12x8x20 cm professional loaf mold dimensions
Suitable for 400–450 grams of dough weight
0.8 mm DX54D+AS120 Alusi sheet body
Teflon coating to prevent product from sticking to the mold
Non-stick surface that allows easy and smooth removal of the baked product from the mold
Approximately 950 grams pan weight
12x8 cm rectangular cross-section and 20 cm length
Structure suitable for professional and mass production use
The 12x8x20 cm Teflon coated Loaf Pan is designed to be used with approximately 400–450 grams of dough weight. The Teflon coating forms a non-stick layer to prevent the product from sticking to the pan surface and supports smooth and easy removal of the baked toast bread from the mold. To preserve the lifespan of the coating, avoid metal, sharp, and abrasive equipment.
12x8x20 cm Teflon Coated Loaf Pan
The 12x8x20 cm Teflon coated Loaf Pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in a long and rectangular form. The Teflon coating applied on the 0.8 mm DX54D+AS120 Alusi sheet body creates a non-stick production surface to prevent sticking to the pan surface. This structure supports the smooth and controlled removal of the baked product from the mold.
DX54D+AS120 Alusi Sheet Body
The main body of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure forms a body suitable for use in repeated production processes inside the oven.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create a structure suitable for professional production conditions while supporting controlled total product weight. The mold geometry and metal body work together to contribute to the development of the dough within specified dimensions.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied on the DX54D+AS120 Alusi sheet body forms a professional non-stick layer to prevent the product from sticking to the pan surface. After baking, the easy and controlled separation of toast bread from the surface makes mold unloading more practical in mass production.
Coating to Prevent Product from Sticking to the Mold
The primary function of the Teflon coating is to form a non-stick production layer between the dough and baked bread and the metal surface. This surface works to prevent unwanted adherence of the product inside the pan and supports the easy removal of the bread from the mold after baking.
Easy and Smooth Product Removal from Mold
The non-stick Teflon surface makes it easier and more controlled to remove the baked toast bread from the mold. The effortless separation of the product helps protect the base and side surfaces and eases mold unloading processes, especially in mass production.
Supports the Preservation of Product Form
Sticking of the baked product to the mold surface can cause tearing, fragmentation, or deformation during removal. The Teflon coating ensures easy separation from the mold, reducing excess mechanical intervention need, and contributes to maintaining a smooth appearance of the toast bread.
12x8x20 cm Mold Size
The 12x8x20 cm mold provides a structure suitable for preparing rectangular sectioned toast bread with 12 cm width, 8 cm height, and 20 cm length. These dimensions offer an alternative for businesses looking to create a product geometry different from square-sectioned toast bread.
Suitable for 400–450 Gram Dough Weight
The recommended dough weight for this pan is approximately 400–450 grams. This range offers a suitable starting value for the 12x8x20 cm mold volume. The exact amount of dough to be used can be optimized by the operation based on the recipe, flour characteristics, water ratio, fermentation time, and desired final product volume.
12x8 cm Rectangular Section
The 12 cm width and 8 cm height allow the preparation of toast bread with a wider and lower cross-section. This mold geometry supports the creation of toast or sandwich bread with different slice sizes and presentation styles in the product range of the business.
20 cm Long Mold Structure
The 20 cm length offers a production area suitable for preparing longer-form toast bread. The long mold geometry helps create a consistent and repeatable product structure in products to be sliced after baking and cooling.
Supports Standard Toast Bread Form
In molded bread production, the ability to repeat similar width, height, and length values is important for professional production. The 12x8x20 cm mold geometry, when used with the same recipe and controlled production parameters, supports achieving a more consistent product form among production batches.
Approximately 950 Gram Pan Weight
The approximate weight of the product is 950 grams. Pan weight is one of the technical specifications to consider in planning dough filling, loading into the oven, post-baking unloading, cleaning, and storage processes. In professional production where many molds are used, it contributes to the creation of the operation order.
