12x12x25 cm professional loaf bread mold size
Suitable for 650–700 grams dough weight
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent the product from sticking to the mold
Non-stick surface ensuring easy and smooth removal of the baked product from the mold
Approximate pan weight of 1300 grams
12x12 cm wide cross-section and 25 cm long product geometry
Structure suitable for professional and mass production
The 12x12x25 cm teflon coated loaf pan is designed for use with approximately 650–700 grams of dough. The teflon coating creates a non-stick layer to prevent the product from sticking to the pan surface and supports easy and smooth removal of baked loaf bread from the mold. To preserve the lifespan of the coating, avoid using metal, sharp, and abrasive equipment.
12x12x25 cm Teflon Coated Loaf Pan
The 12x12x25 cm teflon coated loaf pan is developed for the preparation of wide, voluminous, and regular form professional loaf bread, sandwich bread, and similar molded bread products. The teflon coating applied on the 0.8 mm DX54D+AS120 Alusi steel body creates a non-stick production surface to prevent the product from sticking to the pan surface. The dough usage range of 650–700 grams and 25 cm length support the professional preparation of more voluminous loaf bread.
DX54D+AS120 Alusi Steel Body
The main body 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 a steel surface. This structure forms a supporting body suitable for the repeated production processes in professional baking conditions.
0.8 mm Steel Thickness
0.8 mm steel thickness helps create the structure of the pan body suitable for professional production conditions, while also supporting the controlled maintenance of the total product weight. The cooperation of the metal body with the mold geometry contributes to the dough developing within the specified volume and maintaining the product form.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied on the DX54D+AS120 Alusi steel body forms a professional non-stick layer to prevent the product from sticking to the pan surface. This surface supports easy, smooth, and controlled removal of loaf bread from the mold after baking, offering an important usage advantage in professional production.
Coating to Prevent Product Sticking to the Mold
The primary function of the teflon coating is to create a non-stick production surface between the dough and baked product and the metal mold. This structure works to prevent the product from adhering to the pan surface and supports the comfortable removal of voluminous loaf bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
The non-stick teflon surface makes it easier and more controlled to remove the baked loaf bread from the pan. The effortless separation of the product helps preserve the base, side surfaces, and the general bread form. Controlled mold unloading is a significant usage advantage, especially for wide cross-section and high-weight products.
Supporting the Preservation of Product Form
Sticking of the baked product to the mold surface can cause tearing, fragmentation, or deformation of the bread during removal. The teflon coating ensures the loaf bread separates more comfortably from the pan, reducing the mechanical intervention required for the product and supporting the preservation of product integrity.
12x12x25 cm Mold Size
The mold measuring 12x12x25 cm offers a structure suitable for preparing voluminous loaf breads with 12 cm width, 12 cm height, and 25 cm length. The 12x12 cm wide cross-section supports a square-like and plump product form while the 25 cm length provides a balanced mold geometry for professional sliced loaf 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 an appropriate starting value for the balanced use of the 12x12x25 cm mold volume. The exact dough amount to be used can be optimized by the operation according to the recipe, flour type, water ratio, fermentation time, and desired final product volume.
12x12 cm Square-Like Wide Cross-Section
The 12 cm width and 12 cm height support the creation of a square-like and plump loaf bread cross-section. This wide cross-section offers a product geometry suitable for professional producers wanting more voluminous loaf breads and larger slice surfaces.
25 cm Long Mold Geometry
The 25 cm long mold structure offers a production volume suitable for preparing wide cross-section loaf breads in one piece. This dimension supports preparing the product in a form that can be both voluminous and regularly sliced.
Voluminous Loaf Bread Production
The 12x12x25 cm loaf pan allows for the preparation of broader and plumper products compared to smaller cross-section loaf molds. The recommended dough weight of 650–700 grams offers a suitable option for professional operations wanting to produce high-volume loaf and sandwich breads.
Suitable for High-Weight Products
The 650–700 grams dough working range is suitable for preparing high-weight loaf breads. The balanced distribution of dough within the mold and controlled fermentation level help ensure more consistent product development across the wide cross-section.
Supports Standard Loaf Bread Form
The ability to repeat similar width, height, and length values in molded bread production is important for professional production. The 12x12x25 cm mold geometry, when used with the same recipe and controlled production parameters, supports achieving a more consistent product form between different production batches.
Approximate Pan Weight of 1300 Grams
The approximate weight of the product is 1300 grams. Pan weight is one of the technical specifications to consider in planning the processes of dough filling, transportation, loading into the oven, unloading after baking, cleaning, and storage. In professional production where many molds are used, it helps form the operational layout.
