Round Bread Baking Pan with a diameter of 28 cm
6 cm pan height
0.8 mm material thickness
Approx. 0.6 kg product weight
Wide circular working area for Trabzon bread form
Rim structure suitable for planning high-volume dough development
Enables product-based production in a single pan setup
For use in professional bread and bakery production
The 28x6 cm Round Bread Baking Pans has a diameter of 28 cm, a height of 6 cm, a material thickness of 0.8 mm, and a weight of approximately 0.6 kg. The wide circular working area allows the preparation of Trabzon bread dough in a circular form, while the 6 cm rim height helps plan volume development during fermentation and baking according to the recipe.
28x6 cm Round Bread Baking Pans
The 28x6 cm Round Bread Baking Pans is a single oven pan intended for professional Trabzon bread production. Its circular working area aids in preparing the dough in a round product form, while the 6 cm rim structure allows for evaluating different product volumes according to the production recipe.
Wide Circular Working Area with a Diameter of 28 cm
The pan's round geometry with a diameter of 28 cm creates a suitable physical area for shaping the dough within a specific circular limit. This value represents the actual diameter of the pan; the exact diameter of the baked bread depends on the production process.
6 cm Pan Height
The product's rim height is 6 cm. This vertical working area can be considered in the joint planning of the dough's initial level and its volumetric development during fermentation and baking.
0.8 mm Material Thickness
The pan's material thickness is 0.8 mm. This is one of the basic technical characteristics defining the physical structure of the product and can be used as a reference in comparing various professional bread pan options.
Approx. 0.6 kg Product Weight
The physical weight of the pan is approximately 0.6 kg. This information can be considered when organizing the preparation area, loading arrangement, and oven loading plan where multiple single pans are used.
Round Form for Trabzon Bread
The circular pan structure provides a working area for preparing Trabzon bread dough within a round geometry. The shaping method of the dough, its placement in the pan, and its development behavior can influence the final product appearance.
Product Size Planning with a 28 cm Diameter
The working area with a diameter of 28 cm allows for evaluating different dough weights and target round product diameters according to the recipe. The actual amount of dough to be used is not fixed and should be determined according to the business's product standard.
Vertical Development Area with a 6 cm Rim Structure
The 6 cm tall side wall of the pan creates a more extensive area for planning the vertical development of the dough, compared to lower-profile pan options. However, the pan height alone does not determine the final product height.
Effect of Dough Weight on Product Volume
As the amount of dough used increases, the initial level within the pan and the product volume after baking may change. The weight should be evaluated together with the target bread size and the fermentation behavior of the recipe.
Effect of Shaping Process on Round Form
How Trabzon bread dough is shaped before being placed in the pan may affect the diameter and general geometry of the baked product. The shaping method determined by the business should be consistently applied for replicable production.
Positioning the Dough within the Pan
Appropriate placement of the shaped dough in the center of the circular working area can aid in planning an evenly distributed peripheral development during fermentation.
Initial Form Before Fermentation
The initial diameter and height of the dough within the pan provide an important reference for subsequent volumetric development. The initial form should be determined according to the dough weight and recipe characteristics.
Volume Development During Fermentation
Trabzon bread dough can develop both horizontally and vertically during fermentation. This change can vary depending on yeast activity, recipe, duration, ambient conditions, and the initial geometry of the dough.
Role of Rim Margin in Production Planning
Not spreading the dough all the way to the rim of the pan initially can help leave room for horizontal development that may occur during fermentation and baking. The suitable rim margin should be determined according to the recipe.
Use with Different Trabzon Bread Recipes
The pan can be evaluated in the context of the business's different Trabzon bread recipes. If the flour structure, water ratio, fermentation character, and total dough amount change, the suitable shaping and process parameters may need to be rearranged.
Final Product Diameter Need Not Be 28 cm
The fact that the pan has a diameter of 28 cm does not mean that the baked Trabzon bread will be exactly 28 cm in diameter in every production. The final measurement may vary depending on the dough's initial form, weight, spreading behavior, and fermentation development.
Final Product Height Is Not Limited to 6 cm
The 6 cm measurement is the physical rim height of the pan. The actual height of the baked product is the result of the dough weight, recipe, shaping, fermentation, and baking conditions together.
Planning of Product Volume with Diameter and Height
The 28 cm diameter and 6 cm rim structure define the physical working volume available to the dough. It is necessary to evaluate horizontal spreading together with vertical development when determining the target product size.
Product-Based Production in a Single Pan Setup
Preparing each bread in a separate round pan allows for the independent management of different dough weights or recipe groups. This approach can facilitate product-based production tracking.
