14x14x30 cm professional loaf bread mold size
Suitable for dough weight of 1000–1100 grams
0.8 mm DX54D+AS120 Alusi sheet body
Uncoated Alusi professional production surface
Approximate pan weight of 1750 grams
Wide loaf bread section close to 14x14 cm square
30 cm long and large volume product geometry
Suitable structure for professional and series production
The 14x14x30 cm Loaf Pan is designed for use with a dough weight of approximately 1000–1100 grams. The uncoated Alusi surface can be used with lubrication or suitable release applications according to the business's own recipe and production process. The dough weight should be optimized according to the recipe, flour properties, fermentation time, and the desired product volume.
14x14x30 cm Professional Loaf Pan
The 14x14x30 cm Loaf Pan is developed for preparing professional loaf bread, sandwich bread, and similar molded bread products in a wide-section, high-volume, and regular form. Its 0.8 mm DX54D+AS120 Alusi sheet body, dough usage range of 1000–1100 grams, and 30 cm long mold structure support creating regular and repeatable product geometry in professional production.
DX54D+AS120 Alusi Sheet Body
The production of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet metal. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure forms a body suitable for use in repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
0.8 mm sheet thickness helps form a structure suitable for professional production conditions with the pan body. The cooperation of the metal body with the 14x14x30 cm mold geometry contributes to the dough's development within the specified volume and maintains the product shape.
Aluminum-Silicon Coated Metal Structure
The aluminum-silicon-based metal coating on the surface of the DX54D+AS120 Alusi sheet forms a protective structure on the main steel body. This material structure offers suitability for repeated temperature cycles encountered in professional baking equipment.
Uncoated Alusi Production Surface
This model has no additional Teflon or non-stick coating. The production surface is an uncoated Alusi structure. This feature provides a flexible production option for professional bakeries using their own lubrication and release application systems.
14x14x30 cm Mold Size
The 14x14x30 cm mold offers a structure suitable for preparing large volume loaf breads with 14 cm width, 14 cm height, and 30 cm length. The wide section close to 14x14 cm square supports a robust product geometry while the 30 cm length creates a balanced mold form for professional loaf and sandwich bread production.
Suitable for Dough Weight of 1000–1100 Grams
The recommended dough weight for this loaf pan is approximately 1000–1100 grams. This range offers a suitable starting value for balanced use of the 14x14x30 cm mold volume. The exact amount of dough to be used can be optimized by the business according to recipe, type of flour, water ratio, fermentation time, and the desired final product volume.
Suitable for Production with 1–1.1 Kilogram Dough
The dough range of 1000–1100 grams offers a suitable usage range for professional loaf bread productions working with approximately 1–1.1 kilogram dough. The filling level and volume of the final product within the mold may vary depending on the dough recipe, fermentation level, and baking parameters.
Wide Section Close to 14x14 cm Square
The measurements of 14 cm width and 14 cm height support forming a square-like and robust loaf bread section. This wide section offers a product geometry suitable for professional businesses aiming to produce large slice surfaces and high-volume loaf breads.
30 cm Long Mold Geometry
The 30 cm long mold structure provides a production volume suitable for preparing wide-section loaf breads in a single piece. This size, along with the large and robust loaf bread form, creates a product geometry suitable for professional slicing processes.
Production of Large Volume Loaf Bread
The 14x14x30 cm mold size allows for the preparation of wide-section and large-volume loaf breads. The recommended dough weight of 1000–1100 grams offers a suitable working range for professional bakeries and industrial bread producers seeking robust product forms.
Production of High Weight Loaf Bread
The working range of 1000–1100 grams dough supports the preparation of high-weight loaf and sandwich breads. Balanced distribution of dough within the mold and controlled fermentation levels aid in orderly product development across the wide section.
Wide and Robust Product Form
The 14x14 cm mold section offers a wide and tall product geometry compared to smaller loaf molds. This structure forms a suitable mold option for voluminous loaf breads and larger portion sandwich applications.
Supports Standard Loaf Bread Form
In molded bread production, preparing products with similar width, height, and length values is important for professional production. The 14x14x30 cm mold geometry supports achieving a more consistent product form among different production batches when used with the same recipe and controlled production parameters.
