25 cm diameter non-stick daisy bread pan
5 cm pan height
0.8 mm material thickness
Approximately 0.5 kg product weight
Non-stick coating that supports product separation
Wide circular working area for daisy form
Round structure suitable for central and peripheral dough placement
Form suitable for volume development planning with 5 cm edge height
The 25x5 cm non-stick daisy bread pan has a diameter of 25 cm, a height of 5 cm, a material thickness of 0.8 mm, and weighs approximately 0.5 kg. While the wide round working area allows for the preparation of daisy bread doughs with different arrangements, the non-stick surface supports the separation of the baked product from the pan under proper process conditions.
25x5 cm Non-Stick Daisy Bread Pan
The 25x5 cm non-stick daisy bread pan is a single baking pan intended for professional daisy bread production. Its wide circular working area allows for the arrangement of shaped dough pieces according to the desired product appearance.
25 cm Diameter Wide Circular Area
The round geometry with a 25 cm diameter of the pan defines the physical area where dough pieces forming the daisy shape can be placed centrally and peripherally. This measurement refers to the pan diameter; it is not the exact diameter of the baked product.
5 cm Pan Height
The edge height of 5 cm helps evaluate the vertical development of the dough during fermentation and baking, considering the production recipe. The initial filling level should be determined according to the targeted product structure.
0.8 mm Material Thickness
The material thickness of the pan is 0.8 mm. This value can be used as one of the basic technical specifications defining the physical structure of the product for comparing different professional round bread baking pan models.
Approximately 0.5 kg Product Weight
The physical weight of the product is approximately 0.5 kg. This technical information can be considered in planning the preparation table, transport, and oven loading arrangement in productions using multiple single pans.
Non-Stick Working Surface
The non-stick coating applied to the pan surface creates a non-stick layer intended to reduce the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports easier and smoother separation of daisy bread from the pan.
Planning of Central and Peripheral Placement
The position of dough pieces in the central and peripheral regions is important in forming the characteristic appearance of daisy bread. Piece placement can be arranged according to the form targeted by the business and the recipe used.
Wider Placement Flexibility at 25 cm Diameter
The 25 cm diameter working area allows for the evaluation of different dough piece arrangements compared to smaller diameter daisy bread pans. The actual number and weight of pieces are not fixed; they should be determined according to product standards.
Effect of Piece Weights on Visual Ratio
The weights of dough pieces used in the center and periphery can affect the visual balance of the baked daisy bread. If a repeatable product appearance is targeted, it is important to prepare piece weights in accordance with the defined production standard.
Planning of Total Dough Weight
The total amount of dough within the pan can affect the initial filling and the volume when baked. Therefore, the total weight should be evaluated together with piece distribution, diameter, edge height, and the development behavior of the recipe.
Distance Between Pieces During Fermentation
Shaped dough pieces may expand and move closer to each other during fermentation. The initial gaps should be adjusted according to the recipe to allow pieces to contact at the targeted stage.
Role of Joint Points in Daisy Appearance
The areas where dough pieces touch during development can affect the characteristic piece appearance of daisy bread. The form of joining may vary depending on weight, shaping, initial distance, and fermentation level.
Maintaining Shaping Standard
Preparing dough pieces in similar geometries can help support visual integrity in the daisy arrangement. The shaping method to be applied should be determined according to the recipe and product standard of the business.
Function of Non-Stick Surface in Product Removal
During the removal of the daisy bread formed by the merging of pieces after baking, the non-stick surface can help reduce the tendency of adherence at the base area under suitable conditions.
Taking Product While Preserving Whole Form
The holistic appearance created by the center and periphery pieces in daisy bread can be important during product removal. The coated working surface, along with the correct equipment and process, supports the controlled removal of the product from the pan.
Flexibility in Using Lubricants and Release Agents
The non-stick surface can help reduce intensive use of lubricants or release agents depending on the dough recipe and production method used. The need and amount of use should be determined according to the company’s own process conditions.
Difference Between Coated and Uncoated 25x5 cm Model
This model has a non-stick coating applied to the working surface. The main difference from the uncoated version is that it has an additional working layer to reduce the tendency of baked product adhesion to the surface under suitable conditions.
Diameter Difference Between 22x5 and 25x5 cm Models
Although both daisy bread pans have a 5 cm edge height, the 25x5 cm model offers a wider circular area. When choosing, the targeted product form, dough placement, and available oven space should be evaluated together.
Use with Different Daisy Bread Recipes
The pan can be assessed with different daisy bread recipes. When flour properties, liquid balance, fat content, and fermentation character change, weights and initial distances between dough pieces may need to be adjusted again.
Creating a Placement Template
The business can develop a reusable central-periphery placement template according to its own product standard. This approach can facilitate the preparation of dough pieces in similar positions in different production cycles.
Use of 5 cm Vertical Working Area
The pan edge defines the physical area where the developing dough can be used vertically. However, a higher edge does not alone mean that a higher baked product will be obtained.
Final Product Diameter Depends on Process
The actual diameter of the baked daisy bread is formed together with the total dough weight, initial position of pieces, fermentation level, and spreading behavior during baking.
Final Product Height May Vary
The height of the final product is the result of the combination of piece sizes, recipe, shaping, fermentation, and baking conditions. Therefore, the 5 cm pan height should not be used directly as the finished product measure.
Product-Based Production in Single Pan Arrangement
Preparing each product in a separate round pan allows for the independent management of different weight or recipe groups. This method can facilitate product-based production tracking.
