31 cm diameter teflon coated Trabzon bread pan
6 cm pan height
0.8 mm material thickness
Approximately 0.68 kg product weight
Teflon coating that supports the separation of cooked products
Large circular work area for Trabzon bread
6 cm rim structure suitable for planning different dough volumes
Professional bread production in a single pan layout
The 31x6 cm teflon coated Trabzon bread pan has a diameter of 31 cm, a height of 6 cm, a material thickness of 0.8 mm, and a weight of approximately 0.68 kg. The large circular work area supports the preparation of dough in a circular form while the teflon surface helps the cooked product separate from the working surface under suitable process conditions.
31x6 cm Teflon Coated Trabzon Bread Pan
The 31x6 cm teflon coated Trabzon bread pan is a single baking pan for professional Trabzon bread production. Its large circular working area allows prepared dough to be managed in a controlled circular geometry.
31 cm Diameter Large Working Area
The circular structure of the pan with a diameter of 31 cm defines the physical space for dough to develop horizontally. This measure is the diameter of the pan; it should not be considered the exact measure of the baked Trabzon bread.
6 cm Pan Height
The 6 cm rim height can be taken into account when planning the vertical development potential of the dough during fermentation and baking. The initial filling level should be determined according to the dough weight and the developmental characteristics of the recipe.
0.8 mm Material Thickness
The pan's material thickness is 0.8 mm. This technical specification is a fundamental characteristic defining the physical structure of the product and can be used as a reference when comparing different professional Trabzon bread pan options.
Approximately 0.68 kg Product Weight
The physical weight of the product is approximately 0.68 kg. This information can be considered when creating a transport system, preparation area, and oven loading organization in productions using multiple pans.
Teflon Coated Work Surface
The teflon coating applied to the pan surface creates a non-stick layer that reduces the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports the easier and smoother release of Trabzon bread from the pan.
Preparing the Round Form of Trabzon Bread
The circular pan geometry creates a specific working boundary for the dough to develop from the center outwards. The initial shaping can significantly affect the general appearance of the product after baking.
Weight Planning with 31 cm Diameter
The large work area allows for the assessment of different total dough weights. The actual weight to be used is not fixed and should be determined according to the desired product diameter, height, and internal structure targeted by the business.
Centering the Dough Within the Pan
Proper positioning of the shaped dough within the round working area can aid in more controlled monitoring of lateral development during fermentation.
Role of Initial Diameter in Product Development
The initial diameter of the dough inside the pan forms the starting reference for the spread that will occur during fermentation and baking. This value should be planned along with the weight and recipe characteristics.
Tracking Lateral Development in Fermentation
During the dough resting period, it can expand laterally. The degree of this expansion may vary based on the recipe, yeast activity, time, and environmental conditions, so the distance to the pan edge should be evaluated throughout the process.
Vertical Development Area in Fermentation
The 6 cm rim structure offers a specific vertical work area where the dough's rise behavior can be monitored. The final development amount depends on the initial weight and fermentation parameters.
Determining Rim Allowance According to the Recipe
The dough not fully reaching the pan's rim initially can help leave space for subsequent lateral development. The appropriate rim allowance should be determined according to the dough's spreading character and the targeted product form.
Role of Teflon Coating in Product Removal Process
After baking is complete, the teflon surface may help reduce the tendency for the Trabzon bread to stick at the base during removal from the pan. This support depends on proper product and process conditions.
Removing While Preserving Round Form
A controlled separation process can be important during the removal of a large diameter product from the pan. The non-stick working surface, along with suitable auxiliary equipment, can support the removal while preserving the form.
Flexibility in Grease and Separator Use
The teflon coating can help reduce the need for intensive greasing or separator use, depending on the dough recipe and production method. The amount to be applied should be determined according to the company's own process conditions.
Difference Between Coated and Uncoated 31x6 cm Model
This model has a teflon coating applied to the working surface. Its main difference from the uncoated version is the additional working layer designed to reduce the tendency of the baked product to stick to the pan surface.
Measurement Difference Between 28 cm and 31 cm Coated Models
Both models have a 6 cm rim height, but the 31 cm diameter pan offers a broader circular area. When selecting a model, the target bread size, dough weight, and layout within the oven should all be considered together.
Use with Different Trabzon Bread Recipes
The pan can be evaluated in the business's different Trabzon bread recipes. When the flour characteristics, water ratio, dough density, and fermentation behavior change, it may be necessary to readjust the appropriate weight and shaping parameters.
Final Product Diameter Doesn't Have to Be 31 cm
Having a pan with a 31 cm diameter does not mean that the baked bread will reach exactly 31 cm in every production. The final diameter depends on the dough weight, shaping, fermentation, and spread during baking.
Final Product Height Depends on the Process
The value of 6 cm refers to the physical rim height of the pan. The actual height of the cooked Trabzon bread may vary depending on the recipe, initial dough volume, fermentation, and oven conditions.
Assessing Diameter and Height Together
The 31 cm diameter and 6 cm rim structure collectively define the horizontal and vertical working area available for the dough. Both measures should be considered together with the used recipe when determining the targeted product volume.
Product-Based Production in Single Pan Layout
Preparing each bread in a separate pan allows for the independent management of different dough batches or weight studies.
Organization of Production in Multiple Pan Use
Using more than one of the same 31x6 cm model can help the business establish a common pan format in the production area. Pans can be organized according to recipe groups or oven cycles.
Establishing Dough Weight Standard per Pan
In productions targeting similar product sizes, the business may determine a pan-specific dough weight that suits its own recipe. Consistent shaping and fermentation conditions should also be conducted in accordance with the defined production standard.
