20 cm diameter non-stick round poppy seed bread pan
4 cm pan height
0.8 mm material thickness
Approximately 0.32 kg product weight
Non-stick coating supporting separation of baked product
Circular working area for round product shape
Side structure suitable for planning different fill levels
Professional poppy seed bread production in single pan format
20x4 cm non-stick poppy seed bread pan; has a diameter of 20 cm, a height of 4 cm, a material thickness of 0.8 mm, and weighs approximately 0.32 kg. The circular working area helps prepare dough in a round product form while the non-stick coating supports the separation of the baked product from the pan surface under suitable process conditions.
20x4 cm Non-Stick Round Bread Baking Pans
The 20x4 cm non-stick poppy seed bread pan is a single baking pan aimed at professional poppy seed bread production. The circular working area supports the preparation of the product in a round form, while the non-stick surface provides additional usability advantages for removing the product from the pan after baking.
20 cm Diameter Circular Working Area
The 20 cm diameter round geometry of the pan allows the dough to spread within a certain circular boundary. This size represents the physical diameter of the pan; the exact diameter of the baked product may vary based on the dough's consistency, weight, and development behavior.
4 cm Pan Height
The edge height of the product is 4 cm. This measurement can be considered when planning the initial fill level of the dough and evaluating volumetric developments during baking.
0.8 mm Material Thickness
The material thickness of the pan is 0.8 mm. This value is a key technical feature defining the physical structure of the product and can be used as a reference when comparing different professional round pan options.
Approximately 0.32 kg Product Weight
The physical weight of the pan is approximately 0.32 kg. This information can be considered when organizing the transport arrangement, preparation area, and oven loading setup in productions where numerous single pans will be used together.
Non-Stick Working Surface
The non-stick coating applied to the pan surface creates a non-stick layer aimed at reducing the tendency of baked products to stick to the working surface. When product and process conditions are appropriate, this surface supports easier and cleaner separation of poppy seed bread from the pan.
Role of Coating in Product Removal
After baking is completed, the non-stick surface can help reduce the tendency of the product to adhere to the working surface during removal from the pan. Thus, the form of the product can be maintained as much as possible during removal.
Flexibility in Greasing and Separator Usage
The non-stick working surface may help reduce heavy greasing or separator usage, depending on the poppy seed bread recipe used and the production method of the business. The method and amount to be applied should be determined according to process conditions.
Role of the 4 cm Side Structure in Production
The 4 cm high side wall creates a certain vertical working area within the pan. This structure allows for the evaluation of different dough weights and target product thicknesses according to the production recipe.
Effect of Dough Weight on Product Volume
The amount of dough used can affect the initial level in the pan and the volume characteristics of the baked product. The weight selection should be made not only according to the pan size but also according to the poppy seed bread form targeted by the business.
Planning Fill Level According to Recipe
The full 4 cm height of the pan does not need to be filled with dough initially. The appropriate fill level should be determined taking into account the rising behavior of the recipe and the targeted final product height.
Considering Rise Allowance
During baking or pre-preparation, the dough may show volumetric development. Therefore, an appropriate development space should be left when determining the initial weight according to the recipe, dough density, and leavening system used.
Role of Round Shape in Product Geometry
The circular perimeter of the pan forms the physical boundary within which the dough can spread horizontally. The final product shape is shaped not only by this boundary but also by how the dough is distributed in the pan and how much it develops during baking.
Even Distribution of Dough Within the Pan
The even spreading of poppy seed bread dough on the working surface is important for forming the initial product shape. The consistency, fluidity, and preparation method of the dough can affect the spreading behavior on the base.
Final Product Diameter is Not Fixed
The 20 cm diameter of the pan does not mean that the baked poppy seed bread will come out at exactly the same diameter in every production. The way the dough spreads on the surface and its development during baking can affect the real product size.
Final Product Height Does Not Have to be 4 cm
The 4 cm value expresses the physical side height of the pan. The real height of the baked product may vary depending on dough weight, initial fill level, recipe, and rising behavior.
Using with Different Poppy Seed Bread Recipes
The pan can be evaluated in different poppy seed bread recipes within the production program of the business. When the dough density, liquid balance, and development characteristics change, the appropriate weight and baking parameters may need to be re-determined.
Difference Between Coated and Non-Coated 20x4 cm Model
In this model, a non-stick coating has been applied to the working surface. Unlike the non-coated version, it has an additional surface feature aimed at reducing the tendency of the baked product to stick to the working surface and supporting separation from the pan under suitable process conditions.
Product Size Planning with 20 cm Diameter
The 20 cm diameter working area allows different dough weights to be evaluated in a round product form. However, no fixed value can be given for the weight to be used; the targeted product volume and the development characteristics of the recipe are decisive.
Product-Based Production in Single Pan Format
Preparing each product in a separate round pan can facilitate the management of different recipes or weight groups separately. This structure supports product-based production tracking.
Common Dimension Standard in Multi-Pan Use
Using more than one of the same 20x4 cm model can create a common equipment format in the preparation and baking area. The number of pans to be used can be planned according to daily production needs and oven capacity.
Pre-Oven Production Preparation
The dough placed in the pan can be transferred to the oven after the preparation or holding processes required by the recipe used. The production sequence should be arranged according to the process requirements of the product.
Multi-Pan Arrangement Within the Oven
In cases where more than one 20 cm diameter pan will be used in the same cycle, the position of the pans on the shelf should be planned according to the available oven space. The real placement capacity depends on the internal dimensions of the oven.
