21x1.5 cm round cavity size
Set options of 2, 3, 4, or 5
Approximately 300-350 grams of dough per cavity
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet structure
Uncoated Alusi working surface
Cavity form for artisan bread production
Multi-cavity professional production structure
21x1,5 cm Round Artisan Bread Pan; a professional bread pan that can be produced as a set of 2, 3, 4, or 5. Approximately 300-350 grams of dough can be used for each cavity. The actual weight may vary depending on the product and recipe used. The pan is made from 0.8 mm thick DX54D+AS120 Alusi sheet.
21x1,5 cm Round Artisan Bread Pan
EKMAŞ 21x1,5 cm Round Artisan Bread Pan is a multi-cavity professional pan model used for the preparation and baking of artisan bread and similar bread types in professional bakery and pastry production.
21x1.5 cm Round Cavity Size
Each cavity measures 21x1.5 cm. The round cavity design helps to shape the dough within a separate compartment and maintain similar initial geometry throughout production.
Production of Sets of 2, 3, 4, or 5
The product can be manufactured as a set of 2, 3, 4, or 5. Businesses can choose different cavity numbers based on daily production needs, oven structure, and production plan.
Approximately 300-350 Grams of Dough per Cavity
Approximately 300-350 grams of dough can be used for one cavity. This value is not a fixed capacity; it can vary based on the product recipe, dough density, fermentation characteristics, and the desired final bread shape.
Dough Weight Variation by Product
Since the same pan can be used for different recipes and dough types, the appropriate dough weight may vary by product. Therefore, the 300-350 gram range should be considered 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 key features defining the technical structure of the product.
DX54D+AS120 Alusi Sheet Structure
DX54D+AS120 Alusi sheet is used in the pan body. This material has an aluminum-silicon coated steel sheet structure and can be used as a pan body in professional bakery equipment.
Difference Between Alusi Metal and Aluminum
This pan is made not from direct aluminum but from Alusi metal. Alusi structure is a different material system with an aluminum-silicon based coating on a steel sheet body.
Uncoated Alusi Working Surface
This model does not have a non-stick coating such as Teflon. The product is used with an uncoated Alusi working surface.
Usage for Round Artisan Bread Form
The round cavity design helps to shape artisan bread doughs in separate compartments and support a specific product form during baking.
Multi-Cavity Pan Structure
Having multiple cavities on the same pan system may allow for the orderly preparation and transport of multiple bread doughs in the same production cycle.
Impact of Cavity Count on Production Capacity
The selection of 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 should be chosen based on the business's production capacity.
Dough Placement Within Cavity
Positioning the dough evenly within the cavity can help form a more orderly initial product shape. The placement method should be determined according to the dough structure and shaping process.
Impact of Dough Weight on Final Product Size
The dough weight used can affect the volume and final dimensions of the baked bread. The 21x1.5 cm cavity size alone does not determine the finished product size.
Effect of Fermentation on Product Form
Fermentation time, ambient temperature, amount of yeast, and dough structure can affect the volumetric development of the product within the cavity. Therefore, the same pan can yield different results with different recipes.
Importance of Shaping Method
The shaping method used before placing the dough into the cavities can affect the final bread geometry and distribution within the cavity.
Usage in Artisan Bread Production
The pan can be used in professional artisan bread production. Product form, weight, and baking conditions should be planned based on the business's recipe.
Usage with Different Bread Recipes
The 21x1.5 cm round cavity design can be evaluated in different bread recipes suitable for the business's production process. Each recipe can have different dough density, fermentation behavior, and appropriate weight.
Usage in Professional Ovens
The Round Artisan Bread Pan can be used in professional ovens conducting daily or serial bread production according to the production plan.
Usage in Pastry Production Facilities
The multi-cavity pan structure can help arrange doughs in specific portions and plan the production flow in pastry production facilities.
Preparation of Products in Separate Cavities
Having each dough in a separate cavity can help products form independently. Actual results depend on dough weight, recipe, and fermentation level.
