Set consisting of 4 professional 9x4x22 cm roll bread loaf pans
Structure suitable for using approximately 150 grams of dough per section
A total dough usage capacity of approximately 600 grams for the whole set
Each section weighs approximately 650 grams, total set weight is approximately 2600 grams
0.8 mm DX54D+AS120 Alusi steel body
Uncoated Alusi professional production surface
9x4 cm thin profile and 22 cm long product geometry
Professional set structure suitable for the production of 4 roll breads simultaneously
The 9x4x22 cm 4-piece set roll bread pan is suitable for using approximately 150 grams of dough in each mold. When evaluating four molds together, about 600 grams of dough per set can be used to prepare four separate roll breads. Each section weighs approximately 650 grams, so the total calculated physical weight of the 4-piece set is approximately 2600 grams. The uncoated Alusi surface can be used with lubrication or suitable separator application according to the company's recipe and production process.
9x4x22 cm 4-Piece Set Roll Bread Pan
The 9x4x22 cm 4-piece set roll bread pan is a professional bread mold developed for the preparation of four thin-profile and long roll breads in the same production cycle. Each of the four different molds in the set has dimensions of 9 cm width, 4 cm height, and 22 cm length. The four-section set structure supports the organization of dough portioning, fermentation, oven loading, and product removal processes together.
4-Section Professional Roll Bread Loaf Pan
This model allows the use of four 9x4x22 cm roll bread loaf pans within a single set. Thus, four separate products can be prepared in the same production cycle. The simultaneous use of four sections of the same dimensions contributes to the standardization of product sizes and production flow in the mass production of roll breads.
Each Mold Measures 9x4x22 cm
Each roll bread loaf pan in the set measures 9 cm in width, 4 cm in height, and 22 cm in length. The 9x4 cm thin and horizontal cross-section creates a different product geometry from classic square bread loaf pans, while the 22 cm length aids in the preparation of long and portionable roll breads.
Each Section Weighs Approximately 650 Grams
The physical weight of each 9x4x22 cm roll bread loaf pan in the set is approximately 650 grams. This value refers to the weight of a single section and differs from the dough weight.
4-Piece Set Total Weight is Approximately 2600 Grams
Since each section weighs approximately 650 grams, the total calculated physical weight of the four molds is about 2600 grams, or 2.6 kilograms. This value is calculated based on the sum of the weights of the four separate molds.
DX54D+AS120 Alusi Steel Body
The production of the 9x4x22 cm 4-piece set roll bread pan uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel, with an aluminum-silicon-based metal coating on a steel surface, is a professional material that forms the body structure of roll bread loaf pans.
0.8 mm Steel Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi steel. This steel thickness helps form the suitable body structure for using the four separate 9x4x22 cm roll pans in professional baking applications.
Aluminum-Silicon Coated Metal Structure
The DX54D+AS120 Alusi steel has an aluminum-silicon-based metal coating on its steel body. This structure is one of the metal surface options used in professional bread and loaf pan production.
Uncoated Alusi Production Surface
This model does not have an additional Teflon or non-stick coating. The four molds in the set have uncoated Alusi surfaces. Companies can use lubrication or appropriate separator applications according to their recipes, dough structures, and production methods.
Approximately 150 Grams of Dough per Section
Each 9x4x22 cm roll bread mold is suitable for using approximately 150 grams of dough. This weight is the working value for preparing the thin-profile and long roll bread form. The final product volume can vary depending on the recipe, flour characteristics, water ratio, fermentation, and baking parameters.
About 600 Grams of Dough per Set
When approximately 150 grams of dough are used in each of the four separate molds, production can be performed with about 600 grams of dough in total for the 4-piece set. Thus, four separate 9x4x22 cm roll breads can be prepared in the same production cycle.
150 Gram Standard Dough Portions
Using approximately 150 grams of dough per mold makes it easier to divide the total dough into four similar portions before production. Keeping the dough weights close supports achieving more similar volume and form in the four products within the set.
Production of 4 Roll Breads Simultaneously
The main advantage of the 4-piece set structure is the ability to prepare four roll breads in the same production cycle. Dough portioning, mold placement, fermentation, oven loading, baking, and product removal processes can be organized together for four products.
9 cm Wide Product Form
The 9 cm mold width supports controlled development of the product in the horizontal direction. This width, combined with the 4 cm low mold height, creates a different product form from standard square-sectioned bread.
4 cm Low Product Profile
The 4 cm mold height is one of the main dimensions that create the characteristic geometry of the roll bread pan. The low profile allows for the preparation of a thinner and more horizontal product cross-section than classic bread pans.
