12x8x20 cm professional toast bread mold size
Suitable for 400–450 gram dough weight
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Approximately 950 gram pan weight
12x8 cm rectangular cross-section toast bread form
20 cm length regular product geometry
Structure suitable for professional and serial production
The 12x8x20 cm toast pan is designed for use with approximately 400–450 grams of dough weight. The uncoated Alusi surface can be used with lubrication or appropriate release application according to the company's own recipe and production process. The dough weight should be optimized according to the recipe, flour characteristics, fermentation time, and targeted product volume.
12x8x20 cm Professional Toast Pan
The 12x8x20 cm toast pan is developed for the preparation of professional toast bread, sandwich bread, and similar molded bread products in a long and rectangular form. Its 0.8 mm DX54D+AS120 Alusi sheet body, 400–450 gram dough use range, and 20 cm length mold structure support regular and reproducible product form in professional production.
DX54D+AS120 Alusi Sheet Body
The production of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi sheet is a professional metal material with an aluminum-silicon coating on the steel surface. This structure forms a suitable body for repeated production processes inside the oven.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness assists in creating a structure suitable for professional production conditions while supporting controlled product weight. The metal body working with mold geometry contributes to the development of dough within specified dimensions and the preservation of 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 offers use suitable for repeated temperature cycles encountered in professional baking equipment.
12x8x20 cm Mold Size
The mold measuring 12x8x20 cm offers a structure suitable for the preparation of rectangular cross-section toast bread with 12 cm width, 8 cm height, and 20 cm length. These dimensions provide an alternative mold option for professional producers seeking a different product geometry from square cross-section toast bread.
Suitable for 400–450 Gram Dough Weight
The recommended dough weight for this toast pan is approximately 400–450 grams. This working range offers an initial value suitable for the volume of the 12x8x20 cm mold. The exact dough amount to be used can be optimized by the company according to the recipe, flour characteristics, water content, fermentation time, and targeted final product volume.
12x8 cm Rectangular Cross-section
The 12 cm width and 8 cm height measurements form a product shape that is wider and lower than classic square cross-section toast bread molds. This geometry allows the company to prepare toast or sandwich bread in different slice sizes according to the product variety.
20 cm Long Mold Structure
The 20 cm length offers a production area suitable for preparing longer toast breads as a single piece. The long mold form provides a product geometry that can support obtaining more slices in products to be sliced after baking.
Supports Standard Toast Bread Form
In molded bread production, the development of dough within a specific volume supports the preparation of products with closely similar external dimensions. The 12x8x20 cm mold geometry aids in achieving a more consistent product form between production batches when dough weight, recipe, and fermentation parameters are kept standard.
Approximately 950 Gram Pan Weight
The product's approximate weight is 950 grams. The pan weight is one of the technical features that can be considered in planning processes such as dough filling, transportation, oven placement, post-baking unloading, and storage. It contributes to the organization of operations in processes where numerous molds are used in professional production.
Uncoated Alusi Production Surface
This model has an uncoated Alusi metal structure as the production surface. The company can use suitable lubrication or release application according to its toast bread recipe, dough characteristics, and production method. This structure offers a management opportunity to professional producers who do not prefer Teflon coating to manage processes according to their work methods.
Suitable for Company’s Own Lubrication System
The uncoated Alusi toast pan can be used with the company's own lubrication or release application system. The amount of oil to be used should be determined considering the dough recipe, the oil content of the product, the fermentation method, and the baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or release to be applied to the toast mold according to the production recipe ensures more consistent work in mass production. While excessive lubrication may affect the product surface and baking character, insufficient application may make it difficult to remove the product from the mold.
Suitable for Professional Toast Bread Production
The 12x8x20 cm toast pan can be used in professional bread bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial baked goods facilities. The rectangular cross-section mold geometry offers a functional solution for businesses needing different product dimensions.
Usage in Sandwich Bread Production
In addition to toast bread, it can also be used in the preparation of different sandwich breads depending on the recipe and the targeted product form. The 12 cm wide mold structure offers a geometry suitable for the preparation of sandwich breads with a wider slice surface.
Supports Controlled Shaping of Dough
When dough is placed into the mold at the appropriate weight, the pan surfaces help the dough develop within the determined width, height, and length during fermentation and baking. This supports the creation of a more distinct and reproducible toast bread geometry.
Importance of Dough Weight
The recommended dough range of 400–450 grams provides a reference for the balanced use of the 12x8x20 cm mold volume. As the dough content and fermentation character can affect the final product volume, it is recommended that the company optimize the respective dough weight with production trials.
Usage According to Fermentation Process
The fermentation duration after placing the dough into the pan directly affects its development within the mold. Controlling the dough weight with the fermentation time helps prevent the mold from being overfilled or insufficiently filled, contributing to the formation of the desired toast bread shape.
