Round daisy bread pan with a diameter of 22 cm
5 cm pan height
0.8 mm material thickness
Approximately 0.4 kg product weight
Circular work area for daisy bread form
Structure suitable for planning different dough weights
5 cm rim form for higher product volumes
Suitable for professional baking and baked goods production
The 22x5 cm daisy bread pan has a 22 cm diameter, 5 cm height, 0.8 mm material thickness, and weighs approximately 0.4 kg. The circular work area helps prepare daisy bread dough in a round form. Dough weight, shaping pattern, and fermentation development should be planned together according to the targeted final product structure.
22x5 cm Round Bread Baking Pans
The 22x5 cm round daisy bread pan is a single oven pan for professional daisy bread production. Its wide circular work area facilitates preparing dough in a round product form, while the 5 cm rim height allows for the evaluation of different product volumes according to the recipe.
22 cm Diameter Circular Work Area
The round structure of the pan with a 22 cm diameter helps position the shaped dough within a certain circular area. This measurement represents the physical diameter of the pan; the exact dimensions of the baked product may vary depending on the production process.
5 cm Pan Height
The product has a rim height of 5 cm. This measurement can be considered in assessing the initial level of the dough and the volumetric development it may show during fermentation and baking.
0.8 mm Material Thickness
The pan's material thickness is 0.8 mm. This technical value is one of the fundamental features defining the product's physical structure and can be used as a reference when comparing different professional bread pan options.
Approximately 0.4 kg Product Weight
The physical weight of the pan is approximately 0.4 kg. This information can be considered when planning the carrying arrangement, preparation area, and oven loading in facilities where multiple pans are used in the same production cycle.
Round Form for Daisy Bread
The circular pan geometry provides a work area suitable for preparing daisy bread dough in a round product form, considering the center and periphery relationship. The final appearance depends on how the dough is shaped and placed.
The Role of Shaping Arrangement in Product Appearance
How the dough pieces are positioned in the pan plays an important role in forming the characteristic appearance of daisy bread. Piece size, center placement, and peripheral arrangement can be planned according to the recipe.
The Effect of Dough Weight on Product Volume
The total amount of dough used can affect the fill level within the pan and the volume characteristics of the baked product. When determining weight, not only the 22 cm diameter but also the 5 cm rim height and the desired final product structure should be considered.
Balancing the Weights of Pieces
In productions where daisy bread is shaped with multiple dough pieces, preparing the pieces at similar weights can help plan visual integrity and product structure more controllably.
Planning Center and Periphery Placement
How the dough pieces will be distributed to the center and periphery areas can be determined according to the recipe used and the targeted daisy form. The pan diameter constitutes the physical boundary of this placement.
Taking Fermentation Allowance into Account
Since shaped dough pieces can gain volume during fermentation, an allowance for growth should be considered in the initial placement. The distance between pieces can be adjusted according to the recipe and fermentation conditions.
The Role of 5 cm Rim in Vertical Development
The 5 cm high pan rim creates a workspace where the dough's vertical development can be planned. However, a high rim structure alone does not mean a higher product will be obtained.
Final Product Diameter is Not Fixed
The fact that the pan has a diameter of 22 cm does not mean that the baked daisy bread will reach exactly the same size in every production. The spreading, merging of dough pieces, and fermentation development can affect the actual product diameter.
Final Product Height Does Not Have to be 5 cm
The 5 cm value indicates the physical rim height of the pan. The actual height of the baked bread may vary depending on the total dough weight, shaping, fermentation, and baking conditions.
Behavior of Dough Pieces Combining
Dough pieces prepared in daisy form may approach or merge during fermentation and baking. This behavior depends on piece weight, initial distance, and the dough's development character.
Use with Different Daisy Bread Recipes
The pan can be evaluated in different daisy bread recipes in the company's production program. As flour composition, liquid ratio, fat content, and fermentation characteristics change, suitable weight and placement patterns may need to be redefined.
Product-Based Production in Single Pan Arrangement
Preparing each daisy bread in a separate round pan allows for the independent management of different recipe or weight groups. This structure can facilitate product-based production tracking.
Organization of Production in Multiple Pan Use
Using more than one of the same 22x5 cm model can create a common equipment format in the preparation and baking area. The number of pans to be used can be planned according to the daily production need and oven capacity.
Creating a Placement Template for Product Standard
The company can create a reusable placement standard by determining the central and peripheral piece arrangement suitable for its own recipe. For similar visual results, piece weight and shaping method must also be applied consistently.
Preparation and Holding Before Baking
The shaped dough can be taken to the fermentation or resting stage required by the recipe in the pan. The holding time should be determined according to the dough's development behavior and the conditions of the production environment.
