Set consisting of 3 professional loaf bread pans measuring 12,5x13x32 cm
Suitable usage for 950–1000 grams of dough per pan
Approximately 2850–3000 grams of dough usage capacity per set
0.8 mm DX54D+AS120 Alusi steel body
Uncoated Alusi professional production surface
12,5x13 cm full-bodied loaf bread section
32 cm long product geometry
Set structure suitable for producing 3 high-grammage loaf breads at once
12,5x13x32 cm 3-piece set loaf pan, each pan is suitable for approximately 950–1000 grams of dough. When three pans are considered together, approximately 2850–3000 grams of dough per set can prepare three separate loaf breads. The uncoated Alusi surface can be used with lubrication or suitable separator application according to the bakery's own recipe and production process. Dough weight should be optimized according to recipe, flour characteristics, fermentation time, and the targeted product volume.
12,5x13x32 cm 3-piece Set Professional Loaf Pan
The 12,5x13x32 cm 3-piece set loaf pan is a professional bread pan developed for preparing three high-grammage, full-bodied, and long loaf breads in the same production cycle. The three separate pans in the set have dimensions of 12.5 cm width, 13 cm height, and 32 cm length. The triple set structure supports more organized dough portioning, fermentation, loading into the oven, and product removal operations in professional production.
3-Chamber Professional Loaf Bread Pan
Unlike single loaf pans, this model allows the use of three 12,5x13x32 cm loaf bread pans in a single set. Thus, three separate high-grammage loaf breads can be prepared in the same production cycle. The triple structure offers a professional production order that supports the serial preparation of products of the same size and similar gram weight.
Each Pan Measures 12,5x13x32 cm
Each loaf bread pan in the set measures 12,5x13x32 cm. The 12.5 cm width and 13 cm height create a full and high-volume loaf bread section, while the 32 cm length supports a long and sliceable product geometry.
DX54D+AS120 Alusi Steel Body
The 12,5x13x32 cm 3-piece set loaf pan is made of 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional material with an aluminum-silicon-based metal coating on a steel surface. This structure forms a suitable body for the pans in the set to be used in repeated production processes under professional baking conditions.
0.8 mm Steel Thickness
The pan body is made of 0.8 mm thick DX54D+AS120 Alusi steel. This steel thickness helps to create a body structure suitable for using the three separate high-volume loaf pans, each 32 cm long, under professional production conditions.
Aluminum-Silicon Coated Metal Structure
The DX54D+AS120 Alusi steel features an aluminum-silicon-based metal coating on the steel body. This material structure is one of the metal surfaces used in professional loaf bread pans and offers a suitable structure for repeated use in baking processes.
Uncoated Alusi Production Surface
This model does not include additional Teflon or non-stick coating. The three pans in the set have an uncoated Alusi surface. Bakeries can use lubrication or suitable separator application according to their own recipes, dough structures, and production methods.
950–1000 Grams of Dough Per Pan
Each pan measuring 12,5x13x32 cm is suitable for approximately 950–1000 grams of dough. This weight range offers a working range for forming full-bodied, long, and high-volume loaf bread. The exact amount of dough can be optimized by the bakery according to the recipe, flour used, water ratio, fermentation time, and targeted product volume.
Suitable for Production with Approximately 1 Kilogram of Dough
Each pan is suitable for working with approximately 950–1000 grams, or about 1 kilogram of dough. This weight range combines with a section of 12,5x13 cm and a length of 32 cm to support the production of high-volume professional loaf bread.
Approximately 2850–3000 Grams of Dough Per Set
When 950–1000 grams of dough is used in each of the three pans, approximately 2850–3000 grams of dough can be used in total for production in the 3-piece set. This allows the preparation of three separate 12,5x13x32 cm loaf breads in the same production cycle.
Production with Approximately 2.85–3 Kilograms of Total Dough
Approximately 2.85–3 kilograms of dough can be used in total across the 3-piece set. Allocating dough within the targeted weight range for the three pans supports achieving closer volume and form values between the products.
Production of 3 Loaf Breads at Once
The primary advantage of the 3-piece set structure is the ability to prepare three high-grammage loaf breads within the same production arrangement. Dough portioning, placing in the mold, fermentation, loading into the oven, baking, and product removal processes can be organized together for the three products.
12.5 cm Wide Product Form
The 12.5 cm mold width provides a product geometry suitable for preparing wide and full-bodied loaf bread slices. This structure can be evaluated by professional producers targeting a more voluminous slice format for toast, sandwiches, and packaged bread applications.
13 cm High Product Profile
The 13 cm mold height, together with 12.5 cm width, creates a full and high-volume loaf bread section. This geometry supports preparing more voluminous products compared to smaller sectioned loaf molds.
32 cm Long Product Geometry
The 32 cm mold length allows for the preparation of a long product form in professional loaf bread production. The long structure can support production aimed at obtaining more regular slices post-baking and packaged bread applications.
