38 cm diameter non-stick Trabzon bread pan
6 cm pan height
0.8 mm material thickness
Approximately 1 kg product weight
Non-stick coating supporting the separation of baked products
Wide circular area for large Trabzon bread form
6 cm edge structure suitable for planning high dough volumes
Professional bread production in single pan format
38x6 cm non-stick Trabzon bread pan; has a diameter of 38 cm, height of 6 cm, material thickness of 0.8 mm, and weighs approximately 1 kg. Its wide circular working area allows for the preparation of large-diameter Trabzon bread dough, while the non-stick surface supports the separation of baked products under appropriate process conditions.
38x6 cm Non-Stick Trabzon Bread Pan
38x6 cm non-stick Trabzon bread pan is a single baking pan intended for professional Trabzon bread production. Its large round working area provides a physical basis suitable for preparing larger product geometries.
38 cm Diameter Wide Round Working Area
The 38 cm diameter circular geometry of the pan defines a wide area where the dough can develop horizontally. This measurement is the physical diameter of the pan; the exact diameter of the baked product can vary depending on the production process.
6 cm Pan Height
The 6 cm edge height helps plan the dough's vertical development during fermentation and baking. The starting level should be determined by considering the used weight and the development characteristics of the recipe.
0.8 mm Material Thickness
The material thickness of the pan is 0.8 mm. This technical value is one of the basic features defining the product's physical structure and can be used as a reference in comparing different professional Trabzon bread pan options.
Approximately 1 kg Product Weight
The physical weight of the product is approximately 1 kg. This value can be considered in preparation table setup, transport arrangement, and oven loading organization in productions using multiple pans.
Non-Stick Working Surface
The non-stick coating applied to the pan surface forms a layer that reduces the tendency for baked products to stick to the working surface. Under suitable product and process conditions, this surface supports Trabzon bread's easier and neater separation from the pan.
Product Area for Large-Diameter Trabzon Bread
The 38 cm diameter working surface allows for evaluating larger round bread forms. The amount of dough to be used is not fixed and should be determined according to the targeted product diameter and volume.
Effect of Dough Weight on Horizontal Spread
As the total dough weight increases, the spread behavior within the pan may change. Weight planning should consider the shaping form and the expansion that will occur during fermentation.
Relationship Between Dough Quantity and Vertical Volume
The initially used dough quantity can affect the product height that may form after fermentation. The 6 cm edge structure offers a physical working area for evaluating this development.
Role of Shaping Process in Product Geometry
The shaping form of Trabzon bread dough before being placed in the pan can affect the final product's diameter and general appearance. If similar production outcomes are targeted, consistent application of the initial form is important.
Centering Dough Within the Pan
Positioning the shaped dough properly on the circular working area can assist in more controlled monitoring of circumferential development during fermentation.
Planning Initial Diameter
The pre-baking diameter of the dough serves as an important reference for subsequent spreading. The initial geometry should be determined based on the business's dough weight and target product form.
Horizontal Development During Fermentation
During the dough holding process, it may expand circumferentially. The extent of this development can vary depending on the recipe, yeast activity, dough structure, duration, and environmental conditions.
Vertical Development During Fermentation
The leavening behavior of the dough can vary based on the initial weight, gas retention structure of the recipe, and level of fermentation. The pan edge is one of the vertical references where this development can be observed.
Determining Edge Allowance Before Production
Not allowing the dough to initially reach the pan's edges entirely can help allow for horizontal development during fermentation and baking. The appropriate edge allowance should be determined according to the recipe.
Role of Non-Stick Surface in Product Removal Process
After baking is completed, the non-stick surface can help reduce adhesion between the product and the working surface under suitable conditions when removing the large-base Trabzon bread from the pan.
Controlled Removal of Large Round Products
During the removal of large-diameter breads from the pan, controlling the separation of the product's base area may be important. The coated surface supports this process together with appropriate product removal methods.
Flexibility in Lubricant and Separator Use
The non-stick coating can help reduce the intensive use of lubricants or separators, depending on the dough recipe and the business's production method. The necessity and amount to be applied should be determined according to process conditions.
Difference Between 38x6 cm Coated and Uncoated Models
This model features a non-stick coating applied to the working surface. The main difference from the uncoated version is the additional non-stick layer aimed at reducing the tendency of the baked product to stick to the pan surface.
Usage Difference Between 31 cm and 38 cm Coated Models
Both pans have a 6 cm edge height; however, the 38 cm model provides a wider circular working area. Model selection should be made according to the targeted bread size, dough weight, and oven placement requirements.
Use With Different Trabzon Bread Recipes
The pan can be evaluated for different Trabzon bread recipes of the business. When flour characteristics, water content, dough density, and fermentation character change, it may be necessary to rearrange the appropriate weight and shaping parameters.
Final Product Diameter Does Not Have to Be 38 cm
The fact that the pan is 38 cm in diameter does not mean that the baked Trabzon bread will reach exactly 38 cm in every production. The final diameter depends on the dough weight, shaping, and spreading behavior during fermentation and baking.
Final Product Height Depends on the Process
The 6 cm value refers to the physical edge height of the pan. The actual height of the baked bread can vary with recipe, initial dough volume, fermentation, and oven conditions.
Recipe Control in Large Product Volume
In larger diameter products, it is important to manage the total dough amount and fermentation development together. The pan only provides the physical working area; the targeted product volume is shaped by the recipe and process.
