12x12x30 cm single pan dimensions
Alusi metal body
Teflon-coated working surface
Sliding lid structure
Approximately 1450 grams product weight
Approximate 750–800 grams dough usage reference
12x12 cm nearly square and voluminous section
Suitable for long loaf and sandwich bread production
12x12x30 cm Non-Stick Bread Pan; a single model intended for preparing long and more voluminous loaf breads with its Alusi metal body, Teflon-coated working surface, and sliding lid system. For the product weighing approximately 1450 grams, 750–800 grams of dough usage can be considered as an initial reference. The ideal weight should be adjusted according to the recipe used and the desired product form.
12x12x30 cm Non-Stick Bread Pan
EKMAŞ 12x12x30 cm Non-Stick Bread Pan is a bakery equipment with a sliding lid and coated working surface that supports the development of a single long bread within specific dimensions.
12x12 cm Wide Section
The 12 cm width and 12 cm height allow for a more voluminous, filled, and nearly square bread profile compared to smaller sections.
30 cm Long Body
The 30 cm length provides a structure suitable for the preparation of long loaf and sandwich breads, creating a wide slicing area throughout the product.
Alusi Metal Body
The main body of the pan uses Alusi metal. Alusi is an aluminum-silicon coated steel-based material and should not be considered the same material as pure aluminum pans.
Teflon-Coated Working Surface
The Teflon coating on the working surface can help reduce dough adhesion under proper product and process conditions.
Facilitates Removal from Pan
The coated surface can support the controlled removal of baked bread from the pan. The result may vary according to the recipe and baking conditions used.
Top Form Control with Sliding Lid
The sliding lid at the top of the pan can help achieve a more regular, block-shaped top surface by limiting the upward development of the dough.
More Angular Loaf Bread Appearance
Using the lid with an appropriate dough amount and correct fermentation level can reduce the free doming of the top portion of the bread, supporting a more angular form.
Approximately 1450 Gram Product Weight
The pan's own weight is approximately 1450 grams. This value pertains to the product body and should be evaluated separately from the dough amount to be used.
750–800 Gram Dough Usage Reference
For 12x12x30 cm dimensions, approximately 750–800 grams of dough can be used. This range is not a definitive capacity but an approximate starting value that can be utilized in recipe development studies.
Dough Density Affects Fill Level
Different doughs with the same weight can reach different volumes in the pan due to variations in water, oil, milk, sugar, and other component ratios.
Hydration Ratio is Important
Since the spread and development behavior of doughs with higher or lower water content may vary, the ideal usage amount should be determined according to the recipe.
Flour Structure Can Affect Development
The protein structure and water absorption capacity of the flour used can influence the volume the dough will gain during fermentation.
Fermentation Power Can Alter Weight Adjustment
It is possible for doughs that gain significant volume during leavening to yield different results from recipes with more limited development, even when starting with the same initial weight.
Leave Volume Allowance with Lid Usage
Leaving sufficient space for final fermentation and oven development helps prevent overfilling of the pan in productions using a sliding lid.
Suitable for Long Loaf Production
The 12x12 cm section and 30 cm length form a pan geometry suitable for preparing more voluminous and long loaf breads.
Can Be Used for Sandwich Bread
It can also be considered for preparing wide-surfaced, long, and sliceable sandwich breads when the recipe and targeted product structure are appropriate.
Larger Slice Surface
The 12x12 cm section can support obtaining larger surface, filled slices for loaf and sandwich preparation.
30 cm Length Offers Wider Cutting Area
The long body structure creates a broader slicing area along the baked and sufficiently cooled bread.
Limits Lateral Spread of Dough
The pan walls provide circumferential support to the dough during fermentation and baking, helping to form more defined and regular side surfaces.
Top Development Can Be Directed by Lid
With the sliding lid closed, the rising area of the dough is limited by the internal volume of the pan, supporting a more balanced block form.
Designed for Single Product Preparation
Unlike multi-cell industrial loaf pans, this model is an independent pan structure intended for the preparation of a single long bread.
Suitable for Individual Use
It can be preferred by individual users who want to prepare their own loaf or sandwich bread as long as the oven interior dimensions are suitable.
