12x12x25 cm single pan size
Alusi metal body
Teflon-coated working surface
Sliding lid structure
Approximately 1300 grams product weight
Approximately 650–700 grams dough usage reference
12x12 cm section close to square and voluminous
Suitable for toast and sandwich bread production
The 12x12x25 cm Non-Stick Bread Pan is a single model aimed at preparing more voluminous loaf breads with a section close to square, featuring an Alusi metal body, Teflon-coated working surface, and a sliding lid system. For the product weighing approximately 1300 grams, using 650–700 grams of dough can be considered as an initial reference.
12x12x25 cm Non-Stick Bread Pan
The EKMAŞ 12x12x25 cm Non-Stick Bread Pan is a baking equipment with a sliding lid and coated working surface that supports the controlled development of a single bread in a wide and deep pan.
12x12 cm Section Close to Square
A width of 12 cm and a height of 12 cm allow for a more voluminous and square-like bread profile compared to smaller section pans.
25 cm Balanced Body Length
A length of 25 cm offers a compact structure compared to very long pans while providing sufficient slicing area for toast and sandwich breads.
Alusi Metal Body
Alusi metal is used in the main body of the pan. Alusi is an aluminum-silicon coated steel-based material and should not be considered the same as pure aluminum pans.
Teflon-Coated Working Surface
The Teflon coating on the working surface can help reduce dough adhesion to the mold surface under appropriate product and process conditions.
May Facilitate Release from Pan
The coated surface can contribute to the more controlled removal of baked bread from the pan. The result may vary depending on the recipe and baking conditions.
Form Control with Sliding Lid
The sliding lid on the upper part of the pan can help limit the upward development of dough, creating a more regulated top surface and block form.
More Angled Top Profile
Using the lid, together with the correct dough amount and appropriate fermentation level, can reduce the free doming of the upper part of the bread, supporting a more angular toast bread appearance.
Approximate 1300 Gram Product Weight
The pan itself weighs approximately 1300 grams. This value is related to the product body and should be evaluated separately from the dough amount to be used.
650–700 Gram Dough Usage Reference
Approximately 650–700 grams of dough can be used for the 12x12x25 cm size. This is not an exact capacity but an approximate range that can be used as a starting point in recipe development.
Dough Density Affects Result
Different doughs of the same weight may not form the same volume within the pan due to variations in water, fat, milk, sugar, and other ingredient ratios.
Hydration Level is Important
The spread and development behavior of doughs with higher or lower water content can vary, so the ideal usage amount should be determined according to the recipe.
Flour Structure Can Affect Fermentation
The protein structure and water absorption capacity of the flour used can influence the volume the dough will gain during fermentation.
Final Fermentation Level Should Be Monitored
If the sliding lid is to be used, the level reached by the dough before it is put into the oven should be evaluated according to the targeted product form.
Allowance Should Be Made for Baking Development
Considering the volume increase that will occur in the first stage of baking, the pan should not be overfilled, especially when using a lid.
Suitable for Voluminous Toast Bread Production
The 12x12 cm section provides a working area suitable for preparing larger and fuller toast breads compared to smaller pans.
Can Be Used for Sandwich Bread
When the recipe and the desired final product structure are appropriate, it can be evaluated for preparing sandwich breads with a wider slice surface.
Wide Slice Surface
The 12x12 cm section may support obtaining larger surface and fuller slices in toast or sandwich preparation.
25 cm Length Provides Use Balance
The 25 cm body length helps provide sufficient slicing area without excessive elongation of the product and helps maintain the compact single-pan structure.
Limits Dough's Lateral Spread
The pan walls provide lateral support to the dough during fermentation and baking, helping to form more defined side surfaces.
Top Development Can Be Guided with Lid
When the sliding lid is closed, the upward development of the dough can be limited by the inner capacity of the pan, supporting a more balanced block form.
Designed for Single Product Preparation
Unlike multi-compartment industrial loaf pans, this model is designed for the independent preparation of a single bread.
Can Be Evaluated for Individual Use
As long as the oven dimensions are suitable, it can be preferred by individual users who want to prepare their own toast or sandwich bread.
Suitable for Small Scale and Boutique Production
It can be used as a single pan for low-quantity or specially formulated production in boutique bakeries, patisseries, and product development kitchens.
