12x12x30 cm professional toast bread mold size
Suitable for 750–800 grams of dough
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent product from sticking to the mold
Nonstick surface to ensure easy and smooth removal of baked products from the mold
Approximate pan weight of 1450 grams
12x12 cm wide cross-section and 30 cm long product geometry
Suitable for professional and mass production use
The 12x12x30 cm teflon coated loaf pan is designed for use with approximately 750–800 grams of dough. The teflon coating forms a nonstick layer to prevent products from sticking to the pan surface and supports the easy and smooth removal of baked toast bread from the mold. To preserve the coating's lifespan, avoid metal, sharp, and abrasive equipment.
12x12x30 cm Teflon Coated Loaf Pan
The 12x12x30 cm teflon coated loaf pan is developed for preparing wide, long, and voluminous professional toast bread, sandwich bread, and similar molded bread products. The teflon coating on the 0.8 mm DX54D+AS120 Alusi steel body forms a nonstick production surface to prevent products from sticking to the pan. The dough usage range of 750–800 grams and the 30 cm length support the professional preparation of larger toast breads.
DX54D+AS120 Alusi Steel Body
The main body of the pan utilizes 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 repeated use under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps to create a structure suitable for professional production conditions while supporting controlled maintenance of the product's total weight. The collaboration of the metal body with the mold geometry contributes to the dough's development within a defined volume and the preservation of product form.
Teflon Coated Professional Nonstick Surface
The teflon coating applied on the DX54D+AS120 Alusi steel body forms a professional nonstick layer to prevent products from sticking to the pan surface. This surface supports the easy, smooth, and controlled separation of toast bread from the mold after baking, offering a significant usage advantage in professional production.
Coating to Prevent Sticking to the Mold
The primary function of the teflon coating is to create a nonstick production surface between the dough and baked product and the metal mold. This design prevents products from adhering to the pan surface and supports the comfortable removal of high-weight toast bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
The nonstick teflon surface makes it easier and more controlled to remove the baked toast bread from the pan. The effortless separation of the product helps preserve the base, side surfaces, and overall bread form. Especially in wide and long products prepared with 750–800 grams of dough, controlled mold emptying provides a significant usage advantage.
Supports Preservation of Product Form
Sticking of the baked product to the mold surface can cause tearing, fragmentation, or deformation during removal. The teflon coating facilitates the easier separation of toast bread from the pan, reducing the mechanical intervention needed on the product and supporting the preservation of product integrity.
12x12x30 cm Mold Size
The 12x12x30 cm mold size offers a design suitable for preparing large-volume toast breads with 12 cm width, 12 cm height, and 30 cm length. The 12x12 cm wide cross-section supports a square and voluminous product form, while the 30 cm length allows for the preparation of longer toast and sandwich breads in a single piece.
Suitable for 750–800 Grams of Dough
The recommended dough weight for this loaf pan is approximately 750–800 grams. This range provides a suitable initial value for balanced use of the 12x12x30 cm mold size. The exact dough amount to be used can be optimized by the operator based on recipe, flour type, water content, fermentation time, and the targeted final product volume.
12x12 cm Square-Like Wide Cross-Section
The 12 cm width and 12 cm height measurement support creating a square-like, voluminous toast bread cross-section. This wide cross-section offers a product geometry suitable for professional producers who demand high-weight toast breads and larger slice surfaces.
30 cm Long Mold Geometry
The 30 cm long mold structure provides a production volume suitable for preparing wide cross-section toast breads in a longer form. This measurement supports preparing the product in a structure suitable for both voluminous and serial slicing processes.
Large and Voluminous Toast Bread Production
The 12x12x30 cm loaf pan allows for preparing large-volume products compared to smaller cross-section and shorter toast molds. The suggested dough weight of 750–800 grams offers a suitable option for professional businesses looking to produce long and voluminous toast breads.
Suitable for High-Weight Products
The 750–800 grams dough working range is suitable for preparing high-weight toast and sandwich breads. Balanced distribution of the dough within the mold and controlled fermentation levels help ensure more consistent product development across the wide cross-section and 30 cm length.
Supports Standard Toast Bread Form
Repeating similar width, height, and length values in molded bread production is important for professional production. The 12x12x30 cm mold geometry supports achieving a more consistent product form between different production batches when used with the same recipe and controlled production parameters.
