13x13x46 cm professional toast bread cavity size
Suitable for dough weight of 1400–1500 grams
0.8 mm DX54D+AS120 Alusi steel body
Uncoated Alusi professional production surface
Approximate pan weight of 2150 grams
Wide toast bread section close to 13x13 cm square
46 cm extra-long and large volume product geometry
Structure suitable for professional and mass production use
The 13x13x46 cm Loaf Pan is designed for use with a dough weight of approximately 1400–1500 grams. The uncoated Alusi surface can be used with lubrication or suitable separator applications according to the company's own recipe and production process. Dough weight should be optimized based on the recipe, flour characteristics, fermentation time, and targeted product volume.
13x13x46 cm Professional Loaf Pan
The 13x13x46 cm Loaf Pan is developed for preparing wide-section, extra-long, and high-volume professional loaf bread, sandwich bread, and similar molded bread products. Its 0.8 mm DX54D+AS120 Alusi steel body, 1400–1500 gram dough usage range, and 46 cm long mold structure support the creation of regular and repeatable product geometry in professional production.
DX54D+AS120 Alusi Steel Body
Production utilizes 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 forms a body suitable for use in repetitive production processes under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps form a structure suitable for professional production conditions of the pan body. The combination of the metal body and the 46 cm long mold geometry contributes to the development of the dough within the specified volume and the preservation of the product form.
Aluminum-Silicon Coated Metal Structure
The aluminum-silicon-based metal coating on the surface of DX54D+AS120 Alusi steel creates a protective structure on the main steel body. This material structure offers application suitable for repeated temperature cycles encountered in professional bakery equipment.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The production surface is of uncoated Alusi structure. This feature offers a flexible production option for professional bakeries using their own lubrication and separator application systems.
13x13x46 cm Cavity Size
The 13x13x46 cm cavity provides a structure suitable for preparing large-volume toast breads with a width of 13 cm, a height of 13 cm, and a length of 46 cm. The wide section close to 13x13 cm square supports a dense product geometry, while the length of 46 cm allows for the preparation of extra-long toast and sandwich breads in a single piece.
Suitable for Dough Weight of 1400–1500 Grams
The recommended dough weight for this loaf pan is approximately 1400–1500 grams. This high dough weight offers a working range aimed at the preparation of large-volume and long toast breads within the 13x13x46 cm cavity. The exact dough amount to be used can be optimized by the enterprise based on the recipe, type of flour, water ratio, fermentation time, and targeted final product volume.
Suitable for Production with 1.4–1.5 Kilogram Dough
The dough weight range of 1400–1500 grams is suitable for large-volume professional toast bread productions made with approximately 1.4–1.5 kilograms of dough. The fill level and volume of the final product in the cavity can vary depending on the dough development character, fermentation level, and baking parameters.
Wide Section Close to 13x13 cm Square
The 13 cm width and 13 cm height measurement support the formation of a square-like and dense toast bread cross-section. The broad product section offers a mold geometry suitable for professional enterprises that want to produce large slice surfaces and high-volume toast breads.
46 cm Extra Long Mold Geometry
The 46 cm long mold structure provides a wide production volume suitable for preparing extra-long toast breads in one piece. The long mold geometry creates a functional solution especially for the production of professional toast and sandwich breads offered for sale as slices.
Large Volume Toast Bread Production
The combination of a 13x13x46 cm cavity with a working range of 1400–1500 grams of dough allows for the preparation of large-volume toast breads. This structure offers a suitable solution for professional bakeries and industrial bread production facilities that want to produce high-weight and long toast breads.
Production of Long Toast Bread
The 46 cm cavity length allows for the preparation of distinctively long products compared to standard short cavities. The long body structure provides cavity production for maintaining the same cross-section measurement along the product and forms a suitable geometry for the production of sliced toast bread.
Production of High-Weight Toast Bread
The dough weight of 1400–1500 grams offers a working range aimed at the production of high-weight toast breads. Proper placement of the dough in the pan, controlled fermentation level, and adjustment of baking parameters according to the recipe are important in the formation of the product form.
Supports Standard Toast Bread Form
In molded bread production, preparing products with similar width, height, and length values is important for professional production. When used with the same recipe and controlled production parameters, the 13x13x46 cm cavity geometry supports achieving more consistent product geometry between different production batches.