22 cm Long Product Geometry
The 22 cm mold length, combined with a thin product profile, creates a long and regular bread geometry. This form can be evaluated in roll bread, thin sandwich bread, and different portion bread applications.
Thin and Long Roll Bread Form
The combination of 9 cm width, 4 cm height, and 22 cm length creates a thin-profile, horizontal, and long bread geometry. This special form offers a suitable mold option for professional bakeries looking to develop products different from standard square bread.
Supports Similar Form Creation in Four Products
Having all four molds in the set at the same 9x4x22 cm dimensions, using approximately 150 grams of dough per section, and applying similar production parameters support preparing products with similar width, height, and length values.
Facilitates Dough Portioning
Defining approximately 150 grams of dough for each section facilitates dividing the total dough into four separate portions. Weighing and portioning the dough in professional production can help reduce differences in dough weight between products.
Importance of Dough Weight
Using approximately 150 grams of dough provides a working reference for the 9x4x22 cm mold. The final product volume is not determined solely by the dough weight; the flour used, recipe, water ratio, yeast amount, fermentation time, and baking conditions also affect product development.
Balanced Dough Placement Along 22 cm Length
Placing approximately 150 grams of dough evenly along the 22 cm long mold aids in more regular development of the product during fermentation. Distributing the dough along the mold without concentrating at a specific point supports a more consistent product geometry.
Controlled Development Along 9 cm Width
Placing the dough evenly on the base of the 9 cm wide mold helps with more controlled development in the horizontal direction. Applying the same shaping method in all four sections supports product form standardization.
Mold Form During Fermentation Process
Once the 150 gram dough portion is placed in the mold, the 9x4x22 cm pan geometry helps guide product development within defined dimensions during fermentation. The fermentation time and target fullness level should be adjusted according to the company's recipe.
Suitable for Company's Own Lubrication System
The uncoated Alusi surface can be used with the company's own lubrication or separator application. The lubrication method and amount to be applied should be determined considering the dough recipe, the product's fat content, fermentation method, and baking conditions.
Balanced Lubrication in Four Molds
It is important that all four sections in the set are prepared similarly before production. Applying oil or suitable separator evenly and in similar amounts in all molds can help reduce differences in the product removal process.
Product Removal Performance Depends on Process
In uncoated roll bread pans, the removal performance of the product from the mold is affected by surface preparation, lubrication or separator applications, dough recipe, fermentation, baking conditions, and product removal method. It is recommended that the company determine the appropriate method for its own production process.
Controlled Mold Release in Thin-Profiled Products
It is important to preserve the shape of thin-profiled roll breads with a height of 4 cm during removal from the mold. Suitable surface preparation and a controlled product removal process can help maintain the integrity of the baked bread.
Controlled Removal of Four Products
The four roll breads in the set must be removed separately and with their shape preserved. Applying similar surface preparation and production methods in all four sections can support obtaining more consistent results in mass production.
Suitable for Professional Roll Bread Production
The 9x4x22 cm 4-piece set roll bread pan can be used in professional bakeries, patisseries, baked goods producers, and industrial bread production facilities for preparing roll breads and similar thin-profiled molded products.
Use in Sandwich Bread Production
The 9x4x22 cm product geometry can also be evaluated for the production of thin-profiled sandwich breads, depending on the recipe and the desired product structure. The 22 cm length allows the product to be cut according to different serving and portioning applications.
Suitable for Portion Bread Production
Using approximately 150 grams of dough in each mold supports the preparation of small and controlled portioned products. This structure offers a functional solution, especially in professional production where weight standardization is important.
Slicable Long Bread Form
The 22 cm length allows the baked roll bread to be sliced or prepared in different portions according to its intended use. Slice thickness and portion size can be determined according to the company's product standard.
Suitable for Special Roll Bread and Sandwich Products
The 9x4 cm thin cross-section and 22 cm length allow for preparing product concepts different from standard bread. It can be used in roll bread, thin sandwich bread, and portioned special bread applications.
Contributes to Standardization in Mass Production
Having four molds of the same size and using approximately 150 grams of dough in each section supports the standardization of basic production parameters such as product weight, width, height, and length. Keeping the recipe, fermentation, and baking parameters fixed also contributes to consistency between products.
Contributes to Regulating Production Capacity
The 4-piece set allows the preparation of four roll breads with 150 grams of dough portions in a single production cycle. By using multiple sets, the production quantity can be increased according to the company's oven capacity and production plan.
Suitable for Mass Production Flow
Using 4-piece sets in professional production environments supports the preparation, mold placement, fermentation, oven loading, baking, and product removal processes of 150-gram dough portions in a certain order.
Production Organization with Set Structure
Bringing four molds together in a single production set supports their coordinated management in the production area and group planning of processing steps. This structure can contribute to the operational order in mass roll bread production.