Approximately 1750 Gram Pan Weight
The approximate weight of the product is 1750 grams. Pan weight is one of the technical features that can be considered in planning processes such as dough filling, transportation, oven loading, post-baking unloading, cleaning, and storage. In professional productions using many molds, it contributes to creating an operational order.
Suitable for Business's Own Lubrication System
The uncoated Alusi loaf pan can be used with the business's own lubrication or release application. The method and amount to be applied should be determined by considering the dough structure, recipe, product's fat content, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or release applied to the mold surface according to the recipe ensures more consistent operation in series production. Excessive lubrication can affect the product surface and baking characteristics, while insufficient application can make it difficult to remove the baked product from the mold.
Product Release Performance Depends on Process
In uncoated loaf pans, the product release performance from the mold is influenced by production parameters such as the applied lubrication or release method, dough recipe, baking conditions, and the method of removing the product from the mold. It is recommended that the business determines the appropriate application for its own production process.
Controlled Mold Emptying for High Weight Products
It is important to remove large and voluminous loaf bread prepared with 1000–1100 grams dough from the mold after baking while maintaining its shape. Proper surface preparation, lubrication or release application, and controlled product removal method help in more orderly separation of large products from the mold.
Suitable for Professional Loaf Bread Production
The 14x14x30 cm Loaf Pan can be used in professional bakeries, loaf bread producers, sandwich bread producers, patisseries, and industrial pastry facilities. Its wide section, high dough weight, and 30 cm length offer a mold geometry that answers different product needs in professional production.
Use in Sandwich Bread Production
In addition to loaf bread, it can also be used for preparing large volume sandwich breads depending on the recipe and the desired product geometry. The wide section of 14x14 cm offers an alternative mold geometry suitable for professional sandwich productions seeking larger slice surfaces.
Supports Controlled Shaping of Dough
When dough is placed in the mold at the proper weight, the pan surfaces help develop the dough within the defined width, height, and length during fermentation and baking. Thus, the preparation of high-weight doughs in a more distinct and repeatable product geometry is supported.
Correct Determination of Dough Weight
The recommended dough range of 1000–1100 grams provides a working reference for the 14x14x30 cm mold. The type of flour, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, so it is recommended that the business optimizes the precise weight suitable for its own recipe through controlled production trials.
Importance of the Fermentation Process
For high-weight dough to develop evenly within the 14x14 cm wide section, it is important to conduct the fermentation process in a controlled manner. The level of fermentation can directly affect the height of the product within the mold and the final loaf bread form.
Balanced Dough Distribution Along 30 cm
Placing dough evenly along the 30 cm length helps prevent excessive density in a specific portion of the product. Balanced dough distribution supports forming a more consistent loaf bread geometry during fermentation and baking.
Balanced Product Development in Wide Section
The 14x14 cm wide section mold offers a distinct volume for dough development in both width and height directions. When used with the correct dough weight, proper placement, and controlled fermentation, it contributes to forming a robust and orderly loaf bread form.
Process Flexibility in Production
The non-Teflon structure allows the business to determine production steps such as lubrication, release usage, and surface preparation according to its own process. This feature provides a flexible usage option for professional bakeries working with different dough recipes and production methods.
Suitable for Sliced Loaf Bread Production
The 14x14 cm section and 30 cm length form a suitable mold geometry for large volume loaf breads sliced for sale or professional use. The fixed section structure supports the preparation of slices in similar external dimensions and regular form.
Large and Wide Loaf Bread Slices
The width of 14 cm and height of 14 cm offer a section close to square that supports the preparation of large and robust loaf bread slices. This structure can form a suitable product form for professional businesses preparing large portioned toast and sandwich products.
Support for Slicing Standardization
In loaf breads prepared with the same mold size and similar production parameters, a more consistent product section supports the standardization of slicing processes. This can make production planning easier, especially in packaged loaf bread and professional sandwich production.
Support for Packaged Loaf Bread Production
The fixed mold geometry supports the preparation of loaf breads with similar external dimensions using the same recipe and production parameters. This can contribute to more organized planning of product sizes, slicing operations, and packaging dimensions.
