12.5x13x32 cm single mold size
Alusi metal body
Teflon-coated working surface
13 cm mold height
Structure with sliding lid
Approximate 950–1000 grams dough usage reference
Wide and voluminous bread cross-section
Suitable for producing long sandwich and loaf bread
12,5x13x32 cm Coated Bread Pan is a single model designed for preparing more voluminous and longer molded breads with its Alusi metal body, 13 cm height, Teflon-coated working surface, and sliding lid system. Approximately 950–1000 grams of dough usage can be considered a starting reference; the ideal amount should be adjusted according to the used recipe and targeted product form.
12,5x13x32 cm Coated Bread Pan
EKMAŞ 12,5x13x32 cm Coated Bread Pan is a bakery equipment with a sliding lid and Teflon coating, supporting the controlled development of a long bread in a wide and deep mold.
12.5 cm Width
The 12.5 cm width creates a workspace suitable for preparing wide-surface and more voluminous bread slices compared to narrower single molds.
13 cm Mold Height
The 13 cm body height supports the preparation of full-bodied molded breads by providing a larger vertical development area for the dough.
32 cm Long Body
The 32 cm length allows for the preparation of long loaf and sandwich breads and provides a wide slicing area along the product.
Alusi Metal Body
Alusi metal is used in the production of the mold. Alusi is an aluminum-silicon coated steel-based material and should not be considered the same as pure aluminum molds.
Teflon Coated Working Surface
The Teflon coating on the working surface can help reduce dough adhesion under appropriate product and process conditions.
Can Ease the Removal of Baked Product
The coated surface can contribute to the more controlled removal of bread from the mold after baking. The result may vary depending on the used recipe and baking conditions.
Sliding Lid System
The sliding lid at the top section of the mold can help achieve a more regular and block-shaped upper form by limiting the upward development of the dough.
Lid is Provided with the Product
The sliding lid is part of the mold system and can be used to control the upper surface development of bread.
950–1000 Gram Dough Usage Reference
Approximately 950–1000 grams of dough can be used for the 12.5x13x32 cm size. This range is not a definite capacity but an approximate starting value for use in recipe development.
Suitable Volume for Higher Dough Amounts
The combined geometry of the width, height, and length allows working with higher dough weights compared to smaller single models.
Dough Density Affects Fullness Level
Different doughs with the same weight can reach different volumes within the mold depending on the ratios of water, oil, milk, sugar, and other ingredients.
Hydration Ratio Should Be Considered
Changes in the dough's water content can affect spreading, shaping, and fermentation behavior, so the ideal usage amount should be determined based on the recipe.
Flour Structure Can Change Development Volume
The protein structure and water absorption capacity of the used flour can influence the development the dough shows during fermentation.
Fermentation Power Affects Dough Weight Choice
It is possible for doughs with high volume gain and more limited development recipes to need different starting weights in the same mold.
Volume Space Should Be Left in Lidded Use
Leaving sufficient space for final fermentation and oven development when producing with a sliding lid helps prevent the mold from being overfilled.
Suitable for Voluminous Loaf Bread Form
The 12.5 cm width, 13 cm height, and 32 cm length form a geometry suitable for preparing wide-surface, full, and long loaf breads.
Can Be Used for Sandwich Bread
It can also be considered for preparing sandwich breads with a long and wide slice surface when the recipe and targeted product form are suitable.
Wide Slice Surface
The 12.5x13 cm cross-section of the mold can support obtaining larger surface area slices compared to smaller cross-section molds.
32 cm Length Provides Wide Cutting Area
The long mold structure provides an advantage in toast and sandwich use by forming a wider cutting area along the sufficiently cooled bread.
Controls Lateral Development of Dough
The walls of the mold help form more pronounced side surfaces by limiting the dough's free expansion during fermentation and baking.
Upper Form Can Be Guided with Lid
When the sliding lid is closed, the dough's upward development can be limited by the mold's internal volume, supporting a more controlled upper profile.
For Preparing Large Single Loaf Bread
This model is designed to prepare a single long and voluminous loaf, unlike multi-cavity industrial pan systems.
Oven Size Should Be Checked for Individual Use
When evaluating the 32 cm long mold for home or individual use, ensure that the internal dimensions of the intended oven are sufficient for the product.
Suitable for Boutique and Small-Scale Production
It can be used in boutique bakeries, patisseries, and product development kitchens for preparing low-quantity, higher-weight molded breads.
