38 cm diameter round Trabzon bread baking pan
6 cm pan height
0.8 mm material thickness
Approximately 1 kg product weight
Circular working area for wide Trabzon bread form
Suitable structure for planning high-weight dough applications
Working area for volume growth with 6 cm edge height
Professional bread production in single pan setup
The 38x6 cm Trabzon bread baking pan has a 38 cm diameter, 6 cm height, 0.8 mm material thickness, and approximately 1 kg weight. Its wide circular working area allows for the preparation of larger Trabzon bread forms. The dough weight and initial geometry should be planned according to the recipe and the desired product volume.
38x6 cm Round Trabzon Bread Baking Pan
The 38x6 cm round Trabzon bread baking pan is a single oven pan designed for professional Trabzon bread production. Its wide circular form creates a working area suitable for preparing shaped dough in large round product geometries.
38 cm Diameter Wide Circular Working Area
The pan's 38 cm diameter circular geometry defines a broad physical area for dough to expand horizontally. This value represents the pan's outer diameter and should not be considered the exact diameter of the baked bread.
6 cm Pan Height
The product's 6 cm edge height can be considered in planning the vertical development that the dough may exhibit during fermentation and baking. The initial dough level should be determined according to the recipe and weight.
0.8 mm Material Thickness
The pan's material thickness is 0.8 mm. This technical specification is one of the fundamental features defining the product's physical structure and can be used as a reference in comparing different professional Trabzon bread pan sizes.
Approximately 1 kg Product Weight
The pan's physical weight is approximately 1 kg. This value can be considered when planning handling, preparation counters, and oven loading organization in professional productions using multiple pans.
Form for Large Trabzon Bread Production
The 38 cm diameter working area allows for the assessment of broader round bread geometries. The actual dough amount to be used should be determined based on the desired product size and the production standard of the business.
Effect of Dough Weight on Product Diameter
As the total dough weight increases, the spread and volume characteristics of the product within the pan may change. Dough weight selection should consider shaping and fermentation behavior, not just diameter.
Relationship between Dough Weight and Vertical Growth
Different dough amounts can affect the initial height and vertical growth after fermentation. The 6 cm edge structure creates one of the physical areas where this growth can be planned.
Role of Shaping Process in Product Geometry
The shaping form of the Trabzon bread dough before being placed into the pan can affect the baked product's diameter and overall appearance. In repeatable productions, applying the initial geometry according to a certain standard may be beneficial.
Positioning the Dough at the Center of the Pan
Proper positioning of shaped dough within the circular working area can help plan the lateral growth occurring during fermentation.
Planning the Initial Diameter
The initial diameter of the dough before the oven is one of the basic references for spread during fermentation and baking. The initial size to be applied should be determined according to weight, recipe, and desired product form.
Horizontal Growth in Fermentation
Trabzon bread dough can expand circumferentially during fermentation. This growth may vary according to dough structure, yeast activity, retention time, and environmental conditions.
Vertical Growth in Fermentation
The dough's rising behavior is related to the initial weight and the recipe's gas retention characteristics. The pan's 6 cm edge structure provides a vertical reference that can be monitored within the process.
Correct Planning of Edge Allowance
Ensuring that the dough does not completely reach the pan's edge at the initial stage can help leave space for horizontal development during fermentation and baking. Appropriate distance should be determined according to the business's recipe.
Diameter Difference between 31 cm and 38 cm Models
While both Trabzon bread pans have a 6 cm edge height, the 38 cm model provides a wider circular working area compared to the 31 cm option. Model selection should be made considering the desired bread size, dough weight, and oven placement needs.
Product Volume Planning in Large Diameter
The 38 cm diameter and 6 cm edge height allow for evaluating horizontal and vertical work areas together. However, a fixed dough capacity should not be determined based solely on the pan's physical dimensions.
Final Product Diameter Does Not Have to Be 38 cm
The fact that the pan has a 38 cm diameter does not mean that the baked Trabzon bread will exactly be 38 cm in diameter in every production. The actual size depends on dough weight, shaping, spreading during fermentation, and baking.
Final Product Height May Not Match 6 cm
The 6 cm value represents the pan's physical edge height. The actual height of the baked bread may differ according to the recipe, initial volume, shaping, and fermentation characteristics.
Use with Different Trabzon Bread Recipes
The pan can be evaluated in different Trabzon bread recipes of the business. When flour properties, water ratio, dough density, and fermentation characteristics change, the suitable weight and shaping method may need to be redefined.
Monitoring Fermentation in Large Dough Mass
In productions with higher dough weight, the fermentation behavior of the dough may vary depending on the recipe used. When determining the entrance time to the oven, the current volume and form development of the dough should be considered alongside time.
Large Product Production in Single Pan Setup
Preparing each Trabzon bread in a separate round pan can help independently track high-weight products and organize production batches on a pan basis.
Separate Management of Different Weight Groups
The single pan system allows production trials or product options with different weights to be prepared on separate equipment. Thus, each product group can be evaluated with its own process parameters.
