Set consisting of 4 professional roll bread molds of 9x4x22 cm
Structure suitable for approximately 150 grams of dough usage per slot
A total dough capacity of approximately 600 grams for the whole set
Approximate weight of each slot is 650 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent the product from sticking to the mold
9x4 cm thin profile and 22 cm long roll bread geometry
Professional set structure suitable for producing 4 roll breads at once
The 9x4x22 cm 4-piece set teflon coated roll bread loaf pan is suitable for using approximately 150 grams of dough per mold. Considering four molds together, four separate roll breads can be prepared with approximately 600 grams of dough per set. The physical weight of each slot is approximately 650 grams. The teflon coating creates a non-stick layer to prevent products from sticking to the pan, supporting easy, smooth, and controlled removal of baked products from the molds. The total physical weight of the set is not specified.
9x4x22 cm 4-piece Set Teflon Coated Roll Bread Loaf Pan
The 9x4x22 cm 4-piece set teflon coated roll bread loaf pan is a professional bread mold developed to prepare four thin-profile, long roll breads in the same production cycle. Each mold in the set measures 9 cm wide, 4 cm high, and 22 cm long. The non-stick teflon-coated surface supports easier and more controlled removal of baked products from the molds.
4-Slot Professional Roll Bread Mold
This model allows the use of four 9x4x22 cm roll bread molds in a single set. Thus, four separate roll breads can be prepared in the same production cycle. The four-part structure supports the organized execution of dough portioning, mold placement, fermentation, oven loading, baking, and product removal stages together.
Each Mold Measures 9x4x22 cm
Each roll bread mold in the set measures 9 cm in width, 4 cm in height, and 22 cm in length. The 9x4 cm thin and horizontal section offers a different product geometry from classic square roll bread molds, while the 22 cm length helps prepare long and portionable roll breads.
Each Slot Weighs Approximately 650 Grams
The physical weight of each 9x4x22 cm roll bread mold in the set is approximately 650 grams. This value indicates the weight of a single slot. Since the total physical weight of the set is unknown, the total weight is not used in the product information.
DX54D+AS120 Alusi Steel Body
The production of the 9x4x22 cm 4-piece set roll bread loaf pan uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional material with an aluminum-silicon-based metal coating on the steel surface and forms the body structure of the roll bread molds.
0.8 mm Steel Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi steel. This steel thickness helps form the body structure suitable for professional baking applications with four separate roll bread molds of 9x4x22 cm dimensions.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied on the Alusi steel body creates a professional non-stick layer between the product and the pan surface. The primary function of the coating is to work to prevent the product from sticking to the mold surface and to support the easy, smooth, and controlled removal of baked roll breads from the pan.
Coating to Prevent Product Sticking to the Mold
The teflon coating works to prevent the roll breads baked in the four molds of the set from adhering to the pan surface. This structure particularly helps the base and side surfaces of thin-profile products to separate more easily from the pan.
Easy and Smooth Product Removal from the Mold
Thanks to the non-stick teflon surface, the removal of baked roll breads from the molds becomes easier and more controlled. The separation of the product from the mold reduces the risk of tearing, fragmentation, or deformation during product removal.
Non-Stick Surface Advantage for Thin Profile Products
In thin-profile products with a height of 4 cm, it is important to maintain the form of the baked bread when removing it from the mold. The teflon coating works to prevent the product from sticking to the mold surface, supporting more controlled removal of the thin roll breads.
Approximately 150 Grams of Dough Per Slot
Each roll bread mold of 9x4x22 cm is suitable for using approximately 150 grams of dough. This gram value is intended for preparing the thin-profile and long roll bread form. The final product volume may vary depending on the recipe, flour characteristics, water content, fermentation, and baking parameters.
Approximately 600 Grams of Dough Per Set
When approximately 150 grams of dough are used in each of the four separate molds, a total of around 600 grams of dough can be used in 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 easy to divide the total dough into four similar portions before production. Keeping the dough weights similar supports achieving more consistent volume and form in the four products within the set.
Producing 4 Roll Breads at Once
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 mold emptying processes can be organized collectively 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 compared to classic square-cut roll breads.
4 cm Low Product Profile
The 4 cm mold height is one of the fundamental dimensions forming the characteristic geometry of the roll loaf pan. The low profile allows for a thinner and more horizontal product section compared to classic roll bread pans.
22 cm Long Product Geometry
The 22 cm mold length, combined with the thin product profile, creates a long and regular bread geometry. This form can be evaluated in roll bread, thin sandwich bread, and different portioned 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 roll bread geometry. This special form offers an ideal mold option for professional bakeries looking to develop products different from standard square roll breads.
Supporting Form Preservation
The adherence of the thin-profile roll bread to the mold surface can cause deformation or surface tearing when removing the product. The teflon coating contributes to the preservation of the 9x4x22 cm roll bread form by allowing easier separation.
