31 cm diameter round Trabzon bread pan
6 cm pan height
0.8 mm material thickness
Approximately 0.68 kg product weight
Wide circular working area for Trabzon bread
Edge structure suitable for planning high-volume dough development
Product-based production capability in a single pan layout
Use for professional bread and pastry production
31x6 cm Trabzon bread pan; has a diameter of 31 cm, height of 6 cm, material thickness of 0.8 mm, and weighs approximately 0.68 kg. The wide round working area allows Trabzon bread dough to be prepared in a circular form. The dough weight and initial geometry to be used should be planned according to the targeted product volume and recipe development character.
31x6 cm Round Trabzon Bread Pan
31x6 cm round Trabzon bread pan is a single oven pan designed for professional Trabzon bread production. The wide circular form creates a working area suitable for preparing shaped dough within a specific round geometry.
31 cm Diameter Wide Working Area
The pan's circular structure with a diameter of 31 cm defines the physical area where the dough can develop horizontally. This measurement represents the pan’s actual diameter; the final diameter of the baked bread may vary according to the production process.
6 cm Pan Height
The product's edge height is 6 cm. This vertical area helps evaluate the volumetric development the dough can exhibit during fermentation and baking, along with the initial dough weight.
0.8 mm Material Thickness
The material thickness of the pan is 0.8 mm. This technical value is one of the features defining the product's physical structure and can be used as a reference when comparing different professional round bread pans.
Approximately 0.68 kg Product Weight
The physical weight of the pan is approximately 0.68 kg. This information can be considered when preparing, transporting, and planning oven loading in situations where many single pans will be used on the same production line.
Round Form for Trabzon Bread
The circular pan structure provides a specific working area where Trabzon bread dough can develop from the center outward. The shaping form of the dough and its initial position can affect the overall geometry of the baked product.
Product Size Planning with 31 cm Diameter
The 31 cm diameter working area allows for the evaluation of different dough weights and the targeted round product sizes. The actual weight to be used is not fixed and should be determined according to the product standard of the establishment.
Diameter Difference Between 28 cm and 31 cm Models
Both Trabzon bread pans have a side height of 6 cm, but the 31 cm model offers a wider circular working area compared to the 28 cm option. When selecting a model, the targeted product diameter, total dough amount, and placement needs inside the oven should be evaluated together.
Vertical Development Area with 6 cm Edge Structure
The 6 cm high side wall provides a physical limit where the dough's vertical development can be planned. However, the pan height alone does not determine the final height of the baked product.
Effect of Dough Weight on Product Volume
The total amount of dough used can affect the initial fill within the pan and the volume characteristics of the baked product. Dough weight planning should be evaluated together with the targeted bread size and the fermentation behavior of the recipe.
Role of the Shaping Process in Product Diameter
The shaping form of the Trabzon bread dough before it is placed in the pan can affect the horizontal spread of the baked product. For repeatable results, it is important to apply the starting geometry similarly across productions.
Centering the Dough in the Pan
Placing the shaped dough in the appropriate position within the circular area can help plan the lateral development during fermentation. The initial position should be determined according to the shaping method used by the establishment.
Initial Geometry Before Fermentation
The diameter and height of the dough before it enters the oven form an important starting point for subsequent development. This geometry should be prepared considering the weight and characteristics of the recipe.
Lateral Development in Fermentation
During the resting process, the dough may expand laterally. The amount of this development may vary depending on the recipe, yeast activity, dough structure, duration, and environmental conditions.
Vertical Development in Fermentation
The rising behavior of the dough should be evaluated within the 6 cm edge structure of the pan. The final development amount is shaped together with the starting weight and fermentation parameters.
Planning Edge Allowance
Not letting the dough reach completely around the pan initially can help leave space for lateral expansion that may occur during fermentation and baking. The appropriate allowance should be determined according to the recipe.
The Final Product Diameter Doesn’t Have to Be 31 cm
The pan's 31 cm diameter does not mean that the baked Trabzon bread will reach exactly the same size in every production. The dough weight, initial diameter, and spread during fermentation and baking can affect the actual size.
The Final Product Height is Not Fixed
The 6 cm value is the physical side height of the pan. The actual height of the baked bread may vary depending on the recipe, dough weight, shaping, fermentation, and oven conditions.
Evaluating Diameter and Height Together
The 31 cm diameter and 6 cm edge structure together define the horizontal and vertical working areas the dough can use. When planning product volume, these two measurements should be considered not on their own, but together with the recipe used.
Use with Different Trabzon Bread Recipes
The pan can be evaluated for use with different Trabzon bread recipes of the establishment. When flour characteristics, water content, dough density, and fermentation character change, it may be necessary to rearrange the appropriate weight and shaping parameters.
