Set of 4 professional triangle sandwich bread molds with each measuring 17x12x22 cm
Designed for approximately 900 grams of dough use per cup
Approximately 3600 grams of dough can be used in total per set
Each cup weighs approximately 1200 grams
0.8 mm DX54D+AS120 Alusi sheet body
Uncoated Alusi professional production surface
Special triangular cross-section of 17x12 cm and product length of 22 cm
Professional set structure suitable for producing 4 triangle sandwich breads simultaneously
The 17x12x22 cm Triangle Bread Loaf Pan with 4 Set is suitable for approximately 900 grams of dough use per mold. When all four molds are considered together, approximately 3600 grams of dough can be used per set to prepare four separate triangle sandwiches. The physical weight of each cup is approximately 1200 grams. The total physical weight of the set is unknown; therefore, the total weight is not specified. The uncoated Alusi surface can be used with lubrication or appropriate separator application according to the business's own recipe and production process.
17x12x22 cm Triangle Bread Loaf Pan with 4 Set
The 17x12x22 cm Triangle Bread Loaf Pan with 4 Set is a professional bread mold developed to prepare four special triangular-sectioned sandwich breads in the same production cycle. The set includes four molds of the same size. The special triangle geometry supports the preparation of products with a different appearance from traditional square or rectangular sandwich breads.
4-Cup Professional Triangle Sandwich Bread Mold
This model allows the use of four 17x12x22 cm triangle sandwich bread molds within a single set. Therefore, four separate triangle sandwiches can be prepared in the same production cycle. The four-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 triangle sandwich bread mold in the set measures 17x12x22 cm. The 17x12 cm special triangle cross-section geometry gives the baked bread a characteristic triangle shape, while the 22 cm length helps prepare a long product structure that can be regularly sliced.
Special Triangle Sandwich Bread Form
The main feature of the triangle sandwich loaf is that it creates a special triangle product geometry instead of a traditional square or rectangular section. This unique structure can be used to prepare triangle sandwich bread, sandwich bread, special presentation breads, and professional products that require different slice geometries.
Each Cup Weighs Approximately 1200 Grams
The physical weight of each 17x12x22 cm triangle sandwich bread mold in the set is approximately 1200 grams. This value only represents the weight of a single cup. The total physical weight of the set is unknown; therefore, the total set weight is not specified in the product information.
DX54D+AS120 Alusi Sheet Body
The production of the 17x12x22 cm Triangle Bread Loaf Pan with 4 Set 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, forming the body structure of the triangle bread molds.
0.8 mm Sheet Thickness
The body of the pan is made from 0.8 mm thick DX54D+AS120 Alusi sheet. This structure helps create a suitable body form for the professional baking applications of four separate triangle sandwich bread molds with special geometry.
Aluminum-Silicon Coated Sheet Structure
The DX54D+AS120 Alusi sheet has an aluminum-silicon based metal coating on a steel body. This material structure is one of the metal surface options used in professional sandwich bread and bread mold production.
Uncoated Alusi Production Surface
This model contains no additional Teflon or non-stick coating. The four molds in the set have an uncoated Alusi surface. Businesses can use their own lubrication or appropriate separator application according to their recipes, dough structures, and production methods.
Approximately 900 Grams of Dough Per Cup
Each 17x12x22 cm triangle sandwich bread mold is suitable for about 900 grams of dough use. This dough weight is the working value for preparing the professional sandwich bread form with a special triangle cross-section and a 22 cm length. The final product volume may vary according to the recipe, flour characteristics, water rate, fermentation, and baking parameters.
Approximately 3600 Grams of Dough Per Set
When approximately 900 grams of dough is used in each of the four separate molds, a total of approximately 3600 grams of dough can be used in the 4-set. Thus, four separate 17x12x22 cm triangle sandwiches can be prepared in the same production cycle.
Production with Approximately 3.6 Kilograms Total Dough
Approximately 3.6 kilograms of dough can be used throughout the set as a whole when the four cups are considered together. Portioning the dough into approximately 900 grams per mold supports preparing products with closer volume and external form.
900 Gram Dough Portions
The determination of approximately 900 grams of dough per cup makes it easier to divide the total dough into four similar portions before production. Weighing dough portions in professional production can help reduce weight differences between the four triangle sandwich breads.
Simultaneous Production of 4 Triangle Sandwich Breads
The 4-set structure allows the preparation of four triangle sandwich breads in the same production cycle. The process of dough portioning, mold placement, fermentation, oven loading, baking, and product removal can be organized together for four products.
17x12 cm Triangle Cross-Section
The special triangle mold cross-section, defined as 17x12 cm, gives the baked bread a characteristic appearance different from standard square or rectangular sandwich molds. The mold geometry supports the formation of a similar triangle cross-section throughout the product.
