loaf bread production Large volume loaf bread Long loaf bread production High-weight loaf bread 950–1000 gram dough production Sandwich bread production Professional bakeries Industrial bread production facilities Bakery production facilities Pastry shops Hotel production kitchens Restaurant production kitchens Molded bread production Mass loaf bread production Teflon coated loaf pan Non-stick loaf bread mold Easy mold product removal Sliced loaf 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 Teflon coated loaf pans are developed to provide a professional non-stick surface to prevent the product from sticking to the mold surface, support the easy and smooth removal of baked products from the mold, offer options suitable for different loaf bread sizes and dough weights, and contribute to the more regulated execution of mass production processes.