12x8x20 cm professional toast bread mold size
Suitable for dough weight of 400–450 grams
0.8 mm DX54D+AS120 Alusi steel body
Non-stick coating to prevent sticking to the mold
Non-stick surface that facilitates easy and smooth removal of baked products from the mold
Approximately 950 gram pan weight
12x8 cm rectangular section and 20 cm length
Structure suitable for professional and serial production
The 12x8x20 cm non-stick loaf pan is designed to be used with approximately 400–450 grams of dough. The non-stick coating creates a layer that prevents sticking to the pan surface, facilitating the easy and smooth removal of baked toast bread. To maintain the life of the coating, avoid using metal, sharp, and abrasive tools.
12x8x20 cm Non-Stick Loaf Pan
The 12x8x20 cm non-stick loaf pan is designed for preparing professional toast bread, sandwich bread, and similar molded bread products in long and rectangular forms. The non-stick coating applied on the 0.8 mm DX54D+AS120 Alusi steel body creates a non-stick production surface that prevents sticking to the pan. This structure supports the easy and controlled removal of the baked product from the mold.
DX54D+AS120 Alusi Steel Body
The pan's main body uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional metal material with an aluminum-silicon based coating on the steel surface. This structure creates a suitable body for the repeated production processes in the oven.
0.8 mm Steel Thickness
A steel thickness of 0.8 mm helps optimize the pan body's structure for professional production conditions, supporting the controlled weight of the entire product. The mold geometry and metal body work together to promote the dough's development within designated dimensions.
Professional Non-Stick Surface with Non-Stick Coating
The non-stick coating applied on the DX54D+AS120 Alusi steel body forms a professional non-stick layer to prevent sticking to the pan surface. After baking, the easy and controlled separation of toast bread from the surface makes mold unloading more practical in serial production.
Coating to Prevent Product from Sticking to the Mold
The main function of the non-stick coating is to create a non-stick production layer between the dough and the baked bread and the metal surface. This surface prevents undesirable adhesion within the pan and supports the easy removal of the bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
Thanks to the non-stick surface, the removal of baked toast bread from the mold becomes easier and more controlled. The effortless separation of the product helps protect the bottom and side surfaces and especially facilitates mold unloading operations in serial production.
Support for Maintaining Product Form
Sticking of the baked product to the mold surface can cause tearing, breaking, or deformation when being removed. The non-stick coating ensures the product's easy separation from the mold, reducing the need for excessive mechanical intervention and helping maintain the clean appearance of the toast bread.
12x8x20 cm Mold Size
The 12x8x20 cm mold size offers a structure suitable for preparing rectangular toast bread with a width of 12 cm, height of 8 cm, and length of 20 cm. These dimensions provide an alternative for businesses looking to create products with a different geometry than square cut toast bread.
Suitable for Dough Weight of 400–450 Grams
The recommended dough weight for this loaf pan is about 400–450 grams. This range provides a suitable starting value for the 12x8x20 cm mold capacity. The exact amount of dough to be used can be optimized by the operation according to the recipe, flour characteristics, water content, fermentation time, and the targeted final product volume.
12x8 cm Rectangular Section
The 12 cm width and 8 cm height allow for the preparation of wider and lower sectioned toast bread. This mold geometry supports the creation of toast or sandwich breads 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 breads. The long mold geometry helps create a regular and repeatable product structure in slices taken from the product after baking and cooling.
Supports Standard Toast Bread Form
The ability to repeat similar width, height, and length values in molded bread production is important for professional production. The 12x8x20 cm mold geometry supports obtaining a more consistent product form among production batches when used with the same recipe and controlled production parameters.
Pan Weight of Approximately 950 Grams
The product's approximate weight is 950 grams. Pan weight is one of the technical features to be considered in planning processes such as dough filling, oven loading, post-baking unloading, cleaning, and storage. It contributes to creating an operational order in professional production using multiple molds.
