Set consists of 2 professional triangle bread loaf molds of 17x12x22 cm each
Suitable structure for using approximately 900 grams of dough for each slot
Set total dough usage capacity of approximately 1800 grams
Approximate weight of each slot is 1200 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent the product from sticking to the mold
17x12 cm special triangle section and 22 cm product length
Professional set structure suitable for producing 2 triangle bread loaves simultaneously
The 17x12x22 cm teflon coated triangle bread loaf pan with 2 set is suitable for using approximately 900 grams of dough for each mold. Considering the two molds together, about 1800 grams of dough can prepare two separate triangle bread loaves per set. The physical weight of each slot is approximately 1200 grams. The teflon coating creates a non-stick layer to prevent the product from sticking to the tray surface and supports the easy, smooth, and controlled removal of baked products from the molds. The total physical weight of the set is unknown, so the total weight value has not been specified.
17x12x22 cm Teflon Coated Triangle Bread Loaf Pan with 2 Set
The 17x12x22 cm teflon coated triangle bread loaf pan with 2 set is a professional bread mold designed to prepare two special triangle sectioned bread loaves in the same production cycle. The set includes two molds of the same size. The teflon coated non-stick surface supports easier and controlled removal of baked products from the molds.
2 Slot Professional Triangle Bread Loaf Mold
This model allows the use of a set of two 17x12x22 cm triangle bread loaf molds. Thus, two separate triangle bread loaves can be prepared in the same production cycle. The dual structure supports the stages of dough portioning, mold placement, fermentation, oven loading, baking, and product extraction being organized together.
Each Mold is 17x12x22 cm
Each triangle bread loaf mold within the set is 17x12x22 cm in size. The 17x12 cm triangle section geometry provides a characteristic triangle shape to the baked bread, while the 22 cm length helps in preparing a long product structure that can be sliced regularly.
Special Triangle Bread Loaf Form
The most prominent feature of the triangle loaf pan is its ability to create a special triangle product geometry instead of the traditional square or rectangular section. This unique structure can be used in preparing triangle bread loaves, sandwich breads, special presentation breads, and professional products requiring different slice geometries.
Each Slot Weighs Approximately 1200 Grams
Each 17x12x22 cm triangle bread loaf mold within the set has a physical weight of approximately 1200 grams. This value refers to the weight of a single slot. The total physical weight of the set is not specified in the product information because it is unknown.
DX54D+AS120 Alusi Steel Body
In the production of the 17x12x22 cm triangle bread loaf pan with 2 set, 0.8 mm thick DX54D+AS120 Alusi steel is used. Alusi steel is a professional material with an aluminum-silicon based metal coating on a steel surface and forms the body structure of the triangle loaf molds.
0.8 mm Steel Thickness
The body of the pan uses 0.8 mm thick DX54D+AS120 Alusi steel. This steel thickness helps in forming a suitable body structure for using two separate triangle bread molds with special geometry in professional baking applications.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied over the Alusi steel body creates a professional non-stick layer between the product and the tray surface. The main function of the coating is to work against product adhesion to the mold surface and to support the easy, smooth, and controlled removal of baked triangle bread loaves from the pan.
Coating Designed to Prevent Product Sticking to Mold
The teflon coating works to prevent triangle bread loaves baked in the two molds in the set from sticking to the tray surface. This structure helps to better preserve the special triangle geometry during product extraction.
Easy and Smooth Product Removal from Mold
The non-stick teflon surface makes removing baked triangle bread loaves from the molds easier and more controlled. The product separating without sticking to the mold supports reducing potential tearing, crumbling, or deformation on the base and side surfaces.
Support for Maintaining Triangle Form
Product adhesion to the mold surface can cause the triangle form to deteriorate during extraction in specially shaped breads. The teflon coating facilitates easier separation from the surface, contributing to the preservation of the characteristic triangle section and overall product geometry.
Non-Stick Surface Advantage for High Dough Weights
Controlled separation of baked bread from the mold surface is important for products prepared with approximately 900 grams of dough in each slot. The teflon coating works to prevent the product from sticking to the tray, facilitating the removal of high-weight triangle bread loaves from the mold.
