38x50 cm professional tray dimensions
Approximately 1000 gram tray weight
Aluminum material
Tray structure suitable for pastry production
Use in professional bakeries and börek shops
Wide workspace and product placement area
Suitable for layered dough products
Dimensions suitable for organized production and cutting processes
38x50 cm Aluminum Pastry Baking Tray; a professional oven and pastry tray weighing approximately 1000 grams, made from aluminum. It can be used for the preparation and baking of börek and similar layered pastry products. The final product structure may vary depending on the recipe, dough thickness, number of layers, fillings, amount of oil, and baking conditions.
38x50 cm Aluminum Pastry Baking Tray
EKMAŞ 38x50 cm Aluminum Pastry Baking Tray is an aluminum tray model used in professional bakeries, börek shops, patisseries, restaurants, and bakery product production areas for the preparation and baking of börek and similar products.
38x50 cm Professional Tray Dimensions
The 38x50 cm size offers a wide and orderly workspace in professional börek production. It can assist in preparing dough layers, fillings, and the product surface within a defined area.
Approximately 1000 Gram Tray Weight
The product weighs approximately 1000 grams. Indicating the weight in grams facilitates the comparison of technical features between different professional tray models.
Aluminum Material
The pastry tray is made of aluminum material. The aluminum body forms a working structure that can be used in professional baking and bakery production.
Usage for Pastry Production
This tray can be used for preparing dough layers of börek, placing fillings, and getting the product ready for baking. The production method should be determined by the business's recipe and desired product structure.
Usage in Layered Dough Products
In layered dough products like börek, the tray size holds importance for orderly placement of the dough and preparing the product within a specific workspace.
Effect of Dough Layer Count on Product
The number of dough layers used can affect the final height, texture, and structure of the börek. Tray size alone does not determine the thickness of the finished product.
Importance of Dough Thickness
The thickness of rolled-out dough and the arrangement between layers can affect the texture and height of the baked börek. The outcome may vary depending on the production method used.
Effect of Filling Amount
The amount of cheese, minced meat, potatoes, vegetables, or other fillings used according to the business's recipe can affect the total height, structure, and baking characteristics of the product.
Importance of Oil Application
The amount and method of oil application used in pastry production can affect the texture and baking characteristics of the product. The suitable amount should be determined according to the business's recipe.
Orderly Placement of Dough within the Tray
Balanced placement of dough layers within the tray can help create similar initial conditions in different areas of the product.
Importance of Filling Level
The total amount of dough and fillings in the tray can affect the final height and baking behavior of the product. The appropriate filling level should be determined according to the recipe and desired product type.
Final Börek Thickness
The thickness of the baked börek depends on the number of dough layers, dough thickness, filling amount, and production technique. Tray size alone does not determine the final product height.
Portion and Cutting Plan
The 38x50 cm tray size may allow the business to implement various cutting plans according to its own portion standards. The final portion count depends on the preferred cutting dimensions.
Importance of Product Order Before Cutting
Preparing dough and filling layers in an orderly manner before cutting the börek can help create more controlled and planned portions.
Usage in Professional Pastry Production
38x50 cm Aluminum Pastry Baking Tray can be used in professional enterprises that produce daily or series pastry, according to different recipes and product types.
Usage in Börek Shops
The product can be evaluated in the production processes of preparing, baking, and portioning different types of börek in professional börek shops.
Usage in Patisserie Production
It can be used in professional patisseries for preparing börek, layered dough products, and similar bakery goods suitable for the business's production process.
Usage in Professional Bakeries
38x50 cm Aluminum Pastry Baking Tray can be used in professional bakeries that produce börek and similar products, in accordance with the production plan.
Usage in Restaurant and Hotel Kitchens
It can be evaluated for the preparation of pastry or different baked products in restaurant, hotel, and professional kitchens.
Effect of Oven Type on the Result
Heat distribution in convection, stone-based, rotary, or other professional oven systems can affect the baking characteristics of the pastry. The tray alone does not constitute a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the dough used, recipe, product thickness, fillings, and oven system.
Importance of Baking Time
Baking time can vary depending on product thickness, dough structure, fillings, recipe, and oven type. A single fixed time should not be accepted for each production process.
Repeatability in Production
Regular application of the same tray size, similar number of dough layers, filling amounts, and baking parameters can help create more consistent initial conditions.
Contribution of the 38x50 cm Workspace to Production
The 38x50 cm tray size can help the business plan its pastry production over a specific workspace. The actual product and portion count varies according to cutting dimensions.
Usage with Different Pastry Recipes
The tray can be used with different pastry recipes depending on the business's production process. Dough structure, number of layers, fillings, and oil application may vary in each product.
Removing the Product from the Tray
The detachment behavior of the baked pastry from the tray can vary according to the recipe, surface preparation, oil application, baking level, and the current condition of the tray surface.
Oiling and Surface Preparation
Depending on the production process, appropriate oiling or release application on the tray surface may be preferred. The method and amount to be used should be determined according to the pastry recipe.
Cleaning the Tray Surface
Dough, oil, and baking residues on the tray surface after use should be cleaned with appropriate methods. Excessively hard or abrasive applications that could damage the aluminum surface should be avoided.
Checking the Surface Condition
The working surface of the tray can be checked at regular intervals depending on usage intensity. Visible scratches, impacts, or physical deformations can affect the use characteristics.
Preserving the Tray Form
Maintaining the geometry of the 38x50 cm tray helps place dough and fillings in a similar workspace during each production cycle. Deformation should be avoided during transport and storage.
Storage After Use
The pastry tray should be stored clean and dry when not in use, in a way that will not cause the tray geometry to be disturbed.
Points to Consider When Choosing a Pastry Tray
When selecting a pastry tray, the 38x50 cm tray size, approximately 1000 gram weight, aluminum material, type of pastry to be produced, recipe, portion plan, and oven system to be used should be considered together.
Technical Structure of the 38x50 cm Aluminum Pastry Baking Tray
The 38x50 cm size, approximately 1000 gram weight, and aluminum body constitute the basic technical features of this pastry tray.
Technical Specifications
The basic technical information regarding the size, weight, material, and intended use of the 38x50 cm Aluminum Pastry Baking Tray is provided below.
| Product Type |
Pastry tray |
| Tray Size |
38x50 cm |
| Tray Weight |
Approximately 1000 grams |
| Material |
Aluminum |
| Intended Use |
Preparation and baking of börek and similar professional layered pastry products |
| Usage Area |
Professional bakery, börek shop, patisserie, restaurant, hotel kitchen, and bakery product production |
Usage Areas
38x50 cm Aluminum Pastry Baking Tray can be used in professional bakeries, börek shops, patisseries, restaurants, hotel kitchens, and bakery product production facilities for the preparation and baking of börek and similar layered pastry products. Final product characteristics may vary depending on the recipe, dough layers, fillings, amount of oil, and baking conditions used.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking and pastry sector. When selecting the 38x50 cm Aluminum Pastry Baking Tray, approximately 1000 gram tray weight, aluminum material, type of pastry to be produced, recipe, portion plan, and oven system to be used should be considered together.