22 cm diameter non-stick daisy bread pan
5 cm pan height
0.8 mm material thickness
Approximate product weight 0.4 kg
Non-stick coating supports the removal of the baked product
Circular work area for daisy form
Round structure suitable for central and peripheral dough placement
Form allowing for planning of volumetric growth with 5 cm edge height
22x5 cm non-stick daisy bread pan; has a diameter of 22 cm, a height of 5 cm, a material thickness of 0.8 mm, and an approximate weight of 0.4 kg. The round work area allows for dough placements specific to daisy bread, while the non-stick surface supports the removal of the baked product under appropriate process conditions.
22x5 cm Non-Stick Daisy Bread Pan
The 22x5 cm non-stick round daisy bread pan is a single baking pan that can be used for daisy form in professional bread production. The circular geometry offers a physical work area suitable for arranging dough pieces around a specific center.
22 cm Diameter Circular Product Area
The round structure with a 22 cm diameter creates the boundary within which shaped dough pieces can be distributed to central and peripheral areas. This measurement indicates the pan's diameter, not the precise diameter of the baked bread.
5 cm Edge Height
The 5 cm high pan edge helps in planning the vertical work area for dough development during fermentation and baking. The starting level to be used should be determined according to the recipe's growth character.
0.8 mm Material Thickness
The material thickness of the pan is 0.8 mm. This technical value can be used as a reference in defining the physical structure of the product and comparing different models of professional bread pans.
Approximate Product Weight 0.4 kg
The physical weight of the product is approximately 0.4 kg. In productions where many individual pans are used, this value can be considered when organizing the preparation area, transport, and oven loading.
Non-Stick Work Surface
The non-stick coating applied to the pan surface forms a layer that reduces the tendency of baked products to stick to the work surface. Under appropriate product and process conditions, this surface supports easier and smoother separation of the daisy bread from the pan.
Central Placement in Daisy Form
When preparing daisy bread, the dough piece positioned in the center can serve as a visual and physical reference for the placement arrangement of other pieces around it. The actual layout to be applied should be determined according to the product standard of the enterprise.
Arrangement of Peripheral Dough Pieces
The position of the doughs placed around the center plays a crucial role in forming the daisy appearance. The initial distance between pieces can be adjusted, taking into account the development that will occur during fermentation.
Impact of Piece Weights on Product Appearance
In productions formed with multiple dough pieces, the weights of the pieces can affect the visual proportions of the final product. The weights to be used in the center and periphery can be individually planned according to the desired daisy form.
Role of Total Dough Weight on Volume
As the total dough amount used in the pan increases, the initial fullness and post-baking product volume may change. Therefore, the total weight should be evaluated together with the 22 cm diameter and 5 cm edge structure.
Proximity of Pieces During Fermentation
Shaped dough pieces may expand and come closer to each other during fermentation. Gaps in the initial placement should be adjusted according to the fermentation behavior of the recipe and the desired joint appearance.
Formation of Joint Points of Pieces
The characteristic appearance of daisy bread can be shaped by the areas where separate dough pieces touch during their development process. The form of joining depends on piece size, placement distance, and fermentation level.
Role of Shaping in Final Form
The shaping method applied to dough pieces before placing them on the pan can affect the general geometry of the baked product. In productions targeting similar results, applying a consistent shaping standard is important.
Function of Non-Stick Surface at Product Retrieval Stage
During the removal of daisy bread, which forms an interconnected structure after baking, the non-stick surface can help reduce adhesion to the work surface under appropriate conditions.
Supporting Removal While Maintaining Product Form
In daisy bread, the integrated appearance formed by the central and peripheral pieces may be important during product retrieval. The non-stick surface feature helps in controlled separation of the product from the pan under suitable usage conditions.
Flexibility in Lubrication and Separator Use
Depending on the recipe and process conditions used, the non-stick coating can help reduce the intense use of lubrication or separators. The amount to be applied should be determined according to the company's own product and production method.
Difference Between Coated and Uncoated Model
This model features a non-stick coating on the work surface. The main difference from the uncoated 22x5 cm model is that it has an additional non-stick surface layer to reduce the tendency for the baked product to stick to the work surface.
Use With Different Daisy Bread Recipes
The pan can be evaluated with different daisy bread recipes of the company. When flour structure, liquid ratio, fat content, and fermentation character change, it may be necessary to rearrange the piece sizes and placement intervals.
Creating a Placement Standard Within 22 cm Diameter
The company can develop a reusable dough placement arrangement according to its own recipe. In creating such a standard, it may be beneficial to define piece weight, number arrangement, and initial distances together.
Role of 5 cm Height in Product Development
The vertical work area of the pan allows for planning the rise exhibited by the dough during fermentation and baking. However, the 5 cm edge height does not mean that the finished bread will definitively be 5 cm high.
Final Product Diameter Depends on Process
The diameter of the baked daisy bread can vary depending on the initial positions, weights, fermentation level, and spreading exhibited during baking of the dough pieces.
Final Product Height May Vary
The height of the final product is the result of the total dough amount, piece geometry, fermentation, and oven conditions together. The pan edge only defines the physical area that can be used during production.
Product Tracking in Single Pan Arrangement
Preparing each daisy bread in a separate pan can help separate different recipe or weight studies by product. This structure facilitates independent tracking of production trials.
Production Organization in Multiple Pan Use
When more than one of the same 22x5 cm model is used, prepared products can be grouped according to production batches. The number of pans to be used should be determined according to the daily production amount and the oven's available loading area.