Contribution to Standardization in Mass Production
The serial use of toast pans with the same dimensions facilitates the standardization of dough weight, product sizes, and mold geometry. When recipe, fermentation, and baking parameters are also kept under control, more consistent results between different production batches are achieved.
Regular Product Geometry for Slicing
The 12x8 cm cross-section and 20 cm length mold structure support the formation of a regular product form for toast breads to be sliced after baking and cooling. Breads produced with similar external dimensions can aid in a more standardized slicing process.
Wider Toast Bread Slices
The 12 cm width dimension allows for the formation of a wider product surface compared to some square cross-section toast molds. This structure offers an alternative for businesses seeking to produce different slice geometries for toast, sandwiches, and similar purposes.
Support for Packaged Toast Bread Production
The fixed mold geometry supports the preparation of breads with similar external dimensions using the same recipe and production parameters. This situation can contribute to more organized execution of product measurements, slicing process, and packaging planning in packaged toast bread production.
Controlled Product Removal After Baking
In uncoated toast pans, controlled removal of the product from the mold after baking is important. Lubrication or release application suitable for the company's recipe can aid in easier separation of the baked product from the pan. It is advisable to avoid sharp equipment that could damage the surface.
Process Flexibility in Production
The non-Teflon structure enables the company to determine production steps such as lubrication, release use, and surface preparation according to its process. This feature provides a flexible usage option for professional bakeries working with different dough recipes and production methods.
Repeated Use in Professional Production
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's use is affected by working temperature, production frequency, cleaning, transportation, and storage conditions.
Regular Placement Inside the Oven
Toast pans should be positioned in the oven so that the circulation of hot air is not unnecessarily restricted. The distance between pans and the rack loading arrangement should be determined according to the structure of the used oven. Regular loading supports the more controlled execution of the production process.
Planned Use on Production Racks
Positioning toast pans of the same size in a certain order on production racks allows for easier organization of processes such as dough filling, fermentation, oven loading, baking, and product unloading. This arrangement contributes to the operation flow in high-production environments.
Post-Production Cleaning
It is recommended that flour, oil, dough, and baked product residues remaining on the pan be regularly cleaned after use. During cleaning, equipment that could cause unnecessary mechanical damage to the Alusi surface, such as sharp or heavy abrasive tools, should not be used.
Drying After Cleaning
It is advised not to leave moisture on the pan surface for a long period after cleaning. Pans should be properly dried and stored in a dry storage area. Regular cleaning and proper drying help keep the pans ready for the next production cycle.
Correct Stacking of Pans
Toast pans should be stacked in a balanced and orderly manner when not in use. Heavy loads that might distort mold geometry, uncontrolled impacts, and storage methods causing product crushing should be avoided.
Regular Control of Mold Form
During intensive professional use, toast pans should be visually inspected at regular intervals. If bending, crushing, or a deformation that could affect the product geometry is observed in the mold body, the usage condition of the pan should be evaluated.
Process Control for Standard Production
A toast pan is important equipment in forming a standard product shape; however, the final result is not solely dependent on mold dimensions. For the most consistent production, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Rectangular Alusi Toast Mold for Professional Production
The 12x8x20 cm toast pan is a functional mold developed for professional toast bread production, with its 0.8 mm DX54D+AS120 Alusi sheet body, approximately 950 gram pan weight, and recommended dough weight of 400–450 grams. Its 12x8 cm rectangular cross-section and 20 cm length support the creation of different product geometries while the uncoated Alusi surface offers the option to use according to the company's own lubrication and production process.
Technical Specifications
The dimensions, raw material, sheet thickness, weight, surface structure, and recommended dough weight of the 12x8x20 cm toast pan are provided in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
12x8x20 cm |
| Mold Cross-section |
12x8 cm rectangular cross-section |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 950 grams |
| Recommended Dough Weight |
400–450 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Applicable according to company's recipe and production process |
| Product Form |
Suitable for producing long and rectangular cross-section toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of toast and similar molded bread products in standard dimensions with 400–450 gram dough |
Areas of Use
The 12x8x20 cm toast pan can be used in bakeries and baked goods businesses where toast bread, sandwich bread, and similar molded products are professionally produced in a long and rectangular form. Its uncoated Alusi structure provides an option suitable for production processes using their own lubrication or release application.
Toast bread production Sandwich bread production Rectangular toast bread 400–450 gram dough production Professional bread bakeries Industrial bread production facilities Baked goods production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Uncoated toast pan Alusi toast bread mold Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturing brand developing industrial baking equipment and professional bread production solutions. EKMAŞ toast 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 more organized execution of series baking processes.