Suitable for Professional Loaf Bread Production
The 12x12x25 cm teflon coated loaf pan can be used in professional bakeries, loaf bread manufacturers, sandwich bread manufacturers, pastry shops, and industrial baked goods facilities. The wide mold volume, high dough weight, and non-stick surface offer a practical solution for professional serial production.
Use in Sandwich Bread Production
In addition to loaf bread, it can also be used in preparing voluminous sandwich bread depending on the recipe and desired product geometry. The 12x12 cm wide cross-section offers an alternative product geometry for professional sandwich applications requiring larger slice surfaces.
Supports Controlled Shaping of Dough
When the dough is placed into the mold at an appropriate weight, the pan surfaces help the dough develop within the determined width, height, and length during fermentation and baking. Thus, it supports forming a more distinct and repeatable product geometry compared to free-form breads.
Correct Determination of Dough Weight
The recommended dough range of 650–700 grams offers a starting reference for the 12x12x25 cm mold volume. As the flour type, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is recommended that the operation determine the suitable weight according to its own recipe through controlled production trials.
Use According to Fermentation Process
The fermentation time after placing the dough into the pan directly affects the development of the product within the mold. Controlling the dough weight and fermentation level together helps the balanced use of the 12x12x25 cm mold volume and achieving the desired product form.
Balanced Dough Distribution in Wide Cross-Section
In the loaf pan with a 12x12 cm wide cross-section, it is important to place the dough evenly within the mold. The regular distribution of the dough throughout the mold supports forming a more consistent form in different parts of the product during fermentation and baking.
Easier Mold Emptying in Serial Production
In professional production, the regular and rapid removal of baked products from the molds is an important part of the production flow. The teflon coating works to prevent the loaf bread from sticking to the pan surface and facilitates mold emptying operations, supporting the preparation of pans for the next production cycle.
Easy Removal Advantage in Voluminous Products
The removal of the wide cross-section and voluminous loaf bread prepared with 650–700 grams of dough after baking while preserving its form is important. The non-stick teflon surface works to prevent the product from adhering to the mold surface, supporting the easier and more controlled removal of large loaves.
Non-Stick System to Reduce Need for Greasing
Since the teflon coated production surface works to prevent the product from sticking to the pan surface, it can support reducing the need for intensive greasing depending on the operation's production method. The amount of fat or separator to be used should be determined according to the dough recipe and the operation's production process.
Less Intervention During Product Removal
The easy separation of the baked loaf bread from the mold reduces the need for excessive force application or unnecessary mechanical intervention to the pan surface during product removal. This situation contributes to preserving both the product geometry and the correct use of the teflon coated surface.
Contributing to the Protection of Product Surface
The non-stick teflon surface works to prevent the base and side surfaces of the baked bread from adhering to the mold. Thus, it helps prevent tearing, fragmentation, or surface deterioration that can occur during mold removal, supporting a smoother final product appearance.
Suitable for Sliced Loaf Bread Production
The 12x12 cm cross-section and 25 cm length form a suitable mold geometry for voluminous loaf breads to be sliced for sale or use. The fixed cross-section measurement can help prepare loaf bread slices with similar outer dimensions after baking and cooling.
Wide Loaf Bread Slices
The 12 cm width and height enable the creation of wide and plump slice geometry compared to smaller cross-section loaf breads. This structure offers a different product option for businesses preparing large portion loaf and sandwich products.
Supports Slice Standardization
Having more consistent cross-sectional dimensions in loaf breads prepared with the same mold size and similar production parameters supports the standardization of slicing processes. Especially in packaged loaf bread and professional sandwich production, similar-sized slices can facilitate production planning.
Support for Packaged Loaf Bread Production
Fixed mold geometry supports preparing loaf breads with similar outer dimensions with the same recipe and production parameters. This situation can contribute to more regularly planning product sizes, slicing processes, and packaging measurements.
Contribution to Standardization in Serial Production
The serial use of loaf pans with the same dimensions; facilitates the standardization of dough weight, product cross-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.
Non-Stick Surface Facilitating Production Flow
The easy separation of loaf breads from the mold supports the faster emptying of pans after baking and preparation for the next production stage. Especially in professional operations where high-weight products and a large number of pans are used, the non-stick surface contributes to a more regular operation flow.