Supports Similar Form Creation in Four Products
Having the same 9x4x22 cm dimensions for each of the four molds, using approximately 150 grams of dough per slot, and applying similar production parameters support the preparation of products with close width, height, and length values.
Eases Dough Portioning
Determining approximately 150 grams of dough per slot makes it easier to divide the total dough into four separate portions. Weighing the dough for professional production can help reduce weight differences between products.
Importance of Dough Weight
The use of approximately 150 grams of dough provides a reference for the 9x4x22 cm mold. The final product volume is not determined solely by dough weight; the flour used, recipe, water content, yeast amount, fermentation time, and baking conditions also affect product development.
Balanced Dough Placement Along 22 cm
The balanced placement of approximately 150 grams of dough along the 22 cm mold helps ensure a more regular development of the product during fermentation. Distributing the dough without concentrating at a certain point supports a more consistent product geometry.
Controlled Development Along 9 cm Width
Balanced placement of dough on the 9 cm wide base of the mold helps support more controlled development in the horizontal direction. Applying the same shaping method in all four slots supports standardization of product form.
Mold Form During Fermentation Process
After placing approximately 150 grams of dough in the mold, the 9x4x22 cm pan geometry helps direct product development within the specified dimensions during fermentation. The fermentation time and target fullness level should be adjusted according to the enterprise's recipe.
Practical Mold Emptying in Mass Production
In professional production, regularly removing four separate roll breads from their molds is one of the important stages of the production flow. The teflon coating works to prevent products from sticking to the pan surface, making the emptying of the four molds more practical.
Supports Controlled Removal of Four Products
It is important to remove the four roll breads from the set separately and with their form preserved. The non-stick surface works to prevent adhesion at the base and side areas of the products, supporting more controlled mold emptying.
Non-Stick Surface to Reduce Lubrication Need
The non-stick production surface with teflon coating works to prevent the product from sticking to the pan surface, which can help reduce the need for extensive lubrication depending on the enterprise's recipe and production method. The amount of oil or separator to be used should be determined according to the production process.
Less Mechanical Intervention During Product Removal
Easier separation of baked roll breads from the molds reduces the need to apply excessive force or make unnecessary mechanical intervention on the pan surface when removing products. This situation contributes to preserving both the thin bread form and the teflon-coated surface.
Contributing to the Protection of Product Base and Side Surfaces
The non-stick teflon surface works to prevent snagging of the base and side areas of baked roll breads on the mold. This helps reduce breaking, tearing, or surface deformities that may occur during removal from the mold.
Suitable for Professional Roll Bread Production
The 9x4x22 cm 4-piece set teflon coated roll bread loaf pan can be used in professional bread bakeries, pastry shops, flour-based product manufacturers, 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 considered in the production of thin-profiled sandwich breads depending on the recipe and targeted product structure. The 22 cm length allows the product to be sliced according to different serving and portioning applications.
Suitable for Portioned Bread Production
Using approximately 150 grams of dough per mold supports the preparation of small and controlled portioned products. This structure offers a functional solution, especially in professional productions where weight standardization is important.
Sliceable Long Bread Form
The 22 cm length allows the baked roll bread to be sliced or prepared in different portions according to the intended use. The slice thickness and portion number can be determined according to the enterprise's product standard.
Suitable for Special Roll Bread and Sandwich Products
The 9x4 cm thin section and 22 cm length allow the preparation of product concepts different from standard roll bread. It can be used in roll breads, thin sandwiches, and special portioned bread applications.
Contributing to Standardization in Mass Production
Having the same dimensions for four molds and using approximately 150 grams of dough per slot supports standardization of basic production parameters such as product weight and size. Controlling the recipe, fermentation, and baking parameters also contributes to product consistency.
Contributing to Adjusting Production Capacity
The 4-piece set allows preparing four approximately 150-gram dough portions of roll breads in a single production cycle. By using multiple sets, production quantity can be increased according to the enterprise's oven capacity and production plan.
Non-Stick Surface Easing Production Flow
Easy separation of baked products from the molds supports more practical emptying of the set after baking and preparation for the next production stage. In professional productions using multiple sets, the non-stick surface contributes to the product removal operation.
Set Structure for Production Organization
Bringing together four molds in a single production set supports joint management of molds in the production area and planning of process steps as a group. This structure can contribute to operational order in mass roll bread production.
Set Arrangement in Oven Placement
The 4-piece set structure supports placing four roll bread molds in the oven together and orderly. Oven shelf dimensions, the set's external geometry, and production process should be planned accordingly.
Regular Use on Production Racks
Positioning the 4-piece set of roll bread pans in a certain order on production racks can support more systematic execution of dough filling, fermentation, oven loading, baking, and product removal stages.
Teflon Coating Easing Cleaning
The teflon coating offers a structure that prevents dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning the four molds more practical after production. Appropriate cleaning methods should be chosen to maintain the coating's performance.