Production Arrangement in Multiple Pan Use
Using more than one of the same 25x5 cm model can create a common equipment format in the production area. Pans can be arranged in separate production batches according to recipe groups or oven cycles.
Fermentation Control Before Baking
The development of dough pieces can be observed before entering the oven, and the approach and volume change between pieces can be evaluated. The appropriate fermentation level depends on the used recipe and production environment.
Checking Daisy Form Before Baking
Before baking, the position of central and peripheral pieces can be checked to assess the targeted overall arrangement. The necessary production standard should be created according to the business's own daisy bread form.
Placement of Multiple Pans in the Oven
When more than one pan with a diameter of 25 cm is to be used in the same baking cycle, placement should be planned according to the oven’s rack dimensions and available interior space.
Role of 25 cm Diameter in Oven Capacity
The external diameter of the pan is one of the physical variables affecting how many separate pieces of equipment can be positioned on the same rack. The actual capacity depends on the internal dimensions of the oven, rack geometry, and distance left between pans.
Effect of Baking Temperature on Product Character
The oven temperature is one of the important process variables in the development of the color, crust, and internal structure of daisy bread. The appropriate temperature value should be determined according to the dough recipe, total weight, and the oven used.
Relation of Baking Time with Product Volume
When the total dough amount and size of the pieces change, the required baking time may also differ. When adjusting time, the targeted internal structure and the working character of the oven should be evaluated together.
Impact of Oven Type on Final Result
The crust structure, surface color, internal texture, and volume of daisy bread can vary depending on the oven system used. It should not be expected that the same pan and recipe will yield identical results in different ovens.
Protecting Non-Stick Coating from Mechanical Contact
To help preserve the physical integrity of the coating, it is recommended to avoid contact between the working surface and hard, cutting, or abrasive tools such as knives, metal spatulas, metal sponges, and wire brushes.
Selection of Product Removal Equipment
When removing the baked daisy bread from the pan, choosing auxiliary equipment compatible with coated surfaces instead of hard metal tools that could scratch the non-stick surface supports its mechanical preservation.
Factors Affecting the Service Life of Coating
The service life of the non-stick coating can vary depending on production intensity, working temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, it is not appropriate to specify a fixed service life for the coating.
Periodic Inspection of Coated Surface
The working surface may be inspected at regular intervals for scratches, wear, or physical coating damage. This control helps evaluate the current surface condition and maintenance needs.
Cleaning of Coated Pan
The pan should be cleaned using methods suitable for non-stick coated professional baking equipment. Avoiding hard and abrasive applications helps maintain the physical integrity of the coating.
Control of Round Form and Edge Structure
The circular geometry with a 25 cm diameter and a 5 cm edge structure of the pan can be checked for impact, bending, or shape changes during intensive use. Maintaining physical form is important for the continuity of equipment size.
Variables Defining Final Daisy Bread Form
The diameter, height, volume, and characteristic 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.
25x5 cm Professional Non-Stick Daisy Bread Pan
With a 25 cm diameter, 5 cm height, 0.8 mm material thickness, approximately 0.5 kg weight, and non-stick coated working surface, the product is a round baking pan intended for professional daisy bread production. Dough piece weights, arrangement, and process parameters can be planned according to the targeted product standard.
Technical Specifications
Basic technical information regarding the dimensions, approximate weight, material thickness, working surface, and usage features of the 25x5 cm non-stick round daisy bread pan is provided below.
| Product Type |
Professional non-stick round daisy bread pan |
| Form |
Round |
| Diameter |
25 cm |
| Height |
5 cm |
| Product Weight |
Approximately 0.5 kg |
| Material Thickness |
0.8 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked daisy bread from the pan surface |
| Coating Maintenance |
It is recommended to protect from contact with metal, cutting, and abrasive equipment |
| Product Group |
Professional baking pan for daisy bread production |
| Dough Use |
Bread doughs portioned and shaped according to daisy bread form |
| Placement Planning |
Determined by the weight, position, and targeted appearance of central and peripheral dough pieces |
| Fermentation Planning |
It is done considering the development and approach behavior of dough pieces |
| Lubrication / Release Agent Use |
It can be evaluated according to product and process conditions; the non-stick surface can help reduce intensive use |
| Final Product Diameter |
It can vary according to dough weight, shaping, placement, and fermentation development |
| Final Product Height |
It depends on the total dough amount, recipe, fermentation, and baking conditions |
| Baking Variables |
It depends on oven type, temperature, time, total dough weight, and the recipe used |
| Usage Process |
Preparation, portioning, shaping, fermentation, and baking |
| Usage Area |
Professional bakery, patisserie, and bakery production |
Usage Areas
The 25x5 cm non-stick round daisy bread pan can be used in professional bakeries, patisseries, bread manufacturers, and bakery businesses. The wide circular area allows for the creation of central and peripheral dough arrangements specific to daisy bread, while the non-stick surface supports the separation of the baked product from the pan under suitable process conditions.
25x5 cm coated daisy bread pan 25 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 0.5 kg round pan 25 cm round baking pan Daisy bread baking pan Coated round bread pan Single daisy bread pan Daisy bread production equipment Professional bread pan Patisserie bread pan Non-stick baking pan Professional baking equipment Professional bakery equipment EKMAŞ 25x5 cm daisy bread pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When choosing the 25x5 cm non-stick daisy bread pan, the 25 cm diameter, 5 cm height, 0.8 mm material thickness, approximately 0.5 kg product weight, non-stick working surface, dough piece weights, and arrangement should be considered together. The final product form and baking result may vary depending on the recipe used and the production process.