Full and Long Loaf Bread Form
The combination of 12.5 cm width, 13 cm height, and 32 cm length creates a high-volume, full-bodied, and long loaf bread geometry. This structure offers a suitable mold option for high-grammage professional toast and sandwich bread productions.
Supports Similar Form Formation in Three Products
The same dimensions of the three pans in the set support the preparation of products with similar width, height, and length values when similar dough weight and production conditions are used in each pan.
Facilitates Dough Portioning
The predetermined dough range of 950–1000 grams per pan makes it easier to divide the total dough into three separate portions before production. Providing dough to the molds in near gram weights supports achieving more consistent volume and form in the three products.
Importance of Dough Weight
The dough range of 950–1000 grams serves as a working reference for the 12,5x13x32 cm mold. The final loaf bread volume is not only dependent on dough weight but is also influenced by the recipe, type of flour, water ratio, yeast amount, fermentation time, and baking parameters.
Controlled Form During Fermentation
When dough is placed in molds at the appropriate weight, the pan surfaces help the dough grow within the specified 12.5 cm width, 13 cm height, and 32 cm length during fermentation. Applying similar fermentation conditions across the three pans supports consistency among the products.
Balanced Dough Distribution Along 32 cm
It is important to distribute the 950–1000 grams of dough evenly throughout the 32 cm length of each mold. Properly spreading the dough without concentrating it in specific areas aids in forming a more regular product geometry during fermentation and baking.
Controlled Growth in 12,5x13 cm Section
Balancing dough placement along the mold base and side surfaces supports more consistent product development in the 12,5x13 cm section. Similar dough placement can help the breads produced in the three separate molds achieve similar external form.
Similar Dough Distribution in Three Molds
Allocating dough in similar weight and shaping method to the three molds in the set assists in the uniform growth of products in similar sizes. This approach particularly supports product standardization in mass production.
Suitable for the Bakery's Own Lubrication System
The uncoated Alusi surface can be used with the bakery's own lubrication or separator application. The method and amount should be determined considering the dough recipe, product's fat content, fermentation method, and baking conditions.
Balanced Lubrication in Three Molds
It's important to prepare the three molds in the set in a similar manner before production. Controlled and consistent application of oil or suitable separator in all molds can support a more consistent production process when removing baked products from the molds.
Product Removal Performance Depends on the Process
In non-coated loaf pans, the detachment performance of the baked product from the mold is affected by surface preparation, lubrication or separator application, dough recipe, baking conditions, and product removal method. It is recommended to determine the suitable application for the bakery's own production process.
Controlled Mold Emptying for High Gram-Weight Products
It's crucial to remove high gram-weight loaf breads prepared with 950–1000 grams of dough from the mold while preserving their form after baking. Proper surface preparation and lubrication or separator application can aid in detaching products from the mold surface in a more controlled manner.
Controlled Removal of Three Products
The three loaf breads in the set need to be removed separately from the mold, while preserving their form. Applying similar surface preparation to the molds can support achieving more consistent results during the product removal process.
Suitable for Professional Loaf Bread Production
The 12,5x13x32 cm 3-piece set loaf pan can be used in professional bakeries, patisseries, bakery product producers, and industrial bread production facilities. The triple mold structure offers a professional production option for the serial preparation of high-grammage, full-bodied, and long loaf breads in the same size.
Use in Sandwich Bread Production
The 12,5x13x32 cm mold size can also be evaluated in professional sandwich bread production according to the recipe and the targeted product structure. The full-bodied section and long product geometry offer a structure suitable for various portioning and slicing applications.
Suitable for Sliced Loaf Bread Production
The 12,5x13 cm full-bodied section creates a product geometry suitable for preparing wide and high loaf bread slices. The 32 cm length supports production aimed at obtaining a larger number of regular slices from a single product.
Support for Slice Standardization
The fact that the three molds have the same 12,5x13 cm section supports achieving closer slice geometries among the products when using a similar recipe and production parameters. This feature can contribute to production standardization in professional slicing processes.
Suitable for Packaged Loaf Bread Production
Fixed mold sizes support more consistent external dimensions of high-grammage loaf breads prepared with similar production parameters. This can contribute to more organized planning of slicing, portioning, and packaged loaf bread production processes.
Process Flexibility in Production
The non-Teflon structure allows the bakery to determine production steps like lubrication, separator usage, and surface preparation according to their own recipe and process. This feature offers a flexible usage option for professional bakeries working with different dough recipes.
Contribution to Standardization in Mass Production
Having the same dimensions for the three molds in the set facilitates the standardization of key production parameters such as dough weight, product width, height, and length. When recipe, fermentation, and baking conditions are also controlled, consistency among products is supported.
Contribution to Organizing Production Capacity
Using three molds in a single set allows for the preparation of three products with approximately 1 kilogram of dough in the same production cycle. The 12,5x13x32 cm loaf bread production capacity can be increased according to the production plan by using multiple 3-piece sets in professional production.
