12x12x30 cm professional toast bread mold size
Suitable for 750-800 grams of dough
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Approximate pan weight of 1450 grams
Wide toast bread section close to 12x12 cm square
30 cm long and voluminous product geometry
Structure suitable for professional and mass production use
The 12x12x30 cm loaf pan is designed to be used with approximately 750–800 grams of dough. The uncoated Alusi surface can be used with lubrication or a suitable separator application according to the business's own recipe and production process. Dough weight should be optimized based on the recipe, flour characteristics, fermentation time, and the targeted product volume.
12x12x30 cm Professional Loaf Pan
The 12x12x30 cm loaf pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in wide sections, long, voluminous, and regular forms. Its 0.8 mm DX54D+AS120 Alusi sheet body, dough usage range of 750-800 grams, and 30 cm long mold structure support repeatable product geometry in professional production.
DX54D+AS120 Alusi Sheet Body
In the production of the pan, 0.8 mm thick DX54D+AS120 Alusi sheet is used. Alusi sheet, a professional metal material with an aluminum-silicon-based coating on a steel surface, creates a structure suitable for repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps form the body suitable for professional production conditions while supporting the controlled maintenance of the total product weight. The collaboration of the metal body and mold geometry contributes to developing the dough within the specified volume and maintaining product form.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of the DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure provides suitability for repeated temperature cycles encountered in professional baking equipment.
12x12x30 cm Mold Size
The 12x12x30 cm mold offers a structure suitable for preparing large-volume toast breads with 12 cm width, 12 cm height, and 30 cm length. The wide 12x12 cm section, close to square, supports a robust product form, and a 30 cm length allows for preparing longer toast and sandwich breads in a single piece.
Suitable for 750–800 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 750–800 grams. This range provides a suitable starting point for balanced use of the 12x12x30 cm mold volume. The exact dough amount to be used can be optimized by the business based on the recipe, flour type, water ratio, fermentation time, and targeted final product volume.
12x12 cm Wide Section Near Square
The 12 cm width and 12 cm height measurements support the formation of a wide and substantial toast bread section close to square. This wide section offers a product geometry suitable for professional producers seeking large-slice surface toast breads.
30 cm Long Mold Geometry
The 30 cm-long mold structure offers a production volume suitable for preparing wide-section toast breads in a longer form. This measurement supports preparing the product in a voluminous and batch slicing-ready structure.
Production of Large and Voluminous Toast Bread
The 12x12x30 cm loaf pan allows the preparation of large-volume products compared to smaller and shorter toast molds. The recommended 750–800 grams of dough weight offers an option suitable for professional businesses aiming to produce long and substantial toast breads.
Suitable for High Dough Weights
The 750–800 grams dough working range is suitable for preparing high-weight toast and sandwich breads. The balanced distribution of the dough within the mold and the controlled level of fermentation help achieve more consistent product development along the wide section and 30 cm length.
Supports Standard Toast Bread Form
The ability to replicate similar width, height, and length values in molded bread production is crucial for professional manufacturing. The 12x12x30 cm mold geometry, used with the same recipe and controlled production parameters, supports obtaining a more consistent product form among different production batches.
Approximate Pan Weight of 1450 Grams
The product weighs approximately 1450 grams. The weight of the pan is one of the technical features to consider when planning processes such as dough filling, transport, oven loading, unloading after baking, cleaning, and storage. It contributes to creating an operational order in professional production where many molds are used.
Uncoated Alusi Production Surface
In this model, the production surface is an uncoated Alusi metal structure. The business can use its own suitable lubrication or separator application according to its toast bread recipe, dough characteristics, and production method. This structure offers flexibility to professional producers who do not prefer PTFE coating to apply their production processes.
Suitable for Business’s Own Lubrication System
The uncoated Alusi loaf pan can be used with the business's own lubrication or separator application system. The quantity to be used should be determined by considering the dough structure, recipe, the oil content of the product, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or separator applied to the mold surface according to the production recipe provides more consistent operation in mass production. Excessive lubrication can affect the product surface and baking character, while insufficient application can make releasing the baked product from the mold difficult.
Suitable for Professional Toast Bread Production
The 12x12x30 cm loaf pan can be used in professional bread bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial pastry facilities. The large mold volume and high dough weight offer a functional solution for businesses aiming to produce long and voluminous toast bread.
Use in Sandwich Bread Production
Apart from toast bread, it can also be used in preparing long and voluminous sandwich breads based on the recipe and the targeted product geometry. The 12x12 cm wide section offers a product geometry suitable for professional sandwich applications requiring larger slice surfaces.
Supports Controlled Shaping of Dough
When the dough is placed in the mold at the appropriate weight, the pan surfaces help develop the dough within the specified width, height, and length during fermentation and baking. This supports creating a more defined and repeatable product geometry compared to free-formed breads.
Correct Determination of Dough Weight
The recommended dough range of 750–800 grams provides a starting reference for the 12x12x30 cm mold volume. The flour type, water ratio, yeast amount, and fermentation character in the dough recipe affect the final product volume; hence, businesses are advised to determine the suitable weight through controlled production trials.
Use According to Fermentation Process
The fermentation duration after placing the dough in the pan directly impacts its development within the mold. Controlling the dough weight and fermentation level together helps achieve balanced use of the 12x12x30 cm mold volume and the desired product form.
Balanced Dough Distribution Along Length
In molds with a 30 cm length, it is crucial to evenly place the dough inside the pan. Ensuring that the dough doesn't concentrate in a specific area and distributes evenly throughout the mold supports achieving a more uniform toast bread form during fermentation and baking.
