13x13x46 cm single mold size
Alusi metal body
Teflon-coated working surface
Sliding lid structure
Approximate product weight of 2150 grams
Approximate 1400–1500 gram dough usage reference
13x13 cm wide and voluminous section
Suitable for producing long loaf and sandwich breads
13x13x46 cm Non-Stick Bread Pan; is a single model designed for preparing long, wide-sectioned, and high-weight molded breads with its Alusi metal body, Teflon-coated working surface, and sliding lid system. Approximately 2150 grams of weight allows for a starting reference of using 1400–1500 grams of dough. The ideal amount should be adjusted according to the recipe and the targeted product volume.
13x13x46 cm Non-Stick Bread Pan
EKMAŞ 13x13x46 cm Non-Stick Bread Pan is a baking equipment with a sliding lid and coated working surface, supporting the development of a single long and voluminous bread within controlled dimensions.
13x13 cm Wide Section
13 cm width and 13 cm height allow for creating a larger, fuller, and nearly square bread profile compared to smaller single 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 main body of the mold. Alusi is an aluminum-silicon coated steel-based material and should not be regarded as the same material as pure aluminum molds.
Teflon-Coated Working Surface
The Teflon coating on the working surface can help reduce dough adhesion to the mold surface under appropriate product and process conditions.
Can Facilitate Separation from the Mold
The coated structure can contribute to a more controlled separation of the bread from the surface after baking. The result may vary according to the used recipe and baking conditions.
Upper Form Control with Sliding Lid
The sliding lid located at the top of the mold can help form a more regular and block-shaped top surface by limiting the upward development of the dough.
More Angular Bread Profile
Using the lid along with the correct dough amount and proper fermentation level can help reduce the free doming of the dough's top, supporting a more angular loaf bread appearance.
Approximate 2150 Gram Product Weight
The mold's own weight is approximately 2150 grams. This value belongs to the product body and should be evaluated separately from the amount of dough placed inside.
1400–1500 Gram Dough Usage Reference
Approximately 1400–1500 grams of dough can be used for the 13x13x46 cm size. This range is not a definite capacity but rather an approximate starting value that can be used in recipe development studies.
Wide Volume for High-Weight Doughs
The wide section and 46 cm length allow for working with higher dough quantities compared to smaller single models.
Dough Density Affects Filling Level
Different doughs with the same weight can reach different volumes within the mold due to water, fat, milk, sugar, and other component ratios.
Hydration Ratio Should Be Considered
Changes in the water ratio of the dough can affect spreading, shaping, and fermentation behavior, so the ideal usage amount should be determined according to the recipe.
Flour Structure Can Change Development Volume
The protein structure and water absorption capacity of the used flour can affect the volume the dough will gain during fermentation.
Fermentation Strength Affects Dough Weight Selection
A dough that gains high volume and a recipe with limited development can require different starting amounts in the same mold.
Leave Volume Space in Lidded Use
Leaving sufficient space for final fermentation and oven development when producing with a sliding lid can help prevent overfilling the mold.
For Long and Voluminous Loaf Bread
The 13x13 cm section and 46 cm length create a mold geometry suitable for preparing larger-sectioned and long loaf breads.
Can Be Used in Sandwich Bread Production
When the recipe and targeted product form are suitable, it can also be considered for preparing sandwich breads with a long and wide slice surface.
Wide Slice Surface
The 13x13 cm section can support obtaining wider and fuller slices compared to smaller molds.
46 cm Length Offers Wide Cutting Area
The long body structure provides a wide slicing area throughout sufficiently cooled bread, offering flexibility in different slice thicknesses.
Limits Dough Spreading Sideways
Mold walls offer peripheral support to the dough during fermentation and baking, helping to form more distinct and controlled side surfaces.
Top Development Can Be Directed with the Lid
When the sliding lid is closed, the dough's rising area is limited by the internal volume of the mold, supporting a more balanced and block-shaped top form.
For Preparing Single Large Loaf of Bread
Unlike multi-eye industrial pan systems, this model is designed for preparing a single long and high-volume bread with an independent mold structure.
Oven Size Is Important for Individual Use
Due to its 46 cm length, it is important to check the suitability of the oven's internal dimensions for individual or home use before choosing the mold.
