21x1.5 cm round compartment size
Options for sets of 2, 3, 4, or 5
Approximately 300-350 grams of dough per compartment
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi metal body
Teflon-coated working surface
Compartment form designed for artisan bread production
Multi-compartment professional production structure
21x1.5 cm Non-Stick Round Artisan Bread Pan with Teflon Coating; a professional bread pan that can be produced in sets of 2, 3, 4, or 5. Approximately 300-350 grams of dough per compartment. The actual weight may vary depending on the product and recipe used. The pan is made from 0.8 mm thick DX54D+AS120 Alusi metal, with Teflon coating applied to the working surface.
21x1.5 cm Non-Stick Round Artisan Bread Pan with Teflon Coating
EKMAŞ 21x1.5 cm Non-Stick Round Artisan Bread Pan with Teflon Coating, a multi-compartment professional pan used for preparing and baking artisan bread and similar varieties in professional bakeries.
21x1.5 cm Round Compartment Size
Each compartment measures 21x1.5 cm. The round compartment design can help maintain a similar initial geometry of the dough throughout production.
Production in Sets of 2, 3, 4, or 5
The product can be manufactured in sets of 2, 3, 4, or 5. Businesses can choose different numbers of compartments based on daily production needs, oven structure, and production plan.
Approximately 300-350 Grams of Dough per Compartment
Approximately 300-350 grams of dough can be used for one compartment. This value is not a fixed capacity; it may vary depending on the product recipe, dough density, fermentation character, and target final bread form.
Variation of Dough Weight per Product
As the same pan can be used for different recipes and dough types, the appropriate dough weight may vary by product. Therefore, the 300-350 grams range should be considered as an approximate usage value.
0.8 mm Alusi Metal Thickness
The round artisan bread pan is made from 0.8 mm thick Alusi metal. Material thickness is one of the basic features defining the technical structure of the product.
DX54D+AS120 Alusi Metal Body
The pan body uses DX54D+AS120 Alusi metal. This material has an aluminum-silicon coated steel sheet structure and can be used as a pan body in professional baking equipment.
Difference Between Alusi Metal and Aluminum
This pan is not made directly from aluminum, but from Alusi metal. The Alusi structure is a different material system with an aluminum-silicon based coating on a steel body.
Teflon-Coated Working Surface
The Teflon coating applied to the pan surface forms a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. Under appropriate product and process conditions, this surface supports easier and smoother removal of bread from the pan.
Use for Round Artisan Bread Form
The round compartment design helps in shaping artisan bread doughs within separate sections and supports the maintenance of a specific product form throughout baking.
Multi-Compartment Pan Structure
Having multiple compartments on the same pan system can allow for the orderly preparation and transport of multiple bread doughs in the same production cycle.
Effect of Compartment Count on Production Capacity
Choosing sets of 2, 3, 4, or 5 directly affects the number of doughs that can be prepared in the same production cycle. The appropriate set choice should be made according to the business's production capacity.
Placement of Dough in Compartments
The balanced positioning of dough within a compartment can assist in the more orderly creation of the product’s initial form. The placement method should be determined based on the dough structure and shaping process.
Effect of Dough Weight on Final Product Size
The dough weight used can affect the volume and final dimensions of the baked bread. The compartment alone does not determine the finished product size.
Effect of Fermentation on Product Form
Fermentation time, ambient temperature, yeast quantity, and dough structure can affect the volume development of the product within the compartment. Therefore, the same pan can yield different results with different recipes.
Importance of Shaping Method
The shaping method of the dough before placing it into the compartments can affect the final bread geometry and its distribution within the compartment.
Use in Artisan Bread Production
The pan can be used in professional artisan bread production. The product form, weight, and baking conditions should be planned according to the business's recipe.
Use with Different Bread Recipes
The 21x1.5 cm round compartment design can be adapted for different bread recipes suitable for the business’s production process. Each recipe may have different dough densities, fermentation behaviors, and suitable weights.
Contribution of Teflon Coating to Product Removal
The Teflon surface can help facilitate the removal of baked breads from the pan under appropriate production conditions. Real product removal performance depends on the recipe, baking level, and the condition of the coating.
Flexibility in Grease and Separator Use
The Teflon coating can help reduce the use of heavy greasing or separators under appropriate product and process conditions. The necessary application amount should be determined based on the dough recipe and production method of the business.
