20x50x6 cm professional Ayvalık toast bread mold size
Suitable for dough weight of 1500–1600 grams
0.8 mm DX54D+AS120 Alusi steel sheet body
Uncoated Alusi professional production surface
Approximate pan weight of 1300 grams
20 cm wide and 50 cm long product geometry
6 cm low profile Ayvalık toast bread form
Usage structure suitable for professional and mass production
The 20x50x6 cm Ayvalık Loaf Pan is designed for use with a dough weight of approximately 1500–1600 grams. The uncoated Alusi surface can be used with oiling or suitable release application according to the business's own recipe and production process. Dough weight should be optimized based on recipe, flour characteristics, fermentation time, and target product volume.
20x50x6 cm Professional Ayvalık Loaf Pan
The 20x50x6 cm Ayvalık Loaf Pan is developed for the production of professional Ayvalık toast bread and similar wide, long, and low-profile mold breads. Its 0.8 mm thick DX54D+AS120 Alusi steel sheet body, dough usage range of 1500–1600 grams, and special 20x50x6 cm mold geometry support the creation of a regular and repeatable product form in professional production.
Professional Ayvalık Toast Bread Mold
Ayvalık toast bread may require a wide, long, and lower-profile geometry compared to classic square-section toast breads. The 20x50x6 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 Steel Sheet Body
The mold is made using 0.8 mm thick DX54D+AS120 Alusi steel sheet. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure forms a suitable body for repeated production processes in professional baking conditions for the Ayvalık Loaf Pan.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps form the structure of the wide and long pan body measuring 20x50x6 cm, suitable for professional production conditions. The interaction between the metal body and the mold geometry aids in the controlled shaping of high-weight dough within the designated area.
Aluminum-Silicon Coated Metal Structure
The aluminum-silicon-based metal coating on the DX54D+AS120 Alusi steel sheet surface creates a protective structure on the main steel body. This material property offers a metal surface suitable for use in 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 uncoated Alusi structure. This feature offers flexible use for professional Ayvalık toast bread producers who use their own lubrication, surface preparation, or release application system.
20x50x6 cm Special Mold Geometry
This Ayvalık Loaf Pan has dimensions of 20 cm width, 50 cm length, and 6 cm height. Different from classic high and narrow toast molds, this geometry creates a production area suitable for preparing wide-surfaced, extra-long, and low-profile breads.
20 cm Wide Product Form
The 20 cm width creates a broad product surface for Ayvalık toast bread. This geometry supports the preparation of a wide-based bread form for slicing, cutting, or professional toast preparation of the baked product.
50 cm Extra Long Mold Structure
The 50 cm mold length allows for the production of extra-long Ayvalık toast bread. The long product geometry enables the bread to be evaluated in different sizes according to the establishment's service or portioning system after production.
6 cm Low Profile
The 6 cm mold height supports the low-profile structure that distinguishes the product from classic high toast breads. Combined with 20 cm width and 50 cm length, this measurement helps in forming the wide, extra-long, and relatively low product geometry suitable for Ayvalık toast bread.
Suitable for 1500–1600 Gram Dough Weight
The recommended dough weight for this pan is approximately 1500–1600 grams. This working range offers an initial value for balanced use of the 20x50x6 cm mold volume. The exact amount of dough to be used can be optimized by the enterprise considering recipe, type of flour, water ratio, fermentation period, and targeted product structure.
Suitable for Production with 1.5–1.6 Kilogram Dough
The 1500–1600 gram dough range is suitable for professional Ayvalık toast bread productions worked with approximately 1.5–1.6 kilogram dough. The final product thickness and volume can vary based on dough structure, fermentation level, distribution within the mold, and baking parameters.
Balanced Distribution of Dough on a Wide Surface
In wide molds with a 20x50 cm base area, it is important to place the dough evenly in the pan. Distributing 1500–1600 grams of dough throughout the width and length without it concentrating in a specific region supports obtaining a more regular product height and geometry during fermentation and baking.
Supports Ayvalık Toast Bread Form
The mold geometry consisting of 20 cm width, 50 cm length, and 6 cm height offers a structure for the wide and long bread format used in Ayvalık toast. Using the same sized molds and similar production parameters supports the making of product dimensions more consistent in mass production.
Approximate 1300 Gram Pan Weight
The approximate pan weight is 1300 grams. This value can be considered in the planning of operations such as transporting the pans in the production area, placing on shelves, loading into the oven, unloading after baking, cleaning, and storing.