Approximately 900 Grams of Dough Per Slot
Each 17x12x22 cm triangle bread loaf mold is suitable for using approximately 900 grams of dough. This weight is intended for preparing professional bread loaf forms with a triangle section and a 22 cm length. The final product volume may vary depending on the recipe, flour properties, water content, fermentation, and baking parameters.
Approximately 1800 Grams of Dough Per Set
When approximately 900 grams of dough is used in each of the two separate molds, production can be done with about 1800 grams of dough in total for the 2-set. Thus, two separate 17x12x22 cm triangle bread loaves can be prepared in the same production cycle.
Production with Approximately 1.8 Kilograms of Total Dough
Considering the two slots together, about 1.8 kilograms of dough can be used throughout the entire set. The dough being portioned into approximately 900 grams per mold supports the preparation of products in more similar volume and form.
Standard Dough Portions of 900 Grams
Determining approximately 900 grams of dough per slot facilitates dividing the total dough into two similar portions before production. Weighing dough portions in professional production can support reducing weight differences between two triangle bread loaves.
Production of 2 Triangle Bread Loaves Simultaneously
The 2-set structure allows for the preparation of two triangle bread loaves in a single production cycle. Dough portioning, mold placement, fermentation, oven loading, baking, and mold unloading processes can be planned together for the two products.
17x12 cm Triangle Section
The triangle mold section, defined as 17x12 cm, gives the baked bread a characteristic appearance different from standard loaf molds. This special section provides a mold geometry that supports the product maintaining its triangle form when sliced.
22 cm Long Product Geometry
The 22 cm mold length allows for the preparation of the triangle sectioned bread in a long and regular product form. This length provides a structure suitable for portioning and slicing the product at the preferred thickness after baking.
Long Triangle-Cut Bread Loaf
The combination of a triangle section and a 22 cm length creates a different bread loaf geometry suitable for professional presentations. When sliced, the product can offer a characteristic triangular appearance distinct from traditional square bread slices.
Shaping the Product Form within the Mold
The triangle loaf pan allows the dough to develop within the special mold geometry during fermentation and baking. The final product's triangle form depends on the gram weight of the dough, shaping method, fermentation level, baking conditions, and mold geometry.
Supports Similar Form Creation in Two Products
Having the two molds in the set with the same dimensions supports the preparation of products with similar section, length, and volume values when approximately 900 grams of dough are given to each slot and similar production parameters are applied.
Facilitates Dough Portioning
Using approximately 900 grams of dough for each slot facilitates the division of the total dough into two standard portions before production. Controlling dough weight in professional production can contribute to preparing products of similar dimensions.
Importance of Dough Weight
Using approximately 900 grams of dough provides a working reference for the 17x12x22 cm triangle bread mold. The final bread volume is not solely dependent on dough weight; factors such as flour type, recipe, water content, yeast amount, fermentation time, and baking conditions also affect product development.
Balanced Dough Placement over 22 cm
It is important to place approximately 900 grams of dough evenly along the 22 cm length of the mold. The distribution of dough throughout the mold, without concentrating in a specific area, supports forming a more orderly product during fermentation and baking.
Controlled Dough Development in Triangle Section
For the proper formation of the special triangle geometry, it is important to position the dough evenly in the mold. The development of the dough along the mold surfaces during fermentation supports the target triangle section formation.
Similar Dough Distribution in Two Molds
Placing approximately 900 grams of dough into the two molds in the set using a similar shaping method helps products achieve similar volume and external geometry. This approach supports product standardization in serial production.
Practical Mold Unloading in Serial Production
In professional production, regularly removing two separate triangle bread loaves from the molds is an essential stage of the production flow. The teflon coating works to prevent the products from sticking to the tray surface, making the unloading of the two molds more practical.
Supports Controlled Removal of Two Products
It is important to individually and form-preserving remove the two triangle bread loaves in the set. The non-stick surface works to prevent the products from sticking to the mold surfaces, supporting a more controlled mold unloading.
Non-Stick Surface to Reduce Lubrication Needs
Since the teflon coated production surface works to prevent the product from sticking to the tray, it can support the reduction of intense lubrication needs, depending on the business's recipe and production method. The amount of oil or separator to be used should be determined according to the production process.
