20x43x6 cm professional Ayvalık toast bread mold size
Suitable for dough weight of 1000–1100 grams
0.8 mm DX54D+AS120 Alusi sheet body
Uncoated Alusi professional production surface
Approximately 1100 grams pan weight
20 cm wide and 43 cm long product geometry
6 cm low-profile Ayvalık toast bread form
Structure suitable for professional and mass production
The 20x43x6 cm Loaf Pan is designed to be used with dough weights of approximately 1000–1100 grams. The uncoated Alusi surface can be used with the business’s own lubrication or appropriate separator application according to its recipe and production process. Dough weight should be optimized based on recipe, flour characteristics, fermentation time, and target product volume.
20x43x6 cm Professional Ayvalık Toast Pan
The 20x43x6 cm Loaf Pan is developed for the production of professional Ayvalık toast bread and similar wide, long, and low-profile molded breads. Its 0.8 mm DX54D+AS120 Alusi sheet body, 1000–1100 gram dough usage range, and 20x43x6 cm special mold geometry support the formation of regular and repeatable product forms in professional production.
Professional Ayvalık Toast Bread Mold
Ayvalık toast bread may require a product geometry that is wide, long, and lower in profile compared to classic square-section toast breads. The 20x43x6 cm mold size offers a wide base area and low mold height for this product form, supporting the controlled preparation of Ayvalık toast bread in professional production.
DX54D+AS120 Alusi Sheet Body
The production of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet, a professional metal material with an aluminum-silicon based coating on a steel surface, forms a body suitable for using the Ayvalık toast pan in repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps form a structure of the 20x43x6 cm wide and long pan body suitable for professional production conditions. The interaction between the metal body and mold geometry contributes to the controlled shaping of dough within the specified area.
Aluminum-Silicon Coated Metal Structure
The aluminum-silicon based metal coating on the surface of the DX54D+AS120 Alusi sheet forms a protective structure on the main steel body. This material structure offers a metal surface suitable for use under repeated production conditions encountered in professional baking equipment.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The production surface is in uncoated Alusi structure. This feature offers a flexible usage option for professional Ayvalık toast bread producers using their own lubrication, surface preparation, or separator application systems.
20x43x6 cm Special Mold Geometry
This Ayvalık toast pan has measurements of 20 cm width, 43 cm length, and 6 cm height. Unlike classic high and narrow toast molds, this geometry creates a production area suitable for preparing wide-surface, long, and low-profile breads.
20 cm Wide Product Form
The 20 cm width forms a wide product surface for Ayvalık toast bread. This geometry supports the preparation of a wide-based bread form for portioning, cutting, or use in professional toast preparation after baking.
43 cm Long Mold Structure
The 43 cm mold length allows the production of long form Ayvalık toast bread. The long product geometry allows the bread to be evaluated in different sizes according to the service or portioning system of the business after production.
6 cm Low Profile
The 6 cm mold height supports the low-profile structure of the product, distinguishing it from classic high toast breads. This measure combined with 20 cm width and 43 cm length helps form the wide, long, and relatively low product geometry suitable for Ayvalık toast bread.
Suitable for 1000–1100 Gram Dough Weight
The recommended dough weight for this pan is approximately 1000–1100 grams. This working range provides a starting value for balanced use of the 20x43x6 cm mold volume. The exact dough amount to be used can be optimized by the operation according to the recipe, flour type, water ratio, fermentation time, and target product structure.
Suitable for Production with 1–1.1 Kilogram Dough
The 1000–1100 gram dough range is suitable for professional Ayvalık toast bread productions working with about 1–1.1 kilogram dough. The final product thickness and volume may vary depending on dough structure, fermentation level, distribution within the mold, and baking parameters.
Balanced Distribution of Dough on Wide Surface
In wide molds with a base area of 20x43 cm, it is important for the dough to be evenly placed in the pan. Distributing the dough across width and length without concentrating in a particular area supports a more consistent product height and geometry during fermentation and baking.
Supports Ayvalık Toast Bread Form
The mold geometry consisting of 20 cm width, 43 cm length, and 6 cm height provides a structure for the wide bread format used in Ayvalık toast. Using molds of the same dimension and similar production parameters supports consistency in product sizes in mass production.
Approximately 1100 Grams Pan Weight
The approximate pan weight is 1100 grams. This value can be considered in planning operations such as transporting pans in the production area, placing on shelves, loading into the oven, unloading after baking, cleaning, and storage.
