Set consisting of 3 professional triangle bread loaf molds measuring 17x12x22 cm each
Structure suitable for approximately 900 grams of dough per compartment
Total set capacity for approximately 2700 grams of dough
Approximate weight of each compartment is 1200 grams
0.8 mm DX54D+AS120 Alusi sheet body
Uncoated Alusi professional production surface
Special triangle section of 17x12 cm and a product length of 22 cm
Professional set structure suitable for producing 3 triangular loaves simultaneously
The 17x12x22 cm 3-piece set triangle bread loaf pan is suitable for approximately 900 grams of dough for each mold. With the three molds considered together, about 2700 grams of dough can be used per set to prepare three separate triangular loaves. Each compartment weighs approximately 1200 grams. The total physical weight of the set is unknown, so the total weight value is unspecified. The uncoated Alusi surface can be used according to the facility's recipe and production process with suitable lubrication or release application.
17x12x22 cm 3-Piece Set Triangle Bread Loaf Pan
The 17x12x22 cm 3-piece set triangle bread loaf pan is a professional bread mold developed for the preparation of three special cross-section triangle loaves of bread in the same production cycle. The set includes three molds of the same size. The special triangular geometry supports the preparation of products with an appearance different from classical square or rectangular loaves.
3-Compartment Professional Triangle Bread Loaf Mold
This model allows for the use of a set containing three 17x12x22 cm triangle bread loaf molds. Thus, three separate triangular loaves can be prepared in the same production cycle. The three-piece structure supports the organization of the dough portioning, mold placement, fermentation, oven loading, baking, and product removal processes together.
Each Mold Measures 17x12x22 cm
Each triangular bread loaf mold in the set measures 17x12x22 cm. The 17x12 cm triangular cross-section geometry gives the baked bread a characteristic triangular form while the 22 cm length helps in preparing a long product structure that can be regularly sliced.
Special Triangle Bread Loaf Form
The fundamental feature of the triangle bread pan is its ability to create a special triangle product geometry instead of the traditional square or rectangular cross-section. This distinctive structure can be used in the preparation of triangle bread, sandwich bread, special presentation loaves, and professional products requiring different slice geometries.
Each Compartment Weighs Approximately 1200 Grams
Each triangular bread loaf mold in the set of 17x12x22 cm has an approximate physical weight of 1200 grams. This value represents the weight of one compartment. Since the total physical weight of the set is unknown, the total set weight is not specified in the product details.
DX54D+AS120 Alusi Sheet Body
The production of the 17x12x22 cm 3-piece set triangle bread loaf pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet 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 Sheet Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi sheet. This sheet thickness helps create a body structure suitable for the use of three separate triangle loaf molds with special geometry in professional baking applications.
Aluminum-Silicon Coated Metal Structure
The DX54D+AS120 Alusi sheet has an aluminum-silicon-based metal coating on its steel body. This material structure is one of the metal surface options used in professional bread loaf and loaf mold production.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The three molds in the set have an uncoated Alusi surface. Businesses may apply lubrication or suitable release applications according to their own recipes, dough structures, and production methods.
Approximately 900 Grams of Dough per Compartment
Each triangular bread loaf mold measuring 17x12x22 cm is suitable for approximately 900 grams of dough. This weight is a working value for preparing the triangular cross-section and 22 cm long professional bread form. The final product volume may vary depending on the recipe, flour characteristics, water ratio, fermentation, and baking parameters.
Approximately 2700 Grams of Dough per Set
When using approximately 900 grams of dough in each of the three molds, production can be carried out with a total of about 2700 grams of dough per 3-piece set. This allows for the preparation of three separate 17x12x22 cm triangle loaves in the same production cycle.
Production with Approximately 2.7 Kilograms of Total Dough
When the three compartments are considered together, about 2.7 kilograms of dough can be used across the set. Portioning the dough into approximately 900 grams per mold helps produce products of similar volume and form.
900 Gram Standard Dough Portions
Defining an approximate 900 gram dough value for each compartment facilitates dividing the total dough into three similar portions before production. Preparing dough portions by weighing can help reduce gram weight differences between three separate triangle loaves in professional production.
Production of 3 Triangular Loaves Simultaneously
The 3-piece set structure allows for preparing three triangle loaves in a single production cycle. Dough portioning, mold placement, fermentation, oven loading, baking, and product removal processes can be planned together for three products.
17x12 cm Triangle Cross-Section
The special triangular mold cross-section defined as 17x12 cm gives the baked bread a characteristic appearance different from standard loaf molds. The mold geometry supports maintaining the triangular cross-section when the product is sliced.
22 cm Long Product Geometry
The 22 cm mold length ensures that the triangular loaf is prepared in a long and regular product form. This length offers a structure suitable for portioning and slicing the product at the thickness preferred by the business after baking.
Long Triangle Bread Loaf with Triangular Cross-Section
The combination of special triangle cross-section with 22 cm length creates a different bread loaf geometry suitable for professional presentations. When sliced, the product can offer a characteristically triangular appearance that distinguishes it from traditional square slices.
