12x12x25 cm single pan size
Alusi metal body
12 cm pan height
Structure with sliding lid
Approximately 1300 grams product weight
Reference for using approximately 650–700 grams of dough
12x12 cm nearly square and voluminous section
Suitable for sandwich bread and toast bread production
12x12x25 cm Bread Pan; a single product designed for preparing more voluminous, nearly square-shaped breads with its Alusi metal body, 12 cm height, and sliding lid system. The pan, weighing about 1300 grams, can use 650–700 grams of dough as a starting reference. The ideal amount should be adjusted according to the recipe and the targeted product form.
12x12x25 cm Single Bread Pan
EKMAŞ 12x12x25 cm Bread Pan is a baking equipment with a sliding lid, supporting the controlled development of a single bread in a wide and deep pan.
12x12 cm Wide and Full Section
A width of 12 cm and a height of 12 cm allow for creating a more voluminous and nearly square bread profile compared to smaller pan sections.
25 cm Balanced Length
The 25 cm length offers a more compact body compared to very long pans and provides adequate working area for sliceable toast and sandwich breads.
Alusi Metal Body
The pan is made of Alusi metal. Alusi is an aluminum-silicon coated steel material and should not be considered the same as pure aluminum pans.
12 cm Pan Height
The 12 cm body height helps the dough develop in a more voluminous vertical space supported by the side surfaces.
Sliding Lid System
The sliding lid used at the top section of the pan can help create a more regular top surface by limiting the upward development of the dough.
Supports Block-Shaped Bread Production
Using a sliding lid with the correct amount of dough and suitable fermentation level can reduce the free doming of the top section and support a more cornered bread form.
Approximately 1300 Gram Product Weight
The pan itself weighs approximately 1300 grams. This value represents the weight of the product body and should be considered separately from the amount of dough placed inside.
Reference for Using 650–700 Grams of Dough
Approximately 650–700 grams of dough can be used for the 12x12x25 cm size. This range is not exact but rather an approximate starting value useful for recipe development.
Dough Density Alters Results
Doughs of the same weight may achieve different volumes inside the pan due to different water, oil, milk, sugar, and other component contents.
Hydration Rate Affects Fill Level
The spread and development behavior of doughs with higher or lower water content may change, so the ideal weight should be determined based on the recipe.
Flour Structure Should Be Considered
The protein structure and water absorption capacity of the used flour can affect the volume gained by the dough during fermentation.
Fermentation Strength May Alter Dough Weight
It is possible for dough acquiring higher volume during fermentation and a more limited recipe to yield different results with the same starting weight.
Leave Volume Share for Lidded Usage
Leaving sufficient space for final fermentation and oven development helps prevent overfilling when using a sliding lid in production.
Suitable for Voluminous Toast Bread Production
The 12x12 cm section offers a workspace suitable for preparing larger and fuller toast breads compared to smaller pans.
Usable for Sandwich Bread
When the recipe and intended product structure are suitable, it can also be used for preparing sandwich breads with broader slice surfaces.
Wide Slice Surface
The 12x12 cm section can support obtaining larger and fuller slices in toast or sandwich preparation.
25 cm Length Provides Usage Balance
The 25 cm length helps the product form a balanced body that allows sufficient number of slices without being too long.
Controls Lateral Spread of Dough
The pan walls help restrict the dough from spreading freely to the surroundings during fermentation and baking, resulting in more defined side surfaces.
Top Development Can Be Guided with Lid
When the sliding lid is closed, the upward development of the dough is limited by the internal volume of the pan, supporting a more balanced block form.
Designed for Preparing Single Products
This model is intended for preparing a single loaf, unlike multi-section industrial loaf pans, and features an independent pan structure.
Suitable for Individual Use
As long as the internal dimensions of the oven are suitable, it can be considered by individual users preparing their own sandwich or toast bread.
Usable in Boutique Productions
Boutique bakeries, patisseries, and product development kitchens with small production quantities can work with different recipes on a single pan.
Suitable for Recipe Development
Different trials can be conducted within the 650–700 gram range to determine the appropriate fill level, fermentation point, and final product height for a specific dough.