Set Arrangement in Oven Placement
The 4-piece set structure supports the joint and orderly placement of four roll bread molds in the oven. The size of the oven shelves, the external geometry of the set, and the production process should be planned accordingly.
Regular Use on Production Shelves
Positioning the 4-piece set roll bread pans in a specific order on the production shelves can support a more systematic execution of the dough filling, fermentation, oven loading, baking, and product removal stages.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body is prepared for repeated use in professional roll bread production processes. The performance of the pan depends on production frequency, working conditions, surface preparation, cleaning, handling, and storage methods.
Post-Production Cleaning
After production, it is recommended to clean any remaining flour, oil, dough, or baked product residues on the inner surfaces of the four molds using appropriate methods. During cleaning, avoid sharp or highly abrasive equipment that could cause unnecessary mechanical damage to the Alusi surface.
Drying After Cleaning
It is recommended not to leave moisture on the set for a long time after cleaning. The molds should be dried properly and stored in a dry storage area. Regular cleaning and drying help keep the pans ready for the next production cycle.
Proper Stacking of Sets
The 4-piece set roll bread pans should be stored in a balanced and orderly manner when not in use. Heavy loads that could alter the mold geometry, uncontrolled impacts, and stacking methods that could cause bending or denting of the body should be avoided.
Preserving the 4 cm Low Mold Form
In low-profile roll bread molds, preserving the edge and body geometry is important. Protecting the molds against crushing or deformation during transport and storage helps maintain the consistency of the 9x4 cm product cross-section between productions.
Regular Mold Inspection
During professional and repeated use, it is recommended to visually inspect the geometry of the four molds at regular intervals. Detecting deformations on the mold edges or body early helps preserve the product standard.
Process Control for Standard Production
The 4-piece roll bread pan supports the preparation of four similarly shaped breads at the same time; however, the final product standard is not solely dependent on the mold size and 150-gram dough weight. The recipe, surface preparation, fermentation time, oven temperature, and baking time should also be controlled together.
4-Piece Alusi Roll Bread Mold for Professional Production
The 9x4x22 cm 4-piece set roll bread pan is a mold solution for professional roll bread production, with a 0.8 mm DX54D+AS120 Alusi steel body, approximately 150-gram dough usage per section, 9x4 cm thin product cross-section, and 22 cm long product geometry. Each section weighs approximately 650 grams, with the calculated total physical weight of four sections being approximately 2600 grams. With approximately 600 grams of dough in total, four roll breads can be prepared simultaneously.
Technical Specifications
The number of molds, dimensions, physical weight, dough weight, raw material, steel thickness, and surface type of the 9x4x22 cm 4-piece set roll bread pan are listed in the table below.
| Product Type |
4-piece set professional roll bread pan |
| Number of Molds |
4 pieces |
| Dimensions of Each Mold |
9x4x22 cm |
| Mold Cross-Section |
9x4 cm thin and low cross-section |
| Mold Length |
22 cm |
| Weight of Each Section |
Approximately 650 grams |
| Total Set Weight |
Approximately 2600 grams (calculated as 4 x 650 grams) |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Uncoated Alusi surface |
| Recommended Dough Weight |
Approximately 150 grams per section |
| Total Set Dough Weight |
Approximately 600 grams (calculated as 4 x 150 grams) |
| Lubrication |
Can be applied according to the company's recipe and production process |
| Product Removal |
Depends on surface preparation, lubrication or separator application, and production process |
| Product Form |
Suitable for thin-profiled, horizontal, and long roll bread and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of 4 roll breads measuring 9x4x22 cm and having approximately 150 grams of dough each in the same production cycle |
Usage Areas
The 9x4x22 cm 4-piece set roll bread pan can be used in professional bakeries and baked goods facilities producing thin-profiled roll breads, sandwich breads, and similar special molded products. The four-section set structure supports the preparation of four separate products of similar sizes simultaneously by using approximately 150 grams of dough in each section. The uncoated Alusi surface can be used according to the company's lubrication or separator application process.
4-piece roll bread production 9x4x22 cm roll bread 150-gram dough roll bread 600 grams total dough usage Thin-profile bread Low cross-section bread production Long roll bread Sandwich bread production Portion bread production Sliced bread production Professional bakeries Industrial bread production facilities Baked goods production facilities Patisseries Molded bread production Mass bread production 4-section roll bread pan Set roll bread mold Uncoated roll bread pan Non-Teflon roll bread pan Alusi roll bread pan Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ roll bread and set loaf pans are developed to offer professional mold options suitable for different product geometries, support the preparation of multiple products within the same production order, and contribute to product standardization in mass baking processes.