25 cm diameter round daisy bread pan
5 cm pan height
0.8 mm material thickness
Approximately 0.5 kg product weight
Wide circular working area for daisy form
Structure suitable for arranging central and peripheral dough pieces
25 cm diameter suitable for planning different total dough weights
Form suitable for managing volume development with 5 cm side height
The 25x5 cm daisy bread pan has a 25 cm diameter, 5 cm height, 0.8 mm material thickness, and weighs approximately 0.5 kg. The wide circular working area allows for the preparation of dough pieces that form the daisy bread in various layout patterns. Total dough amount and piece weights should be planned according to the desired product geometry.
25x5 cm Round Daisy Bread Pan
The 25x5 cm round daisy bread pan is a single baking pan suitable for professional daisy bread production. Its wide circular form provides a working area conducive to arranging shaped dough pieces according to the characteristic structure of the product.
25 cm Diameter Wide Circular Working Area
The pan’s round geometry of 25 cm diameter defines the physical space where dough pieces can be positioned throughout the center and periphery. This measure is the pan’s diameter and should not be evaluated as the exact size of the baked bread.
5 cm Pan Height
The product’s side height is 5 cm. This vertical area aids in assessing the placement of the dough as it gains volume 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 characteristics defining the product’s physical structure and can be used as a reference in technical comparisons with different daisy bread pan models.
Approximately 0.5 kg Product Weight
The pan’s physical weight is approximately 0.5 kg. This value can be considered when organizing the preparation table layout, transport, and oven loading plan in professional productions using multiple pans.
Dough Placement for Daisy Form
The arrangement of dough pieces used in daisy bread production within the circular pan plays an important role in forming the final product appearance. The layout can be determined based on the form and recipe targeted by the business.
Using the Central Piece as Placement Reference
The centrally positioned dough piece can serve as a reference for determining the placement direction of the surrounding pieces. The size and position of the central piece should be adjusted according to the desired daisy geometry.
Distribution of Peripheral Dough Pieces
The spacing and position of pieces placed around the periphery can affect the shaping of the product’s outer form. Initial layout should consider the horizontal development that will occur during fermentation.
Wider Layout Options with 25 cm Diameter
The working area with a 25 cm diameter allows for the evaluation of different dough piece arrangements compared to smaller round pan options. The actual number of pieces and their weights should be determined according to the product recipe.
Impact of Piece Weights on Visual Balance
The sizes of dough pieces used in the center and periphery can affect the visual proportions of the daisy bread. If a similar product appearance is targeted, it may be beneficial to keep piece weights close to the standard determined throughout production.
Planning Total Dough Weights
The total dough amount used in the pan can affect the product’s fullness level and final volume. Total weight should be determined considering piece distribution, 25 cm diameter, and 5 cm side height.
Distances Between Pieces During Fermentation
Dough pieces may expand and come closer during fermentation. Appropriately determining initial gaps can support the controlled development of the daisy form as the pieces meet at the targeted stage.
Formation of Piece Connection Points
Contact areas between pieces in the daisy appearance are shaped during fermentation and baking. The character of the connection can vary based on dough elasticity, piece size, initial spacing, and level of development.
Importance of Shaping Standard
Shaping dough pieces similarly can help maintain geometric balance within the product. Rounding or other shaping methods should be implemented according to the enterprise’s recipe and product standard.
Vertical Development Area with 5 cm Side Structure
The pan’s 5 cm side structure establishes a physical boundary for the vertical development of rising dough. However, pan height is not the only factor determining the exact height of the baked product.
Final Product Diameter May Vary with Process
The actual diameter of the baked daisy bread depends on the total dough amount used, initial positioning of the pieces, level of fermentation, and spreading behavior during baking.
Final Product Height Is Not Fixed
The height of the baked bread is a result of piece weights, recipe, fermentation, and baking conditions. Therefore, a fixed finished product height should not be stated based on the 5 cm height of the pan.
Use in Different Daisy Bread Recipes
The pan can be evaluated with different daisy bread recipes in professional production. When the dough’s water ratio, fat content, flour structure, and fermentation character change, spacing and weights may need to be readjusted.
Diameter Difference Between 22x5 and 25x5 cm Models
While both models have a 5 cm side height, the 25x5 cm pan offers a wider circular working area compared to the 22x5 cm model. When selecting a model, target product diameter, total dough amount, and placement requirements within the oven should be assessed together.
Product-Based Production in Single Pan Arrangement
Preparing each daisy bread in a separate pan can facilitate independent tracking of different recipes or weight groups. This allows for product-based process adjustments.
Production Organization with Multiple Pan Usage
Using more than one pan of the same 25x5 cm model can establish a common pan standard in the production area. Prepared products can be organized separately according to oven cycles or recipe groups.