Establishing Dough Standard Per Pan
The business can determine the dough weight per pan suitable for its recipe according to the intended size of Trabzon bread. For similar results, shaping and fermentation parameters need to be controlled across productions.
Control of Product Form before Baking
Before the dough is placed in the oven, the diameter development, position within the pan, and rise level can be controlled. This assessment helps review the conformity of the current dough to the desired production standard.
Oven Placement at 38 cm Diameter
In productions where multiple 38 cm diameter pans are used in the same baking cycle, the position of the equipment on the shelf should be planned according to the usable internal space of the oven.
Effect of Large Pan Diameter on Oven Capacity
The exterior diameter of 38 cm is one of the physical dimensions affecting the number of pans that can be placed on a single oven rack. The actual capacity depends on the oven's internal dimensions, rack geometry, and the working spaces that need to be left between pans.
Planning of Oven Loading Arrangement
When working with large-diameter pans, the total loading arrangement within the oven should be created according to the business's equipment infrastructure. The position of the pans, the available shelf area, and the production cycle should be evaluated together.
Effect of Baking Temperature on Product Character
Oven temperature is one of the process variables affecting the surface color, crust development, and internal texture 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
As the total dough amount and initial product volume change, the required baking time may differ. When adjusting the time, the desired internal structure and the working character of the oven should be evaluated together.
Effect of Oven Type on Final Result
The crust structure, surface color, moisture balance, and internal texture of Trabzon bread can vary depending on the oven system used. It should not be assumed that the same pan and recipe will yield identical results in different ovens.
Use in Professional Trabzon Bread Production
The 38x6 cm round pan can be included in the production program of professional ovens where large-diameter Trabzon bread is regularly produced. The number of pans to be used can be determined according to the daily production amount and oven infrastructure.
Use in Pastry Shops and Bakery Businesses
Patisseries and professional bakery businesses that prepare Trabzon bread or suitable large-diameter round bread products can consider this pan model if their recipes and oven systems are suitable.
Arrangement of Production Cycles on a Pan Basis
When using multiple pans, the products can be grouped according to dough batch, weight, or oven cycle. This approach can help track different production groups throughout the process.
Regular Cleaning of Working Surface
After use, the pan can be cleaned with methods suitable for professional oven equipment. Regular removal of dough and baking residues helps prepare the working area for the next production cycle.
Periodic Inspection of 38 cm Circular Form
It is recommended to examine the wide round geometry at certain intervals for impact, bending, or shape change during intensive use. Maintaining the pan's form helps continue production with the same physical size standard.
Inspection of 6 cm Edge Structure
Deformations that may occur in the side walls surrounding the pan can affect the equipment's physical geometry. The maintenance of the edge form during use can be regularly evaluated.
Variables Determining Final Trabzon Bread Form
The diameter, height, volume, and overall geometry of the baked product are the result of the combined factors of dough weight, recipe, initial shape, fermentation level, oven type, temperature, and baking time.
38x6 cm Professional Trabzon Bread Baking Pan
With its 38 cm diameter, 6 cm height, 0.8 mm material thickness, and approximately 1 kg weight, the product is a large-diameter round oven pan intended for professional Trabzon bread production. Dough weight, initial geometry, and process parameters can be planned according to the desired product standard.
Technical Specifications
Below are the basic technical details related to the diameter, height, approximate weight, material thickness, and production use of the 38x6 cm round Trabzon bread baking pan.
| Product Type |
Professional round Trabzon bread baking pan |
| Form |
Round |
| Diameter |
38 cm |
| Height |
6 cm |
| Product Weight |
Approximately 1 kg |
| Material Thickness |
0.8 mm |
| Product Group |
Professional oven pan for Trabzon bread production |
| Dough Use |
Trabzon bread and bread doughs that can be prepared in suitable round form |
| Shaping Planning |
Determined by dough weight, initial diameter, and desired product geometry |
| Fermentation Planning |
Made considering horizontal and vertical development behavior of the dough |
| Edge Structure |
6 cm high round pan edge |
| Final Product Diameter |
Depends on dough weight, shaping, spread, and fermentation development |
| Final Product Height |
Depends on recipe, initial volume, fermentation, and baking conditions |
| Baking Variables |
Depends on oven type, temperature, duration, total dough weight, and recipe used |
| Use Process |
Preparation, shaping, fermentation, and baking |
| Application Area |
Professional oven, bread production, patisserie, and bakery businesses |
Usage Areas
The 38x6 cm round Trabzon bread baking pan can be evaluated in professional bakeries, bread manufacturers, patisseries, and bakery businesses. The 38 cm diameter working area allows for the preparation of large round bread forms, while the 6 cm edge structure helps plan different weight and volume 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 38x6 cm Trabzon bread baking pans, 38 cm diameter, 6 cm height, 0.8 mm material thickness, approximately 1 kg product weight, intended dough weight, and the business’s oven infrastructure should be considered together. The final product geometry and baking outcome may vary based on the recipe used and the production process.