Set consisting of 3 professional 17x12x22 cm triangle bread molds
Structure suitable for approximately 900 grams of dough use per compartment
Total set capacity of approximately 2700 grams of dough
Approximate weight of each compartment is 1200 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent sticking to the mold
Special 17x12 cm triangle section and 22 cm product length
Professional set structure suitable for producing 3 triangle breads simultaneously
The 17x12x22 cm 3-piece set teflon coated triangle bread loaf pan, suitable for using approximately 900 grams of dough per mold. With three molds together, it's possible to prepare three separate triangle breads with about 2700 grams of dough per set. Each compartment weighs approximately 1200 grams. The teflon coating creates a non-stick layer to prevent the product from sticking to the pan surface, supporting easy, smooth, and controlled release of baked products from the molds. Total physical weight of the set is not specified as it is unknown.
17x12x22 cm 3 Piece Set Teflon Coated Triangle Bread Loaf Pan
The 17x12x22 cm 3-piece set teflon coated triangle bread loaf pan is a professional bread mold developed for preparing three special triangle section breads in the same production cycle. The set includes three molds of the same size. The teflon coated non-stick surface supports easier and more controlled release of baked products from the molds.
3 Compartment Professional Triangle Bread Mold
This model allows the use of a set of three 17x12x22 cm triangle bread molds, enabling the preparation of three separate triangle breads in the same production cycle. The triple structure supports organizing dough portioning, mold placement, fermentation, loading into the oven, baking, and product removal stages together.
Each Mold Measuring 17x12x22 cm
Each triangle bread mold in the set measures 17x12x22 cm. The 17x12 cm triangle section geometry gives the baked bread a characteristic triangle form, while the 22 cm length helps prepare a long product structure that can be sliced regularly.
Special Triangle Bread Form
The most distinctive feature of the triangle bread pan is that it creates a special triangle product geometry instead of the classic square or rectangular section. This unique structure can be used in preparing triangle bread, sandwich bread, special presentation breads, and professional products requiring different slice geometries.
Each Compartment Weighs Approximately 1200 Grams
Each 17x12x22 cm triangle bread mold in the set weighs approximately 1200 grams. This value represents the weight of a single compartment. The total physical weight of the set is not specified as it is unknown.
DX54D+AS120 Alusi Steel Body
In the production of the 17x12x22 cm 3-piece set triangle bread loaf pan, 0.8 mm thick DX54D+AS120 Alusi steel is used. Alusi steel is a professional material with an aluminum-silicon based metallic coating on the steel surface and forms the body structure of triangle bread molds.
0.8 mm Sheet Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi steel. This sheet thickness helps create a suitable body structure for the professional baking applications of three separate triangle molds with special geometry.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied on the Alusi steel body forms a professional non-stick layer between the product and the pan surface. The primary function of the coating is to prevent the product from sticking to the mold surface and to support the easy, smooth, and controlled release of baked triangle breads from the mold.
Anti-Stick Coating
The teflon coating works to prevent triangle breads baked in the three molds within the set from adhering to the pan surface. This structure helps better preserve the special triangle geometry during product removal.
Easy and Smooth Product Removal from Mold
Thanks to the non-stick teflon surface, the removal of baked triangle breads from the molds becomes easier and more controlled. Preventing the product from sticking to the mold helps reduce the occurrence of tearing, breaking, or deformation on the base and side surfaces.
Supporting Triangle Form Retention
Sticking of products with special geometry to the mold surface can cause the triangle form to be disrupted during removal. The teflon coating helps ensure the product separates more easily from the surface, contributing to the preservation of the characteristic triangle section and overall product geometry.
Non-Stick Surface Advantage for High-Weight Products
Controlled separation of baked products prepared with approximately 900 grams of dough per compartment is crucial. The teflon coating works to prevent the products from sticking to the pan, making it easier to remove high-weight triangle breads from the mold.