Monitoring Fermentation Before Baking
Considering the development of dough pieces arranged in a daisy form during fermentation, the entry time into the oven can be planned. The appropriate duration depends on the recipe and production environment conditions.
Multiple Pan Placement Inside the Oven
When multiple pans with a 22 cm diameter are used in the same cycle, the arrangement should be done according to the oven's shelf dimensions and available baking area. The actual capacity depends on the oven system used.
Role of Baking Temperature in Product Character
Oven temperature is one of the process variables that affect the surface color, crust development, and internal structure of daisy bread. The appropriate value should be determined according to the dough recipe and product weight.
Relationship of Baking Time With Product Structure
When the total dough amount and the size of shaped pieces change, the required baking time may also differ. The targeted internal structure and the operational character of the oven used should be considered together in duration setting.
Impact of Oven Type on the Result
The surface, crust, and internal texture characteristics of daisy bread can vary depending on the oven type. The same pan and dough recipe is not expected to give exactly the same result in different baking systems.
Protecting the Non-Stick Coating From Mechanical Contact
To help maintain the physical integrity of the coating, it is recommended to avoid contact between the work surface and cutting, sharp, or abrasive tools such as knives, metal spatulas, wire brushes, and steel wool.
Selection of Product Retrieval Equipment
When removing baked bread from the pan, choosing auxiliary tools compatible with non-stick surfaces instead of hard metal equipment that could scratch the coating helps protect the work surface mechanically.
Factors Affecting Coating Usage Duration
The usage duration of the non-stick coating may vary depending on production intensity, operating temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, it is not suitable to specify a fixed lifespan for the coating.
Periodic Control of the Coating Surface
The non-stick work surface can be inspected at regular intervals for scratches, wear, or physical damage. Monitoring the surface condition assists in evaluating the need for maintenance or renewal.
Cleaning of Coated Pans
The pan should be prepared with cleaning methods suitable for professional baking equipment with non-stick coating. Avoiding harsh abrasive applications supports maintaining the physical integrity of the coating surface.
Control of Round Shape and Edge Structure
The circular geometry with a diameter of 22 cm and 5 cm edge structure can be controlled for impact, bending, or shape change due to intensive use. Maintaining the physical form is important for the continuity of the equipment's measurement standard.
Variables Determining Final Daisy Bread Form
The diameter, height, volume, and daisy appearance of the baked product are the result of the total dough weight, piece sizes, central-peripheral placement, shaping, fermentation, oven type, temperature, and baking time together.
22x5 cm Professional Non-Stick Daisy Bread Pan
With a diameter of 22 cm, height of 5 cm, material thickness of 0.8 mm, approximate weight of 0.4 kg, and non-stick coated work surface, this product is a round baking pan designed for professional daisy bread production. Dough piece weights, placement arrangement, and process parameters can be planned according to the targeted product standard.
Technical Specifications
Below are the basic technical details regarding the dimensions, approximate weight, material thickness, surface coating, and usage structure of the 22x5 cm non-stick round daisy bread pan.
| Product Type |
Professional non-stick round daisy bread pan |
| Form |
Round |
| Diameter |
22 cm |
| Height |
5 cm |
| Product Weight |
Approximate 0.4 kg |
| Material Thickness |
0.8 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supports easier and smoother separation of the baked daisy bread from the pan surface |
| Coating Maintenance |
It is recommended to avoid contact with metal, cutting, and abrasive equipment |
| Product Group |
Professional baking pan for daisy bread production |
| Dough Usage |
Portioned and shaped bread doughs according to daisy bread form |
| Placement Planning |
Determined according to dough piece weight, central-peripheral arrangement, and targeted product appearance |
| Fermentation Planning |
Done considering the development and approach behavior of pieces |
| Lubrication / Separator Usage |
Can be evaluated according to product and process conditions; non-stick surface can help reduce intensive use |
| Final Product Diameter |
May vary according to shaping, placement, and development behavior of dough pieces |
| Final Product Height |
Depends on total dough weight, fermentation, recipe, and baking conditions |
| Baking Variables |
Depends on oven type, temperature, duration, dough amount, and recipe used |
| Usage Process |
Preparation, portioning, shaping, fermentation, and baking |
| Usage Area |
Professional baking, pastry, and bakery product production |
Usage Areas
The 22x5 cm non-stick round daisy bread pan can be evaluated in professional bakeries, pastry shops, bread manufacturers, and bakery operations. The circular work area allows for setting up dough arrangements for daisy form, while the non-stick surface supports the separation of the unified product from the pan under appropriate process conditions.
22x5 cm coated daisy bread pan 22 cm daisy bread pan Non-stick daisy bread pan Round daisy bread pan Professional daisy bread pan 5 cm high daisy bread pan 0.8 mm bread pan 0.4 kg round pan 22 cm round baking pan Daisy bread baking pan Coated round bread pan Single daisy bread pan Daisy bread production equipment Professional bread pan Bakery bread pan Non-stick baking pan Professional baking equipment Professional bakery equipment EKMAŞ daisy bread pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting a 22x5 cm non-stick daisy bread pan, the diameter of 22 cm, height of 5 cm, material thickness of 0.8 mm, approximately 0.4 kg product weight, non-stick coating on the work surface, and dough placement arrangement to be applied should all be considered together. The final product form and baking result depend on the recipe used and the production process.