22 cm Long Product Geometry
The 22 cm mold length allows the preparation of triangle-sectioned bread in a long and regular product form. This length provides a structure suitable for slicing and portioning the product to the desired thickness after baking.
Long Triangle-Sectioned Sandwich Bread
The combination of special triangle section and 22 cm length creates a professional triangle sandwich bread geometry suitable for different presentations. When sliced, the product may offer a characteristic appearance distinct from traditional square sandwich slices.
Forming the Product Shape Within the Mold
The triangle sandwich loaf allows the dough to develop within its special mold geometry during fermentation and baking. The final product's triangle shape is formed based on the mold geometry together with dough weight, shaping method, fermentation level, and baking conditions.
Supports Similar Form Creation in Four Products
The fact that the four molds in the set are of the same size, that approximately 900 grams of dough is given per cup, and that similar production parameters are applied supports the preparation of products with similar cross-section, length, and volume values.
Facilitates Dough Portioning
Using approximately 900 grams of dough per cup helps divide the total dough into four standard portions before production. Controlling the 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 sandwich mold. The final bread volume is not only dependent on dough weight; the type of flour, recipe, water content, yeast amount, fermentation duration, and baking conditions also affect product development.
Balanced Dough Placement Along 22 cm
It is important to place approximately 900 grams of dough evenly along the 22 cm mold length. Distributing the dough throughout the mold without concentrating it in a particular area supports the formation of a more regular product shape 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 within the mold. Controlled development of the dough within the mold geometry during fermentation supports the formation of the targeted triangle cross-section.
Similar Dough Distribution in Four Molds
Placing approximately 900 grams of dough in each of the four molds in a similar shaping method helps achieve close volume and external geometry among the products. This approach supports product standardization in mass production.
Triangle Mold Support During Fermentation
Once the dough is placed in the mold, the triangle loaf geometry helps direct product development within the defined mold shape during fermentation. The fermentation level should be adjusted according to the business’s recipe, dough structure, and targeted product volume.
Compatible with Business's Own Lubrication System
The uncoated Alusi surface can be used with the business's own lubrication or appropriate separator application. The method and amount to be applied should be determined considering dough recipe, product fat content, fermentation method, and baking conditions.
Balanced Lubrication in Four Molds
It is important to prepare the four molds in the set in a similar way before production. Controlled and similar application of oil or appropriate separator in all molds can help reduce differences in the release performance of baked products from the molds.
Product Release Performance Depends on Process
The release performance of baked products from uncoated triangle sandwich loaf molds is affected by surface preparation, lubrication or separator application, dough recipe, fermentation, baking conditions, and release method. It is recommended that the manufacturer determines the appropriate application for their own production process.
Maintaining Triangle Form During Mold Release
It is important that the product release process is carried out controllably to maintain the triangle cross-section of the baked bread. Proper surface preparation and lubrication or separator application can help the bread separate more easily from the mold surface and maintain its outer form.
Controlled Release of Four Products
The four triangle sandwich breads in the set must be released separately and while maintaining their form. Applying a similar surface preparation and production process in all four molds can support obtaining more consistent results in serial production.
Suitable for Manufacturers Preferring Non-Teflon Coated Molds
This model has an uncoated Alusi production surface that does not include additional Teflon or non-stick coating. It offers an alternative for professional manufacturers who wish to use their own lubrication, surface preparation, and separator application process with an uncoated triangle sandwich loaf.
Suitable for Professional Triangle Sandwich Bread Production
The 17x12x22 cm Triangle Bread Loaf Pan with 4 Set can be used in the preparation of triangle sandwich breads and similarly special cross-sectioned products in professional bread bakeries, pastry shops, bakery production facilities, and industrial bread production plants.
Use in Triangle Sandwich Bread Production
Depending on the recipe and the targeted product structure, the triangle product geometry can be evaluated for the preparation of special sandwich breads. The different cross-section offers a unique product format distinct from classic sandwich and toast breads.
Sliced Triangle Sandwich Bread Production
The 22 cm length triangle sandwich loaf can be sliced to the thickness desired by the business after baking. The special mold cross-section supports the obtaining of slices with a similar triangle geometry throughout the product.
Supports Slice Standardization
The fact that the four molds have the same cross-section and length dimensions supports obtaining closer slice geometries between the products when similar recipes and production parameters are used. This can contribute to professional portioning and presentation processes.
Suitable for Special Presentation and Product Concepts
Triangle sandwich bread is a unique product format that visually separates itself from standard square and rectangular sandwich breads. It can be used in the development of different sandwich, toast, and bread 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 product external dimensions 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 Mass Production
The fact that the four molds in the set have the same dimensions and approximately 900 grams of dough is used per cup supports standardization of basic production parameters such as product weight, cross-section, and length. Keeping recipes, fermentation, and baking conditions also controlled contributes to consistency between products.