Approximately 900 Grams of Dough per Compartment
Each 17x12x22 cm triangle bread mold is suitable for the use of approximately 900 grams of dough. This weight is a working value for preparing a professional triangle bread form with a triangular section and 22 cm length. The final product volume may vary according to the recipe, flour characteristics, water ratio, fermentation, and baking parameters.
Approximately 2700 Grams of Dough per Set
When approximately 900 grams of dough is used in each of the three molds, a total of about 2700 grams of dough can be used in the 3-piece set. Thus, it is possible to prepare three separate 17x12x22 cm triangle breads in the same production cycle.
Production with Approximately 2.7 Kilograms Total Dough
Considering all three compartments together, approximately 2.7 kilograms of dough can be used throughout the set. Portioning the dough into approximately 900 grams for each mold helps prepare products with closer volume and form.
900 Gram Standard Dough Portions
The determination of approximately 900 grams of dough per compartment facilitates the division of the total dough into three similar portions before production. Weighing dough portions in professional production can help reduce weight differences between the three separate triangle breads.
Production of 3 Triangle Breads Simultaneously
The 3-piece set structure allows for the preparation of three triangle breads in a single production cycle. Dough portioning, mold placement, fermentation, loading into the oven, baking, and mold emptying can be planned together for three products.
17x12 cm Triangle Section
The 17x12 cm defined triangular mold section gives the baked bread a characteristic appearance different from standard loaf molds. This special section provides a mold geometry that supports keeping the triangular form when sliced.
22 cm Long Product Geometry
The 22 cm mold length ensures the preparation of the triangle-sectioned bread in a long and regular product form. This length offers a structure suitable for portioning and slicing the product to the desired thickness after baking.
Long Triangle-Slice Bread
The combination of triangle section and 22 cm length creates a distinct bread geometry suitable for professional presentations. The product can offer a characteristic triangular appearance that differs from traditional square loaf slices when sliced.
Shaping of Product Form Within Mold
The triangle bread pan allows the dough to develop within the special mold geometry during fermentation and baking. The final product's triangle form is shaped by the mold geometry along with dough weight, shaping method, fermentation level, and baking conditions.
Supporting Similar Form in Three Products
The identical dimensions of the three molds in the set support the preparation of products with similar section, length, and volume values if approximately 900 grams of dough is applied to each compartment and similar production parameters are used.
Facilitating Dough Portioning
Using approximately 900 grams of dough per compartment facilitates the division of the total dough into three standard portions before production. Controlling dough weight in professional production can contribute to preparing products with similar sizes.
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 bread volume is not solely dependent on dough weight; flour type, recipe, water ratio, yeast amount, fermentation time, and baking conditions also affect product development.
Balanced Dough Placement Along 22 cm
Balanced placement of approximately 900 grams of dough along the 22 cm long mold is important. Distributing the dough throughout the mold without concentrating in a specific region supports the formation of a more regular product form during fermentation and baking.
Controlled Dough Development in Triangle Section
To properly form the special triangle geometry, it is important to position the dough evenly in the mold. During fermentation, the development of the dough along the mold surfaces supports the formation of the targeted triangular section.
Similar Dough Distribution in Three Molds
Placing approximately 900 grams of dough using a similar shaping method in each of the three molds in the set helps achieve products with close volume and exterior geometry. This approach supports product standardization in mass production.
Practical Mold Emptying in Mass Production
The regular removal of three separate triangle breads from molds in professional production is an important step in the production flow. The teflon coating works to prevent products from sticking to the pan, making the emptying of the three molds more practical.
Supporting Controlled Product Removal from Three
Separately removing and preserving the form of the three triangle breads within the set is important. The non-stick surface works to prevent products from adhering to the mold surfaces, supporting more controlled mold emptying.
Non-Stick Surface to Reduce Lubrication Needs
As the teflon coated production surface works to prevent products from sticking to the pan, it can support the reduction of intense lubrication needs, depending on the recipe and production method. The amount of oil or separator to be used should be determined based on the production process.