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 molded breads.
Supports Recipe Development Studies
By conducting different trials within the range of 1400–1500 grams, the appropriate filling level, fermentation point, and targeted final product height for a particular dough can be determined.
Teflon Coating May Reduce Greasing Need
The coated working surface can reduce the need for additional greasing in some recipes. However, surface preparation and oil usage should be evaluated according to the dough's structure and production method.
Avoid Sharp Metal Tools
Avoid direct use of equipment like knives, forks, and hard metal spatulas on the Teflon coating to help preserve the surface.
Abrasive Cleaning Is Not Suitable
Hardwire and intensive abrasive cleaning equipment can damage the coating surface, so gentler and more controlled cleaning methods should be preferred.
Coating Performance Depends on Use
The performance duration of the Teflon surface can vary depending on the frequency of use, cleaning method, contact equipment, and working conditions.
Dough Should Be Evenly Placed Along the Mold
The dough formed in the 46 cm long mold should be placed evenly and centrally along the base to help achieve more similar development between both ends.
Final Fermentation Level Should Be Monitored
In productions using the sliding lid, the height and development speed of the dough should be visually monitored to determine the appropriate baking time.
Oven Development Affects Final Form
The volume increase shown by the dough in the first part of the baking process affects the final product's height, corner structure, and overall form.
Final Bread Size May Vary
Due to volume changes occurring during baking and cooling, the actual dimensions of the bread may not precisely replicate the mold's 13x13x46 cm measurements.
Internal Texture Depends on Recipe and Process
The pore structure, softness, and internal moisture are a combined result of the used flour, dough composition, kneading, fermentation, and baking conditions.
Crust Characteristics Vary by Oven Conditions
The color and character of the bread's crust can vary depending on oven temperature, duration, and the dough's ingredients.
Controlled Removal After Baking
The sliding lid of the mold taken from the oven should be opened carefully, and actions that could scratch or strain the Teflon surface should be avoided.
Slicing After Cooling
Adequate cooling of longer and more voluminous breads can help reduce crushing during cutting and prepare more regular slices.
Supports Form Consistency in Production Repeats
When the same recipe, dough amount, and process conditions are maintained, the mold can contribute to obtaining similar 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.
Should Be Dried After Use
After cleaning the body and lid, they should be completely dried and stored in a dry, suitable environment.
Choice of 13x13x46 cm Non-Stick Bread Pan
When evaluating the product, the 13x13x46 cm size, Alusi metal body, Teflon coating, sliding lid, approximate product weight of 2150 grams, and dough usage reference of 1400–1500 grams should all be considered together.
Technical Specifications
The basic technical and usage information of the 13x13x46 cm Non-Stick Bread Pan is provided below.
| Product Type |
Single non-stick bread pan |
| Size |
13x13x46 cm |
| Body Material |
Alusi metal |
| Coating |
Teflon-coated working surface |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 2150 grams |
| Dough Usage Reference |
Approximately 1400–1500 grams |
| Form |
Long, wide, and voluminous section bread pan |
| Basic Use |
Loaf bread, sandwich bread, and similar molded breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
It may vary according to the recipe, hydration, fermentation, and targeted product volume. |
Applications
The 13x13x46 cm Non-Stick Bread Pan can be used in preparing long and high-volume loaf bread, sandwich bread, and similar molded breads. The 13x13 cm wide section supports obtaining larger and fuller slices, while the 46 cm length provides a wide slicing area. The sliding lid can help control top surface development with proper fermentation, and the Teflon coating can help reduce dough adhesion to the surface and assist in the more controlled removal of the baked product under proper usage conditions.
13x13x46 cm non-stick bread pan Single non-stick bread pan Sliding lid bread pan Teflon bread pan 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 section loaf pan Voluminous bread pan Boutique bread production pan EKMAŞ non-stick bread pan
About EKMAŞ
EKMAŞ presents its expertise in professional loaf pans and bread pans with single products suitable for individual and small-scale use. The 13x13x46 cm Non-Stick Bread Pan is a functional solution for preparing long and high-volume molded breads, with its Alusi metal body, Teflon working surface, sliding lid, approximately 2150 grams product weight, and 1400–1500 grams dough usage reference.