Contributes to Organizing Production Capacity
The 4-set allows the production of four triangle sandwich breads, each made with approximately 900 grams of dough, in the same production cycle. By using multiple sets, the production number can be increased according to the business's oven capacity and production plan.
Suitable for Mass Production Flow
Using 4-sets in professional production environments supports conducting dough portioning, mold placement, fermentation, oven loading, baking, and product removal processes in a certain order.
Production Organization with Set Structure
Using four triangle molds as a set helps plan the production steps together. Preparing four separate products in the same production cycle by using similar dough weight and process conditions can support the operation order.
Set Layout for Oven Placement
The 4-set structure supports the organized placement of four triangle sandwich molds together in the oven. The placement should be planned according to the shelf size, external geometry of the set, and production process.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional triangle sandwich bread production processes. The performance of the loaf is affected by production frequency, working conditions, surface preparation, cleaning, handling, and storage methods.
Post-Production Cleaning
It is recommended to clean any flour, oil, dough, or baked product residues remaining on the inner surfaces of the four molds after production using appropriate methods. During cleaning, avoid sharp or heavily abrasive equipment that may unnecessarily damage the Alusi surface.
Drying After Cleaning
It is recommended not to leave moisture on the set for a long time after cleaning. The molds should be properly dried and kept in a dry storage area. Regular cleaning and drying support keeping the loaf ready for the next production cycle.
Correct Stacking of Triangle Molds
Triangle sandwich molds should be stored regularly in a way that maintains their special geometry when not in use. Avoid stacking methods that apply excessive load to the mold surfaces and edges or can cause bending and denting in the body.
Preservation of Special Mold Geometry
It is important to protect the mold body from impacts, denting, or bending to maintain the triangle form between productions. Deformations occurring in the mold geometry can affect the triangle cross-section and overall 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 four molds at regular intervals. Early detection of deformations helps maintain product standards.
Process Control for Standard Production
The 4-Triangle Bread Loaf Pan supports the preparation of four similar geometry breads simultaneously; however, the final product standard is not solely dependent on the mold size and approximately 900 gram dough weight. More consistent results require controlling the recipe, surface preparation, fermentation duration, oven temperature, and baking time together.
4 Alusi Triangle Sandwich Mold for Professional Production
The 17x12x22 cm Triangle Bread Loaf Pan with 4 Set is a mold solution for professional bread production with its 0.8 mm DX54D+AS120 Alusi sheet body, approximately 900 grams of dough usage per cup, about 1200 grams physical weight per cup, and special triangle product geometry. Approximately 3600 grams of dough can be prepared simultaneously for four triangle sandwich breads in total for the set. The uncoated Alusi surface allows the use according to the business's own lubrication, separator, and production process.
Technical Specifications
The number of molds, dimensions, single cup weight, dough weight, raw material, sheet thickness, and surface structure of the 17x12x22 cm Triangle Bread Loaf Pan with 4 Set are listed in the table below.
| Product Type |
4-set professional triangle sandwich bread loaf pan |
| Number of Molds |
4 units |
| Dimensions of Each Mold |
17x12x22 cm |
| Mold Cross-Section |
17x12 cm special triangle section |
| Mold Length |
22 cm |
| Weight of Each Cup |
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 cup |
| Total Dough Weight of the Set |
Approximately 3600 grams |
| Lubrication |
Applicable according to the business's recipe and production process |
| Product Release |
Depends on surface preparation, lubrication or separator application, and production process |
| Product Form |
Suitable for triangle-sectioned, long sandwich and toast bread production |
| Type of Use |
Professional and industrial baking |
| Primary Use |
Preparation of 4 triangle sandwich breads in 17x12x22 cm dimensions and approximately 900 gram dough in the same production cycle with standard dimensions |
Areas of Use
The 17x12x22 cm Triangle Bread Loaf Pan with 4 Set can be used in bakeries and baked goods businesses where triangle-sectioned sandwich breads, special sandwich breads, and different geometrically molded products are produced professionally. The four-set structure supports the preparation of four separate products of similar sizes at the same time, using approximately 900 grams of dough per cup. The uncoated Alusi surface can be used according to the business's own lubrication or separator application process.
Production of 4 triangle sandwich breads 17x12x22 cm triangle sandwich bread Toast bread with 900 grams of dough Use of 3600 grams of total dough Triangle-sectioned sandwich bread Production of specially shaped bread Sandwich bread production Sliced triangle sandwich bread Special presentation breads Packaged bread production Professional bread bakeries Industrial bread production facilities Baked goods production facilities Bakeries Hotel and restaurant kitchens 4-cup triangle sandwich loaf 4-set triangle sandwich mold Uncoated triangle sandwich loaf Teflon-free triangle sandwich loaf Alusi triangle sandwich loaf Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ triangle and set bread loafs are developed to support the preparation of professional bread varieties differing from standard product geometries, offering mold options suitable for different dough weights and product forms, and contributing to product standardization in serial baking processes.