40x60 cm professional pan size
44-compartment Mini Croissant pan structure
Approximately 2150 grams pan weight
1.5 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Non-stick coated working surface
Suitable for portion-sized cake production
Professional bakery and pastry shop usage
40x60 cm Non-Stick Mini Croissant Pan; a professional cake pan with 44 compartments, weighing approximately 2150 grams and made from 1.5 mm thick DX54D+AS120 Alusi sheet. The non-stick coating applied to the working surface helps with easier release of baked goods from the pan under suitable product and process conditions.
40x60 cm Non-Stick Mini Croissant Pan
EKMAŞ 40x60 cm Non-Stick Mini Croissant Pan is a professional pan model used for preparing and baking portion-sized cakes and similar pastry products in professional bakery, pastry, hotel kitchens, and bakery production areas.
40x60 cm Professional Pan Size
The 40x60 cm pan size offers an orderly and planned work area in professional production environments. It can help facilitate cake production based on a specific pan standard.
44-Compartment Mini Croissant Pan Structure
The pan has 44 separate compartments. This structure allows for the preparation and baking of 44 individual portion-sized cakes or similar products in separate sections within the same production cycle.
Regular Production in 44 Separate Compartments
Preparing products in separate compartments helps distribute the cake mixture evenly in specified areas of the pan. Applying a similar amount of mixture to each compartment may support more consistent initial conditions.
Approximately 2150-Gram Pan Weight
The product weighs approximately 2150 grams. Stating the weight in grams facilitates technical comparisons among different professional cake pan models.
1.5 mm Alusi Metal Thickness
The Mini Croissant Pan is made of 1.5 mm thick Alusi metal. Material thickness is one of the core technical specifications of the product.
DX54D+AS120 Alusi Sheet Body
The pan body uses DX54D+AS120 Alusi sheet, which relies on aluminum-silicon coated steel sheet, suitable for use as a pan body in professional bakery equipment.
Difference Between Alusi Metal and Aluminum
This pan is not directly made of aluminum but of Alusi metal, which is a different material system with an aluminum-silicon based coating on a steel sheet body.
Non-Stick Coated Working Surface
The non-stick coating applied to the pan surface forms a non-stick layer to reduce the tendency of baked goods to adhere to the working surface. Under proper product and process conditions, this surface supports easier and smoother release of cakes from the pan.
Usage in Mini Croissant Production
The 44-compartment structure can be used for the preparation and baking of Mini Croissant type cakes and similar portion-sized products in professional production processes.
Usage in Portion-Sized Cake Production
The pan can be evaluated for preparing and baking different portion-sized cake recipes suitable for its compartment structure. Product size and shape may vary based on the recipe and fill level.
Amount of Mixture Applied to Each Compartment
The amount of cake mixture applied to each compartment should be determined based on recipe, mixture density, rising characteristics, and the targeted product height. A fixed mixture weight is not provided.
Importance of Fill Level
The fill level of compartments can affect the height, volume, and general shape of the baked products. Suitable fill level should be determined according to the recipe used and the targeted product type.
Effect of the Recipe on the Final Product
The ratio of ingredients like flour, eggs, sugar, fat, liquid, and other recipe components can impact the texture, volume, and baking behavior of the product. The same pan may yield different results with different recipes.
Importance of Mixture Preparation Method
The method of preparing the cake mixture can affect the rise characteristics by influencing the amount of air and homogeneity introduced into the mixture.
Final Cake Height
The final height of baked products is not solely dependent on the pan compartment. Mixture amount, recipe, rising behavior, baking temperature, and time can affect product height.
Final Product Form
The geometry of the compartment supports the basic form of the product; however, the final cake shape may vary based on recipe, fill level, and rising characteristics.
Usage in Professional Pastry Production
The 40x60 cm Non-Stick Mini Croissant Pan can be used in daily or mass production processes for portion-sized cakes and similar products in professional pastry shops.
Usage in Professional Bakeries
The pan can be evaluated according to the production plan in professional bakeries where cakes and similar products are produced.
Usage in Hotels and Professional Kitchens
It can be used in hotel kitchens, restaurants, and professional kitchens where pastry production takes place in different cake and dessert production processes.
Effect of Oven Type on Result
Air and heat distribution in convection, rotary, or other professional oven systems can influence the baking behavior of products. The pan and coating alone do not produce a consistent baking result.
Importance of Baking Temperature
Appropriate baking temperature should be determined based on the cake recipe used, mixture amount in compartments, product height, and oven system.
