9x9x28 cm professional bread loaf mould size
Suitable for dough weights of 450–500 grams
0.8 mm DX54D+AS120 Alusi sheet body
Teflon coating to prevent the product from sticking to the mould
Non-stick surface for easy and smooth removal of baked products from the mould
Approximate pan weight of 1000 grams
9x9 cm cross-section and 28 cm long product geometry
Suitable for professional and mass production usage
The 9x9x28 cm Teflon coated pan is designed to be used with dough weights of approximately 450–500 grams. The Teflon coating creates a non-stick layer to prevent the product from sticking to the pan surface and supports easy and smooth removal of the baked bread loaf from the mould. To preserve the lifespan of the coating, it is recommended to avoid metal, sharp, and abrasive equipment.
9x9x28 cm Teflon Coated Pan
The 9x9x28 cm Teflon coated pan is developed for the preparation of long and uniform forms of professional bread loaves, sandwich bread, and similar moulded bread products. The Teflon coating applied to the 0.8 mm DX54D+AS120 Alusi sheet body creates a non-stick production surface to prevent the product from sticking to the pan surface. The 28 cm long mould geometry supports the mass preparation of longer bread loaves.
DX54D+AS120 Alusi Sheet Body
The main body of the pan is made from 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure creates a supportive body suitable for use in repeated production processes within the oven.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps in forming a structure of the pan body suitable for professional production conditions while supporting controlled maintenance of product weight. The cooperation between the metal body and the mould geometry contributes to the development of dough within the specified dimensions.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied to the DX54D+AS120 Alusi sheet body forms a professional non-stick layer to prevent the product from sticking to the pan surface. This surface provides a significant usage advantage in professional production by facilitating the easy and controlled separation of the baked bread loaf from the mould.
Coating to Prevent Product from Sticking to the Mould
The primary function of the Teflon coating is to create a non-stick production layer between the dough and baked bread and the metal surface. This structure works to prevent the product from adhering to the pan surface and supports the easy removal of the bread loaf from the mould after baking.
Easy and Smooth Removal of Products from the Mould
The non-stick Teflon surface makes it easier and more controlled to remove the baked bread loaf from the mould. This feature helps preserve the base and side surfaces of the bread loaf, providing a significant advantage in mass production to maintain product form and facilitate mold dumping processes.
Support for Maintaining Product Form
When the baked bread loaf adheres to the mould surface, it can cause tearing, fragmentation, or deformation during removal. The Teflon coating reduces the mechanical intervention required to separate the product from the mould, supporting the preparation of more uniform and intact products.
9x9x28 cm Mould Size
The 9x9x28 cm mould size offers a structure suitable for preparing long bread loaves with a width of 9 cm, a height of 9 cm, and a length of 28 cm. The 9x9 cm cross-section supports a nearly square slice form, while the 28 cm length allows for the production of longer products from which more slices can be obtained.
Suitable for 450–500 Gram Dough Weight
The recommended dough weight for this pan is approximately 450–500 grams. This range provides a suitable starting value for the balanced use of the 9x9x28 cm mould volume. The exact dough amount to be used can be optimized by the operation according to the recipe, flour characteristics, water ratio, fermentation time, and the desired final product volume.
Near-Square Cross-Section of 9x9 cm
The 9 cm width and 9 cm height measurements support the formation of near-square cross-section bread loaves. This structure can particularly aid the production of uniformly sliced bread loaves and sandwich bread in obtaining regular and similar sized slices.
28 cm Long Mould Geometry
The 28 cm long mould structure offers a production volume suitable for the preparation of longer bread loaves in one piece. The long product form provides a different option for production planning, especially in toast and sandwich loaf bread that are offered for sale by slicing.
Long Bread Loaf Production
The 9x9x28 cm size is designed for professional producers who want to create a longer product form different from short and compact bread loaves. When used in conjunction with suitable dough weight and controlled fermentation, it supports the production of bread loaves that develop uniformly along the length.
Supports Standard Bread Loaf Form
Preparing products with similar width, height, and length values in moulded bread production is important for mass production. The 9x9x28 cm mould geometry supports obtaining a more consistent product form across production batches when used with the same recipe and controlled production parameters.
Approximate Pan Weight of 1000 Grams
The approximate weight of the pan is 1000 grams. The pan weight is one of the technical features that can be considered in planning the processes of dough filling, transport, loading into the oven, unloading after baking, cleaning, and storage. It contributes to the operational order in processes where multiple moulds are used in professional production.
