28 cm diameter non-stick Trabzon bread baking pan
6 cm pan height
0.8 mm material thickness
Approximately 0.6 kg product weight
Non-stick coating supporting the separation of the baked product
Wide circular working area for Trabzon bread
6 cm side structure suitable for planning different dough volumes
Professional bread production in a single pan layout
The 28x6 cm non-stick Trabzon bread baking pan has a diameter of 28 cm, a height of 6 cm, a material thickness of 0.8 mm, and approximately 0.6 kg weight. The round working area helps prepare the dough in a circular form, while the non-stick surface supports the separation of the baked product under suitable process conditions.
28x6 cm Non-Stick Trabzon Bread Baking Pan
The 28x6 cm non-stick Trabzon bread baking pan is a single oven pan designed for professional Trabzon bread production. Its wide circular structure provides a physical working area suitable for preparing the shaped dough in a round product form.
28 cm Diameter Wide Round Area
The round geometry with a diameter of 28 cm defines the physical boundary where the dough can expand horizontally. This value is the actual diameter of the pan; it should not be evaluated as the exact measurement of the baked bread.
6 cm Side Height
The 6 cm high pan edge allows for planning the vertical development of the dough, which gains volume during fermentation and baking. The initial level should be determined according to the recipe and weight to be used.
0.8 mm Material Thickness
The material thickness of the pan is 0.8 mm. This value is one of the basic technical details defining the product's physical structure and can be used as a reference when comparing different professional bread pan options.
Approximately 0.6 kg Product Weight
The physical weight of the product is approximately 0.6 kg. This information can be considered when creating a transportation arrangement, preparation area, and oven loading organization in businesses using multiple pans.
Non-Stick Coating on Working Surface
The non-stick coating applied to the pan's surface creates a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. This surface supports the easier and more even separation of Trabzon bread from the pan under suitable product and process conditions.
Round Form for Trabzon Bread
The circular pan structure provides a certain working area where Trabzon bread dough can develop from the center to the periphery. The initial shape of the dough can affect the formation of the baked product's diameter and overall appearance.
Role of Dough Weight in Product Volume
The amount of dough used can affect the initial fullness in the pan and the product volume after baking. Weight selection should be evaluated together with the targeted loaf size and the fermentation character of the recipe.
Impact of Shaping Process on Diameter
The shaping of the dough before it is placed in the pan can affect the horizontal spreading behavior of the product. If repeatable production is targeted, the shaping method and initial geometry should be applied consistently.
Placing Dough in the Center of the Pan
Properly positioning the shaped dough within the circular area can help plan controlled peripheral development during fermentation.
Initial Geometry Before Fermentation
The diameter and height of the dough before it enters the oven form a starting point for further development. Dough weight, dough structure, and the desired product standard of the business should be considered together in forming this geometry.
Horizontal and Vertical Development in Fermentation
Trabzon bread dough can develop both horizontally and vertically during fermentation. This behavior can vary depending on the recipe, yeast activity, ambient conditions, and waiting time.
Planning Side Margin
Not allowing the dough to initially reach the pan's edges can help leave a horizontal area for further development. The appropriate edge gap should be determined based on the used weight and the recipe's spreading characteristics.
Role of Non-Stick Surface in Product Removal
During the removal of Trabzon bread after baking, the non-stick working surface can help reduce adhesion tendency at the base area under suitable conditions.
Supporting Removal While Maintaining Round Form
Reducing adhesion at the base area during the removal of the baked product can help with the controlled extraction of the round loaf form. The result depends on the recipe and process conditions used.
Flexibility in Greasing and Separator Use
The non-stick coating can help reduce intense greasing or separator use, depending on the product recipe and the production method of the business. The amount and necessity of use should be determined according to process conditions.
Difference Between Coated and Uncoated Model
The working surface of this model has been applied with a non-stick coating. Unlike the uncoated version, it has an additional non-stick working layer to reduce the tendency of the baked product to adhere to the surface.
Using 6 cm Vertical Working Area
The higher side structure allows for evaluating different initial dough volumes. However, the 6 cm pan height does not imply that the finished product will be exactly the same height.
Use with Different Trabzon Bread Recipes
The pan can be evaluated with different Trabzon bread recipes of the business. When flour properties, water content, fermentation character, and dough density change, weight and shaping parameters may need to be rearranged.
Final Product Diameter Depends on Process
The actual diameter of baked Trabzon bread is a result of the dough's initial form, weight, fermentation level, and spreading behavior during baking.
Final Product Height May Vary
The final product height can vary depending on dough amount, recipe, shaping, fermentation, and baking conditions. Therefore, pan height should not be directly used as the finished bread measurement.
Product-Based Production in Single Pan Layout
Preparing each product in a separate round pan allows for independent management of different weight and recipe groups. This approach can facilitate production tracking.
Production Organization in Multiple Pan Use
When more than one of the same 28x6 cm model is used, the pans can be grouped according to dough batches or oven cycles. The number of equipment to be used should be determined based on daily production needs.
Creating a Weight Standard
In professional production where similar product sizes are targeted, the business can establish a dough weight standard per pan suitable for its recipe. Consistency of results depends on the control of other process variables.
