20x43x6 cm professional loaf bread mold size
Suitable for 1000–1100 grams of dough
0.8 mm DX54D+AS120 Alusi sheet body
Teflon coating to prevent the product from sticking to the mold
Non-stick surface facilitating easy and smooth separation of the baked product from the mold
Approximately 1100 grams pan weight
20 cm width, 43 cm length, and 6 cm low profile
Structure suitable for professional and serial Ayvalık toast bread production
The 20x43x6 cm Teflon coated Ayvalık toast pan is designed to be used with approximately 1000–1100 grams of dough. The Teflon coating forms a non-stick layer to prevent the product from sticking to the pan surface and supports easy, smooth, and controlled removal of the baked bread from the mold. Dough weight should be optimized according to recipe, flour properties, fermentation time, and targeted product volume. Metal, sharp, and abrasive equipment should be avoided to preserve the coating's lifespan.
20x43x6 cm Teflon Coated Ayvalık Toast Pan
20x43x6 cm Teflon coated Ayvalık toast pan; developed for the production of professional Ayvalık toast bread and similar broad, long, and low-profile molded breads. The Teflon coating applied to the 0.8 mm DX54D+AS120 Alusi sheet body creates a professional non-stick surface to prevent the product from sticking to the pan surface. The working range of 1000–1100 grams of dough, 20 cm width, and 43 cm length supports the preparation of the characteristic broad bread form used in Ayvalık toast.
Professional Loaf Bread Mold
Loaf bread, unlike classic square-sectioned toast breads, may require broad and long product geometry. The 20x43x6 cm mold size provides a wide base area and low profile for this product form, supporting controlled shaping of loaf bread in professional production.
DX54D+AS120 Alusi Sheet Body
The main body of the pan is made with 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure creates a carrier 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 in creating a structure suitable for professional production of the broad and long pan body of 20x43x6 cm dimension. The interaction of the sheet body with the mold geometry supports shaping the dough within the designated area during production.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied to the DX54D+AS120 Alusi sheet body forms a professional non-stick layer between the dough and baked product with the metal pan surface. The primary function of the coating is to work to prevent the product from sticking to the pan surface and to support easier removal of baked Ayvalık toast bread from the mold.
Coating to Prevent Sticking to the Mold
For products with broad base surfaces like loaf bread, the contact area of the baked bread with the pan is also extensive. The Teflon coating works to prevent the product from sticking across this broad surface, making the mold removal process easier.
Easy and Smooth Removal from the Mold
The non-stick Teflon surface supports easier and more controlled removal of baked bread from the pan. The product's effortless separation from the mold helps reduce the risk of tearing or deformation at the base and edge areas.
Non-Stick Surface Advantage on Broad Base Products
The 20 cm width and 43 cm length create a large contact area between the baked product and the pan. The non-stick coating works to prevent product adhesion in this large contact area, supporting the removal of large surface breads from the mold.
Supports Maintaining Product Form
When baked bread adheres to the pan surface, peeling or general form distortion may occur upon removal. The Teflon coating contributes to safeguarding the broad and long geometry of the product by enabling more controlled separation of the bread from the pan surface.
20x43x6 cm Special Mold Geometry
This Ayvalık toast pan measures 20 cm wide, 43 cm long, and 6 cm high. This geometry, differing from classic tall and narrow toast molds, creates a production area suitable for preparing wide-surfaced and low-profile breads.
20 cm Wide Product Form
A 20 cm width creates a broad product surface for loaf bread. This geometry supports obtaining a broad-based bread form for the baked product for subsequent portioning, cutting, or use in professional toast preparation.
43 cm Long Mold Structure
The 43 cm mold length enables the production of loaf bread in a long form. The long product geometry can facilitate planning of portioning or cutting operations according to the business's method of use after production.
6 cm Low Profile
The 6 cm mold height supports the low-profile structure, distinguishing the product from classic tall toast breads. Combined with a width of 20 cm and a length of 43 cm, this measurement aids in forming a broad, long, and relatively low product geometry suitable for loaf 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 point for using the 20x43x6 cm mold volume in a balanced manner. The exact dough amount to be used can be optimized by the business according to the recipe, type of flour, water ratio, fermentation time, and targeted product structure.
Suitable for Production with 1–1.1 Kilogram Dough
The 1000–1100 grams dough range is suitable for professional Ayvalık toast bread productions working with approximately 1–1.1 kilograms of dough. The final product thickness and volume may vary based on the structure of the dough, fermentation level, distribution within the mold, and baking parameters.
Balanced Distribution of Dough on Wide Surface
It is important to arrange the dough evenly within wide molds with a base area of 20x43 cm. Balanced distribution along the width and length without concentrating in a specific area supports the achievement of more regular product thickness and geometry during fermentation and baking.
Supports the Form of Loaf Bread
The mold geometry consisting of 20 cm width, 43 cm length, and 6 cm height is designed for the broad bread format used in Ayvalık toast. The use of molds of the same size and similar production parameters helps to achieve more consistent product sizes in serial production.
