22x5 cm round pan size
Alusi metal body
0.5 mm material thickness
Approximately 235 grams product weight
Teflon coated inner and outer surfaces
Bronze color outer surface
Suitable for a wide round bread form
Suitable for professional and home use
22x5 cm Rounded Bread Pan Bronze; with its 0.5 mm Alusi metal body, approximately 235 grams product weight, inner-outer Teflon coating, and bronze outer surface, can be used for preparing round varieties of bread. The amount of dough to be used should be adjusted based on the recipe, hydration, fermentation, and the desired bread volume.
22x5 cm Rounded Bread Pan Bronze
EKMAŞ 22x5 cm Rounded Bread Pan Bronze is a professional baking pan that can be used to prepare and bake large diameter round breads in a specific form.
Alusi Metal Body Structure
The main body of the pan is made of Alusi metal. This material structure offers a functional body for bread pans used in professional baking applications.
0.5 mm Material Thickness
The product has a material thickness of 0.5 mm. This value is one of the fundamental features that defines the technical structure of the pan.
Approximately 235 Grams Product Weight
The approximate product weight of the 22x5 cm Rounded Bread Pan Bronze is 235 grams. The weight information should be considered along with the size of the product and its Alusi metal body structure.
Teflon Coating on Inner and Outer Surfaces
The pan has Teflon coating on both the inner and outer surfaces. This surface structure helps reduce the tendency to stick under suitable usage conditions and makes cleaning processes more practical.
Bronze Color Outer Surface
The outer surface is bronze colored. This color gives the pan a functional usage as well as a unique and distinct appearance.
22x5 cm Wide Round Form
The 22 cm diameter and 5 cm height form a pan geometry suitable for preparing broader surfaced and distinctly round shaped breads.
Dough Amount Should Be Determined by Recipe
A fixed dough weight is not specified for this pan. The amount to be used should be adjusted based on the recipe, hydration rate, dough density, fermentation time, and the desired product height.
Leave Sufficient Space for Rising
The volume increase of the dough during fermentation and baking should be considered, the pan should not be completely filled, and sufficient space should be preserved for rising.
Suitable for Round Bread Varieties
The pan can be used with different bread recipes intended to be prepared in a circular form. The development of the dough within certain limits can help achieve a more regular round appearance.
For Rustic Round Breads
It can be considered for controlled preparation of rustic-looking round breads under suitable recipe and fermentation conditions.
Wide Diameter Mold Breads
The 22 cm diameter offers a larger working surface compared to smaller round pans, allowing the preparation of more broad-looking bread forms.
Use with Village Type Round Breads
When the recipe and desired product height are suitable, it can be used for preparing and baking village-type round breads in the pan.
Supports Maintaining Circular Form
The perimeter of the pan can help limit the uncontrolled spreading of the dough to the sides, aiding in the formation of a more distinct and balanced round form.
Similar Appearance in Repeated Production
Using pans of the same size with similar recipes and process conditions can support having breads from different production batches appear more similar in general appearance.
Reduce Tendency to Stick with Teflon Coating
The Teflon coating on the inner surface can help reduce the tendency of the bread dough to stick to the pan surface under suitable recipe and baking conditions.
More Controlled Removal from the Pan
After baking is complete and the bread is properly rested, the Teflon surface can support easier removal of the product from the pan.
Lubrication Need Can Vary by Recipe
Despite the Teflon coating, whether lubrication or different surface preparation is needed should be determined based on the dough recipe and production method used.
Fermentation Inside the Pan
In productions where the dough is fermented inside the pan, the level of rising should be monitored and the timing of oven entry should be adjusted according to the development of the dough.
Hydration Affects Spread Behavior
Doughs with different hydration ratios can show different spreading and rising characteristics in the pan even if used in the same amount.
Fermentation Time Should Be Balanced
Over-fermentation can cause the dough to exceed the level of the pan. Therefore, the development time should be monitored according to the recipe and environmental conditions.
Bread Volume Depends on Multiple Factors
The diameter, height, and overall volume of the final product can be affected by dough amount, recipe, hydration, kneading method, and fermentation conditions.
Crust Structure Changes by Baking Parameters
The coloring, thickness, and texture of the bread crust can vary depending on the type of oven, temperature, baking time, and recipe used.