Impact of Fermentation Time on Form
As the fermentation time is extended or shortened, the volume and spreading behavior of the dough within the pan may change. Appropriate time should be evaluated along with the desired product form.
Pre-Oven Product Inspection
Before the dough is placed in the oven, its position in the pan, diameter development, and rise level can be checked. This stage helps compare the current dough with the product standard set by the business.
Multiple Pan Placement in Oven
In productions where more than one pan with a diameter of 28 cm will be used in the same cycle, the arrangement should be planned according to the oven's shelf dimensions and available internal space.
Role of 28 cm Diameter in Oven Capacity
The outside diameter of the pan is one of the physical variables that affect how many separate products can be positioned on the same shelf. The actual capacity depends on the oven's internal dimensions and the distance left between the pans.
Effect of Baking Temperature on Product Character
Oven temperature is one of the effective process variables in the surface color, crust development, and internal texture character of Trabzon bread. The value to be used should be determined according to the recipe, weight, and oven system.
Relation of Baking Time with Product Volume
When the dough amount or initial height changes, the required baking time can also differ. When planning time, the targeted internal structure and the working character of the oven used should be evaluated together.
Effect of Oven Type on Final Result
The crust, color, moisture, and internal structure characteristics of Trabzon bread may vary according to the oven system used. Identical results should not be expected with different ovens using the same pan and recipe.
Protection of Non-Stick Coating from Mechanical Contact
To help maintain the physical integrity of the coating, it is recommended to avoid contact between the working surface and cutting, hard or abrasive tools such as knives, metal spatulas, wire brushes, metal sponges, etc.
Selection of Equipment for Product Removal
When removing baked bread from the pan, choosing equipment compatible with coated surfaces instead of hard metal tools that could scratch the non-stick coating helps maintain mechanical protection of the surface.
Factors Affecting Coating's Usage Time
The usage time of the non-stick coating can vary according to production intensity, operating temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, specifying a fixed coating lifespan is not appropriate.
Periodic Inspection of Coating Surface
The working surface can be examined at specific intervals for scratches, wear, or physical coating damage. This inspection helps evaluate the need for maintenance or renewal.
Cleaning of Coated Pan
The pan should be cleaned using methods suitable for non-stick coated professional oven equipment. Avoiding hard and abrasive applications supports maintaining the physical integrity of the coating surface.
Control of Round Form and Side Structure
The circular geometry of the 28 cm diameter pan and the 6 cm side structure can be checked for impact, bending, or deformation during intensive use. Maintaining the physical form is important for the continuity of the dimension standard.
Variables Determining Final Trabzon Bread Form
The diameter, height, volume, crust structure, and general geometry of the baked product result from the combined effects of dough weight, recipe, shaping, fermentation, oven type, temperature, and baking time.
28x6 cm Professional Non-Stick Trabzon Bread Baking Pan
With a 28 cm diameter, 6 cm height, 0.8 mm material thickness, approximately 0.6 kg weight, and non-stick working surface, this product is a round oven pan designed for professional Trabzon bread production. Dough weight, initial geometry, and process parameters can be planned according to the targeted product structure.
Technical Specifications
The dimensions, approximate weight, material thickness, working surface, and basic technical details related to production use of the 28x6 cm non-stick round Trabzon bread baking pan are listed below.
| Product Type |
Professional non-stick round Trabzon bread baking pan |
| Form |
Round |
| Diameter |
28 cm |
| Height |
6 cm |
| Product Weight |
Approximately 0.6 kg |
| Material Thickness |
0.8 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and more even separation of the baked Trabzon bread from the pan surface |
| Coating Maintenance |
It is recommended to protect from contact with metal, cutting, and abrasive tools |
| Product Group |
Professional oven pan for Trabzon bread production |
| Dough Usage |
Trabzon bread and bread doughs that can be prepared in a suitable round form |
| Shaping Planning |
Determined according to dough weight, initial diameter, and targeted product form |
| Fermentation Planning |
Done taking into account the horizontal and vertical development behavior of the dough |
| Greasing / Separator Use |
Can be evaluated according to product and process conditions; non-stick surface can help reduce intensive use |
| Final Product Diameter |
May vary depending on dough weight, shaping, spreading, and fermentation development |
| Final Product Height |
Depends on recipe, dough amount, fermentation, and baking conditions |
| Baking Variables |
Depends on oven type, temperature, duration, dough weight, and recipe used |
| Usage Process |
Preparation, shaping, fermentation, and baking |
| Usage Area |
Professional oven, bread production, pastry shop, and bakery businesses |
Usage Areas
The 28x6 cm non-stick round Trabzon bread baking pan can be evaluated in professional ovens, bread manufacturers, pastry shops, and bakery businesses. Its wide circular working area allows for the preparation of a round bread form, while the 6 cm side height supports the planning of different dough volumes. The non-stick surface helps the baked product separate from the pan under suitable process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting the 28x6 cm non-stick Trabzon bread baking pan, the 28 cm diameter, 6 cm height, 0.8 mm material thickness, approximately 0.6 kg product weight, non-stick working surface, and targeted dough weight should be considered together. The final product geometry and baking result can vary depending on the recipe used and the production process.