Contribution to Standardization in Series Production
The serial use of loaf pans of the same size facilitates the standardization of dough weight, product section, and length. When the recipe, fermentation, and baking parameters are also controlled, it supports achieving more consistent results between different production batches.
Suitable for Series Production Flow
The use of many loaf pans of the same size in professional production environments helps the processes of dough portioning, fermentation, oven loading, baking, and product unloading be conducted within a certain system. The 14x14x30 cm standard mold size supports production organization.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional loaf bread production processes. The usage performance of the pan is affected by working temperature, production frequency, cleaning, transportation, and storage conditions.
Regular Placement Inside the Oven
When placing 14x14x30 cm loaf pans inside the oven, shelf dimensions and hot air circulation should be considered. The regular placement of wide-section pans helps in the planned use of oven space and more controlled execution of the production process.
Planned Use in Production Racks
Positioning loaf pans of the same size in a specific sequence on production racks facilitates organizing dough filling, fermentation, oven loading, baking, and product unloading processes. The regular placement of wide and voluminous molds contributes to more planned use of the production area.
Post-Production Cleaning
It is recommended to clean any remaining flour, oil, dough, or baked product residues on the pan regularly after use. During cleaning, sharp or intensely abrasive equipment that may unnecessarily damage the Alusi surface should not be used.
Post-Cleaning Drying
After the cleaning process, it is recommended not to leave moisture on the pan surface for a long time. Pans should be dried properly 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
The 14x14x30 cm loaf pans should be stacked in a balanced and orderly manner when not in use. It is recommended to avoid heavy loads, uncontrolled impacts, and storage methods that could lead to bending or crushing of the pan body that might distort the mold geometry.
Regular Inspection of Mold Form
During intensive professional use, it is recommended to visually inspect the pan body at regular intervals. Bending, crushing, or other mechanical deformations that may occur in the mold can affect the final product's width, height, and length geometry.
Process Control for Standard Production
The loaf pan is essential production equipment for forming standard product geometry; however, the final result is not solely dependent on mold size. For more consistent results, the 1000–1100 gram dough weight, along with recipe, surface preparation, fermentation time, oven temperature, and baking time, must be controlled together.
Large Volume Alusi Loaf Mold for Professional Production
The 14x14x30 cm Loaf Pan is a professional mold developed for large volume loaf bread production with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate pan weight of 1750 grams, and recommended dough weight of 1000–1100 grams. Its wide section close to 14x14 cm square supports robust product and large slice geometry, while the 30 cm length allows for the serial preparation of professional loaf and sandwich breads. The uncoated Alusi surface provides use according to the business's own lubrication and production process.
Technical Specifications
Information on the dimensions, raw material, sheet thickness, weight, surface structure, and recommended dough weight of the 14x14x30 cm loaf pan is provided in the table below.
| Product Type |
Professional loaf bread pan |
| Mold Size |
14x14x30 cm |
| Mold Section |
Wide section close to 14x14 cm square |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximate 1750 grams |
| Recommended Dough Weight |
1000–1100 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to business's recipe and production process |
| Product Release |
Depends on surface preparation, lubrication or release application, and production process |
| Product Form |
Suitable for wide-section, square-like, and large volume loaf and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Preparation of wide-section, high-volume, and standard form loaf bread and similar molded products with 1000–1100 gram dough |
Usage Areas
The 14x14x30 cm Loaf Pan can be used in professional bakeries and pastry businesses where wide-section, high-weight, and large-volume loaf bread, sandwich bread, and similar molded products are produced. Its uncoated Alusi surface offers a suitable option for professional production processes using their own lubrication or release application.
Loaf bread production Large volume loaf bread Wide-section loaf bread High weight loaf bread Production with 1000–1100 gram dough Sandwich bread production Professional bakeries Industrial bread production facilities Pastry production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial loaf bread production Uncoated loaf pan Non-Teflon loaf bread pan Alusi loaf pan Sliced loaf 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 loaf pans are developed to offer mold options suitable for different loaf bread sizes and dough weights, to support standard product geometry in professional production, and to contribute to more orderly conduct of serial baking processes.