9x9x14 cm Loaf Pan (BTT01.101)

Name: 9x9x14 cm Loaf Pan
Brand: EKMAŞ
SKU: BTT01.101
Price: 10.80 usd
Availability: InStock

Price : 10.80 $(Vat included)

9x9x14 cm Loaf Pan 9x9x14 cm Loaf Pan – Professional Toast Bread Pan
The 9x9x14 cm Loaf Pan manufactured by EKMAŞ is developed for standard size toast bread production in professional bakeries, bakery production facilities, sandwich bread manufacturers, and industrial bread production lines.
DX54D+AS120 Alusi sheet with a thickness of 0.8 mm is used in the production of the pan. The aluminum-silicon-coated Alusi metal structure offers a durable surface suitable for repeated use under professional baking conditions.
The 9x9x14 cm mold size is suitable for working with a dough weight of approximately 250–270 grams. With an approximate pan weight of 650 grams, it facilitates ease of use during production while helping to prepare toast breads in a regular, repeatable, and standard mold form.

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9x9x14 cm Loaf Pan Product Detail

9x9x14 cm toast bread production size

Suitable for dough weight of 250–270 grams

0.8 mm DX54D+AS120 Alusi sheet body

Professional aluminum-silicon coated metal surface

Approximate pan weight of 650 grams

Mold geometry supporting standard toast bread form

Structure suitable for professional and industrial oven use

Design supporting repeatable product size in mass production

The 9x9x14 cm Loaf Pan is designed to be used with a dough weight of approximately 250–270 grams. Dough weight should be optimized by the enterprise according to the recipe used, fermentation process, targeted product volume, and baking conditions.

9x9x14 cm Professional Loaf Pan

The 9x9x14 cm Loaf Pan is developed for the preparation of professional toast bread, sandwich bread, and similar molded bread products in regular dimensions. The mold geometry helps the dough to develop within the determined form during baking, supporting more standard product dimensions between productions.

DX54D+AS120 Alusi Sheet Body

0.8 mm thick DX54D+AS120 Alusi sheet is used in the production of the pan. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on a steel surface. This structure forms a body suitable for the repeated use of loaf pans in a bakery environment.

0.8 mm Sheet Thickness

0.8 mm sheet thickness helps to form a structure suitable for professional production conditions while keeping the product weight controlled. The metal structure working with the mold geometry supports the shaping of toast bread within the defined form during production.

Aluminum-Silicon Coated Metal Surface

The aluminum-silicon-based coating on the surface of the DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure offers suitable use for repeated heating and cooling cycles encountered in professional baking equipment.

9x9x14 cm Mold Size

The 9x9x14 cm mold section is suitable for the preparation of toast breads with a compact and regular form. Controlled development of the dough within the mold helps the baked product achieve a more consistent form in terms of width, height, and length.

Suitable for Dough Weight of 250–270 Grams

The recommended dough weight for this loaf pan is approximately 250–270 grams. This range offers a starting value suitable for the 9x9x14 cm mold volume. The exact amount of dough to be used can be adjusted according to the flour type, recipe, fermentation time, dough's gas retention capacity, and the final toast bread form targeted by the enterprise.

Supports Standard Toast Bread Form

Preparing molded toast bread products in similar sizes is important for visual integrity and for subsequent slicing and packaging processes. The 9x9x14 cm mold geometry helps the dough develop within a specific volume rather than spreading freely.

More Consistent Product Size

When used with the same recipe, similar dough weight, and standard production process, the loaf pan supports more consistent product sizing between productions. This feature is especially important for professional enterprises that want to produce toast or sandwich bread in the same size.

Approximate Pan Weight of 650 Grams

The product's approximate weight is 650 grams. The controlled pan weight helps manage the product more easily during preparation, filling, placing in the oven, unloading, and cleaning stages. In industrial production lines where multiple pans are used, pan weight is an important criterion for operational use.

Suitable for Professional Toast Bread Production

The 9x9x14 cm Loaf Pan can be used in professional bread bakeries, sandwich bread producers, hotel and restaurant production kitchens, and bakery facilities. The standard mold structure supports the repetition of the same product form in daily production.

Use in Sandwich Bread Production

In addition to toast bread, it can also be used for preparing sandwich type molded breads, depending on the recipe and targeted product form. The mold form with a 9 cm width and height measurement provides a suitable mold form for preparing products with a compact square-like cross-section.

Helps in Controlled Shaping of Dough

When the dough is placed in the mold in suitable weight, the side surfaces help guide its development in a specific form. This supports achieving a more pronounced and repeatable product geometry compared to free-baked products.

The Importance of Dough Weight

In toast bread, correct dough weight is important to avoid under or overfilling the mold. The working range of approximately 250–270 grams can be used as a starting reference. The enterprise's own recipe and fermentation features should optimize the final dough weight through trial productions.

Use According to Fermentation Process

The fermentation time to be applied after placing the dough into the pan directly affects its development within the mold. The appropriate fermentation level, which will not cause the dough to overfill or remain insufficiently filled in the mold, should be determined according to the enterprise's recipe.