Suitable for Business's Own Lubrication System
The uncoated Alusi Ayvalık Loaf Pan can be used with the business's own lubrication or release application. The method and amount to be applied should be determined considering dough structure, recipe, oil content, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or release to be applied to the 20x50 cm wide base area based on the production recipe is important. Making the application evenly across the pan surface can help the baked product be more regularly separated from the mold.
Product Release Performance Depends on Process
The release performance of the product in uncoated Ayvalık loaf pans is affected by production parameters such as surface preparation, used oil or release, dough recipe, baking conditions, and product release method. It is recommended that the business determines the suitable application for its process.
Controlled Mold Unloading in Wide Base Products
In products with a wide base like Ayvalık toast bread, controlled separation of the baked bread from the pan is important. Suitable lubrication or release application and controlled product release method help maintain the shape when separating the wide product surface from the pan.
Controlled Release in 50 cm Long Products
For balanced separation of the 50 cm long product from the pan surface, it is important to apply lubrication or release properly throughout the entire mold. A controlled product release method can help maintain the form of the long bread.
Suitable for Professional Ayvalık Toast Production
The 20x50x6 cm Ayvalık Loaf Pan can be used in professional bread ovens, toast bread producers, bakeries, and businesses producing Ayvalık toast bread. Its special mold geometry supports the serial preparation of the broad and extra-long bread form.
Wide Bread Geometry for Ayvalık Toast
The wide surface in the bread to be used in preparing Ayvalık toast is an important geometric feature for portioning and use in professional toast preparation. The 20 cm wide mold structure offers a form suitable for preparing large-surfaced toast breads.
Extra Long Bread Format
The 50 cm length allows for the production of extra-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 its 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 set 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 1500–1600 grams provides a working reference for the 20x50x6 cm mold. Since the type of flour, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is recommended to optimize the exact weight suitable for the enterprise's own recipe through production trials.
Importance of Fermentation Process
The balanced development of the dough on the pan surface during fermentation in wide and low-profile molds is important. Fermentation time and level can directly affect the distribution, height, and final bread geometry across the width of the product.
Balanced Dough Placement Throughout 50 cm
Placing the dough evenly along the 50 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
Even distribution of dough horizontally on the 20 cm wide pan base helps the baked product gain a more consistent form across the wide surface. This can particularly support more regular product dimensions in portioning and professional toast preparation.
High-Weight Ayvalık Toast Bread Production
The dough range of 1500–1600 grams is suitable for the preparation of high-weight, wide, and long Ayvalık toast bread. Balanced distribution of this weight across the 20x50 cm base area supports obtaining closer thickness and form in different regions of the product.
Process Flexibility in Production
The non-Teflon structure allows the business to determine production steps like lubrication, release use, and surface preparation according to its own recipe and process. This feature offers a flexible usage option for professional producers working with different dough recipes.
Controlled Product Release After Baking
Controlled release of the baked product on an uncoated production surface is important. Lubrication or release application suitable for the enterprise's recipe can help the bread separate more easily from the pan surface. It is advised to avoid methods that could cause unnecessary mechanical damage to the pan surface during product removal.
Removal of Wide Product in One Piece
To remove baked bread with a 20x50 cm base area in one piece and with its form preserved from the pan, it is important that the surface preparation is done according to the production process. Balanced lubrication or release application along the pan can contribute to the product removal process.
Production of Long Bread Suitable for Portioning
The 50 cm long product geometry offers a structure suitable for the baked bread to be portioned or sliced into different sizes according to its intended use. The fixed mold size can support more regular creation of the portioning plan under similar production conditions.
Suitable for Businesses Preparing Ayvalık Toast
Producing Ayvalık toast bread in regular dimensions can facilitate the planning of subsequent cutting and service processes of the product. The 20x50x6 cm mold offers a professional and long product geometry for bread production aimed at businesses serving Ayvalık toast.
Supports Repeatability of Product Dimensions
Using molds of the same size with similar dough weight and production parameters supports obtaining more consistent product sizes in different production batches. This feature can assist in portion and service planning in professional Ayvalık toast bread production.
Contribution to Standardization in Mass Production
The use of 20x50x6 cm molds in series allows more organized management of key production parameters such as dough weight, product width, length, and height. When recipe, fermentation, and baking conditions are also kept under control, more consistent results can be achieved between production batches.
