12.5x25 cm elliptical compartment size
Options for set of 2, 3, 4, or 5
Approximately 300-350 grams of dough per compartment
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet structure
Compartment design for elliptical artisan bread production
Usage in professional bakery and pastry applications
Structure suitable for multi-compartment production layout
12,5x25 cm Elliptical Artisan Bread Pan; is a professional bread pan that can be produced as a set of 2, 3, 4, or 5 compartments. Approximately 300-350 grams of dough can be used per compartment. The actual weight may vary depending on the product recipe and dough structure. The pan is made from 0.8 mm thick DX54D+AS120 Alusi sheet.
12,5x25 cm Elliptical Artisan Bread Pan
EKMAŞ 12,5x25 cm Elliptical Artisan Bread Pan is a multi-compartment pan model used for preparing and baking artisan bread and similar bread types in professional oven and bakery production.
12.5x25 cm Elliptical Compartment Size
Each compartment is 12.5x25 cm in size. The elliptical form can help in shaping the dough within a separate compartment and maintaining a similar initial geometry throughout production.
Production in Sets of 2, 3, 4, or 5
The product can be manufactured as a set of 2, 3, 4, or 5. This allows businesses to select different numbers of compartments according to their production plan, oven structure, and daily product needs.
Approximately 300-350 Grams of Dough per Compartment
Approximately 300-350 grams of dough can be used per compartment. This value is not a fixed capacity; it may change depending on the product recipe, dough density, fermentation characteristics, and the intended final bread shape.
Variation of Dough Weight by Product
The same pan can be used for different recipes and types of dough, so the appropriate dough weight may vary by product. Thus, the range of 300-350 grams should be considered an approximate usage value.
0.8 mm Alusi Metal Thickness
The Elliptical Artisan Bread Pan is made from 0.8 mm thick Alusi metal. Material thickness is one of the key characteristics defining the technical structure of the pan.
DX54D+AS120 Alusi Sheet Structure
DX54D+AS120 Alusi sheet is used in the pan body. This material features an aluminum-silicon coated steel sheet structure, suitable for use 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 that has an aluminum-silicon-based coating on a steel sheet body.
Usage for Elliptical Artisan Bread Form
The elliptical compartment structure helps shape artisan bread doughs within separate sections and supports a specific product form throughout baking.
Multi-Compartment Pan Structure
Having multiple compartments on the same pan system can enable multiple bread doughs to be prepared and transported uniformly within the same production cycle.
Impact of Compartment Number on Production Capacity
Choosing 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 selection should be made according to the business's production capacity.
Placement of Dough within Compartments
Placing the dough in a balanced manner within the compartment can help form a more orderly initial product shape. The placement method should be determined based on 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 pan compartment alone does not determine the finished product size.
Effect of Fermentation on Product Form
Fermentation time, ambient temperature, yeast amount, and dough structure can affect volume development within the compartment. Therefore, the same pan may produce different results with different recipes.
Importance of Shaping Method
The shaping method used before placing the dough in the compartments can impact the final bread geometry and its distribution within the compartment.
Use in Artisan Bread Production
The pan can be used in professional artisan bread production. The product form, weight, and baking conditions should be planned according to the business's recipe.
Use with Different Bread Recipes
The 12.5x25 cm elliptical compartment structure can be evaluated in different bread recipes suitable to the business’s production process. Each recipe may have different densities, fermentation behaviors, and dough weights.
Use in Professional Ovens
The Elliptical Artisan Bread Pan can be used in professional ovens engaged in daily or serial bread production, according to the production plan.
Use in Pastry Production Facilities
The multi-compartment pan structure can assist bakery production facilities in organizing doughs in specific portions and planning the production flow.
Using Separate Compartments Among Products
Each dough being in a separate compartment can aid in products taking form independently from each other. The actual result depends on dough weight and fermentation level.
Impact of Oven Type on Results
Air and heat distribution in convection, rotary, or other professional oven systems can impact the baking characteristics of the bread. The pan itself does not ensure a constant baking outcome.
Importance of Baking Temperature
Appropriate baking temperature should be determined by the bread recipe used, dough weight, product volume, and oven system.
Importance of Baking Time
Baking time may vary according to dough weight, product shape, recipe, oven type, and the desired final product characteristics. A fixed time may not be suitable for all production conditions.
Repeatability in Production
Using the same pan compartment, similar dough weight, similar shaping method, and consistently applying the same process parameters can help create more consistent starting conditions.
Impact of Set Selection on Production Plan
Thanks to set options of 2, 3, 4, or 5, businesses can create different pan arrangements based on daily production numbers and oven capacity.
Uncoated Alusi Surface
This model features an uncoated Alusi working surface. Depending on the production process, appropriate greasing or release application may be preferred.
Use of Grease and Release Agent
The amount of grease or release agent to be used on the uncoated Alusi surface can be determined based on the bread recipe, dough's adhesion characteristics, and the production method of the business.
Removing Baked Bread from the Pan
The behavior of the baked product releasing from the pan may vary depending on the recipe, lubrication application, baking level, and 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. Avoid overly harsh or abrasive applications that may damage the metal surface.
Preserving Compartment Form
Preserving the elliptical compartment geometry helps ensure the dough is placed in a similar working area in each production cycle. Avoid physical deformation during transportation and storage.
Storage After Usage
The Elliptical Artisan Bread Pan should be stored in a clean and dry area when not in use, in a way that does not distort the compartment form and pan geometry.
Points to Consider When Choosing an Elliptical Artisan Bread Pan
When selecting the product, the 12.5x25 cm compartment size, set options of 2, 3, 4, or 5, approximately 300-350 grams of dough usage, 0.8 mm Alusi metal thickness, the recipe to be produced, and the oven system should be evaluated together.
Technical Structure of the 12.5x25 cm Elliptical Artisan Bread Pan
The key technical features of this product include a 12.5x25 cm elliptical compartment size, 0.8 mm DX54D+AS120 Alusi sheet structure, approximately 300-350 grams of dough usage range, and 2, 3, 4, or 5 set options.
Technical Features
The fundamental technical information regarding the compartment size, set options, approximate dough weight, material structure, and intended use of the 12.5x25 cm Elliptical Artisan Bread Pan are provided below.
| Product Type |
Elliptical artisan bread pan |
| Compartment Size |
12.5x25 cm |
| Set Options |
Set of 2, 3, 4, or 5 |
| Dough Weight per Compartment |
Approximately 300-350 grams |
| Dough Weight Note |
Can vary according to 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 |
| Purpose |
Preparation and baking of artisan bread and similar professional bread products |
| Usage Area |
Professional bakery and pastry production |
Usage Areas
12,5x25 cm Elliptical Artisan Bread Pan; can be used in professional ovens and pastry production facilities for preparing and baking artisan bread and similar bread 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 compartment. The actual weight can vary depending on the product used and the recipe.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 12,5x25 cm Elliptical Artisan Bread Pan, factors like compartment size, set options, approximate 300-350 gram dough usage, 0.8 mm Alusi metal thickness, the bread recipe to be produced, and the oven system to be used should be considered together.