Set consisting of 4 professional triangle bread molds of 17x12x22 cm each
Structure suitable for approximately 900 grams of dough per cavity
Approximately 3600 grams dough usage capacity in total for the set
Approximate weight of each cavity is 1200 grams
0.8 mm DX54D+AS120 Alusi sheet 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 simultaneous production of 4 triangle bread loaves
The 17x12x22 cm Teflon coated triangle loaf pan with 4 set is suitable for use with approximately 900 grams of dough per mold. Evaluating the four molds together, four separate triangle bread loaves can be prepared with 3600 grams of dough per set. The physical weight of each cavity is approximately 1200 grams. The Teflon coating forms a non-stick layer to prevent the product from sticking to the pan surface, supporting the easy, smooth, and controlled release of baked products from the molds. As the total physical weight of the set is unknown, no total weight value is specified.
17x12x22 cm Teflon Coated Triangle Loaf Pan with 4 Set
The 17x12x22 cm Teflon coated triangle bread loaf pan with 4 set is a professional bread mold developed for preparing four special triangle-sectioned bread loaves in the same production cycle. The set includes four molds of the same size. The special triangle mold geometry and Teflon coated non-stick surface support the standard product form and controlled product release process in professional triangle bread loaf production.
4 Cavity Professional Triangle Bread Mold
This model allows the use of four 17x12x22 cm triangle bread loaf molds in a single set. Thus, four separate triangle bread loaves can be prepared in the same production cycle. The four-part structure supports the organized process of dough portioning, placement in the mold, fermentation, oven loading, baking, and product release.
Each Mold Measures 17x12x22 cm
Each triangle bread loaf mold in the set measures 17x12x22 cm. The 17x12 cm special triangle cross-section geometry gives the baked bread its characteristic triangular form, while the 22 cm length helps prepare a long product structure that can be sliced regularly.
Special Triangle Bread Form
The primary feature of the triangle bread pan is its ability to create a special triangle product geometry, different from classic square or rectangular bread molds. This structure can be used to prepare triangle bread loaves, sandwich bread, special presentation breads, and professional products requiring different slice geometries.
Each Cavity Weighs Approximately 1200 Grams
Each 17x12x22 cm triangle bread mold in the set weighs approximately 1200 grams. This value only represents the weight of a single cavity. As the total physical weight of the set is unknown, the total set weight is not stated in the product information.
DX54D+AS120 Alusi Sheet Body
The 17x12x22 cm triangle bread loaf pan with 4 set is produced using 0.8 mm thick DX54D+AS120 Alusi sheet. This professional material with an aluminum-silicon based metal coating on the steel surface forms the main body structure of the triangle bread molds.
0.8 mm Sheet Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi sheet. This structure helps form a suitable body shape for the use of four separate triangle bread loaf molds in professional baking applications.
Aluminum-Silicon Coated Sheet Structure
DX54D+AS120 Alusi sheet has an aluminum-silicon based metal coating on the steel body. This Alusi sheet structure forms the main metal body of the Teflon coated professional bread loaf mold.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied to the Alusi sheet body forms a professional non-stick layer between the product and the pan surface. The main function of the coating is to work to prevent the product from sticking to the mold surface and support the easy, smooth, and controlled release of baked triangle bread loaves from the pan.
Coating to Prevent Product Sticking to the Mold
The Teflon coating works to prevent the triangle bread loaves baked in the four molds within the set from adhering to the pan surface. In products with special geometry, the non-stick surface helps maintain the triangle form during bread release from the mold.
Easy and Smooth Product Release from the Mold
Thanks to the non-stick Teflon surface, the release of baked triangle bread loaves from the molds becomes easier and more controlled. The detachment of the product from the mold surface without sticking helps reduce breakage, fragmentation, or shape distortions during release.
Supporting the Preservation of Triangle Form
Product adhesion in special geometrical bread molds can cause form distortion during release. Teflon coating supports the easier detachment of the baked bread from the surface, contributing to the preservation of the characteristic triangle cross-section.