Suitable for Mass Production Flow
In professional production environments, the use of a large number of Ayvalık loaf pans of the same size helps carry out processes such as dough portioning, mold placement, fermentation, oven loading, baking, and product unloading within a certain system.
Repeatable Professional Use
The 0.8 mm DX54D+AS120 Alusi steel sheet body is prepared for repeated use in professional Ayvalık toast bread production processes. The usage performance of the pan is affected by factors such as working temperature, production frequency, surface preparation, cleaning, transportation, and storage conditions.
Regular Placement Within the Oven
When placing 20x50x6 cm Ayvalık loaf pans inside the oven, special attention should be given to the 20 cm width and 50 cm length. The alignment of oven shelf dimensions with the mold geometry and regular positioning of the pans according to the production process helps make more planned use of the work area.
Planned Use on Production Shelves
Positioning Ayvalık loaf pans of the same size in a specific order on production shelves supports easier organization of processes such as dough filling, fermentation, oven loading, baking, and product unloading. The 50 cm length should be a consideration in shelf and work area planning.
Post-Production Cleaning
It is recommended that any remaining flour, oil, dough, or baked product residues on the pan are cleaned regularly after use. During cleaning, sharp or highly abrasive tools that could cause unnecessary mechanical damage to the Alusi surface should not be used.
Drying After Cleaning
After the cleaning process, it is advised not to leave moisture on the pan surface for a long time. The pans should be properly dried and stored in a dry area. Regular cleaning and appropriate drying help keep the pans ready for the next production cycle.
Proper Stacking of Pans
20x50x6 cm Ayvalık loaf pans should be stacked balanced and regularly when not in use. It is recommended to avoid heavy loads that could distort the mold geometry, uncontrolled impacts, and storage methods that could cause bending or crushing of the long pan body.
Preservation of 50 cm Long Mold Form
It is advised that the pan not be dropped, crushed, or exposed to uncontrolled impacts. Warping or deformation in the pan body with 20 cm width and 50 cm length can affect the width, length, and overall form of the final Ayvalık toast bread.
Regular Inspection of Mold Form
It is recommended to visually check the pan body at regular intervals during intensive professional use. Warping, crushing, or other mechanical deformations that may occur in the mold can affect the dimensions and geometry of the final product.
Process Control for Standard Production
The Ayvalık Loaf Pan is an important production equipment for creating standard product geometry; however, the final product is not solely dependent on mold size. For more consistent results, 1500–1600 grams of dough weight, as well as recipe, surface preparation, dough distribution, fermentation time, oven temperature, and baking time should be controlled together.
Extra Long Alusi Ayvalık Loaf Mold for Professional Production
The 20x50x6 cm Ayvalık Loaf Pan is a mold developed for professional Ayvalık toast bread production with a 0.8 mm DX54D+AS120 Alusi steel sheet body, approximate 1300 gram pan weight, and recommended dough weight of 1500–1600 grams. While the 20 cm width, 50 cm extra-long structure, and 6 cm low profile support wide and long product geometry, the uncoated Alusi surface allows use according to the business's own lubrication, release, and production process.
Technical Specifications
The 20x50x6 cm Ayvalık Loaf Pan's measurements, raw materials, sheet thickness, weight, surface structure, and recommended dough weight information are provided in the table below.
| Product Type |
Professional Ayvalık Toast Bread Pan |
| Mold Size |
20x50x6 cm |
| Mold Width |
20 cm |
| Mold Length |
50 cm |
| Mold Height |
6 cm |
| Raw Material |
DX54D+AS120 Alusi steel sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 1300 grams |
| Recommended Dough Weight |
1500–1600 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to the business's recipe and production process |
| Product Release |
Dependent on surface preparation, lubrication or release application, and production process |
| Product Form |
Suitable for the production of wide, extra-long, and low-profile Ayvalık toast bread |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Preparation of wide, extra-long, and standard form Ayvalık toast bread and similar molded products with 1500–1600 gram dough |
Usage Areas
The 20x50x6 cm Ayvalık Loaf Pan can be used in bakeries and pastry businesses where high-weight, wide-based, extra-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 that use their own lubrication or release application.
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About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ Ayvalık loaf pans are developed to offer mold options suitable for different bread geometries and dough weights, support repeatability of product dimensions in professional production, and contribute to the more organized conduct of serial baking processes.