Support for Standardization in Mass Production

Using multiple loaf pans of the same size facilitates the standardization of dough weight and mold dimensions in mass production. This structure supports the preparation of similar-sized toast breads in different production batches and helps make production planning more orderly.

Product Form Suitable for Slicing Process

Toast breads prepared in a regular mold form can aid the more standard execution of slicing processes after baking and cooling. Maintaining similar product dimensions particularly supports product standardization in packaged toast bread and sandwich bread production.

Structure Suitable for Packaged Product Production

More consistent external dimensions of breads prepared in specific measurements within the mold help plan the packaging stage. Enterprises can optimize the product size according to their own recipe and production methods, compatible with packaging systems.

Orderly Placement on Production Racks

The compact pan size helps to systematically position the pans on production racks and oven loading areas. When multiple pans are used, it is recommended to leave sufficient air circulation between them and to load the oven according to the manufacturer's recommendations.

Balanced Placement in the Oven

When placing pans inside the oven, they should be arranged to prevent unnecessary contact with each other and not excessively restrict hot air circulation. Balanced loading, taking into account the oven's capacity and air circulation system, helps conduct production more controllably.

Uncoated Alusi Surface

In this model, the production surface has an Alusi metal structure. The lubrication or separating application to be used should be determined according to the enterprise's product recipe and production method. Using the appropriate amount of lubrication can help facilitate product removal from the mold after baking.

Use Suitable for Enterprise’s Production Recipe

Teflon-free Alusi loaf pans allow enterprises to work with their own lubrication, dough weight, fermentation, and baking parameters. This feature enables professional producers with different bread recipes to use the pan according to their processes.

Control of Lubrication Amount

The amount of oil or separator to be applied to the mold surface should be determined according to the product recipe and production method. Excessive application can affect the product surface and baking character, while insufficient application can make it difficult to remove the product from the mold. It is recommended that the enterprise standardizes the appropriate application amount for regular production.

Controlled Product Removal After Baking

When removing toast bread from the mold after baking, a controlled process should be carried out to avoid damaging the product and the pan surface. Avoiding sharp or unnecessarily harmful equipment can help maintain the healthy use of the pan surface for a longer period.

Repeated Use in Professional Production

The pan body made of DX54D+AS120 Alusi sheet is designed for repeated production cycles in professional baking. The product's lifespan is affected by oven temperature, work frequency, cleaning method, handling conditions, and maintenance applications.

Cleaning After Production

It is recommended to regularly clean any remaining dough, flour, oil, and product residues on the pan after production. Excessively hard, sharp, or abrasive equipment that may damage the surface should be avoided. The cleaning method should be suitable for the structure of the Alusi surface.

Drying After Cleaning

It is recommended not to leave moisture on the pan surface for long after cleaning. After cleaning, pans should be dried appropriately and stored in a dry environment. Regular cleaning and proper storage help keep the product ready for production.

Proper Stacking of Pans

When not in use, loaf pans should be stacked properly and evenly. It is advised not to leave heavy equipment uncontrollably on the pans and to avoid impacts that may damage the mold form. Proper storage helps maintain the product geometry.

Regular Check of Mold Form

Pans should be visually checked at intervals due to intensive use. When deformation, bending, or a condition affecting the production result occurs on the mold surface, evaluation before use is recommended. Regular control helps maintain product standards.

Practical Solution for Industrial Toast Bread Production

The 9x9x14 cm Loaf Pan is a practical production equipment for professional enterprises working with certain dough weight and standard mold size. Its structure of 0.8 mm DX54D+AS120 Alusi sheet, approximate pan weight of 650 grams, and dough usage range of 250–270 grams supports regular toast bread production.

Technical Specifications

The table below presents the dimensions, raw material, sheet thickness, weight, and recommended dough weight information of the 9x9x14 cm Loaf Pan.

Product Type	Professional toast bread pan
Mold Size	9x9x14 cm
Raw Material	DX54D+AS120 Alusi sheet
Material Structure	Aluminum-silicon coated sheet
Sheet Thickness	0.8 mm
Pan Weight	Approximate 650 grams
Recommended Dough Weight	250–270 grams
Surface Type	Uncoated Alusi surface
Product Form	Suitable for molded toast and sandwich bread production
Usage Type	Professional and industrial baking
Primary Purpose	Preparation of standardized toast bread and similar molded bread products

Usage Areas

The 9x9x14 cm Loaf Pan can be used in bakeries and bakery enterprises where standardized toast bread, sandwich bread, and similar molded bread products are professionally produced.

Toast bread production Sandwich bread production Professional bread bakeries Industrial bread production facilities Bakery production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Mass toast bread production Standard product production Professional baking

About EKMAŞ

EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ loaf pans are developed to support standard product form in professional production, offer mold options suitable for different dough weights and production needs, and contribute to regular production in industrial baking processes.

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