Suitable for Boutique and Small-Scale Production
It can be used as a single pan for low-volume or specially formulated productions in boutique bakeries, patisseries, and product development kitchens.
Can Be Used in Recipe Development Work
By conducting different trials within the 750–800 gram range, the appropriate pan fill, fermentation level, and desired product height for a specific dough can be determined.
Teflon Coating Can Reduce Oil Necessity
The coated surface may 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 Equipment
Avoiding direct contact of tools such as knives, forks, and hard metal spatulas with the Teflon surface helps preserve the coating.
Abrasive Cleaning is Not Suitable
More gentle and controlled methods should be preferred as hard wire and intensive scratching cleaning equipment can negatively affect the coating surface.
Coating Performance Depends on Use
The performance duration of the Teflon surface can vary depending on usage frequency, cleaning method, contacted equipment, and working conditions.
Dough Should Be Placed Evenly Along Pan
Centrally and evenly positioning the shaped dough along the base of the 30 cm long pan can help achieve more similar development between the two ends.
Lid Usage Should Be Adjusted 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 development speed of the recipe.
Final Bread Dimensions May Vary
Due to volume changes during oven development, moisture loss, and cooling, the actual size of the baked bread may not precisely match the pan's 12x12x30 cm dimensions.
Internal Texture Depends on Recipe and Process
Pore structure, internal softness, and moisture level are the collective result of the flour used, kneading method, fermentation, and baking conditions.
Crust Characteristics Change According to Oven Conditions
The color and crust character of the bread's surface can vary according to the oven temperature, baking duration, and the composition of the dough.
Controlled Removal After Baking
After removing the pan from the oven, the sliding lid should be carefully opened, and interventions that may force or scratch the Teflon surface should be avoided.
Slicing After Cooling
Adequately cooling more voluminous and soft breads helps reduce crushing during cutting and contributes to preparing more regular slices.
Supports Repeated Forms of Similar Products
When the same recipe, dough amount, and process conditions are maintained, the pan can help achieve closely similar 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 comfortable use of the sliding system.
Dry After Use
After cleaning the body and lid, they should be thoroughly dried and the product should be stored in a dry, suitable environment.
12x12x30 cm Non-Stick Bread Pan Selection
When evaluating the product, the 12x12x30 cm size, Alusi metal body, Teflon coating, sliding lid, approximately 1450 gram product weight, and 750–800 gram dough usage reference should be considered together.
Technical Specifications
The basic technical and usage information of the 12x12x30 cm Non-Stick Bread Pan is provided below.
| Product Type |
Single non-stick bread pan |
| Dimensions |
12x12x30 cm |
| Body Material |
Alusi metal |
| Coating |
Teflon-coated working surface |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 1450 grams |
| Dough Usage Reference |
Approximately 750–800 grams |
| Form |
Long, nearly square and voluminous section bread pan |
| Basic Use |
Loaf bread, sandwich bread, and similar pan 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 12x12x30 cm Non-Stick Bread Pan; can be used for preparing long loaf, sandwich bread, and similar pan breads. The 12x12 cm wide and nearly square section supports more voluminous and broader slice forms, while the sliding lid can help control top surface development along with suitable fermentation. The Teflon coating helps reduce dough adhesion to the surface and facilitate the more controlled removal of baked products under suitable usage conditions.
12x12x30 cm non-stick bread pan Single non-stick bread pan Sliding lid bread pan Teflon bread pan Alusi bread pan Long loaf bread pan Sandwich bread pan 750–800 gram dough pan 12x12 cm loaf pan 30 cm long bread pan Square section bread pan Voluminous bread pan Boutique bread production pan EKMAŞ non-stick bread pan
About EKMAŞ
EKMAŞ presents its experience in professional loaf pans and bread pans with single products suitable for individual and small-scale use. The 12x12x30 cm Non-Stick Bread Pan; with its Alusi metal body, Teflon working surface, sliding lid, approximately 1450 gram product weight, and 750–800 gram dough usage reference, is a functional solution for the preparation of long and more voluminous loaf breads.