40x60 cm professional pan size
12-cavity mini loaf pan structure
75x165 mm cavity size
Approximately 3700 grams pan weight
1.5 mm DX54D+AS120 Alusi sheet body
Working surface with Teflon coating
Usage for mini loaf production
Professional bakery and patisserie use
40x60 cm Non-Stick Mini Loaf Pan with Teflon Coating is a professional cake pan with 12 cavities, each with a 75x165 mm size, an approximate weight of 3700 grams, made from 1.5 mm thick DX54D+AS120 Alusi sheet. The Teflon coating applied to the working surface helps facilitate easier release of baked mini loaves from the pan under suitable product and process conditions.
40x60 cm Non-Stick Mini Loaf Pan
EKMAŞ 40x60 cm Non-Stick Mini Loaf Pan with Teflon Coating is a professional pan model used for the preparation and baking of mini loaves and similar portioned products in professional bakeries, ovens, hotel kitchens, and bakery production areas.
40x60 cm Professional Pan Size
The 40x60 cm pan size offers an organized and planned workspace in professional production environments, aiding in mini loaf production under a specific pan standard.
12-Cavity Mini Loaf Pan Structure
The pan features 12 separate cavities. This structure allows for the preparation and baking of 12 individual mini loaves or similar portioned products in separate compartments during the same production cycle.
75x165 mm Cavity Size
Each cavity measures 75x165 mm. This size helps mold the mini loaf mixture within a specific mold area. The final product size may vary according to the recipe, fill level, and rising characteristics.
Regular Production in 12 Separate Cavities
Preparing products in separate cavities assists in distributing the cake mixture evenly across specific points in the pan. Applying a similar amount of mixture to each cavity can support more consistent initial conditions.
Approximately 3700 Gram Pan Weight
The product weighs approximately 3700 grams. Indicating the weight in grams facilitates the comparison of technical features with different professional cake pan models.
1.5 mm Alusi Metal Thickness
The Mini Loaf Pan is made from 1.5 mm thick Alusi metal. Material thickness is one of the core technical features of the product.
DX54D+AS120 Alusi Sheet Body
The pan body uses DX54D+AS120 Alusi sheet. This structure is based on aluminum-silicon coated steel sheet and can be used as a pan body in professional baking equipment.
The Difference Between Alusi Metal and Aluminum
This pan is made from Alusi metal, not direct aluminum. The Alusi structure is a different material system with aluminum-silicon based coating on a steel sheet body.
Teflon Coated Working Surface
The Teflon coating applied to the pan surface creates a non-stick layer aimed at reducing the adhesion tendency of baked products to the working surface. Under appropriate product and process conditions, this surface supports easier and smoother release of mini loaves from the pan.
Use in Mini Loaf Production
The 12-cavity structure and 75x165 mm cavity size can be used for preparing and baking mini loaves in professional production processes within specific mold areas.
Use in Portion Cake Production
The pan can be considered for preparing and baking different portioned cake recipes suitable to the cavity structure. The final product structure may vary depending on the recipe used and fill level.
Effect of Cavity Size on Product Form
The 75x165 mm cavity size helps keep the cake mixture within a working area suitable for a mini loaf form. The actual dimensions and height of the baked product can be affected by the amount of mixture and rising behavior.
Amount of Mixture Applied to Each Cavity
The amount of cake mixture to be applied to each cavity should be determined according to the recipe, mixture density, rising characteristics, and targeted product height. No fixed gram amount of mixture is provided.
Importance of Fill Level
The fill level of the cavities measuring 75x165 mm can affect the height, volume, and general form of the baked mini loaves. An appropriate fill level should be determined by the recipe.
Effect of Recipe on Final Product
The ratio of flour, eggs, sugar, oil, liquid, and other recipe components can affect the texture, volume, and baking behavior of the product. The same pan can give different results with different recipes.
Importance of Mixture Preparation Method
The method of preparing the cake mixture, the amount of air incorporated, and homogeneity can affect the rising character of the mini loaves.
Formation of Mini Loaf Shape
The long and narrow cavity structure supports the shaping of the cake mixture into a mini loaf form. The final product geometry depends on the recipe used, fill level, and baking process.
Final Mini Loaf Height
The final height of baked mini loaves is not solely dependent on the pan cavity. The amount of mixture, recipe, rising behavior, baking temperature, and duration can affect product height.
Variability of Final Product Dimensions
The 75x165 mm cavity size is the technical measurement of the pan mold. The actual size of the baked mini loaf may vary depending on the placement of the mixture within the cavity and volume change during baking.
Use in Professional Pastry Production
The 40x60 cm Non-Stick Mini Loaf Pan can be used in professional patisseries for daily or serial production processes of mini loaves and similar portioned products.
Use in Professional Bakeries
The pan can be evaluated according to the production plan in professional bakeries where mini loaves and similar products are produced.
Use in Hotel and Professional Kitchens
Different mini loaf and portioned product production processes can be used in hotel kitchens, restaurants, and professional kitchens where bakery production is conducted.