Less Mechanical Intervention Needed During Product Removal
Easier separation of baked triangle bread loaves from the molds reduces the need for excessive force to remove the products or for unnecessary mechanical intervention on the tray surface. This contributes to preserving both the product form and the teflon coated surface.
Contribution to Preserving Product Surface
The non-stick teflon surface works to prevent baked bread from sticking to the mold surfaces. Thus, it helps reduce potential tearing, crumbling, or surface irregularities that may occur during product removal.
Suitable for Professional Triangle Bread Loaf Production
The 17x12x22 cm teflon coated triangle bread loaf pan with 2 set can be used in professional bread bakeries, patisseries, pastry producers, and industrial bread production facilities for preparing triangle bread loaves and similar specially-sectioned products.
Usage in Triangle Sandwich Bread Production
The triangle product geometry can be considered for preparing special sandwich breads depending on the recipe and target product structure. The different section structure can create a unique presentation format that distinguishes traditional toast and sandwich products.
Triangular Product Form when Sliced
The product, prepared at a length of 22 cm, can be sliced at the preferred thickness of the operation after baking. Thanks to the triangle mold section, it can be aimed for the slices to have a characteristic triangular geometry.
Support for Slice Standardization
Having the two molds with the same section and length dimensions supports achieving closer slice geometries among products when using similar recipes and production parameters. This can provide advantages in professional portioning and presentation processes.
Suitable for Special Presentation and Product Concepts
Triangle bread loaf is a special product format visually distinct from standard square and rectangular bread loaves. It can be used in developing different sandwich, toast, and presentation concepts in hotels, restaurants, cafes, bakeries, and professional bakeries.
Can Be Used in Packaged Special Bread Production
Fixed mold geometry supports more consistent preparation of the outer dimensions of the products when similar production parameters are applied. This feature can be evaluated in packaged bread applications where the triangle form is part of the product identity.
Contribution to Standardization in Serial Production
Having the two molds in the set with the same dimensions and using approximately 900 grams of dough per slot supports the standardization of essential production parameters such as product weight, section, and length. Control of recipe, fermentation, and baking conditions also contributes to consistency among products.
Contribution to Organizing Production Capacity
The 2 set allows for the production of two triangle bread loaves prepared with approximately 900 grams of dough each in the same production cycle. The number of productions can be increased according to the bakery's capacity and production plan by using multiple sets.
Non-Stick Surface Facilitates Production Flow
Easier separation of baked products from the molds supports more practical unloading of the set after baking and preparation for the next production stage. In professional productions using many triangle bread sets, the non-stick surface contributes to the product removal operation.
Production Organization with Set Structure
Using two triangle molds as a set helps plan the production steps together. Preparing two separate products in the same production cycle using similar dough weight and process conditions may support operation order.
Set Arrangement in Oven Placement
The 2 set structure supports the arrangement of two triangle loaf molds together and regularly inside the oven. The size of the oven shelves, the outer geometry of the set, and the production process should be appropriately planned.
Teflon Coating Facilitates Cleaning
The teflon coating offers a structure to prevent dough and baked product residues from strongly sticking to the tray surface. This feature makes cleaning the two triangle molds more practical after production. Appropriate cleaning methods should be preferred to preserve the coating's performance.
Do Not Use Metal and Sharp Equipment
Avoid using knives, metal spatulas, metal scrapers, forks, or other sharp equipment that may scratch the teflon coated surface. It is recommended to choose suitable equipment that does not damage the coating during product removal and cleaning processes.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or highly abrasive cleaning equipment should not be used when cleaning the 2 set teflon coated triangle loaf pan. Choosing soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent mechanical damage to the coating.
Preserving the Life of the Teflon Coating
The performance of teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal method, mechanical contact, and storage conditions. Correct use of the set and protection of coated surfaces from scratches and impacts helps maintain the non-stick feature for longer.
Controlled Cleaning After Production
After each production, it is recommended to clean the remaining dough, oil, or product residues inside the surfaces of the two molds using appropriate methods. Applications that could scratch the teflon coating or mechanically damage the surface should be avoided.
Drying After Cleaning
It is recommended not to leave moisture or cleaning residues on the set for a long time after cleaning. The molds should be properly dried and stored in a dry storage area.