Shaping the Product Form Within the Mold
The triangle bread pan allows for the development of dough within the special mold geometry during fermentation and baking. The form of the final product results from the dough weight, shaping method, fermentation level, and baking conditions along with the mold geometry.
Supports Creating a Similar Form in Three Products
The fact that the three molds in the set are of the same dimensions, along with each compartment being given approximately 900 grams of dough and similar production parameters being applied, supports the preparation of products with closely similar cross-section, length, and volume values.
Facilitates Dough Portioning
Using approximately 900 grams of dough per compartment facilitates dividing the total dough into three standard portions before production. Controlling the dough weight in professional production can contribute to preparing products of similar dimensions.
Importance of Dough Weight
The use of approximately 900 grams of dough provides a working reference for the 17x12x22 cm triangle loaf mold. The final loaf volume depends not only on the dough weight but also on the type of flour, recipe, water ratio, amount of yeast, fermentation duration, and baking conditions, all of which affect the product's development.
Balanced Dough Placement Along 22 cm
Even placement of approximately 900 grams of dough along the 22 cm long mold is important. Distributing the dough evenly along the mold rather than concentrating it in a specific area supports the creation of a more uniform product form during fermentation and baking.
Controlled Dough Development in Triangle Cross-Section
It is essential to position the dough evenly within the mold to properly form the special triangle geometry. Developing the dough along the mold surfaces during fermentation supports achieving the desired triangle cross-section.
Similar Dough Distribution in Three Molds
Placing approximately 900 grams of dough into each of the three molds in a similar shaping method helps the products achieve closer volume and outside geometry. This approach supports product standardization in mass production.
Special Mold Form During Fermentation Process
After the dough is placed into the mold, the triangular pan geometry helps direct the product development during fermentation within the defined mold form. The fermentation level should be adjusted according to the business's recipe, dough structure, and the desired product volume.
Suitable for the Business's Own Lubrication System
The uncoated Alusi surface can be used with the business's own lubrication or suitable release application. The method and quantity to be applied should be determined by considering the dough recipe, product's oil content, fermentation method, and baking conditions.
Balanced Lubrication in Three Molds
It is important to prepare the three molds in the set similarly before production. Performing lubrication or suitable release application in a controlled and similar manner across all molds can help reduce differences in the release performance of baked products from the molds.
Product Release Performance Depends on the Process
The release performance of baked products from uncoated triangle bread pans is influenced by surface preparation, lubrication or release application, dough recipe, fermentation, baking conditions, and product removal method. It is recommended to determine the suitable application for the business's own production process.
Removing the Bread While Preserving Triangle Form
It is important to carry out the product removal process in a controlled manner to preserve the triangular cross-section of the baked bread. Proper surface preparation and lubrication or release application can aid in easier separation of the bread from the mold surface and in preserving its external form.
Controlled Removal of Three Products
Each of the three triangular bread loaves in the set should be removed individually and with form preservation from the mold. Applying a similar surface preparation and production process in all three molds can support achieving more consistent results in mass production.
Suitable for Manufacturers Not Preferring Teflon Coating
This model features an Alusi production surface without additional Teflon or non-stick coating. It offers an uncoated bread pan alternative for professional manufacturers who wish to use their own lubrication, surface preparation, and release application processes.
Suitable for Professional Triangle Bread Loaf Production
The 17x12x22 cm 3-piece set triangle bread loaf pan can be used in professional bakeries, patisseries, pastry producers, and industrial bread production facilities in the preparation of triangle bread loaves and similar special cross-section products.
Use in Triangle Sandwich Bread Production
The triangular product geometry can be evaluated in the preparation of special sandwich breads according to the recipe and the target product structure. The different cross-section structure may create a unique presentation format distinct from traditional loaf and sandwich products.
Triangle Product Form When Sliced
The 22 cm long prepared product can be sliced at the thickness preferred by the business after baking. The triangular mold cross-section supports obtaining similar triangular geometrical slices throughout the product.
Supports Slice Standardization
Having the three molds of identical cross-section and length measurements supports obtaining closer slice geometries when using similar recipes and production parameters. This situation can contribute to professional portioning and presentation processes.
Suitable for Special Presentation and Product Concepts
Triangle bread is a special product format that visually distinguishes itself from standard square and rectangular bread loaves. It can be used in the development of different sandwich, toast, and presentation concepts in hotels, restaurants, cafes, patisseries, and professional bakeries.
Usable in Packaged Special Bread Production
The fixed mold geometry supports preparing products with more consistent external dimensions when similar production parameters are applied. This feature can be considered in packaged bread applications where the triangular form is part of the product identity.
Contribution to Standardization in Mass Production
The presence of three molds of the same dimensions in the set and using approximately 900 grams of dough per compartment support the standardization of fundamental production parameters such as product weight, cross-section, and length. Controlling the recipe, fermentation, and baking conditions also contributes to consistency among products.
Contributes to Adjusting Production Capacity
The 3-piece set allows for producing three triangle bread loaves, each prepared with approximately 900 grams of dough, in the same production cycle. Production quantity can be increased according to the business's oven capacity and production plan by using more than one set.
