14x14x30 cm single pan size
Alusi metal body
14 cm pan height
Structure with sliding lid
Approximately 1750 grams product weight
Approximately 1000–1100 grams dough usage reference
14x14 cm wide and voluminous section
Suitable for loaf and sandwich bread production
14x14x30 cm Bread Pan; with its Alusi metal body, 14 cm height, and sliding lid system, is a single product for preparing larger and voluminous pan breads. Approximately 1750 grams in weight, a dough usage of 1000–1100 grams can be considered as a starting reference for the pan. The ideal amount should be adjusted according to the recipe and targeted product shape.
14x14x30 cm Single Bread Pan
EKMAŞ 14x14x30 cm Bread Pan is a bakery equipment with a sliding lid that supports the development of a single voluminous bread within specific dimensions and aids in creating a more regular exterior form.
14x14 cm Wide Section
14 cm width and 14 cm height allow for the creation of a larger, fuller, and nearly square bread profile compared to smaller sectioned pans.
30 cm Balanced Body Length
The 30 cm length offers sufficient working space for high-volume loaf and sandwich breads while helping to keep the product balanced without turning into an excessively long form.
Alusi Metal Body
Alusi metal is used in the production of the pan. Alusi is a steel-based material coated with aluminum-silicon and should not be considered the same as pure aluminum pans.
14 cm Pan Height
The 14 cm body height offers a wide development area for the dough in a vertical direction, supporting the preparation of high and full pan breads.
Sliding Lid System
The sliding lid used in the upper section of the pan can help obtain a more orderly and block-shaped top surface by limiting the upward development of the dough.
More Angular Bread Shape
Using the lid alongside appropriate dough amount and correct fermentation level can reduce the free-doming of the bread's top, supporting a more angular loaf appearance.
Approximately 1750 Gram Product Weight
The pan's own weight is approximately 1750 grams. This weight pertains to the product body and should be evaluated separately from the dough amount to be placed inside.
1000–1100 Gram Dough Usage Reference
Approximately 1000–1100 grams of dough can be used for the 14x14x30 cm size. This range is not a definitive capacity but an approximate starting value useful in recipe development work.
For Higher Weight Recipes
The 14x14 cm section offers a wide internal volume that allows working with higher dough amounts compared to smaller single pans.
Dough Density Affects Filling Level
Doughs of the same weight can reach different volumes within the pan due to varying proportions of water, oil, milk, sugar, and other components.
Hydration Rate Should Be Considered
Changes in the dough's water content can affect its spreading, shaping, and fermentation behavior, so the ideal usage quantity should be determined according to the recipe.
Flour Composition Can Change Development Volume
The protein structure and water absorption capacity of the flour used can affect the volume that the dough will attain during fermentation.
Fermentation Strength Affects Weight Selection
It is possible for doughs that gain high volume and recipes that develop more limitedly to require different starting amounts in the same pan.
Volume Space Should Be Left in Lidded Use
Leaving sufficient space for final fermentation and oven development when producing with the sliding lid helps prevent overfilling the pan.
Suitable for Voluminous Loaf Bread Production
The 14x14 cm section with 30 cm length forms an appropriate pan geometry for preparing larger sectioned and fuller loaf breads.
Can Be Used for Sandwich Bread
When the recipe and targeted product shape are suitable, it can also be considered for preparing sandwich breads with wide slice surfaces.
Large Slice Surface
The 14x14 cm section can support obtaining larger surface and fuller slices compared to smaller pans.
30 cm Length Offers Wide Slicing Area
The 30 cm body forms a wide cutting area along sufficiently cooled bread, providing flexibility for use in different slice thicknesses.
Restricts Lateral Spread of Dough
The pan walls provide circumferential support to the dough during fermentation and baking, aiding in the formation of more defined and controlled side surfaces.
Top Development Can Be Guided with Lid
When the sliding lid is closed, the dough's rising area can be limited within the pan's internal volume, supporting a more balanced block form.
Designed for Preparing Large Single Bread
This model is an independent pan design aimed at preparing a single high-volume bread, differing from multi-sectioned industrial pan systems.
Oven Size Should Be Checked in Individual Use
Due to its 14 cm width, 14 cm height, and 30 cm length, the suitability of the oven's internal dimensions should be checked before choosing the pan for individual 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 pan breads.