Non-Stick Surface Advantage for High Weight Products
In triangle bread loafs prepared with approximately 900 grams of dough per cavity, controlled product release from the mold is essential. The Teflon coating works to prevent the bread from sticking to the pan surface, supporting the easier detachment of high-weight products from the mold.
Approximately 900 Grams of Dough Per Cavity
Each triangle bread loaf mold with dimensions of 17x12x22 cm is suitable for using approximately 900 grams of dough. This gram value is a working reference for preparing the professional triangle bread loaf form with a special triangle cross-section and 22 cm length. The final product volume can vary according to the recipe, flour characteristics, water ratio, fermentation and baking parameters.
Approximately 3600 Grams of Dough Per Set
When approximately 900 grams of dough are used in each of the four molds, production of about 3600 grams of dough can be carried out in total with the 4 set. Thus, four separate 17x12x22 cm triangle bread loaves can be prepared in the same production cycle.
Production with Approximately 3.6 Kilograms of Total Dough
Considering four cavities together, approximately 3.6 kilograms of dough can be used throughout the set. Portioning the dough into about 900 grams for each mold supports the preparation of products with closer volume and external form.
900 Gram Dough Portions
Having approximately 900 grams of dough determined per cavity makes it easier to divide the total dough into four similar portions before production. Weighing dough portions in professional production can support reducing weight differences between four separate triangle bread loaves.
Simultaneous Production of 4 Triangle Bread Loaves
The 4 set structure allows for the preparation of four triangle bread loaves in the same production cycle. The processes of dough portioning, placement in the mold, fermentation, oven loading, baking, and mold unloading 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 different characteristic appearance from standard square or rectangular bread 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 ensures the preparation of a long and regular product form for triangle cross-sectioned bread. This length offers a structure suitable for slicing and portioning the product into the thickness preferred by the business after baking.
Long Triangle Cross-Sectioned Bread
The combination of a special triangle cross-section and 22 cm length creates a different bread geometry suitable for professional presentations. Sliced, it provides a characteristic product appearance differing from classic square bread slices.
Shaping the Product Form Within the Mold
The triangle bread pan allows the dough to develop within the special mold geometry during fermentation and baking. The final triangle form of the product is determined by the mold geometry along with dough weight, shaping method, fermentation level, and baking conditions.
Supporting Similar Form Creation in Four Products
The four molds in the set being of the same dimensions support the preparation of products with closer cross-section, length, and volume values under the application of similar production parameters, with approximately 900 grams of dough given per cavity.
Facilitating Dough Portioning
Using approximately 900 grams of dough per cavity facilitates dividing the total dough into four standard portions before production. Controlling dough weight in professional production may help prepare products with similar dimensions.
Importance of Dough Weight
Using approximately 900 grams of dough provides a working reference for the 17x12x22 cm triangle bread pan. 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
It is important to place approximately 900 grams of dough evenly along the 22 cm long mold. Distributing the dough throughout the mold without concentrating in a particular area supports the formation of a more orderly product form during fermentation and baking.
Controlled Dough Development in the Triangle Cross-Section
To ensure the proper formation of the special triangle geometry, it is important to position the dough evenly within the mold. During fermentation, controlled development of the dough within the mold geometry supports the targeted triangle cross-section formation.
Similar Dough Distribution Across Four Molds
Placing approximately 900 grams of dough in all four molds using a similar shaping method helps achieve closer volume and external geometry for 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 pan geometry helps guide product development within the determined mold form during fermentation. The fermentation level should be adjusted based on the business’s recipe, dough structure, and the desired product volume.
Practical Mold Unloading in Mass Production
In professional production, the regular extraction of four separate triangle bread loaves from molds is an important production flow step. The Teflon coating works to prevent the product from sticking to the pan surface, making the unloading of all four pans more practical.
Supporting Controlled Extraction of Four Products
It is important to remove the four triangle bread loaves in the set separately while maintaining their form. The non-stick Teflon surface works to prevent the products from adhering to the mold surface, supporting more controlled mold unloading.