Suitable for Business’s Own Lubrication System
The uncoated Alusi Ayvalık toast pan can be used with the business’s own lubrication or separator application. The method and amount to be applied should be determined considering dough structure, recipe, fat content, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
It is important to standardize the amount of oil or separator to be applied to the base area of 20x43 cm according to the production recipe. Ensuring balanced application across the surface can help remove the baked product more regularly from the pan surface.
Product Release Performance Depends on Process
In uncoated Ayvalık toast pans, the release performance of the product from the mold is affected by production parameters such as surface preparation, used oil or separator, dough recipe, baking conditions, and product removal method. It is recommended that businesses determine the appropriate application for their own process.
Controlled Mold Emptying in Wide-Based Products
In products with a wide base area like Ayvalık toast bread, controlled separation of the baked bread from the pan is important. Appropriate lubrication or separator application and a controlled product removal method help separate the wide product surface from the pan by maintaining its form.
Suitable for Professional Ayvalık Toast Production
The 20x43x6 cm Loaf Pan can be used in professional bread bakeries, toast bread manufacturers, pastry facilities, and businesses producing Ayvalık toast bread. Its special mold geometry supports the serial preparation of wide and long bread forms.
Wide Bread Geometry for Ayvalık Toast
The wide surface of the bread to be used in preparing Ayvalık toast is a significant geometric feature for portioning the product and its use in professional toast preparation. The 20 cm wide mold structure offers a form suitable for preparing large-surface toast breads.
Long Bread Format
The 43 cm length allows the production of long Ayvalık toast bread in one piece. This long structure offers a geometry suitable for the business to evaluate the product later by cutting it according to the service model or targeted portion sizes.
Supports Controlled Shaping of Dough
When the dough is placed in the mold at the appropriate weight, the pan edges help the dough develop within the defined width, length, and height during fermentation and baking. This supports the more controlled formation of the wide and long Ayvalık toast bread form.
Correct Determination of Dough Weight
The recommended dough range of 1000–1100 grams provides a reference for working with the 20x43x6 cm mold. As flour type, water ratio, yeast amount, and fermentation character in the dough recipe may affect the final product volume, it is recommended that businesses optimize the exact weight according to their own recipe through production trials.
Importance of Fermentation Process
In wide and low-profile molds, it is important for the dough to develop evenly across the pan surface during fermentation. The fermentation time and level can directly affect the distribution, height, and final bread geometry throughout the width of the product.
Balanced Dough Placement Along 43 cm
Ensuring the dough is placed regularly along the 43 cm length helps prevent one part of the bread from being noticeably thicker or thinner than other parts. Applying the same dough placement method in mass production supports product standardization.
Balanced Development Across 20 cm Width
Distributing the dough horizontally evenly on the 20 cm wide pan base helps the baked product achieve a more consistent form across the wide surface. This can particularly support more regular product dimensions in portioning and professional toast preparation.
Process Flexibility in Production
The Teflon-free structure allows businesses to determine production steps like lubrication, separator usage, and surface preparation according to their own recipe and process. This feature offers a flexible usage option for professional producers working with different dough recipes.
Controlled Product Removal After Baking
The controlled removal of the baked product from the uncoated production surface is important. Appropriate lubrication or separator application suitable to the recipe of the operation can help the bread separate more easily from the pan surface. It is recommended to avoid methods during product removal that could cause unnecessary mechanical damage to the pan surface.
Removing the Wide Product in One Piece
For baked bread with a base area of 20x43 cm to be removed from the pan in one piece and with its form intact, it is important to prepare the surface according to the production process. Balanced lubrication or separator application across the pan may contribute to the product removal process.
Long Bread Production Suitable for Portioning
The 43 cm long product geometry offers a structure suitable for cutting or portioning the baked bread into different sizes according to its usage purpose. The fixed mold size supports a more regular creation of the portioning plan under similar production conditions.
Suitable for Businesses Preparing Ayvalık Toast
The regular production of Ayvalık toast bread can make planning the subsequent slicing and serving processes easier. The 20x43x6 cm mold offers a professional product geometry that can be used for bread production aimed at businesses offering Ayvalık toast.
