40x60 cm professional pan size
20-cavity financier pan structure
Approximately 2350 grams pan weight
1.5 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Teflon-coated working surface
Usage for financier cake production
Use in professional bakeries and pastry shops
40x60 cm Non-Stick Financier Cake Pan; is a professional cake pan with 20 cavities, weighing approximately 2350 grams and made from 1.5 mm thick DX54D+AS120 Alusi sheet. The Teflon coating applied to the working surface helps baked financier cakes release more easily from the pan under appropriate product and process conditions.
40x60 cm Non-Stick Financier Cake Pan
EKMAŞ 40x60 cm Non-Stick Financier Cake Pan, is a professional pan model used in professional pastry, bakery, hotel kitchens, and bakery production areas for preparing and baking financier cakes and similar portioned pastry products.
40x60 cm Professional Pan Size
The 40x60 cm pan size offers a regular and planned working area in professional production environments. It can help maintain financier cake production on a standard pan basis.
20-Cavity Financier Pan Structure
The pan features 20 separate cavities. This structure allows for the preparation and baking of 20 separate financier cakes or similar portioned products within individual compartments during the same production cycle.
Consistent Production in 20 Separate Cavities
Preparing products in separate cavities helps distribute the cake mix to specific points on the pan in an orderly manner. Applying a similar amount of mix to each cavity can support more consistent initial conditions.
Approximately 2350 Grams Pan Weight
The product weight is approximately 2350 grams. Stating the weight in grams facilitates comparison of technical features across different professional cake pan models.
1.5 mm Alusi Metal Thickness
The Financier Cake Pan is made of 1.5 mm thick Alusi metal. Material thickness is one of the fundamental technical features of the product.
DX54D+AS120 Alusi Sheet Body
DX54D+AS120 Alusi sheet is used in the pan body. This structure is based on aluminum-silicon coated steel and can be used as a pan body in professional bakery equipment.
Difference Between Alusi Metal and Aluminum
This pan is not made directly from aluminum but from Alusi metal. The Alusi structure is a different material system featuring an aluminum-silicon-based coating on a steel body.
Teflon-Coated Working Surface
The Teflon coating applied to the pan surface forms a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports easier and smoother release of financier cakes from the pan.
Use in Financier Cake Production
The 20-cavity structure can be used for preparing and baking financier-shaped cakes in professional production processes within separate compartments.
Use in Portion Cake Production
The pan can be utilized for preparing and baking different portion cake recipes suitable for the cavity structure. The final product structure may vary according to the recipe used and fill level.
Mixture Amount Applied to Each Cavity
The amount of cake mix to be applied to each cavity should be determined based on the recipe, mix density, rising character, and targeted product height. A fixed mixture weight is not provided.
Importance of Fill Level
The fill level of the cavities can affect the height, volume, and overall shape of the finished products. Appropriate fill level should be determined according to the recipe and the desired product type.
Recipe Impact on the Final Product
The ratio of flour, eggs, sugar, fat, liquid, and other recipe ingredients can affect the texture, volume, and baking behavior of the product. The same pan may yield different results with different recipes.
Importance of Mixing Method
The method of preparing the cake mixture can influence the aeration and homogeneity of the mix, affecting the rising character of the products.
Impact of Financier Form on the Product
The geometry of the pan cavities supports shaping the cake mix into the financier form. The final product shape may vary depending on the recipe and fill level.
Final Cake Height
The final height of baked financier cakes is not solely dependent on the cavity. Mix quantity, recipe, rising behavior, baking temperature, and time can affect product height.
Final Product Shape
Cavity geometry supports the basic financier shape of the product; however, the final product shape may change based on the recipe used, fill level, and rising character.
Use in Professional Pastry Production
The 40x60 cm Non-Stick Financier Cake Pan can be used in professional pastry shops for daily or serial production processes of financier cakes and similar portioned products.
Use in Professional Bakeries
The pan can be assessed in professional bakeries' production plans where financier cakes and similar products are produced.
Use in Hotels and Professional Kitchens
It can be used in hotel kitchens, restaurants, and professional kitchens where pastry production occurs, for making portioned cakes and different dessert production processes.
Effect of Oven Type on Output
Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking characteristics of the products. The pan and coating alone do not produce a consistent baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the cake recipe used, the amount of mix in the cavities, product height, and oven system.
Importance of Baking Time
Baking time may vary based on mix quantity, product structure, recipe, and oven type. A fixed time should not be adopted for every production process.
