12x12x30 cm single mold size
Alusi metal body
12 cm mold height
Slidable lid structure
Approximately 1450 grams product weight
Approximate 750–800 grams dough usage reference
12x12 cm nearly square and voluminous section
Suitable for long toast and sandwich bread production
12x12x30 cm Bread Pan; with its Alusi metal body, 12 cm height, and slidable lid system, it is a single product aimed at preparing long and more voluminous loaf breads. The mold, weighing approximately 1450 grams, can be considered to use 750–800 grams of dough as an initial reference. The ideal weight should be adjusted according to the recipe and the targeted product form.
12x12x30 cm Single Bread Pan
EKMAŞ 12x12x30 cm Bread Pan is a bakery equipment with a slidable lid that supports the development of a single long bread within specific dimensions and helps create a more uniform external form.
12x12 cm Voluminous Section
With a width of 12 cm and a height of 12 cm, it allows for the creation of a fuller, wider-surfaced, and nearly square-shaped bread profile compared to smaller-section molds.
30 cm Long Body
The 30 cm length offers a structure suitable for preparing long toast and sandwich breads and creates a wide slicing area throughout 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.
12 cm Mold Height
The 12 cm body height helps the dough develop within a more voluminous vertical area by being supported from the side surfaces.
Slidable Lid System
The slidable lid used on the top section of the mold can help create a more uniform top surface by limiting the upward development of the dough.
More Block-Like Top Form
Using a slidable lid with the correct dough amount and suitable fermentation level can reduce the free dome formation of the bread's upper part and support a more angular appearance.
Approximately 1450 Gram Product Weight
The mold's own weight is approximately 1450 grams. This value pertains to the product's body and should be evaluated separately from the amount of dough to be placed inside.
750–800 Gram Dough Usage Reference
Approximately 750–800 grams of dough can be used for the 12x12x30 cm size. This range is not absolute capacity, but a preliminary value that can be utilized in recipe development works.
Dough Density Affects Fill Level
Doughs with the same weight can reach different volumes within the mold due to their water, fat, milk, sugar, and other content.
Hydration Ratio is Important
The spreading and development behavior of doughs with higher or lower water content may differ, so the ideal quantity 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 gains during leavening.
Fermentation Strength May Alter Weight Adjustment
Doughs that gain higher volume during leavening may yield different results with the same initial weight as recipes with limited development.
Volume Allowance Should Be Left When Using Lids
Leaving enough space for final fermentation and oven development helps prevent overfilling the mold in productions using a slidable lid.
Suitable for Long Loaf Bread Production
The 12x12 cm section combined with the 30 cm length creates a mold geometry suitable for preparing more voluminous and long loaf breads.
Can Be Used for Sandwich Bread
If the recipe and targeted product structure are suitable, it can also be evaluated for preparing wide-surfaced, long, and sliceable sandwich breads.
Wider Slice Profile
The 12x12 cm section supports obtaining larger-surfaced and fuller slices compared to smaller molds.
30 cm Length Offers Wide Cutting Area
The long body structure creates a wider slicing area throughout the baked and sufficiently cooled bread.
Limits Side Spread of Dough
The mold walls provide circumferential support to the dough during fermentation and baking, helping create more defined side surfaces.
Top Development Can Be Directed with Lid
When the slidable lid is closed, the dough's rising area is limited by the mold's internal volume, supporting a more balanced block form.
Aimed at Single Product Preparation
This model, unlike multi-celled industrial loaf pans, has an independent mold structure aimed at preparing a single long bread.
May Be Considered for Individual Use
It can be preferred by individual users who want to prepare their loaves or sandwich breads, as long as the oven's internal dimensions are suitable.
Suitable for Boutique and Small-Scale Production
It can be used as a single mold for small quantity or special recipe production in boutique bakeries, patisseries, and product development kitchens.
Suitable for Recipe Development Works
By conducting different trials in the 750–800 grams range, suitable mold filling, fermentation level, and targeted product height can be determined for a specific dough.
Uncoated Working Surface
There is no Teflon coating in this model. The adhesion behavior of the dough to the surface may vary depending on the used recipe and how the mold is prepared.