Balanced Product Development in Wide Section
The mold with a 12x12 cm wide section supports controlled development of the dough in both width and height directions. When used with suitable dough weight and fermentation time, it helps achieve a more balanced and substantial toast bread form.
Contributes to Standardization in Mass Production
Using loaf pans of the same dimensions serially facilitates the standardization of dough weight, product section, and length. When recipe, fermentation, and baking parameters are also controlled, it supports achieving more consistent results across different production batches.
Suitable for Sliced Toast Bread Production
The 12x12 cm section and 30 cm length create a mold geometry suitable for large-volume toast breads offered sliced for sale or use. The long product structure supports preparing numerous regular slices from a single loaf, while the fixed section size helps ensure the slices are consistent in form.
Wide Toast Bread Slices
A 12 cm width and 12 cm height allow creating wide and substantial toast bread slices. This structure offers a product form suitable for professional businesses preparing larger portion toast and sandwich products.
Support for Slice Standardization
The consistency of section dimensions in toast bread prepared with the same mold size and similar production parameters supports the standardization of slicing operations. This standardization can ease production planning in packaged toast bread and professional sandwich production.
Support for Packaged Toast Bread Production
Fixed mold geometry supports preparing toast breads with similar external dimensions using the same recipe and production parameters. This can contribute to more orderly planning of product dimensions, slicing operations, and packaging sizes.
Controlled Product Extraction After Baking
In uncoated loaf pans, carefully extracting the baked product from the mold is essential. Suitable lubrication or separator application according to the business's recipe can help detach the product more easily from the pan surface. Avoid using unnecessary force and sharp tools that may harm the mold surface during product removal.
Controlled Mold Emptying in High-Weight Products
Maintaining the form of long and wide-section toast bread prepared with 750-800 grams of dough during the post-baking extraction from the mold is essential. Appropriate lubrication or separator use and controlled product removal methods help detach the baked product more smoothly from the pan surface.
Process Flexibility in Production
The non-PTFE structure allows the business to determine production steps such as lubrication, separator use, and surface preparation according to its own process. This feature provides a flexible usage option for professional bakeries working with different dough recipes and production methods.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional toast bread production processes. The performance of the pan is affected by operating temperature, production frequency, cleaning, transport, and storage conditions.
Regular Arrangement Inside the Oven
When placing 12x12x30 cm loaf pans inside the oven, shelf dimensions and hot air circulation should be considered. Not positioning the pans too close to each other and not unnecessarily restricting air circulation support a more controlled execution of the production process.
Planned Use on Production Shelves
Positioning loaf pans of the same size in a specific sequence on production shelves facilitates easier organization of processes such as dough filling, fermentation, oven loading, baking, and product unloading. Regular placement of large and long molds contributes to the more planned use of the production area.
Post-Production Cleaning
Regularly cleaning flour, oil, dough, and baked product residues left on the pan after use is recommended. Avoid using sharp or highly abrasive equipment that could cause unnecessary mechanical damage to the Alusi surface during cleaning.
Drying After Cleaning
It is recommended not to leave moisture on the pan surface for a long time post-cleaning. Pans should be dried properly and stored in a dry storage area. Regular cleaning and proper drying help keep the pans prepared for the next production cycle.
Correct Stacking of Pans
When not in use, loaf pans should be stacked in a balanced and orderly manner. It is advised to avoid heavy loads that might distort mold geometry, uncontrolled impacts, and storage methods that might cause the 30 cm-long body to bend.
Regular Control of Mold Form
During intensive professional use, loaf pans should be visually inspected at regular intervals. Any bending, denting, or other deformations on the mold body should be evaluated before use, as they may affect the width, height, and length measurements of the final toast bread.
Process Control for Standard Production
The loaf pan is an essential production equipment for forming standard product geometry; however, the final result is not solely dependent on the mold size. For more consistent outcomes, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Large Volume Alusi Loaf Mold for Professional Production
The 12x12x30 cm loaf pan is a professional mold developed for large-volume toast bread production with a 0.8 mm DX54D+AS120 Alusi sheet body, approximately 1450 gram pan weight, and a recommended dough weight of 750–800 grams. Its wide section near 12x12 cm square supports a substantial product and broad slice geometry, while its 30 cm length allows for the serial preparation of long and slicable toast and sandwich breads. The uncoated Alusi surface enables use according to the business's own lubrication and production process.
Technical Specifications
The dimensions, raw material, sheet thickness, weight, surface structure, and recommended dough weight information of the 12x12x30 cm loaf pan are listed in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
12x12x30 cm |
| Mold Section |
Wide section close to 12x12 cm square |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 1450 grams |
| Recommended Dough Weight |
750–800 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to the business's recipe and production process |
| Product Form |
Suitable for long, wide section, near-squared, and voluminous toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of wide-section, long, voluminous, and standard-form toast bread and similar molded products with 750–800 grams of dough |
Areas of Use
The 12x12x30 cm loaf pan can be used in professional bakery and pastry businesses for producing long, wide, and near-square section toast bread, sandwich bread, and similar molded products. Its uncoated Alusi surface offers a suitable option for production processes using their own lubrication or separator applications.
Toast bread production Long toast bread production Wide-section toast bread High-weight toast bread 750–800 gram dough production Sandwich bread production Professional bread bakeries Industrial bread production facilities Pastry 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, to support standard product geometry in professional production, and to contribute to the smoother running of serial baking processes.