Avoid Using Metal and Sharp Equipment
It is advisable to avoid using knives, metal spatulas, metal scrapers, forks, or other sharp equipment that may scratch the teflon-coated surface. Suitable tools that do not damage the coating should be chosen for product removal and cleaning operations.
Avoid Abrasive Cleaning
In cleaning the 4-piece teflon coated roll bread loaf pan, wire brushes, metal sponges, or intensive abrasive cleaning tools should not be used. Choosing soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent mechanical damage to the coating.
Preserving Teflon Coating's Use Life
The performance of the teflon coating is affected by factors such as operating temperature, production frequency, cleaning method, product removal shape, mechanical contact, and storage conditions. Proper use of the set and protecting the coated surfaces from scratches and impacts help maintain non-stick properties for a longer time.
Controlled Cleaning After Production
It is recommended to clean the remaining dough, oil, or product residues on the inner surfaces of the four molds with appropriate methods after each production. Avoid applications that may scratch the teflon coating or cause mechanical damage to the surface.
Drying After Cleaning
The set should not be left with moisture or cleaning residues for long periods after the cleaning process. Molds should be adequately dried and stored in a dry storage area.
Proper Stacking of Teflon Coated Sets
When storing sets, uncontrolled contact between the teflon-coated interior surfaces and other metal equipment should be avoided. Instead of stacking methods that may cause scratches or deformation of the mold form, orderly storage preserving the set geometry and coating should be preferred.
Regular Inspection of Coated Surfaces
The teflon-coated surfaces of the four molds should be visually inspected regularly during professional use. If deep scratches, excessive wear, peeling, or changes that could affect production performance are observed, the set's usability should be assessed.
Preservation of the 4 cm Low Mold Form
It is important to preserve the geometry of the edges and body in low-profile roll bread molds. Protecting molds from crushing or deformation during transport and storage helps maintain the 9x4 cm product section consistent between productions.
Process Control for Standard Production
The 4-piece roll bread loaf pan supports preparing four rolls with similar geometry at once; however, the final product standard is not solely dependent on mold size and 150 grams of dough weight. For more consistent results, the recipe, fermentation time, oven temperature, and baking time should be controlled together.
4-Piece Non-Stick Roll Bread Mold for Professional Production
The 9x4x22 cm 4-piece set teflon coated roll bread loaf pan; with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 150 grams of dough usage value per slot, approximately 650 grams physical weight per slot, 9x4 cm thin product section, and 22 cm long product geometry, is a mold solution for professional roll bread production. Approximately 600 grams of dough can prepare four roll breads at once in the total set. The teflon coating works to prevent baked products from sticking to the mold surface, supporting an easy and controlled product removal process.
Technical Specifications
The number of molds, dimensions, single slot weight, dough weight, raw material, steel thickness, and surface structure of the 9x4x22 cm 4-piece set teflon coated roll bread loaf pan are listed in the table below.
| Product Type |
4-piece set teflon coated professional roll bread loaf pan |
| Number of Molds |
4 pieces |
| Each Mold's Dimensions |
9x4x22 cm |
| Mold Section |
9x4 cm thin and low section |
| Mold Length |
22 cm |
| Weight of Each Slot |
Approximately 650 grams |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Recommended Dough Weight |
Approximately 150 grams per slot |
| Total Dough Weight for the Set |
Approximately 600 grams |
| Coating Function |
Creates a professional non-stick surface to prevent products from sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled separation of baked roll breads from the molds |
| Product Form |
Suitable for thin-profiled, horizontal, and long roll bread and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Preparing 4 pieces of 9x4x22 cm roll breads with approximately 150 grams of dough advantageously using the non-stick surface in the same production cycle |
Usage Areas
The 9x4x22 cm 4-piece set teflon coated roll bread loaf pan can be used in bakeries and flour product enterprises where professional production of thin-profiled roll breads, sandwich breads, and similar special molded products takes place. The four-piece set structure supports the preparation of four separate products of similar dimensions by using approximately 150 grams of dough per slot, while the teflon coating contributes to the easy and controlled removal of products from the molds.
4-Piece Roll Bread Production 9x4x22 cm Roll Bread 150 Gram Dough Roll Bread 600 Grams Total Dough Usage Thin Profile Bread Low Section Bread Production Long Roll Bread Sandwich Bread Production Portioned Bread Production Professional Bread Bakeries Industrial Bread Production Facilities Flour Product Manufacturing Facilities Pastry Shops Molded Bread Production Serial Bread Production 4-Slot Roll Bread Loaf Pan Set Roll Bread Mold Teflon Coated Roll Bread Loaf Pan Non-Stick Roll Bread Mold Easy Product Removal from Mold Alusi Roll Bread Loaf Pan Professional Baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ teflon coated roll bread and set loaf pans are developed to offer professional mold options suitable for different product geometries, support the preparation of multiple products in the same production order, and contribute to the product removal process through the advantage of the non-stick surface.