Supports Repeatability of Product Dimensions
Using pans of the same dimensions with similar dough weight and production parameters supports obtaining more consistent product sizes across different production batches. This feature can contribute to portion and service planning in professional Ayvalık toast bread production.
Contribution to Standardization in Mass Production
Using pans with dimensions of 20x43x6 cm in series allows for more regular management of fundamental production parameters such as dough weight, product width, length, and height. When the recipe, fermentation, and baking conditions are also kept under control, it supports obtaining more consistent results across production batches.
Suitable for Mass Production Workflow
Using a large number of Ayvalık toast pans of the same size in professional production environments helps carry out processes such as dough portioning, mold placement, fermentation, oven loading, baking, and product unloading within a specific system.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional Ayvalık toast bread production processes. The performance of the pan in use is affected by working temperature, production frequency, surface preparation, cleaning, transportation, and storage conditions.
Regular Placement Inside the Oven
When placing 20x43x6 cm Loaf Pans inside the oven, the 20 cm width and 43 cm length should be considered. Ensuring oven shelf measurements are suitable to pan geometry and arranging pans regularly according to the production process helps use the working area more efficiently.
Planned Use on Production Shelves
Positioning Ayvalık toast pans of the same size in a certain order on production shelves supports easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes.
Post-Production Cleaning
It is recommended to regularly clean any flour, oil, dough, or baked residue left on the pan after use. Sharp or highly abrasive equipment that could cause unnecessary mechanical damage to the Alusi surface should not be used during cleaning.
Drying After Cleaning
After the cleaning process, it is advised not to leave moisture on the pan surface for an extended period. Pans should be dried properly and stored in a dry storage area. Regular cleaning and proper drying help keep pans ready for the next production cycle.
Correct Stacking of Pans
The 20x43x6 cm Loaf Pans should be stacked steadily and in an organized manner when not in use. Avoiding heavy loads and uncontrolled impacts that could distort mold geometry or cause bending or crushing in the wide pan body is recommended.
Maintaining Wide and Long Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Bending or deformation that could occur on the pan body with 20 cm width and 43 cm length can affect the width, length, and overall form of the final Ayvalık toast bread.
Regular Control of Mold Form
It is recommended to visually inspect the pan body at regular intervals during intense professional use. Bending, crushing, or other mechanical deformations that could occur in the mold may affect the dimensions and geometry of the final product.
Process Control for Standard Production
The Ayvalık toast pan is an important production equipment in forming standard product geometry; however, the final product is not solely dependent on mold size. For more consistent results, dough weight of 1000–1100 grams and the recipe, surface preparation, dough distribution, fermentation time, oven temperature, and baking time should be controlled together.
Alusi Ayvalık Toast Mold for Professional Production
The 20x43x6 cm Loaf Pan, with its 0.8 mm DX54D+AS120 Alusi sheet body, approximately 1100-gram pan weight, and recommended dough weight of 1000–1100 grams, is a mold developed for professional Ayvalık toast bread production. While its 20 cm width, 43 cm length, and 6 cm low profile support wide and long product geometry, the uncoated Alusi surface allows usage according to the business’s own lubrication, separator, and production process.
Technical Specifications
The size, raw material, sheet thickness, weight, surface structure, and recommended dough weight information of the 20x43x6 cm Loaf Pan is provided in the table below.
| Product Type |
Professional Ayvalık toast bread pan |
| Mold Size |
20x43x6 cm |
| Mold Width |
20 cm |
| Mold Length |
43 cm |
| Mold Height |
6 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 1100 grams |
| Recommended Dough Weight |
1000–1100 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to the business’s recipe and production process |
| Product Removal |
Depends on surface preparation, lubrication or separator application, and production process |
| Product Form |
Suitable for wide, long, and low-profile Ayvalık toast bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Preparation of wide, long, and standard form Ayvalık toast bread and similar molded products with 1000–1100 grams of dough |
Usage Areas
The 20x43x6 cm Loaf Pan can be used in bakery and pastry businesses where wide-based, long, and low-profile Ayvalık toast bread and similar molded breads are professionally produced. Its uncoated Alusi surface offers an option suitable for professional production processes using their own lubrication or separator application.
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About EKMAŞ
EKMAŞ is a Turkish manufacturing brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ Ayvalık toast pans are developed to offer mold options suitable for different bread geometries and dough weights, support the repeatability of product dimensions in professional production, and contribute to more organized execution of serial bakery processes.