Suitable for Professional Toast Bread Production
The 12x8x20 cm Teflon coated Loaf Pan can be used in professional bakeries, toast bread producers, sandwich bread producers, bakeries, and industrial baked goods facilities. The rectangular mold geometry and non-stick surface provide practical use in professional production.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used for preparing different sandwich breads depending on the recipe and targeted product form. The 12 cm wide mold structure provides a geometry suitable for preparing sandwich bread with a wider slice surface.
Supports Controlled Shaping of Dough
When the dough is placed in the mold in suitable weight, the pan surfaces help the dough develop within the specified width, height, and length during fermentation and baking. This supports the creation of a more distinct and repeatable toast bread geometry.
Correct Determination of Dough Weight
The recommended dough range of 400–450 grams provides a starting reference for the balanced use of the 12x8x20 cm mold volume. Since flour type, water ratio, yeast amount, and fermentation character in the dough recipe can affect the product volume, it is recommended that the operation determines the final weight suitable for its own recipe through controlled production trials.
Use Suitable for Fermentation Process
The fermentation duration after the dough is placed in the pan directly affects the development of the product in the mold. Controlling the dough weight together with the fermentation duration helps manage the targeted product volume and mold filling more regularly.
More Practical Mold Unloading in Mass Production
In professional production, the regular and rapid removal of baked products from the pan is an important part of the production flow. The Teflon coating works to prevent the sticking of toast bread to the mold surface, facilitating the mold unloading process and supporting the preparation of pans for subsequent production.
Non-Stick System to Reduce Greasing Needs
As the Teflon-coated production surface works to prevent sticking to the pan surface, it can support the reduction of intense greasing needs depending on the production method of the business. The amount of oil or separator to be used should be determined according to the dough recipe and the process conditions of the operation.
Less Intervention During Product Removal
Easy release of baked toast bread from the mold reduces the need for excessive force application or unnecessary intervention to the pan surface. This contributes both to the preservation of product geometry and to the proper use of the coated surface.
Contributes to the Preservation of Product Surface
The non-stick Teflon surface works to prevent the base or side surfaces from adhering to the pan during product removal from the mold. Thus, it supports obtaining toast bread with smoother surfaces and preserved visual integrity.
Suitable Form for Sliced Toast Bread Production
The 12x8 cm cross-section and 20 cm length provide a mold geometry suitable for preparing toast bread to be sliced regularly. Products with similar external dimensions can help the slicing process after cooling to be more planned and standard.
Wider Toast Bread Slices
The 12 cm width allows the creation of a wider slice surface suitable for different toast and sandwich use purposes. This feature offers the opportunity to develop alternative products for businesses wishing to produce a different toast bread form from classic square-section products.
Supports Packaged Toast Bread Production
Fixed mold geometry supports the preparation of breads with similar external dimensions using the same recipe and production parameters. This contributes to more orderly planning of product dimensions, slicing process, and packaging dimensions in packaged toast bread production.
Contribution to Standardization in Mass Production
The serial use of Teflon coated loaf pans of the same dimensions makes it easier to standardize dough weight, product dimensions, and mold geometry. When recipe, fermentation, and baking parameters are kept under control, more consistent results are supported among production batches.
Non-Stick Surface that Eases Production Flow
The easy separation of toast bread from the mold supports the faster unloading of pans after baking and preparation for the next production phase. In professional enterprises using a large number of pans, this feature contributes to the more regular running of the operational process.
Teflon Coating That Eases Cleaning
The Teflon coating offers a structure aimed at preventing dough and baked product residues from strongly adhering to the pan surface. This feature makes it more practical to clean the pans after production. Appropriate cleaning methods should be chosen to preserve the coating surface.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, forks, or other sharp equipment that could scratch the Teflon-coated surface. Choosing suitable non-damaging equipment during product removal helps maintain the non-stick performance of the coating.
