12.5x25 cm elliptical compartment size
Option of sets of 2, 3, 4, or 5
Approximately 300-350 grams of dough per compartment
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi steel body
Teflon-coated working surface
Compartment design for artisan bread production
Multi-compartment professional production structure
The 12.5x25 cm Non-Stick Elliptical Artisan Bread Pan is a professional bread pan available in sets of 2, 3, 4, or 5. Approximately 300-350 grams of dough can be used per compartment. The actual weight may vary depending on the product formula and dough structure. The pan is made from 0.8 mm thick DX54D+AS120 Alusi steel with a Teflon coating applied to the working surface.
12.5x25 cm Non-Stick Elliptical Artisan Bread Pan
EKMAŞ 12.5x25 cm Non-Stick Elliptical Artisan Bread Pan is a multi-compartment professional pan model used for the preparation and baking of artisan bread and similar bread varieties in professional bakeries.
12.5x25 cm Elliptical Compartment Size
Each compartment measures 12.5x25 cm. The elliptical form can help maintain consistent initial geometry during production by shaping the dough within separate compartments.
Production in Sets of 2, 3, 4, or 5
The product can be manufactured in sets of 2, 3, 4, or 5. Businesses can select different numbers of compartments based on their production plan, daily product needs, and oven system used.
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 can vary based on the product formula, dough density, fermentation characteristics, and the desired final bread form.
Variation of Dough Weight Depending on Product
Since the same pan can be used with different recipes and dough types, the appropriate dough weight can also change according to the product. Therefore, the 300-350 gram range 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 features defining the pan's technical structure.
DX54D+AS120 Alusi Steel Body
DX54D+AS120 Alusi steel is used in the pan's body. This material features 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 not made directly from aluminum, but from Alusi metal. The Alusi structure is a different material system with an aluminum-silicon-based coating on a steel sheet body.
Teflon-Coated Working Surface
The Teflon coating applied to the pan's surface creates a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports easier and smoother removal of bread from the pan.
Usage for Elliptical Artisan Bread Form
The elliptical compartment structure helps shape artisan bread doughs within separate sections and supports the maintenance of a specific product form during baking.
Multi-Compartment Pan Structure
Having multiple compartments on the same pan system can allow multiple bread doughs to be prepared and handled in an orderly manner within the same production cycle.
Effect of Compartment Number on Production Capacity
The choice of set size (2, 3, 4, or 5) directly affects the number of dough pieces that can be prepared within the same production cycle. The appropriate set choice should be made according to the enterprise's production capacity.
Placement of Dough Within Compartments
Balanced placement of dough within the compartments can help create a more regular initial form of the product. The placement method should be determined according to 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 does not solely determine the finished product size.
Effect of Fermentation on Product Form
Fermentation duration, ambient temperature, yeast amount, and dough structure can affect the volume development of the product within the compartment. Therefore, the same pan may yield different results with different recipes.
Importance of Shaping Method
The shaping method before placing dough into compartments can affect the final bread geometry and its distribution within the compartment.
Usage 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 design can be evaluated with different bread recipes suitable for the enterprise's production process. Each recipe may have different density, fermentation behavior, and dough weight.
Contribution of Teflon Coating to Product Removal
The Teflon working surface can help facilitate the removal of baked bread from the pan under suitable production conditions. Actual product removal performance depends on the recipe, baking level, and the current state of the coating.
Flexibility in Use of Oil and Release Agents
The Teflon coating can help reduce the need for intensive oiling or release agents under suitable product and process conditions. The necessary application amount should be determined based on the dough recipe and the enterprise's production method.
Difference Between Coated and Uncoated Models
In the uncoated model, the product comes into direct contact with the Alusi working surface, while in this version, a Teflon coating is also applied to the Alusi body's working surface. This difference becomes significant, especially in product removal, cleaning, and surface maintenance methods.
Usage in Professional Ovens
The Elliptical Artisan Bread Pan can be used according to the production plan in professional ovens engaged in daily or serial bread production.
Usage in Bakery Production Facilities
The multi-compartment pan structure can help arrange doughs into specific portions and plan production flow in bakery production facilities.
Impact of Oven Type on Results
Air and heat distribution in convection, rotating, or other professional oven systems can affect the baking characteristics of the bread. The pan and Teflon coating alone do not create a consistent baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined based on the used bread recipe, 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 the intended final product characteristics. A single fixed time may not be suitable for all production conditions.
Repeatability in Production
Regular application of similar dough weights, similar shaping methods, and the same process parameters can help create more consistent starting conditions.
Effect of Set Choice on Production Plan
Thanks to the options of 2, 3, 4, or 5-piece set options, the enterprise can create different pan arrangements according to daily production volume and oven capacity.
Mechanically Protecting the Teflon Coating
To help preserve the lifespan of the coating, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Removing Baked Bread from the Pan
When removing baked bread from the pan, suitable assisting equipment that will not scratch the Teflon working surface should be preferred. Hard metal contacts can cause mechanical damage to the coating.
Factors Affecting Coating Lifespan
The usage life of the Teflon coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the coating's condition over time.
Periodic Check of Coating Surface
The Teflon surface can be periodically checked for scratches, wear, or physical damage. Changes in surface condition may affect product removal performance and working characteristics.
Cleaning the Teflon Surface
After use, the pan surface should be cleaned using methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the Teflon surface.
Preservation of Compartment Form
Preserving the elliptical compartment geometry helps place the dough in a similar working area during each production cycle. Physical deformation should be avoided during handling, use, and storage.
Post-use Storage
The pan should be stored in a clean and dry area where the Teflon working surface will not come into contact with hard or cutting equipment, and the compartment geometry will not be distorted.
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, Teflon coating, the recipe to be used, and the oven system should be evaluated together.
Technical Structure of 12.5x25 cm Non-Stick Elliptical Artisan Bread Pan
The 12.5x25 cm elliptical compartment size, 0.8 mm DX54D+AS120 Alusi steel body, Teflon-coated working surface, approximate 300-350 grams dough usage range, and set options of 2, 3, 4, or 5 constitute the main technical features of this product.
Technical Features
The technical information about the 12.5x25 cm Non-Stick Elliptical Artisan Bread Pan model, including compartment size, set options, approximate dough weight, material structure, coating feature, and intended use, is provided below.
| Product Type |
Elliptical artisan bread pan |
| Compartment Size |
12.5x25 cm |
| Set Options |
Sets of 2, 3, 4, or 5 |
| Dough Weight per Compartment |
Approximately 300-350 grams |
| Note on Dough Weight |
May vary depending on product and recipe |
| Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
0.8 mm |
| Working Surface |
Teflon-coated Alusi surface |
| Coating Type |
Teflon coating |
| Purpose of Use |
Preparation and baking of artisan bread and similar professional bread products |
| Field of Use |
Professional bakery and bakery product manufacturing |
Fields of Use
12.5x25 cm Non-Stick Elliptical Artisan Bread Pan can be used for preparing and baking artisan bread and similar bread varieties in professional bakeries and bakery product manufacturing facilities. The set options of 2, 3, 4, or 5 accommodate different production capacities, while approximately 300-350 grams of dough can be used for each compartment. The actual weight may vary depending on the product and recipe used. The Teflon coating aids in easier removal of baked products from the pan under suitable process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting the 12.5x25 cm Non-Stick Elliptical Artisan Bread Pan model, the compartment size, set quantity, approximately 300-350 gram dough usage, 0.8 mm Alusi metal thickness, Teflon-coated working surface, the bread recipe to be produced, and the oven system to be used should be assessed together.