Role of Pan Diameter in Oven Capacity
The 20 cm outer diameter is one of the physical dimensions that affect how many separate pans can be positioned in the same baking area. The oven's internal geometry and the gaps to be left between the pans should be considered when determining the real capacity.
Effect of Baking Temperature on Product Structure
Oven temperature is one of the effective process variables in the development of the poppy seed bread's outer surface and internal structure. The temperature value to be used should be determined according to the recipe, dough quantity, and oven system.
Relationship of Baking Time with Fill Amount
The required baking time may vary when the amount of dough in the pan changes. When planning the time, the target internal structure of the product, the initial fill level, and the working character of the oven used should be evaluated together.
Effect of Oven Type on Final Result
The color, crust, moisture, and internal structure characteristics of poppy seed bread may vary based on the oven system used. It should not be assumed that the same pan and recipe will give the exact same results in different ovens.
Protecting the Non-Stick Coating from Mechanical Contact
To help preserve the physical integrity of the coating, it is recommended to avoid contact with cutting or abrasive equipment like knives, metal spatulas, metallic sponges, wire brushes, and similar tools on the working surface.
Choosing Product Removal Equipment
When removing the baked product from the pan, choosing equipment compatible with coated surfaces instead of hard metal tools that may scratch the non-stick surface will help protect the working area mechanically.
Factors Affecting the Usage Duration of the Coating
The usage duration of the non-stick coating may vary based on production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, it is not appropriate to specify a fixed service life for the coating.
Periodic Control of the Coating Surface
The working surface can be inspected at specific intervals for scratches, wear, or physical coating damage. Monitoring the condition of the surface helps assess maintenance or renewal needs.
Cleaning the Coated Pan
The pan should be cleaned with methods suitable for non-stick coated professional baking equipment. Avoiding wire brushes, metallic sponges, and hard abrasive applications supports maintaining the physical integrity of the coating.
Periodic Control of Round Form
The 20 cm diameter circular geometry and 4 cm edge structure of the pan can be checked for impact, bending, or deformation during intensive use. Maintaining the physical form is important for the continuity of the equipment's dimension standard.
Poppy Seed Bread Production in Professional Ovens
The 20x4 cm non-stick round pan can be included in the work schedule of professional ovens where poppy seed bread is regularly produced. The number of pans can be determined according to the business's daily production needs and baking infrastructure.
Use in Bakeries and Baked Goods Businesses
Bakeries and professional baked goods businesses preparing poppy seed bread or similar products in a suitable round form can evaluate this coated pan model when their recipes and oven systems are appropriate.
Arranging Production Cycles
In businesses using multiple pans, the sequence of dough preparation, filling, and oven loading can be organized according to the daily production program. This setup can facilitate cycle-based tracking of different product batches.
Variables Determining the Final Poppy Seed Bread Form
The diameter, height, volume, and surface character of the baked product are the result of the dough weight, recipe, initial fill level, shaping or distribution method, rising behavior, oven type, temperature, and baking time combined.
20x4 cm Professional Non-Stick Poppy Seed Bread Pan Option
With a 20 cm diameter, 4 cm height, 0.8 mm material thickness, approximately 0.32 kg weight, and non-stick working surface, the product is a round baking pan aimed at professional poppy seed bread production. The fill amount and baking parameters can be planned according to the targeted product standard.
Technical Specifications
Basic technical information regarding the diameter, height, approximate weight, material thickness, coating, and usage characteristics of the 20x4 cm non-stick round poppy seed bread pan is provided below.
| Product Type |
Professional non-stick round poppy seed bread pan |
| Form |
Round |
| Diameter |
20 cm |
| Height |
4 cm |
| Product Weight |
Approximately 0.32 kg |
| Material Thickness |
0.8 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked poppy seed bread from the pan surface |
| Coating Maintenance |
Recommended to avoid contact with metal, cutting, and abrasive equipment |
| Product Group |
Professional baking pan for poppy seed bread production |
| Dough Usage |
Poppy seed bread and other dough types suitable for round shapes |
| Fill Planning |
Determined according to dough weight, recipe, development behavior, and targeted product height |
| Greasing / Separator Usage |
Can be evaluated according to product and process conditions; non-stick surface may help reduce intensive usage |
| Final Product Diameter |
May change based on the spreading and development behavior of the dough during baking |
| Final Product Height |
Depends on dough weight, fill level, recipe, and rising behavior |
| Baking Variables |
Depends on oven type, temperature, time, dough amount, and recipe used |
| Usage Process |
Preparation, filling/shaping, holding if necessary, and baking |
| Area of Use |
Professional ovens, bakeries, and baked goods production |
Areas of Use
The 20x4 cm non-stick round poppy seed bread pan can be evaluated in professional ovens, bakeries, poppy seed bread producers, and baked goods businesses. The 20 cm diameter circular working area creates a format suitable for product-based production, while the 4 cm edge height allows for the planning of different weights and fill levels. The non-stick surface supports the separation of the baked product from the pan under suitable process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 20x4 cm Non-Stick Round Bread Baking Pans, 20 cm diameter, 4 cm height, 0.8 mm material thickness, approximately 0.32 kg product weight, non-stick working surface, and target dough weight should be considered together. The final product geometry and baking result may vary depending on the business's recipe and the process conditions applied.