Repeatability in Production
Applying similar mix quantities to the same cavities with the same recipe and similar baking parameters can help establish more consistent initial conditions in production.
Contribution of 20-Cavity Structure to Production Planning
The 20-cavity pan structure allows the preparation of 20 separate products within the same production cycle. This feature can help with pre-planning production quantities and mix distribution.
Contribution of 40x60 cm Working Area to Production
The 40x60 cm pan size can aid businesses in planning financier cake production based on a specific professional pan standard.
Use with Different Cake Recipes
The pan can be used with different cake recipes suitable for the cavity structure. Each recipe may have different density, rising character, and appropriate fill level.
Contribution of Teflon Coating to Product Release
The Teflon working surface can aid in the easier release of baked financier cakes from the cavities under suitable production conditions. Actual product release performance depends on the recipe, baking level, and current state of the coating.
Flexibility in Fat and Separator Usage
Teflon coating can help reduce intense greasing or separator use under suitable product and process conditions. The required application amount should be determined based on the cake recipe and the company's production method.
Mechanical Protection of Teflon Coating
To help maintain the lifespan of the coating, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, or similar hard or abrasive equipment on the pan surface.
Removing Baked Products from Cavities
When removing baked financier cakes from pan cavities, using suitable auxiliary equipment that will not scratch the Teflon working surface is preferred.
Factors Affecting Coating Lifespan
The usage period of the Teflon coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the coating's condition over time.
Periodic Check of Coating Surface
The Teflon surface can be checked periodically for scratches, wear, or physical damage. Changes in surface condition can affect product release performance and working characteristics.
Cleaning of Teflon Surface
After use, the pan surface should be cleaned using methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the Teflon surface.
Maintaining the Form of 20 Cavities
Preserving the geometry of the cavities helps ensure a similar working area is used in every production cycle. Physical deformation during transport, use, and storage should be avoided.
Post-Use Storage
The pan should be stored in a clean and dry place, ensuring that the Teflon working surface does not come into contact with hard or cutting equipment and the geometry of the cavities is maintained.
Points to Consider When Selecting a Financier Cake Pan
When selecting a product, the 40x60 cm pan size, 20-cavity structure, approximate 2350 grams weight, 1.5 mm Alusi metal thickness, Teflon coating, cake recipe to be used, and oven system should be evaluated together.
Technical Structure of the 40x60 cm Financier Cake Pan
The 40x60 cm pan size, 20-cavity structure, approximately 2350 grams weight, 1.5 mm DX54D+AS120 Alusi sheet body, and Teflon-coated working surface constitute the basic technical features of this product.
Technical Specifications
Below are the basic technical details related to the size, number of cavities, weight, material, coating, and intended use of the 40x60 cm Non-Stick Financier Cake Pan model.
| Product Type |
Financier cake pan |
| Pan Size |
40x60 cm |
| Number of Cavities |
20 cavities |
| Pan Weight |
Approximately 2350 grams |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
1.5 mm |
| Working Surface |
Teflon-coated Alusi surface |
| Coating Type |
Teflon coating |
| Purpose of Use |
Preparation and baking of financier cakes and similar professional portioned cake products |
| Area of Use |
Professional pastry shop, bakery, hotel kitchen, and bakery production |
Areas of Use
40x60 cm Non-Stick Financier Cake Pan; can be used in professional pastry shops, bakeries, hotel kitchens, and bakery production facilities for preparing and baking financier cakes and similar portioned products. The 20-cavity structure allows for the preparation of 20 separate products in the same production cycle, while the final product features may vary depending on the recipe, mix quantity, fill level, and baking conditions.
40x60 cm financier cake pan 20-cavity financier cake pan Non-stick financier cake pan Alusi financier cake pan 1.5 mm Alusi cake pan 2350 gram cake pan Professional financier cake pan Financier cake pan Portion cake pan Non-stick cake pan DX54D+AS120 cake pan Bakery cake pan Professional baking pan 40x60 cake pan Multi-cavity cake pan Industrial financier cake pan Professional production pan EKMAŞ financier cake pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery and pastry sector. When choosing the 40x60 cm Non-Stick Financier Cake Pan model, the 20-cavity structure, approximately 2350 grams pan weight, 1.5 mm Alusi metal thickness, non-stick coated working surface, cake recipe to be used, and baking system should be evaluated together.