Placement of Multiple Pans Inside the Oven
In cases where multiple 22 cm diameter pans will be used in the same baking cycle, the position of the pans on the shelf should be arranged according to the usable interior space of the oven.
The Role of 22 cm Diameter in Oven Capacity
The pan diameter is one of the physical measurements affecting how many separate products can be baked on the same shelf. The actual capacity depends on the oven's internal dimensions, shelf arrangement, and the space that should be left between pans.
The Effect of Baking Temperature on Product Character
Baking temperature is one of the process variables that affect the crust, color, and inner structure development of daisy bread. The appropriate temperature value should be determined according to the dough recipe, product weight, and the oven system used.
The Relationship Between Baking Time and Product Volume
When the total dough amount and the pre-baking height of the product change, the required baking time may also differ. The time should be planned considering the targeted inner structure and the working character of the oven.
The Effect of Oven Type on the Final Result
The surface color, crust structure, moisture balance, and inner texture of daisy bread can vary according to the oven system used. The exact same result should not be expected in different ovens with the same pan and recipe.
Form Development During Baking
The pre-shaped dough pieces expand during baking to form the final daisy geometry within the pan. The position of the pieces relative to each other can affect the appearance of the final product.
Adapting Daisy Form to Recipe
Different layout patterns can be created with different numbers or sizes of dough pieces in the same pan. The actual form to be applied should be determined according to the company's product standard and the recipe used.
Daisy Bread Production in Professional Ovens
The 22x5 cm round pan can be included in the production program of professional ovens where daisy bread is regularly produced. The number of pans can be determined according to the company's daily production amount and baking infrastructure.
Use in Pastry and Bakery Businesses
Bakeries and professional baked goods businesses, producing suitable products prepared with fragmented dough arrangement in a round area like daisy bread, can evaluate this pan format.
Tracking Different Recipe and Weight Groups
The single pan structure can facilitate the preparation of different recipes or dough weights in separate equipment during production trials. This method helps evaluate the outcomes of product groups independently.
Regular Cleaning of the Working Surface
After use, the pan can be prepared with cleaning methods suitable for professional oven equipment. Regularly removing dough and baking residues helps keep the work area clean for the next production cycle.
Checking Round Form and Rim Structure
The circular geometry of the pan and 5 cm rim structure can be checked at regular intervals for impacts, bending, or deformities during intensive use. Maintaining the physical form is important for the continuity of the equipment's size standard.
Variables Determining the Final Daisy Bread Form
The diameter, height, volume, and characteristic appearance of the baked product are the result of dough weight, piece sizes, shaping, layout arrangement, fermentation, oven type, temperature, and baking time.
22x5 cm Professional Daisy Bread Pan Option
With a 22 cm diameter, 5 cm height, 0.8 mm material thickness, and approximately 0.4 kg weight, the product is a round oven pan for professional daisy bread production. The weight of dough pieces, their arrangement, and process parameters can be planned according to the desired product form.
Technical Specifications
Below are the basic technical details related to the diameter, height, approximate weight, material thickness, and production use of the 22x5 cm round daisy bread pan.
| Product Type |
Professional round daisy bread pan |
| Form |
Round |
| Diameter |
22 cm |
| Height |
5 cm |
| Product Weight |
Approximately 0.4 kg |
| Material Thickness |
0.8 mm |
| Product Group |
Professional oven pan for daisy bread production |
| Dough Usage |
Portioned and shaped bread dough suitable for daisy bread production |
| Layout Planning |
Determined according to the weight of dough pieces, shaping method, and targeted daisy form |
| Fermentation Planning |
Evaluated based on the development behavior of dough pieces and initial placement |
| Rim Structure |
Round pan rim with a height of 5 cm |
| Final Product Diameter |
May vary based on dough shaping, placement, and development behavior |
| Final Product Height |
Depends on dough weight, fermentation, recipe, and baking conditions |
| Baking Variables |
Depends on oven type, temperature, time, total dough amount, and recipe |
| Usage Process |
Preparation, portioning, shaping, fermentation, and baking |
| Usage Area |
Professional bakery, pastry shop, and baked goods production |
Usage Areas
The 22x5 cm round daisy bread pan can be evaluated in professional bakeries, pastry shops, bread manufacturers, and baked goods businesses. The 22 cm diameter work area allows for dough placements specific to daisy bread, while the 5 cm rim height allows for the planning of different weight and volume targets according to the recipe.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 22x5 cm daisy bread pan, 22 cm diameter, 5 cm height, 0.8 mm material thickness, approximately 0.4 kg product weight, dough weight to be used, and shaping arrangement should be evaluated together. The final daisy bread geometry may vary depending on the company’s recipe and the production process applied.