Non-Stick Surface Reducing the Need for Lubrication
Since the Teflon-coated production surface works to prevent the product from sticking to the pan surface, it may support reducing the intensive lubrication need 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 During Product Release
The easier separation of baked triangle bread loaves from molds reduces the need to apply excessive force or make unnecessary mechanical intervention to the pan surface to remove products. This contributes to protecting both the triangle product form and the Teflon coated surface.
Contributing to Product Surface Preservation
The non-stick Teflon surface works to prevent baked bread from sticking to the mold surfaces. Thus, it helps reduce breakage, fragmentation, or surface flaws that may occur during product release.
Suitable for Professional Triangle Bread Loaf Production
The 17x12x22 cm Teflon coated triangle loaf pan with 4 set can be used for preparing triangle bread loaves and other similar special-sectioned products in professional bread bakeries, pastry shops, and industrial bread production facilities.
Use in Triangle Sandwich Bread Production
The triangle product geometry can be evaluated for preparing special sandwich breads depending on the recipe and the targeted product structure. The different cross-section offers a unique product format distinct from classic bread and sandwiches.
Sliced Triangle Bread Loaf Production
The 22 cm long prepared triangle bread loaf can be sliced to the thickness preferred by the business after baking. Similar triangle geometrical slices throughout the product are supported by the special mold cross-section.
Supporting Slice Standardization
The possession of similar cross-section and length measures by the four molds supports achieving closer slice geometries among 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
The triangle bread loaf, which visually differentiates itself from standard square and rectangular bread loaves, can be used in developing different sandwich, toast, and bread presentation concepts in hotels, restaurants, cafes, pastry shops, and professional bakeries.
Usable for 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 evaluated in packaged bread applications where the triangle form is part of the product identity.
Contributing to Standardization in Mass Production
The four molds in the set being of the same dimensions and using approximately 900 grams of dough per cavity support standardizing fundamental production parameters such as product weight, cross-section, and length. Maintaining control over the recipe, fermentation and baking conditions also contributes to consistency among products.
Contributing to Adjusting Production Capacity
The 4 set allows for the production of four 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 facility's oven capacity and production plan by using multiple sets.
Non-Stick Surface Facilitating Production Flow
The easier separation of baked products from molds supports more practical unloading of the set after baking and preparing for the next production phase. In professional productions using a large number of triangle loaf sets, the non-stick surface contributes to the product release operation.
Set Structure Supporting Production Organization
Using four triangle molds as a set helps plan production steps together. Using similar dough weights and process conditions can support the preparation of four separate products within the same production cycle, supporting operation order.
Set Arrangement in Oven Placement
The 4 set structure supports organizing four triangle bread molds within the oven in a coordinated and regular manner. Placement should be planned according to the oven shelf dimensions, set external geometry, and the production process.
Teflon Coating Facilitating Cleaning
The Teflon coating offers a structure to prevent dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning the four molds more practical after production. Appropriate cleaning methods should be chosen to maintain the coating's performance.
Avoid Using Metal and Sharp Equipment
It is recommended to avoid using knives, metal spatulas, metal scrapers, metal sponges, or other sharp equipment that may scratch the Teflon-coated surface. Appropriate equipment that does not damage the coating should be preferred for product release and cleaning operations.
Avoid Abrasive Cleaning
Avoid using wire brushes, metal sponges, or highly abrasive cleaning equipment in cleaning the 4 set Teflon coated triangle bread pan. Choosing compatible cleaning tools with the coated surfaces such as soft sponges or cloth helps prevent mechanical damage to the coating.
Protecting Teflon Coating's Service Life
The performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product release 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 feature longer.
Controlled Cleaning After Production
After each production, it is recommended to clean the remains of dough, oil, or product residues on the inner surfaces of the four molds using appropriate methods. Care should be taken to avoid applications that might scratch the Teflon coating or cause mechanical damage to the surface.