Use in Professional Ovens
The round artisan bread pan can be used according to the production plan in professional ovens performing daily or serial bread production.
Use in Bakery Production Facilities
The multi-compartment pan structure can help organize doughs into specific portions and plan production flow in bakery production facilities.
Preparation of Products in Separate Compartments
Each dough being in a separate compartment can help products gain shape independently from each other. Actual results depend on dough weight, recipe, and fermentation level.
Effect of Oven Type on Result
Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking characteristics of bread. The pan and Teflon coating alone do not provide a fixed baking result.
Importance of Baking Temperature
Appropriate baking temperature should be determined according to the bread recipe used, dough weight, product volume, and oven system.
Importance of Baking Duration
Baking duration can vary according to dough weight, product form, recipe, oven type, and target final product characteristics. A single fixed duration may not be suitable for all production conditions.
Repeatability in Production
The regular application of the same compartment size, similar dough weight, similar shaping method, and identical process parameters can help create more consistent initial conditions.
Effect of Set Choice on Production Plan
The options for sets of 2, 3, 4, or 5 allow businesses to create different pan layouts based on daily production quantity and oven capacity.
Mechanical Protection of Teflon Coating
To help preserve the lifespan of the coating, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Removing Baked Bread from the Pan
When removing baked bread from the pan, suitable auxiliary equipment that does not scratch the Teflon working surface should be used. Hard metal contacts may cause mechanical damage to the coating.
Factors Affecting Coating Lifespan
The lifespan of the Teflon coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The Teflon surface can be periodically checked for scratches, wear, or physical damage. Changes in surface condition can affect product removal performance and working character.
Cleaning of Teflon Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the Teflon surface.
Preserving Round Compartment Form
Preserving the round compartment geometry aids in placing the dough in a similar working area for each production cycle. Physical deformation should be avoided during transport, use, and storage.
Post-Use Storage
The pan should be stored in a clean and dry area where the Teflon working surface will not come into contact with hard or sharp objects and the compartment geometry is not compromised.
Considerations in Selecting a Round Artisan Bread Pan
When selecting a product, 21x1.5 cm round compartment size, options for sets of 2, 3, 4, or 5, approximately 300-350 gram dough usage, 0.8 mm Alusi metal thickness, Teflon coating, the bread recipe to be used, and the oven system should be collectively evaluated.
Technical Structure of the 21x1.5 cm Teflon-Coated Round Artisan Bread Pan
21x1.5 cm round compartment size, 0.8 mm DX54D+AS120 Alusi metal body, Teflon-coated working surface, approximately 300-350 grams of dough usage range, and options for sets of 2, 3, 4, or 5 comprise the basic technical features of this product.
Technical Specifications
Basic technical information about the compartment size, set options, approximate dough weight, material structure, coating feature, and usage purpose of the 21x1.5 cm Non-Stick Round Artisan Bread Pan with Teflon Coating is provided below.
| Product Type |
Round artisan bread pan |
| Compartment Size |
21x1.5 cm |
| Set Options |
Sets of 2, 3, 4, or 5 |
| Dough Weight per Compartment |
Approximately 300-350 grams |
| Dough Weight Note |
May vary based on used product and recipe |
| Material |
DX54D+AS120 Alusi metal |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
0.8 mm |
| Working Surface |
Teflon-coated Alusi surface |
| Coating Type |
Teflon coating |
| Purpose of Use |
Preparation and baking of artisan bread and similar professional bread products |
| Area of Use |
Professional bakery and bakery product production |
Areas of Use
21x1.5 cm Non-Stick Round Artisan Bread Pan with Teflon Coating; can be used in professional bakeries and bakery production facilities for preparing and baking artisan bread and similar varieties. Options for sets of 2, 3, 4, or 5 adapt to different production capacities, with approximately 300-350 grams of dough per compartment. Actual weight may vary depending on the product and recipe used. The Teflon coating helps baked products separate more easily from the pan under suitable process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment designed for the professional and industrial baking sector. When selecting the 21x1.5 cm Non-Stick Round Artisan Bread Pan with Teflon Coating, compartment size, set count, approximately 300-350 gram dough usage, 0.8 mm Alusi metal thickness, Teflon-coated working surface, the bread recipe to be produced, and the oven system to be used should be evaluated together.