Creating a Layout Template for Production
The enterprise can create a repeatable layout for central and peripheral dough pieces according to the desired daisy appearance. Such a template can facilitate easier reproduction of piece positions between productions.
Pre-Oven Fermentation Monitoring
The development of shaped pieces during fermentation should be evaluated before being placed in the oven. The suitable duration may vary according to the recipe, ambient conditions, and desired product structure.
Form Control Before Baking
Before the baking stage, the position of pieces within the pan and their proximity to each other can be checked. This assessment can aid in making the final adjustments to the desired daisy appearance prior to production.
Placement of Multiple Pans Inside the Oven
When multiple pans of 25 cm diameter are used in the same cycle, the shelf placement should be planned according to the usable interior space of the oven. Pans should be positioned at a suitable distance from each other and the oven structure.
Impact of 25 cm Diameter on Oven Capacity
The pan’s diameter is one of the physical dimensions affecting the number of pans that can be used on the same oven shelf. Actual loading capacity should be determined based on the oven’s internal dimensions, shelf geometry, and applied placement method.
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 the daisy bread. The appropriate temperature should be determined according to the used recipe and total dough amount.
Relationship Between Baking Time and Product Size
As the total dough weight and piece sizes change, the required baking time may also vary. The target internal structure and the operational characteristics of the oven used should be evaluated together for timing adjustments.
Impact of Oven Type on Final Result
The crust, color, internal texture, and volume characteristics of daisy bread can differ depending on the oven system used. The same pan and recipe should not be expected to yield identical results in different ovens.
Daisy Bread Production in Professional Ovens
The 25x5 cm round pan can be used in professional ovens where daisy bread is regularly produced. Depending on the enterprise’s daily production volume, more than one pan of the same model can be included in the production program.
Use in Pastry Shops and Bakery Enterprises
Pastry shops and professional bakery enterprises producing suitable products prepared with partial dough placement within round areas can evaluate this pan format.
Regular Cleaning of the Working Surface
The pan can be cleaned with methods suitable for professional oven equipment after usage. Regular removal of dough and baking residues helps prepare the working area for the next production cycle.
Control of Round Form and Edge Structure
The circular geometry of the pan with a 25 cm diameter and the 5 cm edge structure can be checked periodically for impact, bending, or shape changes during intensive use.
Variables Determining Final Daisy Bread Form
The diameter, height, volume, and characteristic appearance of the baked product are the result of total dough weight, piece sizes, center-periphery arrangement, shaping, fermentation, oven type, temperature, and baking time.
25x5 cm Professional Daisy Bread Pan
With a diameter of 25 cm, a height of 5 cm, a material thickness of 0.8 mm, and a weight of approximately 0.5 kg, this product is a round baking pan suitable for professional daisy bread production. Its wide diameter allows for planning different dough arrangements and product weights according to the enterprise’s production standard.
Technical Specifications
The dimensions, approximate weight, material thickness, and basic technical information related to production use of the 25x5 cm round daisy bread pan are provided below.
| Product Type |
Professional round daisy bread pan |
| Form |
Round |
| Diameter |
25 cm |
| Height |
5 cm |
| Product Weight |
Approximately 0.5 kg |
| Material Thickness |
0.8 mm |
| Product Group |
Professional baking pan for daisy bread production |
| Dough Usage |
Portioned and shaped bread doughs according to the daisy bread form |
| Arrangement Planning |
Determined by the weight and position of central and peripheral dough pieces and the desired product appearance |
| Fermentation Planning |
Conducted considering the development and approach behavior of dough pieces toward each other |
| Edge Structure |
5 cm high round pan edge |
| Final Product Diameter |
Variable according to dough weight, shaping, arrangement, and fermentation development |
| Final Product Height |
Dependent on total dough amount, recipe, fermentation, and baking conditions |
| Baking Variables |
Dependent on oven type, temperature, duration, total dough weight, and the recipe used |
| Usage Process |
Preparation, portioning, shaping, fermentation, and baking |
| Usage Area |
Professional oven, pastry, and bakery production |
Usage Areas
The 25x5 cm round daisy bread pan can be evaluated in professional ovens, pastry shops, bread manufacturers, and bakery businesses. Its wide circular area allows planning different weights for the central and peripheral placements unique to daisy bread, while the 5 cm edge structure assists in managing the development during dough fermentation and baking process.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 25x5 cm daisy bread pan, the 25 cm diameter, 5 cm height, 0.8 mm material thickness, approximate 0.5 kg product weight, desired dough piece arrangement, and total weight should be evaluated together. The final product geometry and baking result may vary based on the recipe used and production process.