20x50x6 cm professional Ayvalık loaf bread mold size
Suitable use for 1500–1600 grams of dough
0.8 mm DX54D+AS120 Alusi sheet metal body
Uncoated Alusi professional production surface
Approximately 1300 grams pan weight
20 cm width and 50 cm length product geometry
6 cm low-profile Ayvalık loaf bread form
Usage structure suitable for professional and mass production
The 20x50x6 cm Loaf Pan is designed for use with approximately 1500–1600 grams of dough. The uncoated Alusi surface can be used with lubrication or suitable release applications according to the company's own recipe and production process. The dough weight should be optimized based on the recipe, flour characteristics, fermentation time, and targeted product volume.
20x50x6 cm Professional Ayvalık Loaf Pan
The 20x50x6 cm Loaf Pan is developed for the production of professional Ayvalık loaf bread and similar wide, long, and low-profile molded breads. Its 0.8 mm DX54D+AS120 Alusi sheet body, 1500–1600 gram dough usage range, and 20x50x6 cm special mold geometry support the creation of a regular and repeatable product form in professional production.
Professional Ayvalık Loaf Bread Mold
Ayvalık loaf bread, different from classic square cross-section toast breads, may require a wide, long, and lower profile geometry. The 20x50x6 cm mold size offers a wide base area and low mold height for this product form, supporting the controlled preparation of Ayvalık loaf bread in professional production.
DX54D+AS120 Alusi Sheet Metal Body
0.8 mm thick DX54D+AS120 Alusi sheet metal is used in the production of the pan. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on a steel surface. This structure provides a body suitable for use in repeated production processes under professional bakery conditions.
0.8 mm Sheet Thickness
A 0.8 mm sheet thickness helps to create a structure suitable for professional production conditions for the wide and long pan body measuring 20x50x6 cm. The cooperation between the metal body and the mold geometry contributes to the controlled shaping of high-weight dough within the defined 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 over the main steel body. This material structure offers a metal surface suitable for use in repeated production conditions encountered in professional bakery equipment.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The production surface is an uncoated Alusi structure. This feature offers a flexible usage option for professional Ayvalık loaf bread producers using 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 tall and narrow toast molds, this geometry creates a production area suitable for the preparation of wide-surface, extra-long, and low-profile breads.
20 cm Wide Product Form
A 20 cm width creates a wide product surface for Ayvalık loaf bread. This geometry supports the preparation of a broad-based bread form for slicing, cutting, or use in professional toast preparation.
50 cm Extra Long Mold Structure
The 50 cm mold length allows for the production of Ayvalık loaf bread in an extra-long form. The long product geometry may permit the bread to be utilized in different sizes according to the company's portioning or serving system after production.
6 cm Low Profile
A height of 6 cm supports a low-profile structure distinguishing the product from classic tall loaf breads. This dimension, combined with 20 cm width and 50 cm length, assists in forming a broad, extra-long, and relatively low product geometry suitable for Ayvalık loaf bread.
Suitable for 1500–1600 Gram Dough Weight
The recommended dough weight for this pan is approximately 1500–1600 grams. This working range provides a starting value for the balanced use of the 20x50x6 cm mold volume. The exact amount of dough used can be optimized by the company based on the recipe, type of flour, water ratio, fermentation time, and targeted product structure.
Suitable for Production with 1.5–1.6 Kilograms of Dough
The range of 1500–1600 grams of dough is suitable for professional Ayvalık loaf bread productions working with approximately 1.5–1.6 kilograms of dough. The final product thickness and volume may vary depending on the dough structure, fermentation level, distribution in the mold, and baking parameters.
Balanced Distribution of Dough on a Wide Surface
In molds with a 20x50 cm base area, it is important to position the dough evenly within the pan. Distributing the 1500–1600 grams of dough along the width and length without concentrating in a particular area supports more regular product height and geometry during fermentation and baking.
Supports Ayvalık Loaf Bread Form
A 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 molds of the same dimensions and similar production parameters helps achieve more consistent product sizes in mass production.
Approximately 1300 Gram Pan Weight
The approximate pan weight is 1300 grams. This value can be considered in planning operations such as transporting the pans in the production area, placing them on shelves, loading them into the oven, unloading after baking, cleaning, and storage.