Suitable for Professional Toast Bread Production
The 12x8x20 cm non-stick loaf pan can be used in professional bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial bakery facilities. The rectangular mold geometry and non-stick surface provide practical usage in professional production.
Usage in Sandwich Bread Production
In addition to toast bread, it can be used for preparing different sandwich breads based on the recipe and targeted product form. The mold structure with a width of 12 cm offers a geometry suitable for preparing sandwich breads with a wider slice surface.
Supports Controlled Shaping of Dough
When dough is placed in the mold at a suitable weight, the pan surfaces assist in the development of the dough within the specified width, height, and length during fermentation and baking. This supports the creation of a clearer and more repeatable toast bread geometry.
Correct Determination of Dough Weight
The recommended dough range of 400–450 grams provides a reference for the balanced use of the 12x8x20 cm mold capacity. As factors such as flour type, water content, yeast amount, and fermentation character in the dough recipe can affect product volume, it is recommended for businesses to determine the final weight suitable for their recipe through controlled production trials.
Suitable for Fermentation Process
The fermentation time after placing the dough in the pan directly affects the development of the product within the mold. Controlling the dough weight and fermentation time together helps in more regularly managing the targeted product volume and mold occupancy.
More Practical Mold Unloading in Serial Production
In professional production, the regular and quick removal of baked products from the pan is an important part of the production flow. The non-stick coating works to prevent the toast bread from sticking to the mold surface, facilitating the mold unloading process and supporting the preparation of pans for the next production.
Non-Stick System to Reduce the Need for Greasing
As the non-stick coated production surface works to prevent the product from sticking to the pan surface, it may support the reduction of intensive greasing needs in line with the operating production method. 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
The easy separation of baked toast bread from the mold reduces the need for excessive force or unnecessary intervention with the pan surface. This contributes to both the preservation of product geometry and the correct use of the coated surface.
Supports Preservation of Product Surface
The non-stick surface works to prevent the bottom or side surfaces from adhering to the pan during removal. This supports obtaining toast breads with smoother surfaces and preserved visual integrity.
Form Suitable for Sliced Toast Bread Production
A 12x8 cm section and 20 cm length offer a mold geometry suitable for preparing toast breads to be regularly sliced. Products with similar external dimensions can help in conducting slicing processes more regularly and in a standard manner after cooling.
Wider Toast Bread Slices
The 12 cm width allows for the creation of a wider slice surface suitable for different toast and sandwich use purposes. This feature offers an alternative product development opportunity for businesses seeking to produce a different form of toast bread from classic square-cut products.
Supports Packaged Toast Bread Production
A fixed mold geometry supports the preparation of breads with similar external dimensions under the same recipe and production parameters. This can contribute to more regularly planning product sizes, slicing process, and packaging measurements in packaged toast bread production.
Contributes to Standardization in Serial Production
The serial use of non-stick loaf pans of the same dimensions facilitates the standardization of dough weight, product sizes, and mold geometry. Controlled production trials supporting recipe, fermentation, and baking parameters help achieve more consistent results among production batches.
Non-Stick Surface That Facilitates Production Flow
The easy removal of toast breads from the molds supports faster unloading of the pans after baking and preparation for the next production stage. Especially in professional operations using many pans, this feature contributes to a more regularly conducted operational process.
Non-Stick Coating That Facilitates Cleaning
The non-stick coating provides a structure that prevents dough and baked product residues from strongly adhering to the pan surface. This feature makes cleaning pans more practical after production. Appropriate cleaning methods should be chosen to preserve the coating surface.
Avoid Using Metal and Sharp Equipment
Knives, metal spatulas, forks, or other sharp equipment that may scratch the non-stick surface should be avoided. Choosing appropriate equipment that does not damage the surface during product removal helps maintain the non-stick coating's performance.
Avoid Aggressive Cleaning
Wire brushes, metal sponges, or intensive abrasive cleaning tools should not be used in cleaning non-stick loaf pans. Choosing soft sponges, cloths, and cleaning equipment suitable for coated surfaces helps prevent scratches and mechanical damage.