Approximate 1100 Gram Pan Weight
The approximate pan weight is 1100 grams. This value can be considered in planning operations such as handling, shelving, loading into the oven, unloading after baking, and storage in the production area.
Suitable for Professional Ayvalık Toast Production
The 20x43x6 cm Teflon coated Ayvalık toast pan can be used in bread production processes for professional bakeries, toast bread producers, cafes, restaurants, hotels, pastry production facilities, and businesses offering Ayvalık toast.
Wide Bread Geometry for Ayvalık Toast
The wide surface of the bread used in preparing Ayvalık toast is important for placing the ingredients and portioning the toast. The mold structure with a width of 20 cm offers a form suitable for preparing large-surfaced professional toast breads.
Long Bread Format
The 43 cm length allows for the production of long bread in one piece. This long structure offers a mold geometry that allows businesses to evaluate the product according to their own serving or portioning systems.
Supports Controlled Shaping of Dough
When the dough is placed in the pan at the appropriate weight, the pan edges support the development of the dough within the specified width, length, and height during fermentation and baking. Thus, it helps to form the desired broad and long product form of loaf bread more controlled.
Correct Determination of Dough Weight
The recommended dough range of 1000–1100 grams offers a working reference for the 20x43x6 cm mold. As the type of flour, water ratio, yeast amount, and fermentation character in the dough recipe may affect the final product volume, it is recommended that the manufacturer optimize the exact weight suitable for their own recipe through production trials.
Importance of the Fermentation Process
In wide and low-profile molds, it is important for the dough to develop evenly over the entire pan surface during fermentation. The duration and level of fermentation can directly affect the distribution, height, and final bread form across the width of the product.
Balanced Dough Placement Along 43 cm
Placing the dough regularly along the 43 cm length helps prevent one part of the bread from being significantly thicker or thinner than the others. Implementing the same dough placement method in mass production supports product standardization.
Balanced Development Along 20 cm Width
Even distribution of the dough horizontally in the 20 cm wide pan base helps achieve a more consistent form of the baked product across the wide surface. This condition can especially support more orderly product dimensions in portioning and professional toast preparation.
Practical Mold Emptying in Mass Production
In professional production, regular removal of baked products from the pan is an important phase of the production flow. The Teflon coating works against the wide Ayvalık toast bread sticking to the pan surface, making the mold emptying process more practical.
Supports Removing the Broad Product in One Piece
It is important to remove the baked product with a broad base area of 20x43 cm from the pan in one piece with its form preserved. The non-stick Teflon surface works to prevent the bread from adhering to the pan at broad base and edge areas, supporting more controlled separation of the product.
Non-Stick System to Reduce Greasing Need
Because the Teflon coated production surface works to prevent the product from sticking to the pan, it can support reducing the need for intensive greasing according to the business's recipe and production method. The amount of oil or separator used should be determined according to the manufacturer's own production process.
Less Mechanical Intervention During Product Removal
Easier separation of the baked bread from the pan surface reduces the need for unnecessary force or mechanical intervention to remove the product. This situation contributes to both preserving the product form and the correct usage of the Teflon coated surface.
Contributing to the Preservation of the Product Base
In loaf bread, the broad base surface is in intense contact with the mold. The non-stick Teflon coating helps preserve the product surface during mold removal by working to prevent the baked bread from adhering to the pan.
Long Bread Production Suitable for Portioning
The 43 cm long product geometry offers a structure suitable for portioning or slicing the baked bread according to its intended use. The fixed mold size can contribute to more regular creation of the portioning plan under similar production conditions.
Suitable for Businesses Preparing Ayvalık Toast
Producing standard-sized bread used in cafes, restaurants, buffets, hotels and professional kitchens preparing Ayvalık toast is operationally important. The 20x43x6 cm mold provides a special product geometry for professional Ayvalık toast bread production for such businesses.
Supports Repeatability of Product Measurements
Using the same-sized pans with similar dough weight and production parameters supports achieving closer product sizes in different production batches. This feature can contribute to portion and service planning in professional loaf bread production.
Contributing to Standardization in Mass Production
The serial use of pans with dimensions of 20x43x6 cm ensures more orderly management of fundamental production parameters like dough weight, product width, length, and height. When recipe, fermentation, and baking conditions are also controlled, more consistent results between production batches are supported.
Non-Stick Surface Easing Production Flow
The easy separation of baked oven loaves from the mold supports a more practical pan emptying and preparation for the next production phase in professional businesses using large numbers of pans. The non-stick surface contributes to the production flow.
Teflon Coating Facilitating Cleaning
The Teflon coating offers a structure to prevent dough and baked product residues from strongly adhering to the pan surface. This feature makes the cleaning of pans after production more practical. Appropriate cleaning methods should be selected to preserve the coating's usage performance.
