60x90 cm tray size
6-channel baguette baking tray structure
3 mm perforation diameter
1.5 mm material thickness
Perforated working surface
Suitable for baguette and long bread production
Lateral support for dough with channel structure
Suitable for professional bakery and patisserie use
The 60x90 cm 6-Channel Baguette Baking Tray helps arrange baguette breads orderly on the tray with its 6-channel structure, 3 mm perforations, and 1.5 mm material thickness. The channeled form supports restricting dough spreading sideways, while the perforated surface can enhance hot air movement around the product under optimal oven conditions.
60x90 cm 6-Channel Baguette Baking Tray
The EKMAŞ 60x90 cm Baguette Baking Tray is professional baking equipment designed for preparing elongated bread dough by placing them in separate channels for a more orderly production flow.
6-Channel Product Placement
The 6 separate channels on the tray surface ensure doughs are spaced at specific distances, forming an independent placement line for each product.
Lateral Support for Long Doughs
The channel geometry helps preserve the elongated form by reducing uncontrolled spreading of shaped baguette dough to the sides.
60x90 cm Wide Working Area
The 60x90 cm tray size offers a large baking surface that allows for organizing multiple long products on the same tray during professional production.
3 mm Perforation Diameter
The tray surface features 3 mm perforations. This structure can help hot air within the oven reach the areas of the product that are in contact with the tray.
Perforated Surface and Air Circulation
The regular perforation on the surface can contribute to hot air movement not being limited to the upper surface only in an appropriate baking system.
1.5 mm Material Thickness
The 1.5 mm material thickness of the tray offers a structural feature that helps maintain the channeled geometry during production and use.
Designed for Baguette Bread Production
The primary use area of the product is baguette bread production. The channel structure facilitates preparing long doughs in specific rows before baking.
Applicable for Similar Long Breads
Different types of long breads with suitable dimensions and dough composition can also be prepared using the 6-channel tray form.
Reduces Dough Proximity
The separate channel structure helps limit product expansion towards each other during fermentation and baking, maintaining row order.
Ensures Regular Placement in Production
The fixed position of each channel makes it easier to take doughs onto the tray with a similar layout each time.
Dough Length Should Match Channel
Preparing baguette dough to a length that fits the tray channel during shaping helps ensure balanced positioning between the two ends.
Dough Thickness Affects Channel Fill
The diameter of the shaped dough and the volume gained during fermentation can directly affect the area used within the channel.
Fermentation Volume Should Be Considered
Since the dough will continue expanding before baking, the final fermentation level should be considered when arranging channel placement.
Weight Must Be Recipe-Dependent
No fixed dough weight is defined for the tray. The amount to use should be adjusted according to product length, dough density, hydration, and the desired baguette form.
Oven Development Affects Final Shape
The volumetric increase in the first stage of baking can affect the width and height the baguette reaches in the channel, so the oven process should be evaluated along with the recipe.
Can Contribute to Crust Formation
The perforated surface, along with appropriate air circulation and baking conditions, can support heat transfer around the product, contributing to external surface development.
Supports Bottom Surface Baking Behavior
Compared to a completely closed surface, the 3 mm perforation can create a different air and heat transition environment on the underside of the product.
Internal Structure Depends on Dough Process
The pore structure and internal moisture of the baguette result from a combination of flour characteristics, hydration, kneading, fermentation, and baking parameters.
Product Size Can Vary with Recipe
Even using the same tray, the final bread length and diameter can vary depending on dough weight and shaping technique.
Suitable for Professional Bakery Production
The 60x90 cm size offers a tray format that can be used in the daily production flow of professional bakeries producing baguette and long bread.
Applicable in Bakeries and Bakery Product Enterprises
Bakeries and bakery product enterprises producing long bread varieties can utilize the 6-channel structure in preparing different recipes.
6 Channels Determine Production Density
The 6 rows on the tray allow products to be spaced at specific intervals. This structure can provide an advantage for products requiring wider channel geometry.
Channel Number Should Match Product Form
Producing either thinner or thicker baguettes may impact the preferred number of channels. The 6-channel model should be considered alongside the desired product width.
Facilitates Repeated Production
A fixed channel layout can assist in replicating similar product placement among trays when the same recipe and shaping method are used.
It's Important to Keep the Perforations Clear
Accumulation of dough or flour in the perforation areas can affect the working characteristics of the perforated surface, so the holes should be checked after use.
No Production Residue Should Be Left in Channels
Regular cleaning of accumulated dough, flour, or baked product pieces at the channel bottoms ensures a cleaner working surface for subsequent productions.
Avoid Abrasive Interventions
To prevent unnecessary scratching of the tray surface, it's recommended to avoid aggressive interventions with hard metal and highly abrasive cleaning equipment.
Should Be Dried After Cleaning
After use, the tray should be cleaned, residual moisture on the surface should be removed, and the product should be stored dry under suitable conditions.
Oven Compatibility Should Be Checked
The internal dimensions of the oven and the tray handling system should be checked before production to ensure they match the 60x90 cm tray format.
Compatibility with Tray Trolley Is Important
If a tray trolley is to be used in production, shelf width, internal dimensions, and tray edge structure should be considered for compatibility with the 60x90 cm product.
Choosing the 60x90 cm 6-Channel Baguette Baking Tray
When choosing the product, the 60x90 cm tray size, 6 channels, 3 mm perforation diameter, 1.5 mm material thickness, and the target form of the bread to be produced should be considered together.
Technical Specifications
The basic technical and usage information of the 60x90 cm 6-Channel Baguette Baking Tray is provided below.
| Product Type |
Baguette baking tray |
| Tray Size |
60x90 cm |
| Number of Channels |
6 channels |
| Perforation Diameter |
3 mm |
| Material Thickness |
1.5 mm |
| Surface Structure |
Perforated and channeled |
| Basic Use |
Preparation of baguette bread and similar long breads |
| Usage Type |
Professional bakeries, patisseries, and bakery product production |
Usage Areas
The 60x90 cm 6-Channel Baguette Baking Tray can be used for shaping and baking baguette bread and similar long-form oven products. The 6 separate channels help position doughs in specific sequences, while the perforated surface with a 3 mm diameter can support hot air circulation under suitable baking conditions. The 1.5 mm material thickness offers a structure suitable for using the channeled tray form in professional production processes.
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About EKMAŞ
EKMAŞ develops baguette baking trays in different sizes and channel options for professional bakery and bakery product production. The 60x90 cm 6-Channel Baguette Baking Tray, with its 6-channel form, 3 mm perforated surface, and 1.5 mm material thickness, is professional baking equipment designed for the orderly preparation of baguettes and similar long breads.