Approximate Weight of 1450 Grams
The product weighs approximately 1450 grams. The pan weight is one of the technical features that can be considered in planning the processes of filling the dough, carrying, loading into the oven, unloading after baking, cleaning, and storage. It contributes to the establishment of operational order in professional production where a large number of molds are used.
Suitable for Professional Toast Bread Production
The 12x12x30 cm teflon coated loaf pan can be used in professional bread bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial pastry facilities. Its large mold volume, high dough weight, and nonstick surface offer practical use in mass production.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used in the preparation of long and voluminous sandwich breads depending on the recipe and targeted product geometry. The 12x12 cm wide cross-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 with the appropriate weight, the pan surfaces help the dough develop within the specified width, height, and length during fermentation and baking. Thus, a more defined and repeatable product geometry is supported compared to free-form breads.
Correct Determination of Dough Weight
The recommended dough range of 750–800 grams offers a starting reference for the 12x12x30 cm mold size. Since the flour type in the dough recipe, water content, yeast amount, and fermentation character can affect the final product volume, it is recommended that the operator determines the suitable weight through controlled production trials in accordance with their own recipe.
Usage According to Fermentation Process
The fermentation period after placing the dough in the pan directly affects its development within the mold. Controlling the dough weight with the fermentation level helps in the balanced use of the 12x12x30 cm mold size and obtaining the targeted product form.
Balanced Dough Distribution Along the Length
In 30 cm long molds, it is important to place the dough evenly within the pan. Preventing the dough from concentrating in a specific area and distributing it consistently across the mold supports achieving a more consistent toast bread form during fermentation and baking.
More Practical Mold Unloading in Mass Production
In professional production, the regular and quick removal of baked products from molds is an important part of the production flow. The teflon coating works to prevent the sticking of toast bread to the pan surface, facilitating mold unloading processes and supporting the preparation of pans for the next production cycle.
Easy Removal Advantage in High-Weight Products
The removal of wide cross-section and long toast bread prepared with 750–800 grams of dough from the pan after baking, while preserving its form, is important. The nonstick teflon surface works to prevent adherence to the mold surface, supporting the easier and more controlled removal of large breads.
Nonstick System to Reduce Lubrication Need
The teflon coated production surface works to prevent products from sticking to the pan surface, supporting the reduction of intense lubrication needs, depending on the production method of the operator. The amount of oil or separator to be used should be determined based on the dough recipe and the production process of the enterprise.
Less Intervention During Product Removal
The easy separation of baked toast bread from the mold reduces the need for excessive force to be applied or unnecessary mechanical intervention on the pan surface. This situation contributes to both preserving the product geometry and ensuring the correct use of the teflon coated surface.
Contributes to Surface Preservation
The nonstick teflon surface works to prevent the adhesion of the baked bread's base and side surfaces to the mold. Thus, it helps prevent tearing, fragmentation, or surface degradation that may occur during removal, supporting a neater final product appearance.
Suitable for Sliced Toast Bread Production
The 12x12 cm cross-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 the preparation of many regular slices from a single bread, while the fixed cross-section measurement can aid in keeping slice forms close to each other.
Wide Toast Bread Slices
The 12 cm width and 12 cm height allow for the formation of wide and voluminous toast bread slices. This design can offer a suitable product form for professional businesses preparing larger portioned toast and sandwich products.
Support for Slice Standardization
The more consistent cross-section measurement in toast breads prepared with the same mold size and similar production parameters supports the standardization of slicing processes. Especially in packaged toast bread and professional sandwich production, slices with similar dimensions can facilitate production planning.
Support for Packaged Toast Bread Production
Fixed mold geometry supports the preparation of toast breads with similar external dimensions using the same recipe and production parameters. This situation can contribute to more organized planning of product sizes, slicing processes, and packaging dimensions.
Contribution to Standardization in Mass Production
The serial use of teflon coated loaf pans of the same size makes it easier to standardize dough weight, product cross-section, and length. When the recipe, fermentation, and baking parameters are kept under control, obtaining more consistent results between different production batches is supported.
Nonstick Surface Facilitating Production Flow
The easy separation of toast breads from the mold supports the faster unloading of pans after baking and preparation for the next production stage. The nonstick surface, especially in professional businesses where high-weight products and numerous pans are used, contributes to more organized operation flow.
Easy Cleaning with Teflon Coating
The teflon coating offers a structure that prevents dough and baked product residues from strongly adhering to the pan surface. This feature makes it more practical to clean pans after production. Appropriate cleaning methods should be chosen to maintain the performance of the coating.