Grease Can Be Applied When Necessary
Applying the appropriate amount of oil to the surface according to the dough's sticking tendency can aid in controlled release of the baked bread from the mold.
Need for Greasing Depends on the Recipe
Since the dough's own oil content, sugar content, and other ingredients can alter surface behavior, the same preparation method does not have to be used for every recipe.
Dough Should Be Evenly Placed Along the Mold
Ensuring the dough shaped in the 30 cm long mold is evenly centered along the base can help achieve more similar development between both ends.
Final Fermentation Level Should Be Monitored
If using a slidable lid, the height and growth rate of the dough should be tracked to determine the appropriate baking time.
Oven Development Affects Final Form
The volume increase shown by the dough in the initial stage of baking affects the height, corner structure, and general form of the final product.
Size of Baked Product May Not Exactly Match the Mold
Due to volume changes occurring during baking and cooling, the real dimensions of the bread may not exactly replicate the mold's 12x12x30 cm size.
Internal Texture Depends on the Process
The pore structure, softness, and internal moisture are the joint result of the flour, dough recipe, kneading, fermentation, and baking conditions used.
Crust Features Vary with Oven Settings
The color and thickness of the outer crust may vary according to oven temperature, time, and the composition of the dough.
Lid Should Be Opened Carefully After Baking
The slidable lid of the product removed from the oven should be properly opened and the mold should not be subjected to unnecessary harsh handling.
Slicing After Cooling
Allowing more voluminous and soft loaves to cool sufficiently helps reduce crushing during cutting and enables the preparation of more uniform slices.
Supports Repetition of Similar Product Forms
When the same recipe, dough amount, and process conditions are repeated, the mold can contribute to achieving similar outer geometry in different productions.
Slidable Lid Area Should Be Kept Clean
Preventing flour, dough, and other production residues from accumulating in the lid movement area assists in the smooth use of the slidable structure.
Avoid Abrasive Cleaning
To minimize unnecessary scratching of the Alusi surface, it is recommended not to use hard metal and intense abrasive cleaning equipment.
Should Be Dried After Cleaning
After cleaning, the mold and lid should be completely dried and stored in a dry, suitable environment.
12x12x30 cm Bread Pan Selection
When choosing the product, the 12x12x30 cm size, Alusi metal body, 12 cm height, slidable lid, approximately 1450 grams product weight, and 750–800 grams dough usage reference should be considered together.
Technical Specifications
The basic technical and usage information of the 12x12x30 cm Bread Pan is provided below.
| Product Type |
Single bread pan |
| Dimensions |
12x12x30 cm |
| Body Material |
Alusi metal |
| Mold Height |
12 cm |
| Lid Type |
Slidable lid |
| Product Weight |
Approximately 1450 grams |
| Dough Usage Reference |
Approximately 750–800 grams |
| Coating |
No Teflon coating |
| Form |
Long, nearly square, and voluminous sectioned bread pan |
| Basic 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 targeted product volume |
Usage Areas
12x12x30 cm Bread Pan can be used for preparing long toast bread, sandwich bread, and similar loaf breads. The 12x12 cm wide and nearly square section supports a more voluminous and wide-surfaced slice form, while the slidable lid can help control top surface development along with appropriate fermentation. The approximate 750–800 grams dough usage reference is not an absolute capacity and should be adjusted according to the recipe.
12x12x30 cm bread pan Single bread pan Slidable lid bread pan Alusi bread pan Long toast bread pan Sandwich bread pan 750–800 gram dough pan 12x12 cm toast pan 30 cm long bread pan Square-sectioned bread pan Voluminous bread pan Uncoated bread pan Boutique bread production pan EKMAŞ bread pan
About EKMAŞ
EKMAŞ offers its experience in professional loaf pans and bread pan production with single products suitable for individual and small-scale use. The 12x12x30 cm Bread Pan is a functional solution aimed at preparing long and more voluminous loaf breads with its Alusi metal body, 12 cm height, slidable lid, approximately 1450 grams product weight, and 750–800 grams dough usage reference.