40x60 cm Pandispanya Tavası
40x60 cm Pandispanya Tavası
40x60 cm Pandispanya Tavası

40x60 cm Sponge Cake Pan (TP06.101)

Price : 41.76 $(Vat included)
40x60 cm Sponge Cake Pan – Approximately 1150 g Weight, Aluminum
The EKMAŞ 40x60 cm Sponge Cake Pan is a professional pan model used for preparing and baking sponge cakes and similar cake bases in professional patisserie, bakery, hotel kitchens, and pastry production areas.
The product has dimensions of 40x60 cm and weighs approximately 1150 grams. The aluminum pan creates an organized product placement and workspace in professional production processes.
The final thickness, volume, and structure of the sponge cake may vary depending on the recipe used, dough quantity, preparation method, pan fill level, oven type, temperature, and baking time.
The 40x60 cm workspace supports planned production and standardized working processes in professional sponge cake production.
40x60 cm professional pan dimensions
Approximately 1150 gram pan weight
Aluminum material
Pan structure for sponge cake production
Professional patisserie and bakery use
Wide working and product placement area
Suitable for cake and sponge cake production processes
Dimensions for professional mass production
The 40x60 cm Sponge Cake Pan is a professional patisserie and bakery pan weighing approximately 1150 grams and made of aluminum material. It can be used for preparing and baking sponge cake, cake bases, and similar products. The final product thickness, volume, and baking characteristics may vary depending on the recipe used, dough amount, fill level, and oven conditions.

40x60 cm Sponge Cake Pan

The EKMAŞ 40x60 cm Sponge Cake Pan is a professional pan model used for preparing and baking sponge cakes and similar cake products in professional patisserie, bakery, hotel kitchens, and pastry production areas.

40x60 cm Professional Pan Dimensions

The 40x60 cm dimensions provide a wide working area in professional production environments. It can aid in the regular application of sponge cake mixture into the pan and in planning the production process according to specific measurements.

Approximately 1150 Gram Pan Weight

The product's weight is approximately 1150 grams. Providing weight information in grams allows for easier comparison of the technical features of different pan models.

Aluminum Material

The sponge cake pan is made from aluminum material. The aluminum body creates a suitable working structure for pan systems used in professional patisserie and bakery production.

Use for Sponge Cake Production

This pan can be especially used for preparing and baking sponge cakes and different cake bases. The production method should be determined according to the enterprise's recipe and the desired product structure.

Use in Cake Base Production

The 40x60 cm working area allows for the preparation of cake and sponge cake bases on a professional scale. After baking, the product can be cut according to the enterprise's needs or used in different cake applications.

Effect of Dough Quantity on Product Thickness

The amount of sponge cake or cake mixture applied to the pan can directly affect the final thickness of the baked product. Therefore, the amount of mixture to be used should be determined according to the recipe and the desired product form.

Importance of Pan Fill Level

The fill level of the sponge cake mixture inside the pan can affect the area for rising and the final height of the product. The appropriate fill level should be determined according to the recipe used and the baking process.

Effect of Recipe on Final Product Structure

The ratio of ingredients like egg, flour, sugar, fat, liquid, and other recipe components can affect the volume, texture, and baking behavior of the sponge cake. The same pan can yield different results with different recipes.

Importance of Mixture Preparation Method

The preparation method of the sponge cake mixture can affect the amount of air incorporated and the homogeneity impacting the final product's rising characteristics. The pan constitutes only one part of the production process.

Distribution of Mixture on the Pan

Balanced distribution of the sponge cake mixture on the working area can help create similar initial thickness across different regions of the product.

Final Thickness of Sponge Cake

The thickness of the baked sponge cake is not solely dependent on the 40x60 cm pan dimensions. Mixture amount, recipe, rising behavior, oven temperature, and baking time can influence the final height.

Use in Professional Patisserie Production

The 40x60 cm Sponge Cake Pan can be used in production processes aimed at preparing cake bases, sponge cakes, and different cake products in professional patisseries.

Use in Cake Production Processes

Baked sponge cake bases can be utilized in layer cakes, multi-layered cakes, and different pastry applications prepared according to the enterprise's own product recipe.