Approximate Pan Weight of 2150 Grams
The approximate weight of the product is 2150 grams. The pan weight is one of the technical features that can be taken into consideration in the planning of the dough filling, carrying, loading into the oven, unloading after baking, cleaning, and storage processes. It especially contributes to the planning of operation order in professional productions where a large number of 46 cm long pans are used.
Suitable for the Company's Own Lubrication System
The uncoated Alusi loaf pan can be used with the company's own lubrication or separator application. The method and amount to be applied should be determined considering the structure of the dough, recipe, fat content of the product, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or separator applied to the cavity surface according to the recipe ensures more consistent work in mass production. Excessive lubrication can affect the product surface and baking character, while insufficient application can make it difficult to separate the baked product from the mold.
Product Release Performance Depends on the Process
In uncoated loaf pans, the release performance of the product is affected by production parameters such as the lubrication or separator method used, dough recipe, baking conditions, and the manner in which the product is removed from the mold. It is recommended that the company determines the appropriate application for its own process.
Controlled Mold Unloading in High-Weight Products
It is important to remove the long and voluminous toast bread prepared with 1400–1500 grams of dough from the mold while maintaining its form after baking. Proper surface preparation, lubrication, or separator application, and a controlled product release method help larger products to be separated from the mold in a more orderly manner.
Controlled Release in 46 cm Long Products
In long toast breads, the product must be released evenly from the entire mold. In particular, for this 46 cm long model, applying lubrication or separator appropriately along the pan surface can help ensure a more controlled product release operation.
Suitable for Professional Toast Bread Production
The 13x13x46 cm Loaf Pan can be used in professional bakeries, toast bread manufacturers, sandwich bread manufacturers, patisseries, and industrial pastry facilities. Its wide section, extra-long structure, and high dough weight offer a mold geometry that meets different product needs in professional production.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used for preparing long and high-volume sandwich breads depending on the recipe and targeted product geometry. The 13x13 cm wide section offers an alternative mold geometry suitable for professional sandwich productions requiring larger slice surfaces.
Supports Controlled Shaping of Dough
When dough is placed in the mold at the appropriate weight, the surfaces of the pan assist in the development of the dough within the determined width, height, and length during fermentation and baking. Thus, the preparation of higher-weight doughs in a more distinct and repeatable product geometry is supported.
Correct Determination of Dough Weight
The recommended dough range of 1400–1500 grams provides a working reference for this model. Because the type of flour, water ratio, amount of yeast, and fermentation character in the dough recipe can affect the volume of the final product, it is recommended that the company optimizes the exact weight suitable for its own recipe with controlled production trials.
The Importance of the Fermentation Process
For the balanced development of high-weight dough within the 46 cm long mold, it is important to carry out the fermentation process in a controlled manner. The level of fermentation can directly affect the height achieved by the product within the mold and the overall toast bread geometry.
Balanced Dough Distribution Along 46 cm
In long loaf pans, it is especially important to place the dough evenly within the mold. Regular distribution of 1400–1500 grams of dough along the 46 cm length without concentrating in a specific area supports achieving a more consistent product geometry during fermentation and baking.
Balanced Product Development in Wide Sections
The 13x13 cm section offers a mold geometry suitable for the controlled development of the dough in the width and height directions. When used with the correct dough weight, proper placement, and controlled fermentation, it contributes to the creation of a wide and dense toast bread section.
Process Flexibility in Production
The Teflon-free structure allows the company to determine production steps such as lubrication, separator usage, and surface preparation according to its own process. This feature offers a flexible usage option for professional bakeries working with different dough recipes and production methods.
Suitable for Sliced Toast Bread Production
The 13x13 cm section and 46 cm length create a suitable mold geometry for long toast breads offered for sale or professional use as slices. The long product structure supports production aimed at obtaining a greater number of regular slices from a single loaf.
Wide and Dense Toast Bread Slices
The 13 cm width and 13 cm height provide a section that supports the preparation of square-like wide toast bread slices. This structure creates a dense product form that can be used in preparing large portion toast and sandwich products.
Support for Slice Standardization
The more consistent section of product cross-sections in toast breads prepared with the same mold measurement and similar production parameters supports the standardization of slicing operations. Preserving similar cross-sectional measurements in the production of long and packaged toast breads can contribute to production planning.
Support for Packaged Toast Bread Production
The fixed mold geometry supports the preparation of long toast breads with similar external measurements using the same recipe and production parameters. This situation can contribute to conducting product size, slicing operations, and packaging planning more regularly.