Uncoated Working Surface
This model does not have a Teflon coating. The behavior of dough adhering to the surface may vary depending on the recipe used and the pan preparation method.
Lubrication Can Be Applied as Needed
Applying an appropriate amount of oil to the surface, depending on the dough’s tendency to stick, can help the baked bread separate more controllably from the pan.
Lubrication Quantity Should Be Determined by Recipe
As the dough's own oil content, sugar content, and other components can change surface behavior, the same preparation method does not have to be applied in all recipes.
Dough Should Be Placed Evenly in Pan
Positioning the shaped dough centrally and evenly throughout the 25 cm can help ensure more uniform development between the two ends.
Final Fermentation Level Should Be Monitored
If a sliding lid is to be used, the height and development speed of the dough should be monitored to determine the appropriate baking time.
Oven Development Affects Final Form
The volume increase the dough shows in the initial stage of baking influences the final product's height, corner structure, and general form.
Baked Product Size May Not Match Pan Exactly
Due to volume changes during baking and cooling, the actual size of the bread may not precisely repeat the pan's 12x12x25 cm dimensions.
Internal Texture Depends on Process
The pore structure, softness, and internal moisture are joint outcomes of the flour used, dough recipe, kneading, fermentation, and baking conditions.
Crust Structure Varies with Oven Settings
The outer surface color and crust thickness can vary based on oven temperature, duration, and the composition of the dough.
Lid Should Be Opened Carefully Post Baking
The sliding lid should be opened properly on the product removed from the oven, and unnecessary harsh intervention on the pan should be avoided.
Slicing After Cooling
Adequately cooling more voluminous and soft breads can help reduce crushing during cutting and prepare more regular slices.
Supports Repeatability of Similar Product Forms
Repeating the same recipe, dough quantity, and process conditions can help the pan achieve similar outer geometry in different productions.
Keep Sliding Lid Area Clean
Preventing flour, dough, and other production residues from accumulating in the lid movement area aids the smooth use of the sliding structure.
Avoid Abrasive Cleaning
To reduce unnecessary scratching of the Alusi surface, it is recommended not to use harsh metal and heavily abrasive cleaning equipment.
Should Be Dried After Cleaning
After cleaning, the pan and lid should be completely dried and the product should be stored in a dry, suitable environment.
Choosing a 12x12x25 cm Bread Pan
When choosing a product, the 12x12x25 cm size, Alusi metal body, 12 cm height, sliding lid, approximately 1300 gram product weight, and 650–700 gram dough usage reference should be evaluated together.
Technical Features
The basic technical and usage information of the 12x12x25 cm Bread Pan is provided below.
| Product Type |
Single bread pan |
| Dimensions |
12x12x25 cm |
| Body Material |
Alusi metal |
| Pan Height |
12 cm |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 1300 grams |
| Dough Usage Reference |
Approximately 650–700 grams |
| Coating |
No Teflon coating |
| Form |
Nearly square, wide and voluminous sectioned bread pan |
| Primary Use |
Toast bread, sandwich bread, and similar shaped breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
Can vary according to recipe, hydration, fermentation, and targeted product volume |
Areas of Use
12x12x25 cm Bread Pan; can be used for preparing toast bread, sandwich bread, and similar shaped breads. The 12x12 cm wide and nearly square section supports a more voluminous and wider slice form while the sliding lid can aid in controlling the development of the upper surface with proper fermentation. The approximate 650–700 gram dough usage reference is not the exact capacity and should be adjusted according to the recipe.
12x12x25 cm bread pan Single bread pan Bread pan with sliding lid Alusi bread pan Toast bread pan Sandwich bread pan 650–700 gram dough pan 12x12 cm toast pan 25 cm long bread pan Square-sectioned bread pan Voluminous bread pan Uncoated bread pan Boutique bread production pan EKMAŞ bread pan
About EKMAŞ
EKMAŞ combines its experience in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 12x12x25 cm Bread Pan is a functional solution for preparing more voluminous shaped breads with its Alusi metal body, 12 cm height, sliding lid, approximately 1300 grams product weight, and 650–700 grams dough usage reference.