Effect of Oven Type on Result
The air and heat distribution in convection, rotary, or other professional oven systems can affect the baking character of mini loaves. The pan and coating alone do not constitute a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the cake recipe used, the amount of mixture in the cavities, product height, and oven system.
Importance of Baking Duration
The baking duration can vary depending on the mixture amount, product structure, recipe, and oven type. A single fixed duration should not be accepted for every production process.
Repeatability in Production
Applying the same mixture amount, using the same recipe, and similar baking parameters in the same cavities can help establish more consistent initial conditions in production.
Contribution of 12-Cavity Structure to Production Plan
The 12-cavity pan structure allows for the preparation of 12 separate products during the same production cycle. This feature can aid in planning production quantities and mixture distribution in advance.
Contribution of 40x60 cm Working Area to Production
The 40x60 cm pan size can help the business plan its mini loaf production over a specific professional pan standard.
Use with Different Mini Loaf Recipes
The pan can be used with different mini loaf recipes suitable to the 75x165 mm cavity structure. Each recipe's density, rising characteristics, and appropriate fill level may differ.
Contribution of Teflon Coating to Product Release
The Teflon working surface can help facilitate the easier release of baked mini loaves from the cavities under suitable production conditions. Actual product release performance depends on the recipe, baking level, and current condition of the coating.
Flexibility in Use of Oil and Release Agents
The Teflon coating can help reduce the use of intense greasing or release agents under suitable product and process conditions. The necessary application amount should be determined based on the cake recipe and the business's production method.
Mechanical Protection of Teflon Coating
To help preserve the lifespan of the coating, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar harsh or abrasive equipment on the pan surface.
Removal of Baked Mini Loaves from Cavities
When removing baked mini loaves from the pan cavities, it is preferable to use suitable assisting equipment that does not scratch the Teflon working surface.
Factors Affecting the Coating Lifespan
The lifespan 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 Inspection of Coating Surface
The Teflon surface can be periodically inspected for scratches, wear, or physical damage. Changes in surface condition can affect product release performance and working characteristics.
Cleaning of the Teflon Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Harsh sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the Teflon surface.
Preservation of the Form of 12 Cavities
Preserving the geometry of the cavities measuring 75x165 mm helps maintain a similar working area during each production cycle. Physical deformation should be avoided during transport, use, and storage.
Post-Use Storage
The pan should be stored in a clean and dry area where the Teflon working surface will not come into contact with hard or cutting equipment, and the geometry of the cavities will not be distorted.
Key Points in Selecting a Mini Loaf Pan
When selecting the product, the 40x60 cm pan size, 12-cavity structure, 75x165 mm cavity size, approximately 3700 gram weight, 1.5 mm Alusi metal thickness, Teflon coating, cake recipe to be used, and oven system should be evaluated together.
Technical Structure of 40x60 cm Mini Loaf Pan
The fundamental technical features of this product include the 40x60 cm pan size, 12-cavity structure, 75x165 mm cavity size, approximately 3700 gram weight, 1.5 mm DX54D+AS120 Alusi sheet body, and Teflon-coated working surface.
Technical Specifications
The dimensions, cavity count, cavity size, weight, material, and coating information of the 40x60 cm Non-Stick Mini Loaf Pan model are listed below.
| Product Type |
Mini loaf pan |
| Pan Size |
40x60 cm |
| Number of Cavities |
12 cavities |
| Cavity Size |
75x165 mm |
| Pan Weight |
Approximately 3700 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 |
| Usage Purpose |
Preparation and baking of mini loaves and similar professional portioned cake products |
| Usage Area |
Professional patisserie, bakery, hotel kitchen, and bakery production |
Usage Areas
40x60 cm Non-Stick Mini Loaf Pan can be used in professional patisseries, bakeries, hotel kitchens, and bakery production facilities for the preparation and baking of mini loaves and similar portioned products. The 12 cavities measuring 75x165 mm allow for the preparation of 12 separate products in the same production cycle, while the final product characteristics may vary depending on the recipe, mixture amount, fill level, and baking conditions.
40x60 cm mini loaf pan 12-cavity mini loaf pan 75x165 mm mini loaf pan Teflon-coated mini loaf pan Alusi mini loaf pan 1.5 mm Alusi cake pan 3700 gram cake pan Professional mini loaf pan Mini loaf baking pan Portion cake pan Teflon-coated cake pan DX54D+AS120 cake pan Patisserie cake pan Professional oven pan 40x60 cake pan Multi-cavity cake pan Industrial mini loaf pan EKMAŞ mini loaf pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery and patisserie sectors. When selecting the 40x60 cm Non-Stick Mini Loaf Pan model, the 12-cavity structure, 75x165 mm cavity size, approximately 3700 gram pan weight, 1.5 mm Alusi metal thickness, Teflon-coated working surface, cake recipe to be used, and oven system should be considered together.