Suitable for Company’s Own Lubrication System
The uncoated Alusi Ayvalık Loaf Pan can be used with the company's own lubrication or release application. The method and amount to be applied should be determined considering the dough structure, recipe, fat content, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or release agent to be applied to the 20x50 cm wide base area according to the production recipe is important. A balanced application across the pan surface can help the baked product be removed from the mold in a more orderly manner.
Product Removal Performance Depends on Process
The performance of product removal from uncoated Ayvalık Loaf Pans is affected by production parameters such as surface preparation, oil or release used, dough recipe, baking conditions, and product removal method. It is recommended that the company determine the appropriate application for its own process.
Controlled Mold Unloading in Wide-Based Products
In products like Ayvalık loaf bread with a wide base area, it is important to remove the baked bread from the pan in a controlled manner. Suitable lubrication or release application and a controlled product extraction method help separate the wide product surface from the pan while maintaining its form.
Controlled Removal of 50 cm Long Products
For a balanced separation of the 50 cm long product from the pan surface, it is important to apply lubrication or release consistently throughout the mold. A controlled product removal method can help preserve the form of the long bread.
Suitable for Professional Ayvalık Toast Production
The 20x50x6 cm Loaf Pan can be used in professional bakeries, loaf bread producers, pastry facilities, and businesses producing Ayvalık loaf bread. The special mold geometry supports the preparation of wide and extra-long bread form in mass form.
Wide Bread Geometry for Ayvalık Toast
The wide surface required in the bread used for Ayvalık toast preparation is a geometric feature important for portioning the product and using it in professional toast preparation. The 20 cm wide mold structure provides a form suitable for preparing large-surface toast breads.
Extra Long Bread Format
A length of 50 cm allows for the production of extra-long Ayvalık loaf bread in one piece. This long structure offers a geometry suitable for the company to later evaluate the product by cutting it according to the service model or targeted portion sizes.
Supports Controlled Shaping of Dough
When dough is placed in the mold at the appropriate weight, the pan edges help the dough develop within the specified width, length, and height during fermentation and baking. This supports the more controlled formation of the broad and long Ayvalık loaf bread form.
Correct Determination of Dough Weight
The recommended 1500–1600 gram dough range provides a working reference for the 20x50x6 cm mold. Since the flour type, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is recommended that the company optimize the exact weight with production trials according to its own recipe.
Importance of the 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 duration and level can directly affect the distribution, height, and final bread geometry across the width.
Balanced Dough Placement Along 50 cm
Regular placement of dough 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
Balanced horizontal distribution of the dough on the 20 cm wide pan base helps the baked product gain a more consistent form across the wide surface. This can especially support more regular product dimensions during portioning and professional toast preparation.
High-Weight Ayvalık Loaf Bread Production
The range of 1500–1600 grams of dough is suitable for preparing high-weight, wide, and long Ayvalık loaf bread. Balanced distribution of this weight across the 20x50 cm base area supports obtaining closer thickness and form in different parts of the product.
Process Flexibility in Production
The Teflon-free structure allows the company to determine production steps such as lubrication, release use, and surface preparation according to its own recipe and process. This feature provides a flexible use option for professional producers working with different dough recipes.
Controlled Product Removal After Baking
Controlled removal of the baked product from the uncoated production surface is important. Lubrication or release application suitable for the company's recipe can help detach the bread more easily from the pan surface. It is recommended to avoid methods that can cause unnecessary mechanical damage to the pan surface when removing the product.
Removing Wide Product in One Piece
To remove the baked bread with a 20x50 cm base area from the pan in one piece and with its form intact, it is important that the surface preparation is suitable for the production process. Consistent application of lubrication or release across the pan can contribute to the product removal process.
Long Bread Production Suitable for Portioning
The 50 cm long product geometry provides a structure suitable for slicing or portioning the baked bread into different sizes based on its intended use. The stable mold size supports more regular formation of the portioning plan under similar production conditions.
Suitable for Businesses Preparing Ayvalık Toast
Producing Ayvalık loaf bread in regular dimensions can facilitate the planning of subsequent cutting and serving processes. The 20x50x6 cm mold provides a professional and long product geometry for bread production in businesses that offer Ayvalık toast.