Suitable for Serial Production Flow
The use of 3-piece sets in professional production environments helps with the systematic execution of processes like dough portioning, placing in the mold, fermentation, loading into the oven, baking, and product removal.
Production Organization with Set Structure
Gathering three molds in a single production set supports the collective movement of molds in the production area and the planning of production steps in groups. This structure can contribute to operational order in high-grammage serial loaf bread production.
Set Arrangement in Oven Placement
The 3-piece set structure supports the regular placement of all three molds in the oven simultaneously. The oven shelf measurements, set’s outer geometry, and production process should be considered for appropriate placement.
Regular Use on Production Racks
Positioning 3-piece set loaf pans on production racks in an orderly fashion can support more systematic execution of dough filling, fermentation, loading into the oven, baking, and product removal stages.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body is prepared for repeated use in professional loaf bread production processes. The usage performance of the pan is influenced by production frequency, operating conditions, surface preparation, cleaning, handling, and storage methods.
Post-Production Cleaning
It is recommended to clean the remaining flour, oil, dough, or baked product residues from the inner surfaces of the three molds after production using appropriate methods. During cleaning, avoid sharp or severely abrasive tools that could cause unnecessary mechanical damage to the Alusi surface.
Drying After Cleaning
It is recommended not to leave moisture on the set for a long time after the cleaning process. The molds should be properly dried and stored in a dry storage area. Regular cleaning and drying support keeping the pans ready for the next production cycle.
Proper Stacking of Sets
When not in use, 3-piece set loaf pans should be stored in a balanced and orderly manner. Avoid heavy loads that could deform the mold geometry, uncontrolled impacts, and stacking methods that could cause bending or crushing of the body.
Preservation of the 32 cm Long Mold Form
During transportation and storage of the set, it is recommended to protect the 32 cm-long molds from bending, crushing, or uncontrolled impacts. Changes in the mold form can affect the external geometry of the final loaf breads.
Regular Mold Inspection
During professional and repeated use, it is recommended to visually inspect the geometry of all three molds at regular intervals. Early detection of deformations on the mold edges or body helps maintain production standards.
Process Control for Standard Production
The 3-piece loaf pan supports the preparation of three loaves with similar geometry at once; however, the final product standard is not solely dependent on mold dimensions. To achieve more consistent results, dough weight of 950–1000 grams placed in each mold, as well as recipe, surface preparation, fermentation time, oven temperature, and baking time should be controlled together.
3-piece Alusi Loaf Bread Pan for Professional Production
The 12,5x13x32 cm 3-piece set loaf pan, with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 950–1000 gram dough working range per mold, and professional set structure allowing for preparation of three separate high-grammage breads at once, is developed for serial loaf bread production. Approximately 2850–3000 grams of dough in total can prepare three full-bodied and 32 cm long loaf breads. The uncoated Alusi surface adapts to the bakery's own lubrication, separator, and production process.
Technical Features
The number of molds, mold size, raw material, steel thickness, surface structure, and recommended dough weight of the 12,5x13x32 cm 3-piece set loaf pan are provided in the following table.
| Product Type |
3-piece set professional loaf bread pan |
| Number of Molds |
3 pieces |
| Size of Each Mold |
12,5x13x32 cm |
| Mold Section |
12,5x13 cm full section |
| Mold Length |
32 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Uncoated Alusi surface |
| Recommended Dough Weight |
Approximately 950–1000 grams per mold |
| Set Total Dough Weight |
Approximately 2850–3000 grams |
| Lubrication |
Can be applied according to the bakery's recipe and production process |
| Product Removal |
Depends on surface preparation, lubrication or separator application, and production process |
| Product Form |
Suitable for full-bodied, high-volume, and long loaf and sandwich bread production |
| Type of Use |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of 3 12,5x13x32 cm high-grammage loaf breads in standard sizes within the same production cycle |
Usage Areas
The 12,5x13x32 cm 3-piece set loaf pan can be used professionally in bakery and pastry operations where high-grammage, full-bodied, and long loaf breads as well as sandwich breads are produced. The triple set structure supports the simultaneous preparation of three separate products in similar sizes, while the uncoated Alusi surface adapts to the bakery's own lubrication or separator application process.
3-piece loaf bread production 12,5x13x32 cm loaf bread Bread production with 950–1000 grams of dough 2850–3000 grams total dough usage High-grammage loaf bread Full-bodied loaf bread Long loaf bread production Sandwich bread production Sliced loaf bread production Packaged loaf bread production Professional bakeries Industrial bread production facilities Bakery product production facilities Patisseries Molded bread production Serial bread production 3-chamber loaf pan Set loaf bread pan Uncoated loaf pan Non-Teflon loaf bread pan Alusi loaf pan Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ set loaf pans are developed to support the preparation of multiple breads within the same production arrangement, offering production options suitable for different product sizes and dough weights, and contributing to product standardization in professional baking.