9x9x28 cm professional toast bread mold size
Suitable for 450–500 grams of dough
0.8 mm DX54D+AS120 Alusi sheet body
Professional metal surface with aluminum-silicon coating
Approximate 1000 gram pan weight
Near-square 9x9 cm toast bread cross-section
28 cm long product geometry
Structure suitable for professional and mass production
The 9x9x28 cm loaf pan is designed to be used with approximately 450–500 grams of dough. The uncoated Alusi surface can be used with lubrication or suitable release applications according to the business's own recipe and production process. The dough weight should be optimized according to the recipe, flour properties, fermentation time, and the targeted product volume.
9x9x28 cm Professional Loaf Pan
The 9x9x28 cm loaf pan is developed for the preparation of professional toast bread, sandwich bread, and similar molded bread products in a long and uniform form. Its 0.8 mm DX54D+AS120 Alusi sheet body, 450–500 grams of dough usage range, and 28 cm long mold structure support repeatable product geometry in professional production.
DX54D+AS120 Alusi Sheet Body
The production of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. The 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 pan's use in repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps form the professional production-suitable structure of the pan body while supporting controlled maintenance of the total product weight. The metal body and mold geometry work together to aid the dough's development within specified dimensions.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of the DX54D+AS120 Alusi sheet forms a protective layer on the main metal body. This material structure offers suitability for use under repeated temperature cycles encountered in professional baking equipment.
9x9x28 cm Mold Size
The 9x9x28 cm mold provides a suitable structure for the preparation of toast breads with a width of 9 cm, height of 9 cm, and length of 28 cm. The 9x9 cm cross-section supports a near-square product form, while the 28 cm length allows longer toast breads to be produced in one piece.
Suitable for 450–500 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 450–500 grams. This range offers a suitable starting value for balanced use of the 9x9x28 cm mold volume. The precise dough amount to be used can be optimized by the business according to the recipe, type of flour, water ratio, fermentation time, and targeted final product volume.
Near-Square 9x9 cm Cross-Section
The 9 cm width and 9 cm height dimensions support the formation of toast bread with a near-square cross-section. This structure can particularly help prepare product slices of similar sizes in sliced toast and sandwich bread production.
28 cm Long Mold Geometry
The 28 cm long mold provides a production volume suitable for preparing longer toast breads in one piece. The long product geometry supports production plans aimed at obtaining more slices from toast and sandwich breads offered or used by slicing.
Suitable for Long Toast Bread Production
The 9x9x28 cm loaf pan is an option aimed at professional producers who want to create a longer product form compared to short toast molds. When used with suitable dough weight and controlled fermentation, the mold helps the product develop uniformly along its length.
Supports Standard Toast Bread Form
In molded bread production, preparing products with similar width, height, and length values is important for mass production. The 9x9x28 cm mold geometry, when used with the same recipe and controlled production parameters, supports obtaining more consistent product form between production batches.
Approximate 1000 Gram Pan Weight
The approximate weight of the product is 1000 grams. The pan's weight is one of the technical specifications that can be considered in the planning of dough filling, transportation, loading into the oven, unloading after baking, cleaning, and storage processes. It contributes to the organization of operations in processes where a large number of molds are used in professional production.
Uncoated Alusi Production Surface
This model has an uncoated Alusi metal production surface. The business can use appropriate lubrication or release applications according to its own toast bread recipe, dough characteristics, and production method. This structure provides an opportunity for professional producers who do not prefer Teflon coating to manage their processes in accordance with their own methods.
Suitable for Business's Own Lubrication System
The uncoated Alusi loaf pan can be used with the business's own lubrication or release application system. The amount of lubricant to be used should be determined by considering the dough's structure, recipe, product's oil content, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or release applied to the mold surface according to the production recipe ensures more consistent operation in mass production. Excessive lubrication can affect the product's surface and baking character, while insufficient application can make it difficult to remove the product from the mold.
Suitable for Professional Toast Bread Production
The 9x9x28 cm loaf pan can be used in professional bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial baking facilities. Its long mold geometry provides a functional solution for businesses seeking to produce long toast bread in standard dimensions.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used to prepare molded sandwich breads depending on the recipe and the targeted product geometry. The 9x9 cm cross-section supports the regular portion and product geometry in sandwich breads that will be sliced.
Supports Controlled Dough Shaping
When the dough is placed in the mold in the appropriate weight, the pan surfaces help the dough develop within the specified width, height, and length during fermentation and baking. This supports the formation of a more defined and repeatable product geometry compared to free-form breads.
Correct Determination of Dough Weight
The recommended dough range of 450–500 grams offers a starting reference for the 9x9x28 cm mold volume. Since the type of flour, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is advisable for the business to determine the appropriate weight through controlled production trials.
Usage According to Fermentation Process
The fermentation period after placing the dough into the pan directly affects the development of the product within the long mold. The dough weight and fermentation level should be controlled together to support the filling of the mold evenly from end to end and the formation of a more regular product geometry.