Less Mechanical Intervention During Product Removal
Easier separation of baked triangle breads from molds reduces the need for excessive force application or unnecessary mechanical intervention on the pan surface during product removal. This situation contributes to preserving both product form and the teflon coated surface.
Contributing to Product Surface Preservation
The non-stick teflon surface works to prevent baked breads from adhering to mold surfaces. Thus, it helps reduce breakage, tearing, or surface defects that may occur during product removal.
Suitable for Professional Triangle Bread Production
The 17x12x22 cm 3-piece set teflon coated triangle bread loaf pan can be used in professional bakeries, pastry makers, baked goods manufacturers, and industrial bread production facilities for the preparation of triangle breads and similar special-section products.
Use in Triangle Sandwich Bread Production
The triangle product geometry can be evaluated in preparing special sandwich breads based on the recipe and targeted product structure. The different section structure can create a unique presentation format distinct from classic toast and sandwich products.
Triangular Product Form When Sliced
The product prepared at 22 cm length can be sliced to the desired thickness by the business after baking. The triangle mold section also aims to have the slices possess a characteristic triangular geometry.
Supporting Slice Standardization
Having the same section and length measurements in the three molds supports obtaining closer slicing geometries when similar recipes and production parameters are used. This can provide an advantage in professional portioning and presentation processes.
Suitable for Special Presentation and Product Concepts
The triangular bread is a special product format visually distinct from standard square and rectangular breads. It can be used in developing different sandwich, toast, and presentation concepts in hotels, restaurants, cafes, bakeries, and professional bakeries.
Applicable in Packaged Special Bread Production
The fixed mold geometry supports more consistent preparation of the outer dimensions of 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.
Contributing to Standardization in Mass Production
Having the same dimensions of the three molds in the set and using approximately 900 grams of dough per compartment supports the standardization of basic production parameters such as product weight, section, and length. Control of recipe, fermentation, and baking conditions also contributes to consistency among products.
Contributing to Regulation of Production Capacity
The 3-piece set enables the production of three triangle breads prepared with approximately 900 grams of dough each in the same production cycle. The production number can be increased according to the facility's oven capacity and production plan by using multiple sets.
Non-Stick Surface Facilitating Production Flow
Easier removal of baked products from molds supports more practical emptying of the set after baking and preparation for the next production stage. The non-stick surface contributes to the product removal operation in professional productions using numerous triangle bread sets.
Production Organization with Set Structure
Using the three triangle molds in a set helps in planning production steps together. Using similar dough weight and process conditions can support the preparation of three different products in the same production cycle and facilitate operation organization.
Set Arrangement in Oven Placement
The 3-piece set structure supports the orderly placement of the three triangle bread molds together in the oven. The appropriate arrangement should be planned based on the dimensions of the oven racks, the set's exterior geometry, and the production process.
Teflon Coating Facilitating Cleaning
The teflon coating provides a structure aimed at preventing dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning the three triangle molds more practical after production. Suitable cleaning methods should be chosen to maintain the coating's performance.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, metal scrapers, forks, or other sharp equipment that could scratch the teflon coated surface. Use equipment suitable for product removal and cleaning processes that do not damage the coating.
Avoid Abrasive Cleaning
Do not use wire brushes, metal sponges, or intensely abrasive cleaning equipment for cleaning the 3-piece set teflon coated triangle bread pan. Using soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent mechanical damage to the coating.
Preserving the Teflon Coating's Use Life
The performance of the 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 the coated surfaces from scratches and impacts help maintain the non-stick property for a longer duration.
Controlled Cleaning Post-Production
After each production, it is recommended to clean any remaining dough, oil, or product residues from the inner surfaces of the three molds using appropriate methods. Applications that could scratch or cause mechanical damage to the teflon coating should be avoided.
