13x13x46 cm single mold dimensions
Alusi metal body
13 cm mold height
Sliding lid structure
Approximately 2150 gram product weight
Approximate 1400–1500 gram dough usage reference
13x13 cm wide and voluminous cross-section
Suitable for producing long loaf and sandwich bread
13x13x46 cm Bread Pan; with its Alusi metal body, 13 cm height, and sliding lid system, is a single product designed for preparing long, wide cross-section, and higher-weight shaped breads. Approximately 2150 grams in weight, the mold's dough usage reference is 1400–1500 grams. The ideal amount should be adjusted based on the recipe, fermentation behavior, and the targeted product form.
13x13x46 cm Single Bread Pan
EKMAŞ 13x13x46 cm Bread Pan is bakery equipment with a sliding lid that supports the controlled development of a single long and voluminous bread.
13x13 cm Wide Cross-Section
The 13 cm width and 13 cm height allow creating a larger, fuller, and nearly square bread profile compared to smaller sized molds.
46 cm Long Body
The 46 cm length offers a wide working area suitable for preparing long-bodied and high-weight loaf or sandwich breads.
Alusi Metal Body
Alusi metal is used in the production of the mold. Alusi is a steel-based material coated with aluminum-silicon and should not be considered the same material as pure aluminum molds.
13 cm Mold Height
The 13 cm body height provides a wider development area in the vertical direction, supporting the preparation of high-volume shaped breads.
Sliding Lid System
The sliding lid used on the upper section of the mold can help create a more orderly and block-shaped top form by limiting the dough's upward development.
More Controlled Upper Surface
Using the lid with the appropriate dough amount and correct fermentation level can reduce free doming from the top and support a more angular bread appearance.
Approximately 2150 Gram Product Weight
The mold's own weight is approximately 2150 grams. This value pertains to the product body and should be considered separately from the dough amount that will be placed inside.
1400–1500 Gram Dough Usage Reference
Approximately 1400–1500 grams of dough can be used for the 13x13x46 cm dimension. This range is not a fixed capacity, but an approximate initial value that can be used in recipe development studies.
For Higher Weight Recipes
The wide cross-section and 46 cm length allow working with higher dough amounts compared to smaller single molds.
Dough Density Affects Fill Level
Different doughs with the same weight may reach different volumes within the mold due to the ratios of water, oil, milk, sugar, and other ingredients.
Hydration Ratio Should Be Considered
The ideal usage amount should be determined based on the recipe, as changes in the dough's water ratio can affect spread, shaping, and fermentation behavior.
Flour Structure May Affect Development
The protein structure and water absorption capacity of the flour used may influence the volume the dough will gain during fermentation.
Fermentation Strength Affects Weight Choice
It is possible for a dough that gains high volume to need different initial amounts compared to a recipe that develops more limitedly in the same mold.
Volume Space Should Be Left When Using Lid
Leaving sufficient room for final fermentation and oven development when producing with a sliding lid helps prevent overfilling.
Suitable for Long Loaf Bread Production
The 13x13 cm cross-section and 46 cm length create a mold geometry suitable for preparing larger cross-section and long loaf breads.
Can Be Used for Sandwich Bread
When the recipe and targeted product form are suitable, it can also be used for preparing sandwich breads with long and wide slice surfaces.
Large Slice Surface
The 13x13 cm cross-section can support obtaining larger and fuller slices compared to smaller molds.
46 cm Length Offers Broad Slicing Area
The long body structure provides a wider cutting area along adequately cooled bread, allowing flexibility in different slice thicknesses.
Limits Dough Spread to the Sides
The mold walls provide circumferential support during fermentation and baking, helping create more defined and controlled side surfaces.
Top Development Can Be Guided with Lid
When the sliding lid is closed, the rise area of the dough is limited by the mold's internal volume, supporting a more balanced block form.
Designed for Preparing Large Single Bread
This model, unlike multi-cavity industrial baking systems, is intended for preparing a single long and high-volume bread with an independent mold structure.
Oven Size Should Be Checked for Individual Use
Due to the 46 cm length, the inner dimensions of the oven should be checked for suitability before choosing the mold for individual or home use.
Suitable for Boutique and Small-Scale Production
It can be used in boutique bakeries, patisseries, and product development kitchens for preparing low-quantity but higher-weight shaped breads.