Preserving the Life of the Non-Stick Coating
The performance of the non-stick coating is affected by factors such as working temperature, production frequency, cleaning method, product removal method, storage conditions, and mechanical contact. Proper use of pans and protection of the coated surface from impact and scratches help maintain the non-stick feature for a longer time.
Regular Placement in the Oven
Loaf pans should be positioned in the oven to avoid unnecessarily restricting the circulation of hot air. The distance between pans and the rack loading order should be determined according to the structure of the oven used. Regular placement helps in more controlled conduct of the production process.
Planned Use on Production Racks
Positioning loaf pans of the same size according to a specific order on production racks facilitates more organized processes such as dough filling, fermentation, oven loading, baking, and product unloading. This order contributes to the operational flow in busy production environments.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and non-stick coated production surface are prepared for repeated use in professional toast bread production processes. The pan's performance is affected by working temperature, production frequency, cleaning, transportation, and storage conditions.
Controlled Cleaning After Production
It is recommended to clean the dough, oil, or product residues left on the pan after each production using appropriate methods. Equipment that may scratch or mechanically damage the non-stick coating should not be used, and a gentle cleaning method suitable for the non-stick surface should be chosen.
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 in an appropriate manner and stored in a dry storage area. Stacking pans only after they are completely dry facilitates their preparation for the next production.
Correct Stacking of Non-Stick Pans
When storing non-stick loaf pans, uncontrolled contact and friction that can cause the coated surfaces to scratch each other should be avoided. Pans should be stacked stably, and heavy equipment that could damage the mold geometry or coating surface should not be placed on top of them.
Regular Inspection of Coating Surface
During professional use, regular visual inspection of the non-stick coating is recommended. If excessive wear, deep scratches, peeling, or other changes that could affect production performance are observed, the condition of the pan should be assessed.
Preservation of Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Deformations in the mold geometry can affect the width, height, and length measurements of the produced toast bread. Proper use and suitable storage help preserve the mold form.
Non-Stick Rectangular Toast Mold for Professional Production
The 12x8x20 cm non-stick loaf pan offers a functional solution for toast bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 950 gram pan weight, recommended dough weight of 400–450 grams, and professional non-stick surface that prevents product sticking to the mold. The 12x8 cm rectangular section and 20 cm length support different product geometries while the non-stick coating offers ease and smooth mold unloading in serial production.
Technical Specifications
The dimensions, raw material, steel thickness, coating, weight, and recommended dough weight of the 12x8x20 cm non-stick loaf pan are detailed in the table below.
| Product Type |
Non-stick professional toast bread pan |
| Mold Size |
12x8x20 cm |
| Mold Section |
12x8 cm rectangular section |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Non-stick coated professional non-stick surface |
| Pan Weight |
Approximately 950 grams |
| Recommended Dough Weight |
400–450 grams |
| Coating Function |
Forms a professional non-stick surface to prevent sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled removal of baked toast bread from the mold |
| Product Form |
Suitable for the production of long and rectangular sectioned toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
The serial preparation of toast and similar molded bread products with 400–450 grams of dough in standard sizes |
Usage Areas
The 12x8x20 cm non-stick loaf pan can be used in professional establishments producing long and rectangular form toast bread, sandwich bread, and similar molded products, where it is important to bake the product without sticking to the mold, ensuring easy removal and maintaining a regular serial production process.
Toast bread production Sandwich bread production Rectangular toast bread Production of 400–450 grams of dough Professional bakeries Industrial bread production facilities Baked goods production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Non-stick toast bread mold Easy mold product removal 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 non-stick loaf pans are developed to provide a professional non-stick surface to prevent the product from sticking to the mold surface, support easy and smooth removal of the baked product, offer options suitable for different product sizes and dough weights, and contribute to more regular execution of serial production processes.