Suitable for Mass Production Flow
Using 3-piece sets in professional production environments supports conducting processes such as dough portioning, mold placement, fermentation, oven loading, baking, and product removal in a particular order.
Production Organization with Set Structure
Using three triangular molds as a set helps in planning production steps together. Preparing three separate products in the same production cycle by using similar dough weight and process conditions can support operation organization.
Set Arrangement in Oven Placement
The 3-piece set structure supports the regular placement of three triangle loaf molds together within the oven. Suitable positioning should be planned according to the oven rack measurements, the external geometry of the set, and the production process.
Suitable for Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional triangle loaf production processes. The pan's performance is influenced by production frequency, working conditions, surface preparation, cleaning, handling, and storage methods.
Post-Production Cleaning
After production, it is recommended to clean any flour, oil, dough, or baked product residues left on the inner surfaces of the three molds using suitable methods. During cleaning, it is important to avoid sharp or intensely abrasive equipment that may cause unnecessary mechanical damage to the Alusi surface.
Drying After Cleaning
It is recommended not to leave moisture on the set for long periods after the cleaning process. The molds should be suitably dried and stored in a dry storage area. Regular cleaning and drying support keeping the pans ready for the next production cycle.
Proper Stacking of Triangle Molds
When not in use, triangle loaf molds should be stored neatly to preserve their special geometries. It is recommended to avoid stacking methods that impose excessive load on the mold surfaces and edges or that may cause bending and compression of the body.
Preserving the Special Mold Geometry
To preserve the triangle form between productions, it is important to protect the mold body from impact, compression, or bending. Deformations that occur in the mold geometry can affect the triangle cross-section and general appearance of the final product.
Regular Mold Inspection
During professional and repeated use, it is recommended to visually inspect the body and triangle cross-section geometry of all three molds at regular intervals. Early detection of deformations helps maintain product standard.
Process Control for Standard Production
The 3-piece triangle bread pan supports preparing three loaves with similar geometry simultaneously, but the final product standard depends not only on the mold dimensions and approximate 900 gram dough weight but also on the control of recipe, surface preparation, fermentation duration, oven temperature, and baking time for more consistent results.
3-Piece Alusi Triangle Bread Mold for Professional Production
The 17x12x22 cm 3-piece set triangle bread loaf pan is a mold solution for professional bread production with its 0.8 mm DX54D+AS120 Alusi sheet body, usage value of approximately 900 grams of dough per compartment, approximate weight of 1200 grams per compartment, and special triangular product geometry. A total of approximately 2700 grams of dough can be used in the set to prepare three triangular loaves at the same time. The uncoated Alusi surface allows for usage according to the business's own lubrication, release, and production process.
Technical Specifications
The technical specifications of the 17x12x22 cm 3-piece set triangle bread loaf pan, such as mold count, size, single compartment weight, dough weight, raw material, sheet thickness, and surface structure, are detailed in the table below.
| Product Type |
3-piece set professional triangle bread loaf pan |
| Number of Molds |
3 pieces |
| Dimensions of Each Mold |
17x12x22 cm |
| Mold Cross-Section |
17x12 cm triangle cross-section |
| Mold Length |
22 cm |
| Weight of Each Compartment |
Approximately 1200 grams |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Uncoated Alusi surface |
| Recommended Dough Weight |
Approximately 900 grams per compartment |
| Total Dough Weight per Set |
Approximately 2700 grams |
| Lubrication |
Can be applied according to the business's recipe and production process |
| Product Release |
Depends on surface preparation, lubrication or release application, and production process |
| Product Form |
Suitable for producing triangle cross-section, long bread and sandwich loaves |
| Type of Use |
Professional and industrial baking |
| Primary Purpose |
Preparation of 3 pieces of 17x12x22 cm triangle bread loaves with approximately 900 grams of dough in standard measurements in the same production cycle |
Usage Areas
The 17x12x22 cm 3-piece set triangle bread loaf pan can be used for the professional production of triangle bread loaves, special sandwich loaves, and other differently shaped molded products in bakeries and pastry production facilities. The three-piece set structure supports preparing three separate products of similar dimensions using approximately 900 grams of dough per compartment. The uncoated Alusi surface can be used according to the business's own lubrication or release application process.
3-Piece Triangle Bread Production 17x12x22 cm Triangle Bread Loaf 900 gram dough bread loaf 2700 gram total dough usage Triangle cross-section bread loaf Specially shaped bread production Sandwich bread production Sliced triangle bread loaf Special presentation bread Packaged bread production Professional bakeries Industrial bread production facilities Pastry production facilities Patisseries Hotel and restaurant kitchens 3-compartment triangle bread pan Triangle loaf pan set Uncoated triangle bread pan Non-Teflon triangle bread pan Alusi triangle bread pan Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ triangle bread and set loaf pans are developed to support the preparation of professional bread varieties that differ from standard product geometries, offer mold options suitable for different dough weights and product forms, and contribute to product standardization in mass baking processes.