Can Be Used in Recipe Development Studies
By experimenting within the range of 1400–1500 grams, the appropriate fill level, fermentation point, and final product height for a specific dough can be determined.
Non-Coated Working Surface
This model does not have Teflon coating. The dough's release behavior from the mold may vary depending on the recipe used and the preparation of the mold surface.
Lubrication Can Be Applied If Necessary
Applying an appropriate amount of oil to the working surface according to the dough's sticking tendency can help remove the baked product from the mold more controllably.
Amount of Lubrication May Vary by Recipe
Since the dough's own oil content, sugar content, and other components can affect surface behavior, the preparation method may not be the same for every recipe.
Dough Should Be Evenly Placed Throughout the Mold
Placing the dough evenly and centered along the base of the 46 cm long mold helps promote similar development between the two ends.
Final Fermentation Level Should Be Monitored
In productions where a sliding lid will be used, the dough's reached height and development speed should be visually monitored to determine the appropriate baking time.
Oven Development Affects the Final Form
The volume increase shown by the dough during the first phase of baking affects the final product's height, corner structure, and overall form.
Final Bread Size May Vary
Due to volume changes during baking and cooling, the actual dimensions of the bread may not exactly replicate the mold's 13x13x46 cm measurements.
Internal Texture Depends on Recipe and Process
The pore structure, softness, and internal moisture are the result of the combined effect of the flour used, dough composition, kneading, fermentation, and baking conditions.
Crust Characteristics Are Affected by Oven Settings
The color of the bread surface and crust character may vary depending on oven temperature, duration, and the content of the dough.
Lid Should Be Opened Carefully After Baking
The sliding lid on the product removed from the oven should be opened properly, and unnecessary rough handling of the mold surface should be avoided.
Slicing After Cooling
Adequate cooling of longer and voluminous breads helps reduce crushing during cutting and supports preparing more orderly slices.
Supports Repetition of Similar Product Forms
When the same recipe, dough amount, and process conditions are maintained, the mold can contribute to obtaining a close external geometry in 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 ensure smooth use of the sliding system.
Avoid Abrasive Cleaning
It is recommended not to use hard metal and intensive abrasive cleaning equipment to reduce unnecessary scratching of the Alusi surface.
Drying After Use
After cleaning the mold and lid, they should be thoroughly dried and stored in a dry, suitable environment.
13x13x46 cm Bread Pan Selection
When evaluating the product, 13x13x46 cm dimensions, Alusi metal body, 13 cm mold height, sliding lid, approximately 2150 gram product weight, and 1400–1500 gram dough usage reference should be considered together.
Technical Specifications
The basic technical and usage information for the 13x13x46 cm Bread Pan is provided below.
| Product Type |
Single bread pan |
| Dimensions |
13x13x46 cm |
| Body Material |
Alusi metal |
| Mold Height |
13 cm |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 2150 grams |
| Dough Usage Reference |
Approximately 1400–1500 grams |
| Coating |
No Teflon coating |
| Form |
Long, wide, and voluminous cross-section bread pan |
| Primary Use |
Loaf bread, sandwich bread, and similar shaped breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
May vary based on recipe, hydration, fermentation, and targeted product volume |
Usage Areas
13x13x46 cm Bread Pan; can be used in the preparation of long and high-volume loaf breads, sandwich breads, and similar shaped breads. The 13x13 cm wide cross-section supports obtaining bigger and fuller slices, while the 46 cm length offers a broad slicing area. The sliding lid can help control upper surface development with appropriate fermentation. Approximately 1400–1500 gram dough usage reference is not fixed and should be adjusted according to the recipe.
13x13x46 cm bread pan Single bread pan Bread pan with sliding lid Alusi bread pan Long loaf bread pan Sandwich bread pan 1400–1500 gram dough pan 13x13 cm loaf pan 46 cm long bread pan Wide cross-section loaf pan Voluminous bread pan Non-coated bread pan Boutique bread production pan EKMAŞ bread pan
About EKMAŞ
EKMAŞ presents its expertise in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 13x13x46 cm Bread Pan; with its Alusi metal body, sliding lid, approximately 2150 gram product weight, and 1400–1500 gram dough usage reference, is a functional solution for preparing long and high-volume shaped breads.