Proper Stacking of Teflon Coated Triangle Molds
When storing the set, avoid uncontrolled contact of the teflon coated surfaces with other metal equipment. Instead of stacking methods that may cause deformation of the triangle geometry or scratching of the coating, controlled storage should be preferred.
Regular Inspection of Coated Surfaces
During professional use, the teflon coated surfaces of the two molds should be visually inspected at regular intervals. If deep scratches, excessive wear, peeling, or changes affecting production performance are observed, the use condition of the set should be evaluated.
Preserving Special Mold Geometry
To maintain the triangle product form between productions, it is important to protect the mold body from impacts, crushing, or bending. Deformations that may occur in the mold geometry could affect the final product's triangle section and overall appearance.
Regular Mold Inspection
It is recommended to visually inspect both the body and triangle section geometry of the two molds at regular intervals during professional and repeated use. Early detection of deformations helps maintain product standard.
Process Control for Standard Production
The 2 triangle loaf pan supports the preparation of two similar geometry breads simultaneously; however, the final product standard is not only dependent on mold size and approximately 900 grams dough weight. For more consistent results, recipe, fermentation time, oven temperature, and baking time should be controlled together.
2 Non-Stick Triangle Bread Mold for Professional Production
The 17x12x22 cm teflon coated triangle bread loaf pan with 2 set; with its 0.8 mm DX54D+AS120 Alusi steel body, each slot's approximately 900 grams dough usage value, approximately 1200 grams physical weight for each slot, and special triangle product geometry, is a mold solution for professional bread production. A total of approximately 1800 grams of dough can prepare two triangle bread loaves simultaneously. The teflon coating works to prevent the products from sticking to the tray surface, supporting an easy, smooth, and controlled product removal process.
Technical Specifications
The mold number, dimensions, single slot weight, dough weight, raw material, steel thickness, and surface structure of the 17x12x22 cm teflon coated triangle loaf pan with 2 set are provided in the table below.
| Product Type |
2 set teflon coated professional triangle loaf pan |
| Mold Count |
2 pieces |
| Each Mold Dimension |
17x12x22 cm |
| Mold Section |
17x12 cm triangle section |
| Mold Length |
22 cm |
| Weight of Each Slot |
Approximately 1200 grams |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Recommended Dough Weight |
Approximately 900 grams per slot |
| Total Dough Weight of Set |
Approximately 1800 grams |
| Coating Function |
Creates a professional non-stick surface to prevent products from sticking to the tray surface |
| Product Removal |
Supports easy, smooth, and controlled separation of baked triangle bread loaves from the molds |
| Product Form |
Suitable for triangle cut, long toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
In the same production cycle, preparation of 2 triangle bread loaves of 17x12x22 cm and approximately 900 grams of dough each, with the advantage of a non-stick surface |
Areas of Use
The 17x12x22 cm teflon coated triangle bread loaf pan with 2 set can be used in bakeries and pastry producers where triangle sectioned bread loaves, special sandwich breads, and products with different geometrically molded shapes are produced professionally. The dual set structure supports the preparation of two separate products in similar dimensions using approximately 900 grams of dough in each slot simultaneously, while the teflon coating contributes to the easy, smooth, and controlled removal of baked products from the molds.
Production of 2 Triangle Bread Loaves 17x12x22 cm Triangle Bread Loaf 900 Gram Dough Bread Loaf 1800 Gram Total Dough Usage Triangle Cut Bread Loaf Production of Special Shaped Breads Sandwich Bread Production Sliced Triangle Bread Loaf Special Presentation Breads Packaged Bread Production Professional Bakeries Industrial Bread Production Facilities Pastry Production Facilities Patisseries Hotel and Restaurant Kitchens 2 Slot Triangle Bread Loaf Pan Set Triangle Loaf Mold Teflon Coated Triangle Loaf Pan Non-Stick Triangle Bread Mold Easy Product Removal from Mold Alusi Bread Loaf Pan Professional Baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ teflon coated triangle loaf and set bread pans are developed to support the preparation of professional bread varieties different from standard product geometries, to contribute to facilitating the product removal process with the non-stick surface, and to support mold standardization in mass production.