15x25x6,5 cm Kayık Ekmek Tavası
15x25x6,5 cm Kayık Ekmek Tavası
15x25x6,5 cm Kayık Ekmek Tavası
15x25x6,5 cm Kayık Ekmek Tavası

15x25x6,5 cm Tapered Loaf Pan (TK01.103)

Price : 12.53 $(Vat included)
15x25x6.5 cm Tapered Loaf Pan – 500 g Dough Weight, 0.8 mm Alusi Metal
EKMAŞ 15x25x6.5 cm Tapered Loaf Pan is a single loaf pan designed for preparing boat-shaped breads in professional bakery and pastry production.
The product has dimensions of 15 cm width, 25 cm length, and 6.5 cm height. The pan weighs approximately 680 grams and is made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi structure consists of aluminum-silicon coated steel sheet.
The specified dough weight for this model is 500 grams. The compact and wide working space of 15 cm width and 25 cm length helps the dough develop in a boat shape.
The final bread size and shape may vary depending on the recipe, shaping method, fermentation level, filling amount, oven type, temperature, and baking time.
15x25x6.5 cm Tapered Loaf Pan
Approximate pan weight of 680 grams
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminum-silicon coated steel construction
500 grams dough weight
Structure suitable for wide and compact boat bread form
Suitable for use in professional bakery and pastry production
The 15x25x6.5 cm Tapered Loaf Pan is a professional bread pan weighing approximately 680 grams, made from 0.8 mm DX54D+AS120 Alusi sheet. The specified dough weight for this model is 500 grams. The final bread size and shape may vary depending on the recipe, fermentation, shaping, filling level, and baking conditions.

15x25x6.5 cm Tapered Loaf Pan

EKMAŞ 15x25x6.5 cm Tapered Loaf Pan is a single pan model designed for wide-bodied and compact boat forms in professional bread production. Its dimensions for 500 grams dough weight provide a working area suitable for balanced placement and development in a boat shape.

15 cm Pan Width

The 15 cm width defines the workspace where the dough can develop in width. It offers the possibility to use a wider-bodied product form compared to narrower boat pan models.

25 cm Pan Length

The 25 cm length forms a longitudinal working area for 500 grams of dough. When considered with the wide width, it can help achieve a more compact boat bread form.

6.5 cm Pan Height

The 6.5 cm height provides a workspace for vertical development of the dough during fermentation and baking. The actual height of the baked bread may vary based on the recipe and rise characteristics of the dough.

Approximate 680 Gram Pan Weight

The product weight is approximately 680 grams. Indicating the weight in grams makes it easy to technically compare boat pans of different sizes.

0.8 mm Sheet Thickness

The pan body has a sheet thickness of 0.8 mm. The sheet thickness is one of the key technical features defining the physical construction of the product.

DX54D+AS120 Alusi Sheet Body

DX54D+AS120 Alusi sheet is used in the main body of the pan. Alusi does not refer to an aluminum body; it indicates a steel sheet structure with an aluminum-silicon metallic coating.

Aluminum-Silicon Coated Steel Structure

Alusi sheet has a material structure containing an aluminum-silicon metallic coating on a steel-based body. This structure is one of the pan bodies used in professional bakery equipment.

500 Grams Dough Weight

The specified dough weight for this model is 500 grams. The development of the dough in the pan may vary depending on the recipe, flour structure, water ratio, kneading method, shaping, and fermentation level.

Wide Working Area for 500 Grams of Dough

The 15 cm width allows the dough to use more space in width. For this reason, the model may create a different product geometry compared to longer and narrower pan options with the same dough weight.

Wide and Compact Boat Form

The ratio between the 15 cm width and 25 cm length creates a workspace for the development of a shorter and fuller-bodied form of boat bread. The final appearance may vary according to the process characteristics of the dough.

Boat-Shaped Bread Production

The geometric structure of the pan helps the dough be prepared in a boat appearance, different from the classic rectangular mold form. The shaping method can affect the position and final appearance of the product in the pan.

Single Pan Structure

The product is of single pan structure. This feature provides a flexible working arrangement in professional bakeries where different dough weights and recipes are produced using independent pans.

Placement of Dough into the Pan

Balancing the positioning of the shaped dough within the pan can help the volume distribute more evenly across the surface during fermentation. The placement method should be arranged according to the targeted product form.

Room for Expansion During Fermentation

500 grams of dough can expand in width, length, and height during fermentation. Therefore, the initial filling level should be determined considering the subsequent volume increase of the dough.

Pan Size is Not the Finished Bread Size

The 15x25x6.5 cm values are the physical dimensions of the pan. The actual width, length, and height of the baked bread may vary depending on dough weight, recipe, shaping, fermentation, and baking conditions.

Effect of the Recipe on Product Form

The type of flour, water ratio, and other components in the recipe can affect the volume development of the dough. Even using the same pan and same weight, different recipes may yield different results.

Importance of Fermentation Level

The fermentation time and environmental conditions alter the volume the dough reaches in the pan. It is important to determine the fermentation level appropriate to the establishment's own recipe.