Importance of Baking Time
Baking time can vary based on mixture amount, product structure, recipe, and oven type. A single fixed time should not be accepted for every production process.
Repeatability in Production
Using similar mixture amounts in the same compartments, applying the same recipe, and similar baking parameters can help create more consistent initial conditions in production.
Contribution of 44-Compartment Structure to Production Plan
The 44-compartment pan structure allows for the preparation of 44 separate products in the same production cycle. This feature can help in pre-planning production quantities and mixture distribution.
Contribution of 40x60 cm Working Area to Production
The 40x60 cm pan size helps businesses plan portion-sized cake production on a specific professional pan standard.
Usage with Different Cake Recipes
The pan can be used with various cake recipes suitable for its compartment structure. Each recipe may have different density, rising characteristics, and suitable fill level.
Contribution of Non-Stick Coating to Product Removal
The non-stick working surface can help facilitate easier removal of baked products from compartments under suitable production conditions. Actual product removal performance depends on recipe, baking level, and the current condition of the coating.
Flexibility in Use of Oil and Separators
The non-stick coating can help reduce the need for intensive greasing or separator use under suitable product and process conditions. The required application amount should be determined based on cake recipe and production method of the business.
Mechanical Protection of Non-Stick Coating
To help preserve the life 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 Compartments
When removing baked cakes from the pan compartments, it is preferred to use suitable auxiliary equipment that will not scratch the non-stick working surface.
Factors Affecting Coating Lifespan
The lifespan of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the condition of the coating over time.
Periodic Inspection of Coating Surface
The non-stick surface can be periodically inspected for scratches, wear, or physical damage. Changes in surface condition can affect the product removal performance and working characteristics.
Cleaning of Non-Stick Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting instruments should not be used as they could damage the non-stick surface.
Preservation of Form of 44 Compartments
Preserving the geometry of the compartments helps use a similar working area in each production cycle. Physical deformation should be avoided during transportation, use, and storage.
Storage After Use
The pan should be stored in a clean and dry place, ensuring that the non-stick working surface does not come into contact with hard or cutting equipment, and that the compartment geometry is not compromised.
Points to Consider When Selecting a Mini Croissant Pan
When selecting a product, the 40x60 cm pan size, 44-compartment structure, approximately 2150 gram weight, 1.5 mm Alusi metal thickness, non-stick coating, as well as the cake recipe to be used and oven system should be evaluated together.
Technical Structure of 40x60 cm Non-Stick Mini Croissant Pan
The 40x60 cm pan size, 44-compartment structure, approximately 2150 gram weight, 1.5 mm DX54D+AS120 Alusi sheet body, and non-stick coated working surface form the core technical specifications of this product.
Technical Specifications
Below are the basic technical details regarding the size, number of compartments, weight, material, coating, and intended use of the 40x60 cm Non-Stick Mini Croissant Pan model.
| Product Type |
Mini Croissant pan |
| Pan Size |
40x60 cm |
| Number of Compartments |
44 compartments |
| Pan Weight |
Approximately 2150 grams |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
1.5 mm |
| Working Surface |
Non-stick coated Alusi surface |
| Coating Type |
Non-stick coating |
| Purpose of Use |
Preparation and baking of portion-sized cakes and similar professional pastry products |
| Field of Use |
Professional pastry shop, bakery, hotel kitchen, and bakery production |
Fields of Use
The 40x60 cm Non-Stick Mini Croissant Pan can be used in professional pastry shops, bakeries, hotel kitchens, and bakery production facilities for the preparation and baking of portion-sized cakes and similar products. The 44-compartment structure allows for the preparation of 44 separate products in the same production cycle, while the final product characteristics may vary based on recipe, mixture quantity, fill level, and baking conditions.
40x60 cm Mini Croissant pan 44-compartment cake pan Non-stick Mini Croissant pan Alusi cake pan 1.5 mm Alusi cake pan 2150 gram cake pan Professional Mini Croissant pan Portion-sized cake pan 44-compartment portion-sized cake pan Non-stick cake pan DX54D+AS120 cake pan Pastry shop cake pan Professional baking pan 40x60 cake pan Multi-compartment cake pan Industrial cake pan Professional production pan EKMAŞ Mini Croissant pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking and pastry sectors. When selecting the 40x60 cm Non-Stick Mini Croissant Pan model, the 44-compartment structure, approximately 2150 gram pan weight, 1.5 mm Alusi metal thickness, non-stick coated working surface, intended cake recipe, and oven system should be evaluated together.