Use in Professional Bakeries

The pan can be used according to the production plan in professional bakeries performing sponge and cake production. The production capacity, number of pans, and oven system can be planned.

Use in Hotel and Professional Kitchens

In hotel kitchens and professional kitchens where pastry production takes place, the 40x60 cm Sponge Cake Pan can be evaluated in different cake and dessert production processes.

Effect of Oven Type on Baking Result

Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking characteristics of the sponge cake. The pan alone does not establish a fixed baking result.

Importance of Baking Temperature

The appropriate baking temperature should be determined according to the used sponge cake recipe, product thickness, mixture amount, and oven system. Different recipes may require different temperature settings.

Importance of Baking Time

Baking time can vary depending on the mixture amount, product thickness, recipe, oven type, and the desired final product structure. A single fixed time should not be accepted for every production process.

Control of Product Volume

The volume that the sponge cake will develop during baking is closely related to the recipe used and the air structure in the mixture. Appropriate fill level and process control can affect the product's development within the pan.

Repeatability in Production

Regular application of the same pan dimensions, similar mixture quantity, the same recipe, and similar baking parameters can help create more consistent initial conditions.

Contribution of 40x60 cm Working Area to Production Plan

The 40x60 cm pan dimensions can assist the enterprise in planning sponge cake production over a certain workspace. The actual product quantity and portion count depend on cutting dimensions and the prepared product.

Use with Different Sponge Cake Recipes

The pan can be used in different sponge cake and cake recipes depending on the enterprise's production process. Since each recipe's mixture density and rising behavior can vary, process values should be determined separately.

Removal of Product from the Pan

The behavior of the baked sponge cake separating from the pan can vary based on the recipe, lubrication or separator application used, baking level, and condition of the working surface.

Use of Lubrication and Separators

Appropriate lubrication or separator application on the pan surface may be preferred depending on the production process. The method and amount to be used should be determined according to the sponge cake recipe and the enterprise's production standard.

Cleaning the Pan Surface

Dough, oil, and baking residues remaining on the pan surface should be cleaned appropriately after use. Extremely hard or abrasive processes that could damage the physical structure of the aluminum surface should be avoided.

Surface Condition Control

The working surface of the pan can be checked at certain intervals depending on usage intensity. Visible scratches, dents, or physical deformations can affect its working character.

Maintaining the Pan Form

Maintaining the 40x60 cm pan geometry helps in applying the mixture to a similar working area in each production cycle. Physical deformation should be avoided during transport, use, and storage.

Post-Use Storage

When not in use, the sponge cake pan should be stored in a clean and dry place in a way that will not cause damage to the pan geometry.

Points to Consider When Choosing a Sponge Cake Pan

When selecting a sponge cake pan, the 40x60 cm pan dimensions, approximate weight of 1150 grams, aluminum material, recipe to be used, desired product height, and the oven system to be used should be evaluated together.

Technical Structure of the 40x60 cm Sponge Cake Pan

The dimensions of 40x60 cm, approximate weight of 1150 grams, and aluminum body constitute the basic technical features of this sponge cake pan.

Technical Specifications

Below are the basic technical details regarding the dimensions, weight, material, and intended use of the 40x60 cm Sponge Cake Pan.

Product Type Sponge cake pan
Pan Dimensions 40x60 cm
Pan Weight Approximately 1150 grams
Material Aluminum
Purpose of Use Preparation and baking of sponge cakes, cake bases, and similar professional pastry products
Usage Area Professional patisserie, bakery, hotel kitchen, and pastry production

Usage Areas

The 40x60 cm Sponge Cake Pan can be used for the preparation and baking of sponge cakes, cake bases, and similar products in professional patisseries, bakeries, hotel kitchens, and pastry production facilities. The production outcome can vary depending on the recipe used, mixture amount, fill level, and baking conditions.

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About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When choosing the 40x60 cm Sponge Cake Pan, the approximate weight of 1150 grams, aluminum material, the sponge cake recipe to be used, the desired product structure, and the oven system should be evaluated together.

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