Internal Texture Depends on Recipe and Process
The internal pore structure and texture of the bread are not determined solely by the pan; flour properties, hydration, kneading, fermentation and baking conditions also affect the outcome.
Wide Round Bread Form
The 22 cm diameter pan is useful for preparing wide surfaced round breads and can support the creation of products suitable for different presentation styles.
5 cm Height Pan Structure
The 5 cm pan height provides a circumferential limit that allows the dough to develop steadily to a certain height.
Usable in Professional Ovens
The 22x5 cm Rounded Bread Pan Bronze can be used in professional bakery operations where various round bread types are regularly produced.
For Bakery Product Production
The product can be evaluated in bakery product production processes where round and wide form pan breads are prepared.
Usable in Home Bread Production
As long as the oven's internal dimensions and usage conditions are compatible with the pan, the product can also be used in round bread recipes prepared at home.
Check Surfaces Before Use
Before the baking process, ensure the pan is clean and dry, and that there is no noticeable damage on the inner and outer Teflon surfaces that could affect its use.
Resting After Baking
The bread out of the oven can be rested briefly in the pan depending on the recipe. The timing of removal from the pan should be determined based on the structure of the bread.
Use Protection When Working with Hot Pan
The pan may be at a high temperature after baking. Proper oven gloves should be used during handling and removing the bread from the pan.
Protect Teflon Surface from Sharp Tools
Knives, hard metal spatulas, and pointed tools can scratch the Teflon coating. Suitable tools should be used for removing the bread from the pan.
Avoid Abrasive Cleaning
To help preserve the inner and outer coatings, the use of wire brushes, hard sponges, and cleaning equipment that could abrade the surface is not recommended.
Clean Residues After Use
Dough, oil, and baked bread residues remaining on the pan should be cleaned using appropriate methods and not left on the surface for long periods.
Store Dry after Cleaning
After cleaning, the product should be completely dried and stored in a suitable area where the coating surfaces won't be scratched by rubbing against other equipment.
Regularly Check Coating Condition
Depending on the frequency of use, the inner and outer Teflon surfaces should be examined at regular intervals, monitoring for scratches, peeling, or significant wear.
Choosing 22x5 cm Rounded Bread Pan Bronze
When evaluating the product, consider the 22x5 cm round size, 0.5 mm Alusi metal body, approximately 235 grams product weight, inner and outer Teflon coating, and bronze color outer surface.
Structure Focused on Round Bread Production
EKMAŞ 22x5 cm Rounded Bread Pan Bronze; with its wide circular form, Alusi metal body, and inner-outer Teflon coating, is a functional baking pan that supports the preparation of different round bread types.
Technical Specifications
The basic dimensions, material, and usage features of the 22x5 cm Rounded Bread Pan Bronze are listed below.
| Product Type |
Round colored bread pan |
| Product Size |
22x5 cm |
| Form |
Round |
| Material |
Alusi metal |
| Material Thickness |
0.5 mm |
| Coating |
Teflon coated inner and outer surfaces |
| Color |
Bronze |
| Approximate Product Weight |
235 grams |
| Dough Weight |
It should be determined according to recipe, hydration, density, fermentation, and desired bread volume. |
| Purpose of Use |
Preparation and baking of different round form bread varieties |
| Area of Use |
Professional bakeries, bakery product production, and suitably sized home ovens |
Usage Areas
22x5 cm Rounded Bread Pan Bronze; can be used in professional bakeries, bakery production areas, and home ovens of suitable size for preparing village-type round breads, rustic round breads, wide diameter mold bread, and similar circular bread varieties. The amount of dough should be adjusted according to the recipe, hydration, fermentation, and targeted product height.
22x5 cm bread pan Round bread pan Bronze round bread pan Alusi metal bread pan Teflon coated round pan Inner outer Teflon coated pan 22 cm round bread pan Wide round bread pan Rustic bread pan Village bread pan Round pan bread Professional bread pan Colored bread pan Oven bread pan Home bread pan 0.5 mm Alusi pan 235 gram bread pan EKMAŞ round bronze bread pan
About EKMAŞ
EKMAŞ provides baking, preparation, and auxiliary equipment for the professional bakery sector. The 22x5 cm Rounded Bread Pan Bronze; with its 0.5 mm Alusi metal body, inner and outer Teflon coating, approximately 235 grams product weight, and wide round form, supports the controlled preparation of different bread types.