Avoid Use of Metal and Sharp Equipment
Avoid using knives, metal spatulas, forks, or other sharp equipment that can scratch the teflon coated surface. Choosing suitable equipment that does not damage the coated surface during product removal helps preserve the performance of the nonstick surface.
Avoid Abrasive Cleaning
In cleaning teflon coated loaf pans, wire brushes, metal sponges, or intense abrasive cleaning equipment should not be used. Prefer using soft sponges, cloths, and cleaning tools compatible with coated surfaces to prevent scratches and mechanical damage to the coating.
Preserving the Lifespan of the Teflon Coating
The performance of the teflon coating is affected by factors such as operating temperature, production frequency, cleaning method, product removal technique, storage conditions, and mechanical contact. Proper use of pans and protecting the coated surface from impacts and scratches help maintain the nonstick feature for a longer duration.
Regular Placement in the Oven
When placing 12x12x30 cm loaf pans in the oven, consider the shelf dimensions and hot air circulation. Do not position the pans too close to each other and avoid unnecessarily limiting air circulation to support 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 and long 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 toast bread production processes. The performance of the pan is affected by factors such as operating temperature, production frequency, cleaning, handling, and storage conditions.
Controlled Cleaning After Production
It is recommended to clean dough, oil, or product residues left on the pan after each production using suitable methods. Equipment that could scratch the teflon coating or cause mechanical damage should not be used, and gentle cleaning methods suitable for nonstick coating should be preferred.
Drying After Cleaning
After cleaning, it is recommended not to leave moisture or cleaning residues on the surface for an extended period. Pans should be dried properly and stored in a dry storage area. Stacking them after they are completely dry makes it easier to prepare them for the next production cycle.
Correct Stacking of Teflon Coated Pans
When storing teflon coated loaf pans, avoid uncontrolled contact and friction that could cause the coated surfaces to scratch each other. Pans should be stacked evenly, and heavy equipment that could deform the mold geometry or nonstick surface should not be placed on them.
Regular Inspection of Coating Surface
During professional use, the teflon coating should be visually inspected periodically. If excessive wear, deep scratches, peeling, or any change that could affect production performance appears, assess the usage status of the pan.
Preserving Mold Form
Avoid dropping, crushing, or exposing the pan to uncontrolled impacts. Any bending or deformation in the mold body with 12x12 cm wide cross-section and 30 cm length can affect the final toast bread's form. Proper handling and suitable storage help preserve mold dimensions.
Large Volume Nonstick Toast Mold for Professional Production
The 12x12x30 cm teflon coated loaf pan is developed for large volume toast bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 1450 gram pan weight, recommended dough weight of 750–800 grams, and professional nonstick surface to prevent adhesion to the mold. While its 12x12 cm almost square wide cross-section supports a voluminous product and wide slice geometry, the 30 cm length allows for preparing long, slicable toast and sandwich breads in series.
Technical Specifications
The information on size, raw material, steel thickness, coating, weight, and recommended dough weight of the 12x12x30 cm teflon coated loaf pan is located in the table below.
| Product Type |
Teflon coated professional toast bread pan |
| Mold Size |
12x12x30 cm |
| Mold Cross-Section |
12x12 cm square-like wide cross-section |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional nonstick surface |
| Pan Weight |
Approximately 1450 grams |
| Recommended Dough Weight |
750–800 grams |
| Coating Function |
Creates a professional nonstick surface to prevent product from sticking to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled separation of baked toast bread from the mold |
| Product Form |
Suitable for producing long, wide cross-section, square-like, and voluminous toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
For serial preparation of wide, long, voluminous, and standard form toast bread and similar molded products with 750–800 grams of dough |
Usage Areas
The 12x12x30 cm teflon coated loaf pan can be used in professional enterprises where long, wide, and square-like toast bread, sandwich bread, and similar molded products are produced, especially in applications where baking high-weight products without adhesion to the mold, easy and smooth removal, regular slicing, and controlled execution of serial production flow is important.
Toast bread production Long toast bread production Wide cross-section toast bread High-weight toast bread 750–800 grams 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 Teflon coated loaf pan Nonstick toast bread mold Easy product removal from mold Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ teflon coated loaf pans are designed to provide a professional nonstick surface to prevent products from sticking to the mold surface, support easy and smooth removal of baked products from the mold, offer options suitable for various toast bread sizes and dough weights, and contribute to more organized mass production processes.