Product-Based Production in Single Pan Layout
Preparing each bread in a separate round pan allows for the independent management of different recipe or weight groups. This approach can facilitate tracking of production trials and product batches.
Common Measurement Standard in Multi-Pan Use
Using more than one of the same 31x6 cm model can help the establishment create a common pan format in the production area. Pans can be organized in different cycles according to the daily production schedule.
Creating Dough Weight Standard Per Pan
In productions where similar product sizes are targeted, the establishment can determine dough weight per pan suitable for its recipe. For consistent results, conditions of shaping and fermentation should also be controlled along with the weight.
Effect of Fermentation Time on Product Form
Changes in fermentation time can affect the diameter and volume development of the dough within the pan. The time should be planned according to the targeted product geometry and the production environment used.
Form Control Before the Oven
Before being transferred to the oven, the position of the dough in the pan, diameter development, and rise level can be checked. This assessment helps compare the current dough with the product standard targeted by the establishment.
Multi-Pan Placement with 31 cm Diameter
In situations where more than one pan will be used in the same baking cycle, the 31 cm outer diameter is one of the measurements that directly affect the equipment layout on the shelf. Placement should be planned according to the available internal space of the oven.
Evaluating Oven Capacity According to Pan Size
The number of pans that can be used on the same shelf is not determined solely by the pan diameter. The internal dimensions of the oven, the geometry of the shelves, and the working spaces left between the equipment also affect the actual capacity.
Effect of Baking Temperature on Trabzon Bread
Oven temperature is one of the process variables effective in developing the bread’s crust structure, surface color, and internal texture. The suitable value should be determined according to the recipe used, dough weight, and oven system.
Relation of Baking Time with Large Product Form
When the total dough amount and initial product volume change, the required baking time may also vary. The time should be planned considering the targeted internal structure and the working character of the oven.
Effect of Oven Type on the Final Result
The crust, color, moisture, and internal structure characteristics of Trabzon bread may vary depending on the oven system used. It should not be expected that the same pan and recipe will yield the exact same baking result in different ovens.
Use in Professional Trabzon Bread Production
The 31x6 cm round pan can be included in the production schedule of professional ovens where Trabzon bread is regularly produced. The daily number of pans and the production cycle can be created according to the establishment's own capacity.
Use in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses preparing Trabzon bread or similar bread products in a suitable round form can evaluate this pan model if their recipes and oven infrastructures are suitable.
Regular Cleaning of the Working Surface
The pan can be cleaned with methods suitable for professional oven equipment after use. Regular removal of dough and baking residues helps prepare the working area for the next production cycle.
Control of 31 cm Circular Form
The round geometry of the pan can be examined at specific intervals for impact, bending, or deformation during intensive use. Maintaining the physical diameter form is important for the continuity of the equipment’s measurement standard.
Periodic Control of 6 cm Edge Structure
Deformations that may occur in the side walls around the pan can affect the physical geometry of the product. Therefore, it can be checked whether the edge form is maintained during use.
Variables Defining the Final Trabzon Bread Form
The diameter, height, volume, and general structure of the baked product are the result of dough weight, recipe, initial shape, fermentation level, oven type, temperature, and baking time together.
31x6 cm Professional Trabzon Bread Pan
With a diameter of 31 cm, height of 6 cm, material thickness of 0.8 mm, and approximate weight of 0.68 kg, the product is a round oven pan designed for professional Trabzon bread production. The dough weight, initial geometry, and production parameters can be planned according to the targeted product standard.
Technical Specifications
Basic technical information regarding the diameter, height, approximate weight, material thickness, and production use of the 31x6 cm round Trabzon bread pan is provided below.
| Product Type |
Professional round Trabzon bread pan |
| Form |
Round |
| Diameter |
31 cm |
| Height |
6 cm |
| Product Weight |
Approximately 0.68 kg |
| Material Thickness |
0.8 mm |
| 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 considering the horizontal and vertical development behavior of the dough |
| Edge Structure |
6 cm high round pan edge |
| Final Product Diameter |
Can vary depending on dough weight, initial geometry, spread, and fermentation development |
| Final Product Height |
Depends on recipe, dough weight, 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 bakery, bread production, patisserie, and bakery businesses |
Usage Areas
The 31x6 cm round Trabzon bread pan can be evaluated in professional bakeries, bread producers, patisseries, and bakery businesses. The wide circular working area with a diameter of 31 cm allows for the preparation of different dough weights in a round product form, while the 6 cm edge structure helps plan the volume development that occurs during fermentation and baking 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 31x6 cm Trabzon bread pan, consider the 31 cm diameter, 6 cm height, 0.8 mm material thickness, approximately 0.68 kg product weight, targeted dough weight, and the oven system to be used together. The final product geometry and baking result may vary depending on the enterprise's recipe and the production process applied.