12x12x25 cm professional toast bread mold size
Suitable for 650–700 grams dough weight
0.8 mm DX54D+AS120 Alusi steel body
Aluminum-silicon coated professional metal surface
Approximately 1300 grams pan weight
12x12 cm wide toast bread section close to square
25 cm long and voluminous product geometry
Structure suitable for professional and mass production usage
The 12x12x25 cm loaf pan is designed for use with approximately 650–700 grams dough weight. The uncoated Alusi surface can be used with greasing or suitable release agent applications according to the company's own recipe and production process. Dough weight should be optimized according to the recipe, flour properties, fermentation time, and target product volume.
12x12x25 cm Professional Loaf Pan
The 12x12x25 cm loaf pan is developed for preparing wide-sectioned, voluminous, and consistently shaped professional toast bread, sandwich bread, and similar molded bread products. Its 0.8 mm DX54D+AS120 Alusi steel body, 650–700 grams dough usage range, and 25 cm long mold structure support repeatable product geometry in professional production.
DX54D+AS120 Alusi Steel Body
The production of the pan uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure forms a body that is suitable for repeated production processes under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps form a body structure suitable for professional production conditions while supporting the controlled maintenance of total product weight. The synergy between the metal body and mold geometry contributes to the dough's development within the specified volume and the preservation of the product form.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of DX54D+AS120 Alusi steel forms a protective surface on the main metal body. This material structure offers usability that suits the repeated temperature cycles encountered in professional baking equipment.
12x12x25 cm Mold Size
The 12x12x25 cm mold provides a structure suited for preparing voluminous toast bread with 12 cm width, 12 cm height, and 25 cm length. The 12x12 cm wide section supports a near-square, voluminous product form, while the 25 cm length creates a balanced product geometry for professional sliced toast bread production.
Suitable for 650–700 Grams Dough Weight
The recommended dough weight for this loaf pan is approximately 650–700 grams. This range offers a suitable starting value for the balanced use of the 12x12x25 cm mold volume. The exact amount of dough to be used can be optimized by the company, considering the recipe, flour type, water ratio, fermentation time, and targeted final product volume.
12x12 cm Square-like Wide Section
The measurements of 12 cm width and 12 cm height support forming a square-like and voluminous toast bread section. This wide section structure offers a mold geometry suited for professional producers who require more voluminous toast bread and a larger slice surface.
25 cm Long Mold Geometry
The 25 cm long mold structure provides a production volume suitable for preparing wide-sectioned toast bread in one piece. This measurement helps in preparing products in a form that is both voluminous and sliceable.
Voluminous Toast Bread Production
The 12x12x25 cm loaf pan allows the preparation of wide and voluminous products compared to smaller sectioned loaf molds. The recommended dough weight of 650–700 grams offers a suitable option for professional businesses wanting to produce high-volume toast and sandwich bread.
Suitable for High Weight Dough
The working range of 650–700 grams supports the preparation of high-weight toast bread. The balanced distribution of dough within the mold and controlled fermentation level help ensure more uniform product development across the wide section.
Supports Standard Toast Bread Form
In molded bread production, preparing products with similar width, height, and length values is important for mass production. When used with the same recipe and controlled production parameters, the 12x12x25 cm mold geometry supports achieving a more consistent product form across production batches.
Approximately 1300 Grams Pan Weight
The product's approximate weight is 1300 grams. Pan weight is one of the technical characteristics that can be considered in planning dough filling, transport, oven loading, post-baking unloading, cleaning, and storage processes. In professional production processes where multiple molds are used, it contributes to the organization of operation order.
Uncoated Alusi Production Surface
In this model, the production surface is an uncoated Alusi metal structure. The company can use suitable greasing or release agent applications according to its own toast bread recipe, dough properties, and production method. This structure offers flexibility for professional producers who do not prefer Teflon coating to apply their own production processes.
Suitable for the Company's Own Greasing System
The uncoated Alusi loaf pan can be used with the company's own greasing or release application system. The amount to be used should be determined considering the structure of the dough, recipe, product oil content, fermentation method, and baking conditions.
Controlled Determination of Greasing Amount
Standardizing the amount of oil or release applied to the mold surface according to the production recipe provides more consistent operation in mass production. Excessive greasing can affect the product surface and baking character, while insufficient application can make it difficult to remove the baked product from the mold.
Suitable for Professional Toast Bread Production
The 12x12x25 cm loaf pan can be used in professional bread bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial baked goods facilities. The wide-sectioned and voluminous mold geometry offers a functional solution for businesses wishing to produce high-weight toast bread.
Usage in Sandwich Bread Production
In addition to toast bread, it can also be used for preparing voluminous sandwich bread depending on the recipe and target product geometry. The 12x12 cm wide section offers an alternative product geometry for professional sandwich applications that require larger slice surfaces.
Supports Controlled Dough Shaping
When the dough is placed in the mold in an appropriate weight, the surfaces of the pan help the dough develop within the specified width, height, and length during fermentation and baking. This supports creating a more distinct and repeatable product geometry compared to free-form bread.
Correct Determination of Dough Weight
The recommended dough range of 650–700 grams provides an initial reference for the 12x12x25 cm mold volume. Since the flour type, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is recommended to determine the appropriate weight for the company's own recipe through controlled production trials.
Usage According to Fermentation Process
The fermentation time after placing the dough in the pan directly affects its development within the mold. Controlling both the dough weight and fermentation level helps utilize the 12x12x25 cm mold volume balancedly and achieve the target product form.