Supports Recipe Development Studies
Different trials within the 650–700 gram range can determine appropriate pan fullness, fermentation level, and target product height for a specific dough.
Teflon Coating May Reduce Need for Greasing
The coated surface can reduce the need for additional greasing in some recipes. However, surface preparation and oil usage should be evaluated according to the dough structure and production method.
Avoid Sharp Metal Tools
Avoid direct contact of sharp metal such as knives, forks, and hard metal spatulas with the Teflon surface to help maintain the coating.
Abrasive Cleaning Is Not Suitable
More gentle and controlled cleaning methods should be preferred since hard wires and intensive scouring cleaning equipment can negatively affect the coating surface.
Coating Performance Depends on Use
The performance duration of the Teflon surface may vary depending on usage frequency, cleaning method, contacting equipment, and working conditions.
Dough Should Be Placed Evenly in Pan
Placing the shaped dough centrally and evenly along the 25 cm ensures more similar development across both ends.
Lid Use Should Be Adjusted According to Fermentation
The stage at which the sliding lid will be closed should be determined according to the level reached by the dough and the rate of development of the recipe.
Final Bread Size May Vary
Due to volume changes occurring during oven development, moisture loss, and cooling, the actual size of the baked bread may not exactly replicate the 12x12x25 cm dimensions of the pan.
Internal Texture Depends on Recipe and Process
The structure of pores, internal softness, and moisture level are the combined result of the flour used, kneading method, fermentation, and baking conditions.
Crust Characteristics Vary by Oven Conditions
The color and crust character of the bread surface may vary depending on the oven temperature, baking time, and dough composition.
Controlled Removal After Baking
The sliding lid of the pan taken out of the oven should be opened carefully, and interventions that may force or scratch the Teflon surface should be avoided.
Slicing After Cooling
Proper cooling of more voluminous and soft breads helps reduce squashing during cutting and supports the preparation of more orderly slices.
Supports Repeatability of Similar Product Forms
When the same recipe, dough amount, and process conditions are maintained, the pan contributes to obtaining close external geometry across 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 easy use of the sliding system.
Drying After Use
After cleaning, the body and lid should be completely dried and stored in a dry, suitable environment.
Choosing the 12x12x25 cm Non-Stick Bread Pan
While evaluating the product, consider the 12x12x25 cm size, Alusi metal body, Teflon coating, sliding lid, approximately 1300 grams product weight, and 650–700 grams dough usage reference together.
Technical Specifications
The basic technical and usage information of the 12x12x25 cm Non-Stick Bread Pan is provided below.
| Product Type |
Single non-stick bread pan |
| Dimensions |
12x12x25 cm |
| Body Material |
Alusi metal |
| Coating |
Teflon-coated working surface |
| Cover Type |
Sliding lid |
| Product Weight |
Approximately 1300 grams |
| Dough Usage Reference |
Approximately 650–700 grams |
| Form |
Square-like, wide, and voluminous sectional bread pan |
| Primary Use |
Toast bread, sandwich bread, and similar loaf breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
May vary according to recipe, hydration, fermentation, and target product volume |
Usage Areas
The 12x12x25 cm Non-Stick Bread Pan can be used in the preparation of toast bread, sandwich bread, and similar loaf breads. The 12x12 cm wide and square-like section supports a more voluminous and wide-surface slice form, while the sliding lid can assist in controlling the top surface development with appropriate fermentation. The Teflon coating can help reduce dough adhesion to the surface and facilitate the more controlled release of the baked product from the pan under suitable conditions.
12x12x25 cm non-stick bread pan Single non-stick bread pan Sliding lid bread pan Teflon bread pan Alusi bread pan Toast bread pan Sandwich bread pan 650–700 gram dough pan 12x12 cm toast pan 25 cm long bread pan Square sectional bread pan Voluminous bread pan Boutique bread production pan EKMAŞ non-stick bread pan
About EKMAŞ
EKMAŞ offers its experience in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 12x12x25 cm Non-Stick Bread Pan is a functional solution for preparing more voluminous loaf breads with its Alusi metal body, Teflon working surface, sliding lid, approximately 1300 grams product weight, and 650–700 grams dough usage reference.