12.5x24 cm oval cavity size
Set options of 2, 3, 4, or 5
Approximately 300-350 grams of dough per cavity
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet structure
Uncoated Alusi working surface
Cavity form for artisan bread production
Multi-celled professional production structure
12.5x24 cm Oval Artisan Bread Pan; is a professional bread pan that can be produced as a set of 2, 3, 4, or 5. Approximately 300-350 grams of dough can be used per cavity. The actual weight may vary based on the product and recipe used. The pan is produced from DX54D+AS120 Alusi sheet with a thickness of 0.8 mm.
12.5x24 cm Oval Artisan Bread Pan
EKMAŞ 12.5x24 cm Oval Artisan Bread Pan is a multi-celled professional pan model used for the preparation and baking of artisan bread and similar types in professional bakeries and baked goods production.
12.5x24 cm Oval Cavity Size
Each cavity measures 12.5x24 cm. The oval cavity form helps to shape the dough in a separate compartment and to maintain a similar initial geometry throughout production.
Production of Set of 2, 3, 4, or 5
The product can be produced as a set of 2, 3, 4, or 5. Businesses can choose different numbers of cavities based on daily production needs, oven structure, and production plans.
Approximately 300-350 grams of Dough per Cavity
Approximately 300-350 grams of dough can be used for one cavity. This value is not a fixed capacity; it may vary depending on the product recipe, dough density, fermentation character, and the intended final bread form.
Variation of Dough Weight by Product
Since the same pan can be used for different recipes and dough types, suitable dough weight may also vary by product. Therefore, the range of 300-350 grams should be considered as an approximate usage value.
0.8 mm Alusi Metal Thickness
The Oval Artisan Bread Pan is made from 0.8 mm thick Alusi metal. Material thickness is one of the fundamental features that define the technical structure of the product.
DX54D+AS120 Alusi Sheet Structure
The pan body uses DX54D+AS120 Alusi sheet. This material has an aluminum-silicon coated steel sheet structure and can be used as a pan body in professional baking equipment.
Difference Between Alusi Metal and Aluminum
This pan is made from Alusi metal, not directly from aluminum. The Alusi structure is a different material system with an aluminum-silicon-based coating on a steel sheet body.
Uncoated Alusi Working Surface
This model does not feature Teflon or similar non-stick coating. The product is used with an uncoated Alusi working surface.
Use for Artisan Bread Form
The oval cavity structure helps to shape the artisan bread doughs within separate compartments and supports a specific product form throughout baking.
Multi-Celled Pan Structure
Having multiple cavities on the same pan system can allow for the orderly preparation and transport of multiple bread doughs in the same production cycle.
Effect of Cavity Count on Production Capacity
The choice of a set of 2, 3, 4, or 5 directly affects the number of doughs that can be prepared in the same production cycle. The appropriate set should be chosen based on the business's production capacity.
Placement of Dough in the Cavity
Balanced positioning of the dough within the cavity can help in the orderly creation of the product's initial form. The placement method should be determined according to the dough structure and shaping process.
Effect of Dough Weight on Final Product Size
The dough weight used can affect the volume and final dimensions of the baked bread. The 12.5x24 cm cavity size alone does not determine the finished product size.
Effect of Fermentation on Product Form
Fermentation time, ambient temperature, yeast amount, and dough structure can influence volume development within the cavity. Therefore, the same pan may yield different results with different recipes.
Importance of Shaping Method
The shaping method before dough placement in the cavities can affect the final bread geometry and distribution within the cavity.
Use in Artisan Bread Production
The pan can be used in professional artisan bread production. Product form, weight, and baking conditions should be planned according to the business's recipe.
Use with Different Bread Recipes
The 12.5x24 cm oval cavity structure can be evaluated with different bread recipes suitable for the business's production process. Each recipe may have varying dough density, fermentation behavior, and suitable weight.
Use in Professional Ovens
The Oval Artisan Bread Pan can be used in professional ovens, which produce bread daily or in series according to a production plan.
Use in Baked Goods Production Facilities
The multi-celled pan structure can help organize dough in fixed portions and plan the production flow in baked goods production facilities.