Avoid Abrasive Cleaning
Do not use wire brushes, metal sponges, or highly abrasive cleaning tools in cleaning Teflon-coated loaf pans. Preferring soft sponges, cloths, and cleaning equipment suitable for coated surfaces helps prevent scratching and mechanical damage.
Preserving the Lifespan of the Teflon Coating
The performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal style, storage conditions, and mechanical contact. Correct use of pans and protection of the coated surface from damage and scratching help maintain the non-stick feature for a longer period.
Regular Placement in the Oven
When placing loaf pans in the oven, they should be positioned in a way that does not unnecessarily restrict hot air circulation. The distance between the pans and shelf loading arrangement should be determined according to the structure of the oven. Regular placement helps the production process proceed more controllably.
Planned Use on Production Racks
Positioning loaf pans of the same size in a certain order on production racks helps easier organization of dough filling, fermentation, loading into the oven, baking, and product unloading processes. This order provides a contribution to the operational flow in intensive production environments.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet 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 working temperature, production frequency, cleaning, transportation, and storage conditions.
Controlled Cleaning After Production
It is recommended to clean any dough, oil, or product residues remaining on the pan after each production using suitable methods. Equipment that could scratch the Teflon coating or cause mechanical damage to the surface should not be used, and a gentle cleaning method suitable for the non-stick surface should be preferred.
Drying After Cleaning
After cleaning, it is recommended not to leave moisture or cleaning residues on the surface for a long time. Products should be dried properly and stored in a dry storage area. Stacking pans only after they are completely dry makes it easier to prepare for the next production.
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 should not be placed on them, which could distort the mold geometry or coating surface.
Regular Inspection of Coating Surface
During professional use, the Teflon coating should be visually inspected at regular intervals. If excessive wear, deep scratches, peeling, or other changes that could affect production performance are observed on the surface, the usability of the pan should be evaluated.
Preserving Mold Form
It is recommended not to drop or crush the pan or expose it to uncontrolled impacts. Deformations that may occur in mold geometry can affect the width, height, and length dimensions of the produced toast bread. Proper use and suitable storage help preserve the form of the mold.
Non-Stick Rectangular Toast Mold for Professional Production
The 12x8x20 cm Teflon coated Loaf Pan, with its 0.8 mm DX54D+AS120 Alusi sheet body, approximately 950 gram pan weight, recommended 400–450 gram dough weight, and professional non-stick surface to prevent product sticking to the mold, is a functional solution for toast bread production. Its 12x8 cm rectangular cross-section and 20 cm length support different product geometries while the Teflon coating offers the advantage of easy and smooth mold unloading in mass production.
Technical Specifications
The measurement, raw material, sheet thickness, coating, weight, and recommended dough weight information for the 12x8x20 cm Teflon coated Loaf Pan are provided in the table below.
| Product Type |
Teflon coated professional loaf baking pan |
| Mold Dimensions |
12x8x20 cm |
| Mold Section |
12x8 cm rectangular section |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximately 950 grams |
| Recommended Dough Weight |
400–450 grams |
| Coating Function |
Creates a professional non-stick surface to prevent the product from sticking to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled removal of baked toast bread from the mold |
| Product Form |
Suitable for long and rectangular sectioned toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Standard-sized toast and similar molded bread products prepared in series with 400–450 gram dough |
Usage Areas
The 12x8x20 cm Teflon coated Loaf Pan can be used in professional enterprises where long and rectangular form toast bread, sandwich bread, and similar molded products are produced, especially in applications where it is important for the product to be baked without sticking to the mold, to be easily removed, and for the mass production process to run regularly.
Toast bread production Sandwich bread production Rectangular toast bread 400–450 gram dough production Professional bakeries Industrial bread production facilities Baked goods production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Non-stick toast bread mold Easy product removal from 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 Teflon coated loaf pans are designed to provide a professional non-stick surface to prevent product sticking to the mold surface, support easy and smooth removal of baked products from the mold, offer options suitable for different product dimensions and dough weights, and contribute to a more orderly execution of mass production processes.