Impact of Oven Type on Results
Air and heat distribution in convection, rotary, or other professional oven systems can affect the bread's baking characteristics. The pan alone does not provide a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the bread recipe, dough weight, product volume, and oven system used.
Importance of Baking Time
Baking time can vary based on dough weight, product form, recipe, oven type, and desired final product characteristics. One fixed time may not be suitable for all production conditions.
Production Repeatability
Applying the same cavity size, similar dough weight, similar shaping method, and the same process parameters regularly can help create more consistent initial conditions.
Impact of Set Selection on Production Plan
Thanks to set options of 2, 3, 4, or 5, a business can create different pan arrangements based on daily production numbers and oven capacity.
Use of Oil and Separators
The amount of oil or suitable separator to be used on the uncoated Alusi surface can be determined according to the bread recipe, dough adhesion characteristics, and the business's production method.
Removal of Baked Bread from the Pan
The separation behavior of the baked product from the pan can vary according to the recipe, oiling or separator application, baking level, and the current condition of the working surface.
Cleaning the Pan Surface
After use, dough, oil, and baking residues remaining on the pan surface should be cleaned using appropriate methods. Excessively hard or abrasive applications that could damage the metal surface should be avoided.
Surface Condition Control
The working surface of the pan can be periodically checked based on usage intensity. Significant deformation or physical damage may affect the working character.
Preserving the Round Cavity Form
Maintaining the round cavity geometry helps place the dough in a similar working area for each production cycle. Physical deformation should be avoided during transport and storage.
Post-Use Storage
When not in use, the Round Artisan Bread Pan should be stored in a clean and dry place, in a way that does not distort the cavity form and pan geometry.
Points to Consider in Choosing a Round Artisan Bread Pan
When selecting the product, the 21x1.5 cm round cavity size, set options of 2, 3, 4, or 5, the use of approximately 300-350 grams of dough, 0.8 mm Alusi metal thickness, and the bread recipe and oven system to be used should be evaluated together.
Technical Structure of the 21x1,5 cm Round Artisan Bread Pan
The 21x1.5 cm round cavity size, 0.8 mm DX54D+AS120 Alusi sheet structure, approximate dough usage range of 300-350 grams, and set options of 2, 3, 4, or 5 constitute the basic technical features of this product.
Technical Specifications
Basic technical information related to the cavity size, set options, approximate dough weight, material structure, and intended use of the 21x1.5 cm Round Artisan Bread Pan are provided below.
| Product Type |
Round artisan bread pan |
| Cavity Size |
21x1.5 cm |
| Set Options |
Set of 2, 3, 4, or 5 |
| Dough Weight per Cavity |
Approximately 300-350 grams |
| Dough Weight Note |
May vary according to product and recipe used |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
0.8 mm |
| Working Surface |
Uncoated Alusi surface |
| Purpose |
Preparation and baking of artisan bread and similar professional bread products |
| Usage Area |
Professional bakery and pastry production |
Usage Areas
The 21x1.5 cm Round Artisan Bread Pan can be used for the preparation and baking of artisan bread and similar bread types in professional bakeries and pastry production facilities. Sets of 2, 3, 4, or 5 options adapt to different production capacities, while approximately 300-350 grams of dough can be used for each cavity. Actual weight may vary depending on the product and recipe used.
21x1.5 cm round artisan bread pan Round bread pan Artisan bread pan Alusi bread pan 0.8 mm Alusi pan 2-piece bread pan 3-piece bread pan 4-piece bread pan 5-piece bread pan 300-350 gram dough pan Multi-cavity bread pan Professional bread pan Oven bread pan Pastry bread pan DX54D+AS120 pan Uncoated Alusi pan Professional oven pan EKMAŞ round artisan bread pan
About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment for the professional and industrial bakery sector. When selecting the 21x1.5 cm Round Artisan Bread Pan, the cavity size, set number, use of approximately 300-350 grams of dough, 0.8 mm Alusi metal thickness, bread recipe to be produced, and oven system to be used should be evaluated together.