Teflon Coating Facilitating Cleaning
The teflon coating provides a structure to prevent dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning of the pans more practical after production. Suitable cleaning methods should be chosen to preserve the performance of the coating.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, forks, or other sharp equipment that may scratch the teflon coated surface. Choosing suitable equipment that does not damage the coated surface during product removal helps preserve the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or heavily abrasive cleaning tools should not be used in the cleaning of teflon coated loaf pans. Choosing soft sponges, cloths, and cleaning equipment compatible with coated surfaces helps prevent scratches and mechanical damage on the coating.
Preserving the Lifespan of the Teflon Coating
The performance of the teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal style, storage conditions, and mechanical contact. The proper use of pans and protection of the coated surface from impacts and scratches help maintain the non-stick feature for a longer duration.
Regular Placement Within the Oven
When placing 12x12x25 cm loaf pans into the oven, rack dimensions and hot air circulation should be considered. Ensuring that the pans are not placed too close to each other 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, oven loading, baking, and product unloading processes. The regular placement of large cross-section molds contributes to more planned use of the production area.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and teflon coated production surface are prepared for repeated use in professional loaf bread production processes. The performance of the pan is affected by working temperature, production frequency, cleaning, transportation, and storage conditions.
Controlled Cleaning After Production
It is recommended to appropriately clean any remaining dough, fat, or product residues from the pan after each production. Equipment that could scratch the teflon coating or cause mechanical damage to the surface should not be used, and gentle cleaning methods suitable for the non-stick coating should be preferred.
Drying After Cleaning
After cleaning, it is recommended that residue or moisture is not left on the surface for a long time. The pans should be properly dried and stored in a dry storage area. Stacking once completely dry makes it easier to prepare the products for the next production cycle.
Proper Stacking of Teflon Coated Pans
During storage, avoid uncontrolled contact and friction that could cause the coated surfaces of teflon coated loaf pans to scratch each other. The pans should be stacked evenly and no heavy equipment that could distort the mold geometry or non-stick surface should be placed on them.
Regular Inspection of Coating Surface
During professional use, the teflon coating should be visually inspected at regular intervals. If excessive wear, deep scratches, peeling, or other changes that could affect production performance are observed on the surface, the use status of the pan should be evaluated.
Preservation of Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Bending or deformation that may occur in the mold body with a 12x12 cm wide cross-section can affect the form of the final loaf bread. Proper handling and suitable storage help preserve mold dimensions.
Wide Cross-Section Non-Stick Loaf Mold for Professional Production
The 12x12x25 cm teflon coated loaf pan is developed for wide cross-section and voluminous loaf bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximate pan weight of 1300 grams, recommended dough weight of 650–700 grams, and professional non-stick surface to prevent product sticking to the mold. Its 12x12 cm square-like cross-section supports plump product and wide slice geometry, while its 25 cm length provides a balanced mold form for professional loaf and sandwich bread production.
Technical Specifications
The dimensions, raw materials, steel thickness, coating, weight, and recommended dough weight information of the 12x12x25 cm teflon coated loaf pan are listed in the table below.
| Product Type |
Teflon coated professional loaf bread pan |
| Mold Dimensions |
12x12x25 cm |
| Mold Cross-Section |
12x12 cm square-like wide cross-section |
| Mold Length |
25 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximately 1300 grams |
| Recommended Dough Weight |
650–700 grams |
| Coating Function |
Creates a professional non-stick surface to prevent product sticking to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled removal of baked loaf bread from the mold |
| Product Form |
Suitable for wide, square-like cross-section voluminous loaf and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
For serial preparation of wide cross-section, voluminous, and standard form loaf bread and similar molded products with 650–700 grams of dough |
Usage Areas
The 12x12x25 cm teflon coated loaf pan can be used in professional facilities producing wide and square-like cross-section loaf bread, sandwich bread, and similar molded products, particularly in applications where the baking of high-weight products without sticking to the mold, easy and smooth removal, regular slicing, and controlled flow of serial production is important.
Loaf bread production Wide cross-section loaf bread High-weight loaf bread Production for 650–700 grams of dough Sandwich bread production Professional bakeries Industrial bread production facilities Pastry production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Serial loaf bread production Teflon coated loaf pan Non-stick loaf bread mold Easy product removal from mold Sliced loaf 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 teflon coated loaf pans are developed to provide a professional non-stick surface to prevent products from sticking to the mold surface, support the easy and smooth removal of baked products from the mold, offer options suitable for different loaf bread dimensions and dough weights, and contribute to the more orderly execution of serial production processes.