Large Product Production in Single Pan Setup
Preparing each Trabzon bread in a separate pan can help track high-weight products independently and separate different production batches from each other.
Creating Dough Weight Standard Per Pan
A business can create a standard dough weight per pan suitable for its own recipe according to the targeted product size. To achieve repeatable results, shaping and fermentation parameters should also be monitored.
Form Control Before Baking
Before transferring the dough to the oven, its position within the pan, diameter development, and rise level can be checked. This assessment ensures compliance with the production standard targeted by the business.
Multiple Oven Arrangement at 38 cm Diameter
When multiple round pans are used in the same baking cycle, the 38 cm outer diameter is one of the basic physical dimensions determining the placement on the shelf. The equipment arrangement should be planned according to the oven's available internal space.
Role of Wide Diameter in Oven Capacity
The number of pans that can be used on the same shelf should be determined not only by the number of products but also by the oven's internal dimensions, shelf geometry, and the working spaces that need to be left between pans.
Effect of Baking Temperature on Product Character
The oven temperature is one of the process variables affecting the surface color, crust development, and internal texture structure of Trabzon bread. The appropriate value should be determined according to the recipe used, weight, and oven system.
Relationship Between Baking Time and Large Product Volume
When the total dough amount and initial volume change, the required baking time may also vary. When planning the time, the target internal structure and the working character of the oven used should be evaluated together.
Effect of Oven Type on Final Result
The crust structure, surface color, moisture balance, and internal texture of Trabzon bread may vary according to the oven system used. It should not be expected that the same pan and recipe will yield exactly the same result in different ovens.
Protection of Non-Stick Coating From Mechanical Contact
To help maintain the physical integrity of the coating, it is recommended to avoid contact with knives, metal spatulas, wire brushes, metal sponges, and similar hard, cutting, or abrasive tools on the working surface.
Selection of Product Removal Equipment
When removing the baked Trabzon bread from the pan, choosing auxiliary tools compatible with coated surfaces instead of hard metal equipment that may scratch the non-stick surface can help protect the surface mechanically.
Factors Affecting the Use Duration of Coating
The use duration of the non-stick coating can vary based on production intensity, operating temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed service life is not specified for the coating.
Periodic Inspection of Coating Surface
The non-stick working surface can be inspected periodically for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess maintenance or renewal needs.
Cleaning of Coated Pan
The pan should be cleaned using cleaning methods appropriate for professional non-stick baking equipment. Avoiding metal sponges, wire brushes, and harsh abrasive applications supports maintaining the physical integrity of the coating surface.
Periodic Inspection of 38 cm Circular Form
The wide round geometry can be checked periodically for impacts, bends, or shape changes during intensive use. Maintaining the pan form helps continue using the same physical dimension standard.
Inspection of 6 cm Edge Structure
Deformations in the side walls around the pan's edge can affect the product's physical geometry. Whether the edge structure is maintained throughout usage can be evaluated regularly.
Variables Determining Final Trabzon Bread Form
The diameter, height, volume, and general geometry of the baked product are the result of the combined effects of dough weight, recipe, initial shape, level of fermentation, oven type, temperature, and baking time.
38x6 cm Professional Non-Stick Trabzon Bread Pan
With its diameter of 38 cm, height of 6 cm, material thickness of 0.8 mm, approximate weight of 1 kg, and non-stick working surface, the product is a large-diameter round baking pan intended for professional Trabzon bread production. Dough weight, initial geometry, and production parameters can be planned according to the targeted product standard.
Technical Specifications
The basic technical information related to the dimensions, approximate weight, material thickness, surface coating, and production use of the 38x6 cm non-stick round Trabzon bread pan is provided below.
| Product Type |
Professional non-stick round Trabzon bread pan |
| Form |
Round |
| Diameter |
38 cm |
| Height |
6 cm |
| Product Weight |
Approximately 1 kg |
| Material Thickness |
0.8 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and neater separation of baked Trabzon bread from the pan surface |
| Coating Maintenance |
It is recommended to avoid contact with metal, cutting, and abrasive equipment |
| Product Group |
Professional baking pan for Trabzon bread production |
| Dough Usage |
Trabzon bread and bread doughs that can be prepared in suitable round forms |
| Shaping Planning |
Determined according to dough weight, initial diameter, and the targeted product geometry |
| Fermentation Planning |
Done by considering the horizontal and vertical development behavior of the dough |
| Lubrication / Separator Usage |
Can be evaluated according to product and process conditions; the non-stick surface can help reduce heavy use |
| Final Product Diameter |
Can vary depending on dough weight, initial geometry, spread, and fermentation development |
| Final Product Height |
Depends on the recipe, initial volume, fermentation, and baking conditions |
| Baking Variables |
Depends on oven type, temperature, duration, total dough weight, and the recipe used |
| Usage Process |
Preparation, shaping, fermentation, and baking |
| Usage Area |
Professional oven, bread production, patisserie, and bakery businesses |
Usage Areas
38x6 cm non-stick round Trabzon bread pan can be evaluated in professional ovens, bakeries, patisseries, and bakery businesses. The 38 cm diameter wide area allows for preparing large round bread forms while the non-stick working surface supports product separation 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 38x6 cm non-stick Trabzon bread pan, the 38 cm diameter, 6 cm height, 0.8 mm material thickness, approximately 1 kg product weight, non-stick working surface, and targeted dough weight should be evaluated together. The final product geometry and baking result may vary depending on the recipe used and the production process.