Supports Repeatability of Product Dimensions
Using the same sized pans with similar dough weights and production parameters supports obtaining more similar product dimensions in different production batches. This feature can contribute to portion and service planning in professional Ayvalık loaf bread production.
Contributes to Standardization in Mass Production
Using pans with dimensions of 20x50x6 cm in series enables more orderly management of basic production parameters such as dough weight, product width, length, and height. When recipe, fermentation, and baking conditions are also controlled, more consistent results can be achieved between production batches.
Suitable for Mass Production Flow
Using a large number of Ayvalık Loaf Pans of the same size in professional production environments helps conduct dough portioning, mold loading, fermentation, oven loading, baking, and product unloading processes within a certain system.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional Ayvalık loaf bread production processes. The performance of the pan in use is affected by the working temperature, production frequency, surface preparation, cleaning, transport, and storage conditions.
Regular Placement Inside the Oven
When placing 20x50x6 cm Loaf Pans inside the oven, especially the 20 cm width and 50 cm length should be considered. Ensuring that oven shelf dimensions are suitable for the pan geometry and regularly positioning pans according to the production process helps utilize the working area more planned.
Planned Usage on Production Shelves
Positioning Ayvalık Loaf Pans of the same size according to a certain order on production shelves supports easier organization of the dough filling, fermentation, oven loading, baking, and product unloading processes. The 50 cm length should be considered in shelf and workspace planning.
Post-Production Cleaning
It is recommended to regularly clean residues of flour, oil, dough, or baked product left on the pan after use. During cleaning, sharp or intensely abrasive tools that could unnecessarily damage the Alusi surface should not be used.
Drying After Cleaning
It is recommended not to leave moisture on the pan surface for long after the cleaning process. Pans should be properly dried and stored in a dry storage area. Regular cleaning and appropriate drying help keep the pans ready for the next production cycle.
Proper Stacking of Pans
When not in use, 20x50x6 cm Loaf Pans should be stacked evenly and orderly. Avoid storage methods that could cause heavy loads, uncontrolled impacts, bending, or denting affecting the mold geometry.
Preserving the 50 cm Long Mold Form
It is recommended not to drop, dent, or expose the pan to uncontrolled impacts. Bending or deformation that may occur in the pan body with 20 cm width and 50 cm length can affect the width, length, and general form of the final Ayvalık loaf bread.
Regular Mold Form Inspection
During intensive professional use, it is recommended to visually inspect the pan body at regular intervals. Bending, denting, 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 the mold size. For more consistent results, 1500–1600 grams dough weight, along with the recipe, surface preparation, dough distribution, fermentation time, oven temperature, and baking time should be jointly controlled.
Extra Long Alusi Ayvalık Loaf Pan for Professional Production
The 20x50x6 cm Loaf Pan, with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate 1300 gram pan weight, and 1500–1600 grams recommended dough weight, is a mold developed for professional Ayvalık loaf bread production. While its width of 20 cm, extra long structure of 50 cm, and low profile of 6 cm support a wide and long product geometry, the uncoated Alusi surface allows usage according to the company’s own lubrication, release, and production process.
Technical Specifications
The details of the 20x50x6 cm Loaf Pan, such as dimensions, raw material, sheet thickness, weight, surface structure, and recommended dough weight, are given in the table below.
| Product Type |
Professional Ayvalık loaf bread pan |
| Mold Size |
20x50x6 cm |
| Mold Width |
20 cm |
| Mold Length |
50 cm |
| Mold Height |
6 cm |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicone 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 company's recipe and production process |
| Product Removal |
Depends on surface preparation, lubrication or release application, and production process |
| Product Form |
Suitable for wide, extra long, and low-profile Ayvalık loaf bread production |
| Type of Use |
Professional and industrial baking |
| Primary Purpose of Use |
Preparation of wide, extra long, and standard-form Ayvalık loaf bread and similar molded products with 1500–1600 grams of dough |
Usage Areas
The 20x50x6 cm Loaf Pan can be used in professional production of high-weight, wide-base, extra-long, and low-profile Ayvalık loaf bread and similar molded breads in bakeries and pastry manufacturing businesses. Its uncoated Alusi surface offers a suitable option 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 loaf pans are developed to offer mold options suitable for different bread geometries and dough weights, support the repeatability of product measurements in professional production, and contribute to the more orderly execution of mass baking processes.