Suitable for Professional Bread Loaf Production
The 9x9x28 cm Teflon coated pan can be used in professional bakeries, bread loaf producers, sandwich bread producers, bakeries, and industrial baked goods facilities. The long mould geometry and professional non-stick surface provide practical and orderly operation in mass production.
Use in Sandwich Bread Production
In addition to bread loaves, it can also be used in the preparation of long sandwich breads depending on the recipe and desired product form. The 9x9 cm cross-section supports creating a regular portion geometry in sandwich products to be sliced.
Supports Controlled Shaping of Dough
When the dough is placed in the mould at an appropriate weight, the pan surfaces help the dough develop within the specified width, height, and length during fermentation and baking. Thus, compared to free-form breads, obtaining a more defined and repeatable product geometry is supported.
Correct Determination of Dough Weight
The recommended dough range of 450–500 grams provides a starting reference for the 9x9x28 cm mould volume. Since the flour type, water ratio, yeast amount, and fermentation character in the dough recipe can affect the product volume, it is recommended that the operation determine the final dough weight suitable for its own recipe through controlled production trials.
Suitable Use for the Fermentation Process
The fermentation time after placing the dough in the pan directly affects how the product develops in the long mould. Controlling both the dough weight and fermentation level supports filling the mould consistently throughout and creating a more uniform product geometry.
More Practical Mould Removal in Mass Production
In professional production, the regular and quick removal of baked products from the mould is an important part of the production flow. The Teflon coating works to prevent the bread loaf from sticking to the mould surface, facilitating more practical execution of mold removal operations.
Easy Removal Advantage in Long Products
Removing the 28 cm long baked bread loaf from the mould in one piece and smoothly is important for maintaining the final product quality. The non-stick Teflon surface works to prevent the long product from adhering to the mould surface, supporting more controlled removal of the bread.
Non-Stick System to Reduce Greasing Need
Since the Teflon coated surface works to prevent the product from sticking to the pan surface, it can support the reduction of intense greasing need depending on the production method of the operation. The amount of oil or releasing agent to be used should be determined according to the product recipe and the production process of the operation.
Less Intervention During Product Removal
The easy separation of the baked bread loaf from the mould reduces the need for excessive force during removal or unnecessary mechanical intervention on the pan surface. This feature contributes to preserving both the product form and the Teflon coated surface.
Contributes to Preserving Product Surface
The non-stick coating works to prevent the base and side surfaces of the baked bread from adhering to the mould. Thus, it helps prevent tearing or surface damage that may occur during removal from the mould, supporting a smoother final product appearance.
Suitable for Sliced Bread Loaf Production
The 9x9 cm cross-section and 28 cm length create a mould geometry suitable for bread loaves offered for sale or use by slicing. The long product structure supports obtaining multiple regular slices from the same loaf, while the fixed cross-section measurement helps prepare slices in similar forms.
Supports Slice Standardization
Having a more consistent product cross-section in bread loaves prepared with the same mould size and similar production parameters supports the standardization of slicing processes. It provides operational ease especially in packaged bread loaf and sandwich production with similar width and height slices.
Supports Packaged Bread Loaf Production
The fixed mould geometry supports the preparation of long bread loaves with similar external dimensions using the same recipe and production parameters. This can contribute to more planned management of product sizes, slicing processes, and packaging dimensions.
Contributes to Standardization in Mass Production
The serial use of bread pans with the same dimensions coated with Teflon facilitates the standardization of dough weight, product cross-section, and length. When the recipe, fermentation, and baking parameters are also controlled, more consistent results in different production batches are supported.
Non-Stick Surface Easing Production Flow
The easy removal of bread loaves from the moulds supports the faster emptying of pans after baking and preparation for the next production stage. This easy removal capability provided by the non-stick coating in professional operations with numerous pans contributes to a more orderly execution of production operations.
Teflon Coating Eases Cleaning
The Teflon coating offers a structure to prevent strong adhesion of dough and baked product residues to the pan surface. This feature makes cleaning the pans after production more practical. Suitable cleaning methods should be chosen to maintain the performance of the coating.