Drying After Cleaning
It is recommended not to leave moisture or cleaning residues on the set for a long time after the cleaning process. Molds should be dried properly and stored in a dry storage area.
Proper Stacking of Teflon Coated Triangle Molds
When storing, avoid uncontrolled contact between the Teflon-coated surfaces and other metal equipment. Controlled storage should be preferred instead of stacking methods that may cause deformation of the triangle geometry or scratching of the coating.
Regular Inspection of Coating Surfaces
During professional use, the Teflon coating surfaces of the four molds should be visually inspected periodically. If any deep scratches, excessive wear, detachment, or changes that may affect production performance are detected, the set's usability should be evaluated.
Protecting Special Mold Geometry
Protecting the mold body from impacts, crushing, or bending is crucial to preserve the triangle product form across productions. Deformations in mold geometry can affect the triangle cross-section and general appearance of the final product.
Process Control for Standard Production
The 4 triangle bread pan supports the preparation of four similarly shaped loaves at the same time; however, the final product standard is not solely dependent on mold size and approximately 900 gram dough weight. Consistent results require controlling the recipe, fermentation time, oven temperature, and baking time together.
4 Non-Stick Triangle Bread Mold for Professional Production
The 17x12x22 cm Teflon coated triangle loaf pan with 4 set features a 0.8 mm DX54D+AS120 Alusi sheet body, an approximate 900 gram dough usage value per cavity, an approximate weight of 1200 grams per cavity, and a special triangle product geometry, offering a mold solution for professional bread production. Four triangle bread loaves can be prepared simultaneously with approximately 3600 grams of dough in total. The Teflon coating works to prevent the products from sticking to the pan surface, supporting the easy, smooth, and controlled product release process.
Technical Specifications
The number of molds, dimensions, single cavity weight, dough weight, raw material, sheet thickness, and surface structure of the 17x12x22 cm Teflon coated triangle bread loaf pan with 4 set are shown in the table below.
| Product Type |
4 set Teflon coated professional triangle bread loaf pan |
| Number of Molds |
4 items |
| Each Mold Dimensions |
17x12x22 cm |
| Mold Cross-Section |
17x12 cm special triangle cross-section |
| Mold Length |
22 cm |
| Weight of Each Cavity |
Approximately 1200 grams |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Recommended Dough Weight |
Approximately 900 grams per cavity |
| Total Dough Weight for the Set |
Approximately 3600 grams |
| Coating Function |
Forms a professional non-stick surface to prevent products from sticking to the pan surface |
| Product Extraction |
Supports the easy, smooth, and controlled separation of baked triangle bread loaves from molds |
| Product Form |
Suitable for triangle cross-sectioned, long bread loaf and sandwich production |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of 4 triangle bread loaves of 17x12x22 cm and approximately 900 grams of dough in the same production cycle with the advantage of a non-stick surface |
Areas of Use
The 17x12x22 cm Teflon coated triangle loaf pan with 4 set can be used in bakeries and pastry businesses for professional production of triangle cross-sectioned bread loaves, special sandwich bread, and different geometry molded products. The four set structure supports the preparation of four separate products with similar dimensions using approximately 900 grams of dough per cavity, while the Teflon coating aids in easy, smooth, and controlled product release from the molds.
4'lü üçgen tost ekmeği üretimi 17x12x22 cm triangle bread loaf Triangle bread loaf with 900 grams of dough 3600 grams of total dough usage Triangle cross-sectioned bread loaf Special-shaped bread production Sandwich bread production Sliced triangle bread loaf Special presentation breads Packaged bread production Professional bakeries Industrial bread production facilities Pastry production facilities Pastry shops Hotel and restaurant kitchens 4 cavity triangle loaf pan 4 set triangle bread mold Teflon coated triangle loaf pan Non-stick triangle bread mold Easy product release from mold Alusi triangle 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 and contribute to facilitating product extraction processes with non-stick surfaces while supporting product standardization in mass baking processes.