Contributes to Standardization in Mass Production
The use of loaf pans with the same dimensions in mass production facilitates the standardization of dough weight, product cross-section, and length. When the recipe, fermentation, and baking parameters are also controlled, it supports obtaining more consistent results between different production batches.
Suitable for Sliced Toast Bread Production
The 9x9 cm cross-section and 28 cm length create a suitable mold geometry for toast breads offered or used by slicing. The long product structure supports the preparation of multiple regular slices from a single bread, while the fixed cross-section dimension helps the slices be of similar form.
Support for Slice Standardization
The greater consistency of cross-section dimensions in toast breads prepared with the same mold size and similar production parameters supports the standardization of slicing operations. Especially in packaged toast bread and professional sandwich production, slices with similar width and height can provide operational convenience.
Support for Packaged Toast Bread Production
The fixed mold geometry supports the preparation of long toast breads with similar external dimensions using the same recipe and production parameters. This can contribute to the more planned management of product dimensions, slicing processes, and packaging dimensions.
Controlled Product Removal After Baking
In uncoated loaf pans, controlled removal of the baked product from the mold is important. Lubrication or release application suited to the business's recipe can assist in easier separation of the product from the pan surface. It is recommended to avoid unnecessary force and sharp equipment that could damage the mold surface during removal.
Controlled Mold Unloading for Long Products
It is important to remove the 28 cm long toast bread from the mold in one piece while preserving its form. Appropriate lubrication and a controlled product removal method help ensure that the bread separates uniformly from the mold surface along its length.
Process Flexibility in Production Process
The non-Teflon structure allows the business to determine production steps such as lubrication, release application usage, and surface preparation according to its own process. This feature offers flexible usage options for professional bakeries working with different dough recipes and production methods.
Repeat Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional toast bread production processes. The performance of the pan may be affected by working temperature, production frequency, cleaning, transport, and storage conditions.
Regular Arrangement Inside the Oven
The 28 cm long loaf pans should be placed in the oven considering shelf dimensions and hot air circulation. Positioning the pans so as not to unnecessarily restrict air circulation supports the more controlled execution of the production process.
Planned Use on Production Racks
Positioning the loaf pans of the same size in a specific order on production racks allows the easier organization of dough filling, fermentation, loading into the oven, baking, and unloading processes. Properly arranged long molds contribute to more planned use of the production area.
Post-Production Cleaning
It is recommended to regularly clean flour, oil, dough, and baked product residue remaining on the pan after use. Sharp or highly abrasive equipment that could cause unnecessary mechanical damage to the Alusi surface should not be used during cleaning.
Drying After Cleaning
It is advisable not to leave moisture on the pan surface for an extended period after the cleaning process. The pans should be properly dried and stored in a dry storage area. Regular cleaning and proper drying help keep the pans ready for the next production cycle.
Proper Stacking of Pans
Loaf pans should be stacked in a stable and orderly manner when not in use. It is recommended to avoid storage methods that could cause the mold's geometry to deform due to heavy loads or uncontrolled impacts and lead to the bending of the long body.
Regular Control of Mold Form
During intensive professional use, loaf pans should be visually checked at regular intervals. Especially, bending, crushing, or other deformations that may occur on the 28 cm long body should be evaluated before use as they could affect the final product geometry.
Process Control for Standard Production
The loaf pan is an essential production equipment in forming standard product geometry; however, the final result is not solely dependent on the mold size. For more consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Long Alusi Toast Bread Mold for Professional Production
The 9x9x28 cm loaf pan is a professional mold developed for the production of long toast breads with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate pan weight of 1000 grams, and recommended dough weight of 450–500 grams. The near-square 9x9 cm cross-section supports regular slice geometry, while the 28 cm length allows for the serial preparation of longer products. The uncoated Alusi surface offers use according to the business's own lubrication and production process.
Technical Specifications
The dimensions, raw material, sheet thickness, weight, surface structure, and recommended dough weight information of the 9x9x28 cm loaf pan are included in the table below.
| Product Type |
Professional loaf pan |
| Mold Size |
9x9x28 cm |
| Mold Cross-Section |
Near-square 9x9 cm cross-section |
| Mold Length |
28 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximate 1000 grams |
| Recommended Dough Weight |
450–500 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to the business's recipe and production process |
| Product Form |
Suitable for the production of long, near-square cross-section toast and sandwich breads |
| Usage Type |
Professional and industrial baking |
| Primary Purpose |
Preparation of long and standard form toast bread and similar molded products with 450–500 grams of dough |
Areas of Use
The 9x9x28 cm loaf pan can be used in bakeries and bakery facilities where professional production of long, near-square cross-section toast bread, sandwich bread, and similar molded products is conducted. Its uncoated Alusi surface offers a suitable option for production processes using their own lubrication or release application.
Toast bread production Long toast bread production Sandwich bread production 450–500 gram dough production Professional bakeries Industrial bread production facilities Bakery production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Mass toast bread production Uncoated loaf pan Alusi toast bread mold Sliced toast bread production Packaged bread 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 offer mold options suitable for various toast bread dimensions and dough weights, to support standard product geometry in professional production, and to contribute to more organized execution of serial baking processes.