Use of Metal and Sharp Equipment Should Be Avoided
Knives, metal spatulas, forks, or other sharp tools that may scratch the Teflon-coated surface should be avoided. It is recommended to use appropriate equipment that does not damage the coated surface in product removal processes to help preserve the non-stick surface's performance.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or heavily abrasive cleaning equipment should not be used in the cleaning of Teflon-coated Ayvalık toast pans. Opting for soft sponges, cloths, and cleaning tools compatible with coated surfaces help prevent scratches and mechanical damage on the coating.
Preserving the Teflon Coating's Lifespan
The performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal method, storage conditions, and mechanical contact. Proper use of the pans and protection of the coated surface from impact and scratches help maintain the non-stick feature for a longer time.
Regular Arrangement Inside the Oven
When placing 20x43x6 cm Ayvalık toast pans inside the oven, especially the 20 cm width and 43 cm length should be considered. The oven shelf dimensions should be compatible with the pan geometry, and appropriate spacing should be left between pans for the production process, contributing to more orderly use of the workspace.
Planned Use on Production Racks
Positioning the same-sized Ayvalık toast pans on production racks according to a specific order supports easier organization of processes, such as dough filling, fermentation, loading into the oven, baking, and product unloading.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body and Teflon-coated production surface are prepared for repeated use in professional Ayvalık toast bread production processes. The pan's usage performance is affected by factors such as working temperature, production frequency, cleaning, handling, and storage conditions.
Controlled Cleaning After Production
It is recommended that any dough or product residues remaining on the pan after each production be cleaned with appropriate methods. Equipment that may scratch the Teflon coating or cause mechanical damage to the surface should not be used, and gentle cleaning methods suitable for non-stick coatings should be chosen.
Drying After Cleaning
After cleaning, it is recommended that pans are not left with prolonged moisture or cleaning residues on the surface. Pans should be adequately dried and stored in a dry storage area. Stacking them once fully dried facilitates preparation for the next production cycle.
Proper Stacking of Teflon Coated Pans
When storing Teflon-coated Ayvalık toast pans, uncontrolled contact and friction that could cause the coated surfaces to scratch each other should be avoided. Pans should be stacked stably, and heavy equipment that could damage the mold geometry or non-stick surface should not be placed on them.
Regular Control of Coating Surface
During professional use, the Teflon coating should be visually inspected at regular intervals. If excessive wear, deep scratches, peeling, or any other changes affecting production performance are observed on the surface, the pan's usage status should be evaluated.
Preservation of Wide and Long Mold Form
The pan should not be dropped, crushed, or subjected to uncontrolled impacts. Bending or deformation that may occur in the wide pan body with a width of 20 cm and length of 43 cm can affect the final form of the Ayvalık toast bread. Proper handling and suitable storage help preserve the mold geometry.
Process Control for Standard Production
Ayvalık toast pan is an important production equipment for creating a standard product geometry; however, the final product is not solely dependent on the pan dimensions. For more consistent results, 1000–1100 gram dough weight, in addition to the recipe, dough distribution, fermentation time, oven temperature, and baking time should be controlled together.
Teflon Coated Professional Loaf Pan for Professional Production
The 20x43x6 cm Teflon coated Ayvalık toast pan is developed for producing Ayvalık toast bread with a 0.8 mm DX54D+AS120 Alusi sheet body, approximately 1100 gram pan weight, 1000–1100 gram recommended dough weight, and a professional non-stick surface to prevent the product from sticking to the mold. Its 20 cm width, 43 cm length, and 6 cm low-profile structure support the preparation of broad and long Ayvalık toast bread form while the Teflon coating contributes to easy and controlled removal of the baked product from the mold.
Technical Specifications
The specifications of the 20x43x6 cm Teflon coated Ayvalık toast pan, such as dimensions, raw materials, sheet thickness, coating, weight, and recommended dough weight, are listed in the table below.
| Product Type |
Teflon coated professional loaf 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 |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximately 1100 grams |
| Recommended Dough Weight |
1000–1100 grams |
| Coating Function |
Forms a professional non-stick surface to prevent the product from sticking to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled separation of baked Ayvalık toast bread from the mold |
| Product Form |
Suitable for producing broad, long, and low-profile loaf bread |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Creating broad, long, and standard form loaf bread with 1000–1100 gram dough and similar molded products serially |
Applications
The 20x43x6 cm Teflon coated Ayvalık toast pan can be used in ovens, pastry facilities, and professional kitchens where professional Ayvalık toast bread, broad-based toast bread, and similar molded breads are produced. The non-stick Teflon surface works to prevent the wide product from sticking to the pan surface, supporting easy, smooth, and controlled removal from the mold after baking.
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About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ Teflon coated Ayvalık toast pans are designed to support the professional production of broad and long Ayvalık toast bread form, offering a non-stick surface to prevent the product from sticking to the mold, contributing to easy and smooth removal of the baked product from the mold, and supporting more orderly execution of serial production processes.