Avoid Using Metal and Sharp Equipment
Knives, metal spatulas, forks, or other sharp equipment that may scratch the coating should not be used on the Teflon-coated surface. Choosing suitable equipment that does not harm the coated surface during product removal helps preserve the non-stick surface's performance.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intensive abrasive cleaning equipment should not be used in cleaning Teflon coated pans. Choosing soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent scratches and mechanical damage on the coating.
Protecting the Lifespan of the Teflon Coating
The performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal method, storage conditions, and mechanical contact. Proper use of the pans and protection of the coated surface from impacts and scratches helps maintain the non-stick feature for a longer time.
Regular Placement Inside the Oven
When placing the 28 cm long bread pans inside the oven, shelf measurements and air circulation should be considered. Placing the pans in a way that does not unnecessarily limit hot air circulation supports the more controlled execution of the professional production process.
Planned Use on Production Racks
Positioning bread pans of the same size in a certain order on production racks facilitates the easier organization of dough filling, fermentation, loading into the oven, baking, and product unloading processes. Regular placement of long moulds contributes to planned use of the production area.
Repeated Professional Use
The DX54D+AS120 Alusi sheet body with 0.8 mm thickness and Teflon coated production surface is prepared for repeated use in professional bread loaf production processes. The performance of the pan is affected by factors such as working temperature, production frequency, cleaning, transport, and storage conditions.
Controlled Cleaning After Production
It is recommended to clean any dough, oil, or product residues left on the pan after each production using suitable methods. Equipment that might scratch the Teflon coating or cause mechanical damage to the surface should not be used; gentle cleaning methods compatible with the non-stick coating should be preferred.
Drying After Cleaning
It is recommended not to leave moisture or cleaning residues on the surface for long periods after cleaning the pans. Pans should be properly dried and stored in a dry storage area. Stacking them only after they are completely dry facilitates preparation for the next production.
Correct Stacking of Teflon Coated Pans
When storing Teflon coated pans, uncontrolled contact and friction that could cause the coated surfaces to scratch each other should be avoided. Pans should be stacked evenly without placing heavy equipment on top that could damage the mould geometry or the non-stick surface.
Regular Inspection of the Coated Surface
During professional use, the Teflon coating should be inspected visually at regular intervals. If excessive wear, deep scratches, peeling, or any other change affecting production performance is observed on the surface, the usage status of the pan should be evaluated.
Preserving Mould Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Bending or deformation occurring particularly in the 28 cm long mould geometry may affect the form of the final bread loaf. Proper handling and storage help preserve the mould dimensions.
Long Non-stick Bread Loaf Mould for Professional Production
The 9x9x28 cm Teflon coated pan is a functional solution developed for long bread loaf production with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate pan weight of 1000 grams, recommended dough weight of 450–500 grams, and professional non-stick surface preventing the product from sticking to the mould. The 9x9 cm cross-section supports uniform slice geometry, while the 28 cm length enables the mass preparation of longer products.
Technical Specifications
The table below contains information about the size, raw material, sheet thickness, coating, weight, and recommended dough weight of the 9x9x28 cm Teflon coated pan.
| Product Type |
Teflon coated professional bread loaf pan |
| Mould Size |
9x9x28 cm |
| Mould Cross-Section |
Near-square cross-section of 9x9 cm |
| Mould Length |
28 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximate 1000 grams |
| Recommended Dough Weight |
450–500 grams |
| Coating Function |
Forms a professional non-stick surface to prevent the product from sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled separation of the baked bread loaf from the mould |
| Product Form |
Suitable for the production of long, near-square cross-section bread and sandwich loaf |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
For serial preparation of bread loafs in long and standard form with 450–500 grams of dough, as well as similar moulded products |
Areas of Use
The 9x9x28 cm Teflon coated pan can be used in professional establishments producing long and near-square cross-section bread loaves, sandwich breads, and similar moulded products, especially in applications where non-stick baking, easy removal, regular slicing, and controlled production flow are essential.
Bread loaf production Long bread loaf production Sandwich bread production 450–500 gram dough production Professional bakeries Industrial bread production facilities Baked goods production facilities Bakeries Hotel production kitchens Restaurant production kitchens Moulded bread production Serial bread loaf production Non-stick bread loaf mould Easy mould product removal Sliced bread loaf production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ Teflon coated pans are developed to prevent the product from sticking to the mould surface, support the easy and smooth release of baked products from the mould, offer options suitable for different mould sizes and dough weights, and contribute to a more orderly execution of mass production processes.