Preparation of Products in Separate Cavities
Having each dough in a separate cavity can help the products to form independently. The actual results depend on dough weight, recipe, and fermentation level.
Effect of Oven Type on Outcome
Air and heat distribution in convection, rotary, or other professional oven systems may affect the baking character. The pan alone does not produce a fixed baking outcome.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the bread recipe used, dough weight, product volume, and oven system.
Importance of Baking Time
Baking time can vary based on dough weight, product form, recipe, oven type, and targeted final product features. A single fixed duration may not be suitable for all production conditions.
Repeatability in Production
Consistent application of the same cavity size, similar dough weight, forming method, and process parameters can help create more consistent initial conditions.
Effect of Set Selection on Production Plan
Set options of 2, 3, 4, or 5 allow businesses to create different pan configurations based on daily production numbers and oven capacity.
Use of Greasing and Separators
The amount of grease or suitable separator used on an uncoated Alusi surface can be determined according to the bread recipe, dough's adhesion characteristics, and the business's production method.
Removing Baked Bread from the Pan
The behavior of removing the baked product from the pan can vary based on the recipe, greasing or separator application, baking level, and the current state of the working surface.
Cleaning of the Pan Surface
Dough, grease, and baking residues left on the pan surface after use should be cleaned using appropriate methods. Excessively harsh or abrasive applications that can damage the metal surface should be avoided.
Control of Surface Condition
The working surface of the pan can be checked at specific intervals depending on usage intensity. Significant deformation or physical damage can affect the working characteristics.
Preservation of the Oval Cavity Form
Preserving the oval cavity geometry helps to place dough in a similar working space in each production cycle. Physical deformation should be avoided during transport and storage.
Storage After Use
When not in use, the Oval Artisan Bread Pan should be stored in a clean, dry place in a way that does not distort the cavity form and pan geometry.
Points to Consider When Choosing an Oval Artisan Bread Pan
When selecting a product, the 12.5x24 cm cavity size, set option of 2, 3, 4, or 5, approximately 300-350 grams of dough use, 0.8 mm Alusi metal thickness, the bread recipe to be used, and the oven system should be considered together.
Technical Structure of the 12.5x24 cm Oval Artisan Bread Pan
The 12.5x24 cm oval cavity size, 0.8 mm DX54D+AS120 Alusi sheet structure, approximately 300-350 grams dough usage range, and set options of 2, 3, 4, or 5 form the basic technical features of this product.
Technical Specifications
The 12.5x24 cm Oval Artisan Bread Pan's cavity size, set options, approximate dough weight, material structure, and intended use provide basic technical information below.
| Product Type |
Oval artisan bread pan |
| Cavity Size |
12.5x24 cm |
| Set Options |
Set of 2, 3, 4, or 5 |
| Dough Weight per Cavity |
Approximately 300-350 grams |
| Dough Weight Note |
May vary depending on the product and recipe used |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
0.8 mm |
| Working Surface |
Uncoated Alusi surface |
| Intended Use |
Preparation and baking of artisan bread and similar professional bread products |
| Usage Area |
Professional bakery and baked goods production |
Usage Areas
The 12.5x24 cm Oval Artisan Bread Pan can be used in professional bakeries and baked goods production facilities for preparing and baking artisan bread and similar varieties. Set options of 2, 3, 4, or 5 adapt to different production capacities, and approximately 300-350 grams of dough can be used per cavity. The actual weight may vary based on the product and recipe used.
12.5x24 cm oval artisan bread pan Oval bread pan Artisan bread pan Alusi bread pan 0.8 mm Alusi pan 2-piece bread pan 3-piece bread pan 4-piece bread pan 5-piece bread pan 300-350 gram dough pan Multi-celled bread pan Professional bread pan DX54D+AS120 pan Uncoated Alusi pan Professional oven pan EKMAŞ oval artisan bread pan
About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment for the professional and industrial bakery sector. When choosing the 12.5x24 cm Oval Artisan Bread Pan, cavity size, set count, approximately 300-350 grams of dough use, 0.8 mm Alusi metal thickness, the bread recipe to be produced, and the oven system to be used should be considered together.