Contribution to Standardization in Mass Production
The mass use of loaf pans of the same dimensions facilitates the standardization of dough weight, product cross-section, and length. More consistent results between different production batches are supported when recipe, fermentation, and baking parameters are also kept under control.
Suitable for Mass Production Flow
In professional production environments, the use of a large number of loaf pans of the same size helps the dough portioning, fermentation, oven loading, and product unloading processes to be carried out within a certain system. The 13x13x46 cm standard mold measurement supports production organization.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel 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, carrying, and storage conditions.
Regular Placement Inside the Oven
When placing the 13x13x46 cm loaf pans inside the oven, rack measurements and hot air circulation should be considered. Pre-planning the placement of 46 cm long pans inside the oven helps to use the rack area in a controlled manner.
Planned Use on Production Racks
Placing loaf pans of the same size on production racks in a certain order facilitates organizing the dough filling, fermentation, oven loading, baking, and product unloading processes more easily. Regular placement of long and large-volume cavities contributes to the more planned use of the production area.
Post-Production Cleaning
It is recommended that flour, oil, dough, or baked product residues remaining on the pan be cleaned regularly after use. Sharp or heavily abrasive equipment that may mechanically damage the Alusi surface unnecessarily should not be used during cleaning.
Drying After Cleaning
It is recommended that moisture not be left on the pan surface for a long time after the cleaning process. 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
When not in use, 13x13x46 cm loaf pans should be stacked in a balanced and orderly manner. It is recommended to avoid heavy loads that could distort the mold geometry, uncontrolled impacts, and storage methods that could cause bending or denting in the long body.
Preservation of 46 cm Long Mold Form
It is recommended not to drop, dent, or expose the pan to uncontrolled impacts. Bending or deformation in the 46 cm long mold body can affect the flatness and product form of the final toast bread. Proper handling and suitable storage help preserve mold measurements.
Regular Checking of Mold Form
It is recommended that the pan body be visually inspected periodically during intensive professional use. Bending, denting, or other mechanical deformations that may occur in the mold can affect the width, height, and length geometry of the final product.
Process Control for Standard Production
The loaf pan is an important production equipment for forming a standard product geometry; however, the final result is not solely dependent on the mold size. For more consistent results, dough weight of 1400–1500 grams, along with recipe, surface preparation, fermentation time, oven temperature, and baking time should be controlled together.
High-Weight and Extra Long Alusi Toast Mold for Professional Production
The 13x13x46 cm Loaf Pan is a professional mold developed for the production of high-weight toast bread, with a 0.8 mm DX54D+AS120 Alusi steel body, approximate pan weight of 2150 grams, and a recommended dough weight of 1400–1500 grams. While its wide section close to a 13x13 cm square supports a dense product geometry, its 46 cm extra-long structure allows for the serial preparation of long and sliceable toast and sandwich breads. The uncoated Alusi surface allows for use according to the company's own lubrication and production process.
Technical Specifications
The table below contains information on the size, raw material, steel thickness, weight, surface structure, and recommended dough weight of the 13x13x46 cm Loaf Pan.
| Product Type |
Professional loaf bread pan |
| Cavity Size |
13x13x46 cm |
| Cavity Section |
13x13 cm wide section close to square |
| Cavity Length |
46 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Pan Weight |
Approximately 2150 grams |
| Recommended Dough Weight |
1400–1500 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Applicable according to the company's recipe and production process |
| Product Release |
Depends on surface preparation, lubrication or separator application, and production process |
| Product Form |
Suitable for the production of extra-long, wide-section, and high-volume toast and sandwich breads |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of 1400–1500 gram dough for high-weight, extra-long, wide-section, and standard form toast bread and similar molded products |
Areas of Use
The 13x13x46 cm Loaf Pan can be used in bakeries and pastry businesses where high-weight, extra-long, and wide-section toast bread, sandwich bread, and similar molded products are professionally produced. Its uncoated Alusi surface offers a suitable option for professional production processes using their own lubrication or separator application.
Toast bread production Extra-long toast bread production High-weight toast bread 1400–1500 gram dough production Wide-section toast bread Large-volume toast bread Sandwich bread production Professional bakeries Industrial bread production facilities Pastry production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Mass toast bread production Uncoated loaf pan Teflon-free toast bread pan Alusi loaf pan Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ loaf pans are designed to offer mold options suitable for different toast bread sizes and dough weights, to support the standard product geometry in professional production, and to contribute to more regular execution of mass baking processes.