Balanced Dough Distribution in Wide Section
In the 12x12 cm wide-sectioned loaf pan, balanced placement of dough within the mold is important. Homogeneous distribution of the dough throughout the mold supports forming a more consistent product form in different regions during fermentation and baking.
Contribution to Standardization in Mass Production
The serial use of loaf pans of the same dimensions facilitates the standardization of dough weight, product section, and length. When the recipe, fermentation, and baking parameters are also kept under control, it supports obtaining more consistent results between different production batches.
Suitable for Sliced Toast Bread Production
The 12x12 cm section and 25 cm length create a mold geometry suitable for large and voluminous products like sliced toast bread offered for sale or use. The fixed section measurement helps prepare slices with similar external measurements after baking and cooling.
Wide Toast Bread Slices
The 12 cm width and height allow the creation of a wider and more voluminous slice geometry compared to standard small-sectioned toast bread. This structure can offer a different product option for businesses preparing large portion toast and sandwich products.
Support for Slice Standardization
Achieving more consistent section measurements in toast bread prepared with the same mold size and similar production parameters supports the standardization of slicing processes. This can ease production planning, especially in packaged toast bread and professional sandwich production.
Support for Packaged Toast Bread Production
The fixed mold geometry supports preparing toast bread with similar external dimensions using the same recipe and production parameters. This contributes to more organized planning of product sizes, slicing operations, and packaging measurements.
Controlled Product Removal Post-Baking
In uncoated loaf pans, controlled removal of the baked product from the mold is important. Greasing or release application suitable for the company's recipe can help the product separate more easily from the pan surface. During product removal, it is recommended to avoid unnecessary force and sharp equipment that could damage the mold surface.
Controlled Mold Emptying for Voluminous Products
It is important that the form of the wide-sectioned toast bread prepared with 650–700 grams dough is preserved while being removed from the mold post-baking. Suitable greasing or release use and a controlled product removal method aid in more regularly separating the baked bread from the pan surface.
Process Flexibility in Production Process
The non-Teflon structure allows the company to determine production steps such as greasing, release usage, and surface preparation according to its own process. This feature offers flexible usage for professional bakeries working with different dough recipes and production methods.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body is prepared for repeated use in professional toast bread production processes. The performance of the pan is influenced by working temperature, production frequency, cleaning, transport, and storage conditions.
Regular Arrangement Inside the Oven
When placing 12x12x25 cm loaf pans inside the oven, shelf dimensions and hot air circulation should be considered. Ensuring pans are not positioned too closely and do not unnecessarily restrict air circulation supports a more controlled production process.
Planned Use on Production Racks
Positioning loaf pans of the same size in a specific order on production racks facilitates easier organization of dough filling, fermentation, loading into the oven, baking, and product unloading processes. Regular placement of wide-sectioned molds contributes to more planned use of the production area.
Post-Production Cleaning
It is recommended to regularly clean the remaining flour, oil, dough, and baked product residues on the pan after use. During cleaning, sharp or intensely abrasive equipment that could cause unnecessary mechanical damage to the Alusi surface should not be used.
Drying After Cleaning
It is recommended not to leave moisture on the pan surface for an extended period after the cleaning process. Pans should be properly dried and stored in a dry storage area. Regular cleaning and proper drying help keep the pans ready for the next production cycle.
Proper Stacking of Pans
Loaf pans should be stacked stably and orderly when not in use. It is recommended to avoid heavy loads that might deform the mold geometry, uncontrolled impacts, and storage methods that could cause bending or crushing of the pan body.
Regular Check of Mold Form
Loaf pans should be visually inspected at intervals during intense professional use. Bending, crushing, or other deformations that may occur on the mold body should be evaluated before use, as they can affect the final product geometry.
Process Control for Standard Production
The loaf pan is an essential production equipment for creating a standard product geometry; however, the final result is not solely reliant on the mold size. For more consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Wide Section Alusi Loaf Pan for Professional Production
The 12x12x25 cm loaf pan is developed for the professional production of wide-sectioned and voluminous toast bread with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 1300 grams pan weight, and 650–700 grams recommended dough weight. Its 12x12 cm square-like section supports voluminous product and wide slice geometry, while its 25 cm length offers a balanced mold form for professional toast and sandwich bread production. The uncoated Alusi surface allows use according to the company's own greasing and production process.
Technical Specifications
The measurement, raw material, steel thickness, weight, surface structure, and recommended dough weight information of the 12x12x25 cm loaf pan are listed in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
12x12x25 cm |
| Mold Section |
Square-like wide section close to 12x12 cm |
| Mold Length |
25 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Pan Weight |
Approximately 1300 grams |
| Recommended Dough Weight |
650–700 grams |
| Surface Type |
Uncoated Alusi surface |
| Greasing |
Can be applied according to the company's recipe and production process |
| Product Form |
Suitable for the production of wide, square-like sectioned, and voluminous toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of wide-sectioned, voluminous, and standard form toast bread and similar molded products with 650–700 grams dough |
Usage Areas
The 12x12x25 cm loaf pan can be used in bakeries and baked goods facilities where wide and square-like sectioned toast bread, sandwich bread, and similar molded products are professionally produced. Its uncoated Alusi surface offers a suitable option for production processes using their own greasing or release application.
Toast bread production Wide-sectioned toast bread High-weight toast bread 650–700 grams dough production Sandwich bread production Professional bread bakeries Industrial bread production facilities Baked goods production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Uncoated loaf pan Alusi toast bread mold Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ loaf pans are developed to offer mold options suitable for different toast bread sizes and dough weights, support standard product geometry in professional production, and contribute to more organized serial baking processes.