Effect of Baking Conditions

The type of oven, temperature, baking time, and air movement inside the oven can affect the volume and general form of the product. The pan size alone does not create a fixed product outcome.

Difference Between 13x28x7 cm and 15x25x6.5 cm Models

Although both models are for 500 grams of dough, the 15x25x6.5 cm model offers a wider and shorter working area. The 13x28x7 cm model is narrower, longer, and slightly higher. Therefore, the same weight can be evaluated for different bread forms.

Wider Bodied Product Option

The 15 cm pan width offers more space for the lateral development of the dough compared to the 13 cm wide model. This difference can be considered in productions targeting a wider-bodied boat bread form.

More Compact Longitudinal Form with 25 cm

The 25 cm pan length provides a more compact longitudinal working space compared to the 28 cm long model. Model selection should be made according to the targeted product ratio and shaping method.

Uncoated Alusi Working Surface

As there is no additional non-stick coating like Teflon specified for this model, the working surface is uncoated Alusi. Appropriate lubrication or separation application may be preferred based on the production process.

Use of Lubricants and Separators

In the use of an uncoated pan, the application of lubrication or suitable separators can be determined by the recipe, product structure, and production method of the establishment. The necessary amount may vary depending on production conditions.

Removal of Baked Product from the Pan

The release behavior of the baked product from the surface can be affected by the recipe, lubrication method, baking level, and pan cleanliness. It is preferable to avoid harsh applications that may damage the surface when removing the product from the pan.

Cleaning of Pan Surface

After use, it is necessary to clean the remaining dough, oil, and baking residues on the pan using appropriate methods. Avoid excessively harsh or abrasive applications that could damage the Alusi surface.

Inspection of Surface Condition

The pan surface can be reviewed periodically depending on the intensity of use. Physical damage or noticeable changes in the surface may impact performance during use.

Maintenance of Pan Geometry

Maintaining the physical integrity of the boat pan form is crucial for sustaining similar working environments in each production cycle. Avoid impacts and deformations.

Post-Production Storage

Pans should be stored clean and dry, without causing physical deformation, when not in use. Storage arrangements can be made based on the number of pans used by the establishment.

Use in Professional Ovens

The 15x25x6.5 cm Tapered Loaf Pan can be utilized in professional bakeries and pastry businesses with daily production. The number of pans to be used can be planned according to production volume and oven layout.

Model Selection for 500 Gram Products

In productions working with 500 grams of dough, not only the weight but also the targeted bread ratio is important in model selection. If a wider and shorter product is desired, the 15x25x6.5 cm dimension offers an alternative for this purpose.

Product Diversification with Different Tapered Pan Sizes

Different width, length, and height options in the tapered pan series allow an establishment to create various product geometries with the same or different weights.

Considerations for Selecting the 15x25x6.5 cm Model

When selecting this model, 500 gram dough weight, targeted wide boat form, available oven space, daily production volume, and the recipes used by the establishment should be evaluated together.

Technical Structure of the 15x25x6.5 cm Tapered Loaf Pan

15 cm width, 25 cm length, 6.5 cm height, approximately 680 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and 500 gram dough weight form the basic technical specifications of the product.

Technical Specifications

Below are the basic technical details regarding the dimensions, weight, sheet thickness, material, and dough weight of the 15x25x6.5 cm Tapered Loaf Pan.

Product Type Single tapered loaf pan
Pan Size 15x25x6.5 cm
Width 15 cm
Length 25 cm
Height 6.5 cm
Pan Weight Approximately 680 grams
Sheet Thickness 0.8 mm
Material DX54D+AS120 Alusi sheet
Material Structure Aluminum-silicon coated steel sheet
Working Surface Uncoated Alusi surface
Dough Weight 500 grams
Product Form Pan geometry intended for wide and compact boat bread production
Usage Method Single pan
Area of Use Professional bakeries and pastry production areas

Areas of Use

The 15x25x6.5 cm Tapered Loaf Pan can be used in professional bakeries, bread production facilities, and pastry businesses for producing boat-shaped bread of approximately 500 grams in a wider and compact form. The final product size and form may vary depending on the recipe and production conditions.

15x25x6.5 cm Tapered Loaf Pan 500 gram dough pan Wide boat-shaped bread mold Alusi tapered loaf pan 0.8 mm bread pan Single tapered pan Professional bread pan Oven tapered loaf pan DX54D+AS120 Alusi pan Aluminum-silicon coated steel pan Uncoated Alusi pan 500 g boat-shaped bread mold 680 gram tapered pan Wider-bodied tapered pan Boat-shaped bread production mold Professional baking equipment Pastry production equipment EKMAŞ tapered loaf pan

About EKMAŞ

EKMAŞ is a Turkish brand providing production equipment for the professional and industrial baking sector. When selecting the 15x25x6.5 cm Tapered Loaf Pan, consider the approximate 680 gram pan weight, 0.8 mm Alusi sheet structure, 500 grams dough weight, the targeted product form, and the production process of the establishment.

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