Usable in Recipe Development Studies
Experiments within the 1000–1100 gram range can help determine the suitable filling level, fermentation point, and targeted final product height for a specific dough.
Uncoated Working Surface
This model does not have a Teflon coating. The dough’s separation from the pan depends on the recipe and how the pan surface is prepared.
Greasing Can Be Applied When Needed
Applying an appropriate amount of oil to the working surface according to the dough's tendency to stick can help remove the baked bread from the pan more controlledly.
Greasing Need May Vary by Recipe
The dough’s own oil content, sugar content, and other components can affect surface behavior, so the same pan preparation method is not necessary for every recipe.
Dough Should Be Placed Evenly Along the Pan
Positioning the shaped dough evenly and centered along the base of the 30 cm long pan can help achieve more similar development between the two ends.
Final Fermentation Level Should Be Monitored
In productions where the sliding lid will be used, 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 demonstrated by the dough in the initial phase of baking can affect the final product's height, corner structure, and overall shape.
Final Bread Size May Vary
The actual dimensions of the bread may not exactly repeat the 14x14x30 cm dimensions of the pan due to volume changes during baking and cooling.
Internal Texture Depends on Recipe and Process
The pore structure, softness, and internal moisture are the collective result of the flour used, dough composition, kneading, fermentation, and baking conditions.
Crust Characteristics Vary with Oven Conditions
The color and character of the bread's surface crust can vary depending on oven temperature, baking duration, and the dough's ingredients.
Post-Baking Lid Should Be Opened Carefully
The sliding lid on the product, once removed from the oven, should be opened properly, and unnecessary harsh intervention on the pan surface should be avoided.
Slicing After Cooling
Sufficient cooling of high-volume and soft breads can help reduce crushing during slicing and aid in preparing more even slices.
Supports Repetition of Similar Product Forms
When the same recipe, dough amount, and process conditions are maintained, the pan can contribute to obtaining consistent external geometry across different productions.
Sliding Lid Area Should Be Kept Clean
Preventing accumulation of flour, dough, and other production residues in the lid's movement area helps ensure smooth use of the sliding system.
Avoid Abrasive Cleaning
To reduce unnecessary scratching of the Alusi surface, it is advised not to use harsh metal and highly abrasive cleaning equipment.
Should Be Dried After Use
After cleaning, the pan and lid should be thoroughly dried and stored in a dry, appropriate environment.
14x14x30 cm Bread Pan Selection
When evaluating the product, the 14x14x30 cm size, Alusi metal body, 14 cm pan height, sliding lid, approximately 1750 grams product weight, and 1000–1100 grams dough usage reference should be considered together.
Technical Features
The basic technical and usage information of the 14x14x30 cm Bread Pan is provided below.
| Product Type |
Single bread pan |
| Size |
14x14x30 cm |
| Body Material |
Alusi metal |
| Pan Height |
14 cm |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 1750 grams |
| Dough Usage Reference |
Approximately 1000–1100 grams |
| Coating |
No Teflon coating |
| Form |
Wide, nearly square, and voluminous sectioned bread pan |
| Basic Use |
Loaf bread, sandwich bread, and similar pan breads |
| Usage Type |
Individual and small-scale production |
| Dough Weight Note |
May vary according to recipe, hydration, fermentation, and targeted product volume |
Usage Areas
14x14x30 cm Bread Pan; can be used for preparing more voluminous loaf bread, sandwich bread, and similar pan breads. The 14x14 cm wide section supports obtaining larger and fuller slices, while the 30 cm length provides a balanced body shape. The sliding lid can help control top surface development with appropriate fermentation. The approximate 1000–1100 grams dough usage reference is not a definitive capacity and should be adjusted according to the recipe.
14x14x30 cm bread pan Single bread pan Sliding lid bread pan Alusi bread pan Loaf bread pan Sandwich bread pan 1000–1100 gram dough pan 14x14 cm loaf pan 30 cm long bread pan Wide-sectioned bread pan Voluminous loaf pan Uncoated bread pan Boutique bread production pan EKMAŞ bread pan
About EKMAŞ
EKMAŞ presents its experience in professional loaf pan and bread pan production with single products suitable for individual and small-scale use. The 14x14x30 cm Bread Pan; with its Alusi metal body, sliding lid, approximately 1750 grams product weight, and 1000–1100 grams dough usage reference, offers a functional solution for preparing more voluminous pan breads.