Production Organization with Multiple Pan Use
When multiple pans of the same size are used, prepared products can be grouped according to oven cycles or dough batches. The number of pans to be used should be determined according to the business's daily production plan.
Establishing Weight Standard
In professional production targeting similar product sizes, the business can develop a pan-specific dough weight standard suitable for its recipe. Consistency of results also depends on controlling other process variables.
Effect of Fermentation Time on Product Form
Changes in fermentation time can affect the volume and spreading behavior of the dough within the pan. Therefore, the time should be evaluated not only in terms of production speed but also in terms of the desired product geometry.
Form Check Before Baking
Before the dough is placed in the oven, its position, development level, and surface form within the pan can be checked. This stage can aid in comparing the current dough with the product standard determined by the business.
Arrangement of Multiple Pans Inside the Oven
In productions where more than one 28 cm diameter pan will be used in the same cycle, the placement of equipment on the shelf should be planned according to the available internal space of the oven.
Role of 28 cm Diameter in Oven Capacity
The outer diameter of the pan is one of the physical dimensions affecting how many separate pans can be positioned on the same oven shelf. The actual capacity depends on the oven's internal dimensions, shelf geometry, and spacing between the pans.
Effect of Baking Temperature on Product Character
Oven temperature is one of the process variables that plays a role in the surface color, crust structure, and internal texture development of Trabzon bread. The appropriate temperature should be determined based on the recipe used, dough weight, and oven system.
Relationship Between Baking Time and Product Volume
A larger dough amount or different initial height may affect the required baking time. When planning the time, the target internal structure and the operating characteristics of the oven should be evaluated together.
Effect of Oven Type on Final Result
The crust, color, moisture, and internal structure character of Trabzon 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.
Use in Professional Trabzon Bread Production
The 28x6 cm round pan can be included in the production program of professional ovens regularly producing Trabzon bread. The number of products and cycle plan can be created according to the business's existing capacity.
Use in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses preparing Trabzon bread or similar round-shaped bread products can consider this pan model if their recipes and production infrastructures are suitable.
Regular Cleaning of Working Surface
The pan can be cleaned with methods suitable for professional oven equipment after use. Regularly removing dough and baking residues helps start the next production cycle with a clean working area.
Periodic Control of 28 cm Round Form
The pan's circular geometry can be checked at regular intervals for impact, bending, or shape changes during heavy professional use. Maintaining the physical diameter form is important for the continuity of the equipment's production standard.
Control of 6 cm Rim Structure
Deformations that may occur on the side walls may affect the physical geometry of the pan. For this reason, whether the rim height and peripheral form are maintained during use can be regularly reviewed.
Variables Determining the 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 Trabzon Bread Pan
With a diameter of 28 cm, height of 6 cm, material thickness of 0.8 mm, and weight of approximately 0.6 kg, the product is a round oven pan for professional Trabzon bread production. The dough weight, initial form, and process parameters can be planned according to the target product structure.
Technical Specifications
Technical details regarding the diameter, height, approximate weight, material thickness, and production use of the 28x6 cm Round Bread Baking Pans are provided below.
| Product Type |
Professional round Trabzon bread pan |
| Form |
Round |
| Diameter |
28 cm |
| Height |
6 cm |
| Product Weight |
Approx. 0.6 kg |
| Material Thickness |
0.8 mm |
| Product Group |
Professional baking pan for Trabzon bread production |
| Dough Use |
Trabzon bread and doughs suitable for round form preparation |
| Shaping Planning |
Determined according to dough weight, target round form, and production recipe |
| Fermentation Planning |
Conducted with consideration of horizontal and vertical development behavior of the dough |
| Rim Structure |
6 cm high round pan rim |
| Final Product Diameter |
May vary depending on dough weight, shaping, spreading, and fermentation development |
| Final Product Height |
Depends on the recipe, initial volume, fermentation, and baking conditions |
| Baking Variables |
Depend on oven type, temperature, time, dough amount, and recipe used |
| Usage Process |
Preparation, shaping, fermentation, and baking |
| Usage Area |
Professional oven, bread production, patisserie, and bakery businesses |
Usage Areas
The 28x6 cm Round Bread Baking Pans can be assessed in professional ovens, bakeries, patisseries, and bakery businesses. The 28 cm diameter wide circular working area allows the preparation of round bread forms, while the 6 cm rim height enables the planning of different dough weights and volume development 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 28x6 cm Round Bread Baking Pans, factors such as 28 cm diameter, 6 cm height, 0.8 mm material thickness, approximate 0.6 kg product weight, target dough weight, and the oven system to be used should be evaluated together. The final bread geometry and baking outcome may vary based on the business's recipe and the production process applied.