Control of Product Form Before Oven
Before the dough is transferred to the oven, the diameter development, center position, and rise level can be checked. This assessment helps to see to what extent the product approaches the specified production standard.
Multiple Oven Placement with 31 cm Diameter
In situations where more than one round pan is used in the same baking cycle, a 31 cm outer diameter is one of the basic physical dimensions affecting placement on the shelf. The layout should be created according to the usable inner space of the oven.
Planning Oven Capacity According to Pan Size
The number of pans that can be used on the same shelf is determined not only by the outer diameter. The inner dimensions of the oven, the geometry of the shelf, and the working distances left between the pans affect the actual capacity.
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 structure of Trabzon bread. The appropriate temperature should be determined based on the used recipe, weight, and oven system.
Relation of Baking Time with Product Volume
When the dough amount or initial volume changes, the required baking time may also differ. Time adjustment should be assessed by considering the targeted internal structure and the working character of the oven.
Effect of Oven Type on Final Result
The crust, color, moisture, and internal structure character of Trabzon bread may vary according to the used oven system. It should not be assumed that the same results will occur in different ovens with the same pan and recipe.
Protection of Teflon Coating from Mechanical Contact
To help maintain the physical integrity of the coating, it is recommended to avoid contact with hard, cutting, or abrasive tools such as knives, metal spatulas, wire brushes, and metal sponges on the working surface.
Selection of Product Removal Equipment
When removing baked bread from the pan, using auxiliary equipment compatible with coated surfaces instead of hard metal tools that could scratch the teflon surface helps maintain the mechanical integrity of the working surface.
Factors Affecting the Use Duration of the Coating
The use duration of the teflon coating may vary based on production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, it is not appropriate to specify a fixed service life for the coating.
Periodic Inspection of Coating Surface
The working surface can be examined periodically for scratches, abrasions, or physical coating damage. Monitoring the current surface condition helps in assessing the need for maintenance or renewal.
Cleaning of Coated Pan
The pan should be cleaned using methods suitable for teflon coated professional baking equipment. Avoiding metal sponges, wire brushes, and hard abrasive applications supports the preservation of the physical integrity of the coating surface.
Control of Round Pan Form
The circular geometry of the pan with a 31 cm diameter can be examined periodically for impact, bending, or shape changes during intensive use. Maintaining the physical form is important for the continuity of the measurement standard.
Periodic Control of 6 cm Rim Structure
Deformations that may occur in the side walls around the pan can affect the physical structure of the product. Therefore, it can be regularly evaluated whether the rim form has been maintained during use.
Variables Determining the Final Trabzon Bread Form
The diameter, height, volume, and general geometry of the baked product result from the combined dough weight, recipe, initial shape, fermentation level, oven type, temperature, and baking time.
31x6 cm Professional Teflon Coated Trabzon Bread Pan
With a diameter of 31 cm, a height of 6 cm, a material thickness of 0.8 mm, an approximate weight of 0.68 kg, and a teflon coated work surface; the product is a round baking pan aimed at professional Trabzon bread production. Dough weight, initial geometry, and production parameters can be planned according to the targeted product standard.
Technical Specifications
Below are the basic technical specifications related to the dimensions, approximate weight, material thickness, work surface, and production use of the 31x6 cm teflon coated round Trabzon bread pan.
| Product Type |
Professional teflon coated round Trabzon bread pan |
| Form |
Round |
| Diameter |
31 cm |
| Height |
6 cm |
| Product Weight |
Approximately 0.68 kg |
| Material Thickness |
0.8 mm |
| Surface Coating |
Teflon coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of cooked Trabzon bread from the pan surface |
| Coating Maintenance |
Advised to be protected from contact with metal, cutting, and abrasive tools |
| Product Group |
Professional pan for Trabzon bread production |
| Dough Use |
Trabzon bread and doughs that can be prepared in a suitable round form |
| Shaping Planning |
Determined according to dough weight, initial diameter, and targeted product geometry |
| Fermentation Planning |
Made by considering the lateral and vertical development behavior of the dough |
| Grease / Separator Use |
Evaluable according to product and process conditions; teflon surface may help reduce intensive use |
| Final Product Diameter |
Varies according to dough weight, initial geometry, spread, 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 used recipe |
| Usage Process |
Preparation, shaping, fermentation, and baking |
| Usage Area |
Professional bakeries, bread production, pastry shops, and bakery operations |
Usage Areas
The 31x6 cm teflon coated round Trabzon bread pan can be utilized in professional bakeries, bread manufacturers, pastry shops, and bakery operations. The large circular area allows for the preparation of Trabzon bread dough with different weights, while the teflon working surface supports the separation of the baked product from the pan under appropriate process conditions.
31x6 cm coated Trabzon bread pan 31 cm Trabzon bread pan Teflon coated Trabzon bread pan Round Trabzon bread pan Professional Trabzon bread pan 6 cm high bread pan 0.8 mm Trabzon bread pan 0.68 kg round pan 31 cm round baking pan Trabzon bread baking pan Coated round bread pan Single Trabzon bread pan Teflon coated baking pan Trabzon bread production equipment Professional bread production pan 31 cm bread pan Pastry bread pan Professional baking equipment Professional bakery equipment EKMAŞ coated Trabzon bread pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 31x6 cm teflon coated Trabzon bread pan, the 31 cm diameter, 6 cm height, 0.8 mm material thickness, approximately 0.68 kg product weight, teflon working surface, and targeted dough weight should be considered together. The final product geometry and baking result may vary depending on the recipe used and the production process.