Can Be Used for Recipe Development
By experimenting within the 950–1000 gram range, the appropriate fullness level, fermentation point, and final product height for a specific dough can be determined.
Teflon Coating May Reduce Need for Greasing
The coated working surface may reduce the need for additional greasing in some recipes. However, surface preparation, dough composition, and production method should be considered.
Avoid Sharp Metal Tools
Not allowing direct contact of tools like knives, forks, and hard metal spatulas with the Teflon surface helps preserve the coating.
Abrasive Cleaning is Not Suitable
Harsh wire and coarse scouring cleaning tools can damage the coating surface, so gentler and controlled cleaning methods should be preferred.
Coating Performance Depends on Usage
The performance duration of the Teflon surface can vary based on usage frequency, cleaning method, contact tools, and production conditions.
Dough Should Be Evenly Distributed Along the Mold
Centering and balancing the dough shaped in the 32 cm long mold across the base can help form more similar development between the two ends.
Final Fermentation Level Should Be Monitored
In productions where the sliding lid will be used, the dough's reached height and rate of development should be visually monitored to set the appropriate baking time.
Oven Development Affects Final Form
The volume increase shown by the dough in the first part of baking affects the final product's height, corner structure, and overall form.
Final Bread Size May Vary
Due to volume changes occurring during baking and cooling, the actual dimensions of the bread may not exactly replicate the mold's 12.5x13x32 cm dimensions.
Internal Texture Depends on Recipe and Process
The pore structure, softness, and internal moisture result from the joint effect of the flour used, dough composition, kneading, fermentation, and baking conditions.
Crust Characteristics Are Affected by Oven Settings
The color and character of the bread's crust can vary depending on the oven temperature, duration, and dough's ingredients.
Controlled Removal After Baking
The sliding lid of the removed mold should be opened carefully, and interventions that could strain or scratch the Teflon surface should be avoided.
Slicing After Cooling
Adequately cooling more voluminous and longer breads can help reduce crushing during slicing and prepare more regular slices.
Supports Form Consistency in Production Repeat
When the same recipe, dough amount, and process conditions are maintained, the mold can contribute to achieving similar external geometry in different productions.
Sliding Lid Area Should Be Kept Clean
Preventing the accumulation of flour, dough, and other production residues in the lid movement area helps facilitate the use of the sliding system.
Should Be Dried After Use
After cleaning the body and lid, they should be completely dried, and the product should be stored in a dry, suitable environment.
Selection of 12,5x13x32 cm Coated Bread Pan
When evaluating the product, the 12.5x13x32 cm size, Alusi metal body, Teflon coating, 13 cm mold height, sliding lid, and 950–1000 grams dough usage reference should all be considered.
Technical Specifications
The basic technical and usage information of the 12,5x13x32 cm Coated Bread Pan is provided below.
| Product Type |
Single coated bread pan |
| Dimension |
12.5x13x32 cm |
| Body Material |
Alusi metal |
| Mold Height |
13 cm |
| Coating |
Teflon coated working surface |
| Lid Type |
Sliding lid |
| Dough Usage Reference |
Approximately 950–1000 grams |
| Form |
Long, wide, and voluminous cross-section bread pan |
| Basic Usage |
Loaf bread, sandwich bread, and similar molded breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
May vary according to recipe, hydration, fermentation, and targeted product volume |
Usage Areas
The 12,5x13x32 cm Coated Bread Pan can be used for preparing long and voluminous loaf bread, sandwich bread, and similar molded breads. The wide cross-section and 32 cm length support larger slice surfaces, while the sliding lid helps control upper surface development with appropriate fermentation. The Teflon coating can help reduce dough adhesion to the surface and facilitate the more controlled removal of the baked product under proper usage conditions.
12.5x13x32 cm coated bread pan Single coated bread pan Sliding lid bread pan Teflon bread pan Alusi bread pan Long loaf bread pan Sandwich bread pan 950–1000 gram dough pan 13 cm high bread pan 32 cm long bread pan Wide cross-section loaf pan Voluminous bread pan Boutique bread production pan EKMAŞ coated bread pan
About EKMAŞ
EKMAŞ offers its expertise in professional loaf pan and bread pan production in single products suitable for individual and small-scale use. The 12,5x13x32 cm Coated Bread Pan provides a functional solution for preparing longer and voluminous molded breads with its Alusi metal body, Teflon working surface, sliding lid, and 950–1000-gram dough usage reference.