Drying After Cleaning
It is recommended not to leave moisture or cleaning residues on the set for an extended period after the cleaning process. Molds should be properly dried and stored in a dry storage area.
Correct Stacking of Teflon Coated Triangle Molds
Avoid uncontrolled contact between the teflon coated surfaces and other metal equipment when storing the set. Prefer controlled storage methods that prevent stacking methods that could cause deformation of the triangle geometry or scratches on the coating.
Regular Inspection of Coated Surfaces
During professional use, the teflon coated surfaces of the three molds should be visually inspected at regular intervals. If there are deep scratches, excessive wear, peeling, or changes that could affect production performance, consider the condition of using the set.
Protection of Special Mold Geometry
Protecting the mold body from impact, crushing, or bending is important to maintain the triangle product form between productions. Deformations in the mold geometry can affect the final product's triangular section and overall appearance.
Process Control for Standard Production
The 3-piece triangle bread pan supports the preparation of three breads with similar geometry simultaneously; however, the final product standard is not solely dependent on mold dimensions and approximately 900 grams of dough weight. For more consistent results, the recipe, fermentation time, oven temperature, and baking time should all be controlled.
3-Piece Non-Stick Triangle Toast Mold for Professional Production
The 17x12x22 cm 3-piece set teflon coated triangle bread loaf pan with 0.8 mm DX54D+AS120 Alusi steel body, each compartment suitable for approximately 900 grams of dough, each compartment weighing approximately 1200 grams, and special triangle product geometry is a mold solution for professional bread production. The set allows the preparation of three triangle breads with approximately 2700 grams of dough simultaneously, with the teflon coating working to prevent products from sticking to the pan surface, supporting an easy, smooth, and controlled product removal process.
Technical Specifications
The number of molds, dimensions, single slot weight, dough weight, raw material, sheet thickness, and surface structure of the 17x12x22 cm 3-piece set teflon coated triangle bread loaf pan are listed in the table below.
| Product Type |
3-piece set teflon coated professional triangle bread loaf pan |
| Number of Molds |
3 pieces |
| Individual Mold Dimensions |
17x12x22 cm |
| Mold Section |
17x12 cm triangle section |
| Mold Length |
22 cm |
| Weight of Each Compartment |
Approximately 1200 grams |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Recommended Dough Weight |
Approximately 900 grams per compartment |
| Total Set Dough Weight |
Approximately 2700 grams |
| Coating Function |
Forms a professional non-stick surface to prevent products from sticking to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled separation of baked triangle breads from molds |
| Product Form |
Suitable for producing triangle-sectioned, long loaf and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Preparation of 3 triangle breads of 17x12x22 cm and approximately 900 grams each with non-stick surface advantage in the same production cycle |
Usage Areas
The 17x12x22 cm 3-piece set teflon coated triangle bread loaf pan can be used in bakeries and baked goods businesses where triangle loaf breads, special sandwich breads, and products with different geometrical molds are produced professionally. The triple set structure supports the preparation of three separate products of similar dimensions with approximately 900 grams of dough in each compartment while the teflon coating contributes to the easy, smooth, and controlled release of baked products from molds.
3-Piece Triangle Bread Production 17x12x22 cm Triangle Bread 900 Grams Dough Bread 2700 Grams Total Dough Usage Triangle Section Bread Special Shape Bread Production Sandwich Bread Production Sliced Triangle Bread Special Presentation Breads Packaged Bread Production Professional Bakeries Industrial Bread Production Facilities Baked Goods Production Facilities Pastries Hotel and Restaurant Kitchens 3 Compartment Triangle Bread Pan Set Triangle Bread Mold Teflon Coated Triangle Bread Pan Non-Stick Triangle Bread Mold Easy Product Removal from Mold Alusi Bread Pan Professional Baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ teflon coated triangle and set loaf pans support the preparation of professional bread types different from standard product geometries, aim to facilitate the product removal process with the non-stick surface, and support mold standardization in mass production.