Set consisting of 4 professional bread molds of 9x9x28 cm
Suitable for 450–500 grams of dough per mold
Approximate dough usage capacity of 1800–2000 grams in total for the set
0.8 mm DX54D+AS120 Alusi sheet body
Teflon coating to prevent sticking of the product to the mold
Non-stick surface that ensures easy and smooth release of the baked product from the mold
9x9 cm nearly square cross-section and 28 cm long product geometry
Professional set design suitable for producing 4 sandwich loaves at the same time
The 9x9x28 cm 4-piece set teflon coated loaf pan is suitable for using approximately 450–500 grams of dough in each mold. When viewed together, about 1800–2000 grams of dough can be used in the set to prepare four separate sandwich loaves. The teflon coating creates a non-stick layer to prevent the product from sticking to the pan surface and supports the easy, smooth, and controlled release of baked sandwich loaves from the molds. To protect the lifespan of the coating, avoid using metal, sharp, and abrasive tools.
9x9x28 cm 4-piece Set Teflon Coated Loaf Pan
The 9x9x28 cm 4-piece set teflon coated loaf pan is a professional bread mold developed for preparing four standard-sized long sandwich loaves in the same production cycle. Each of the four molds in the set measures 9 cm in width, 9 cm in height, and 28 cm in length. The teflon-coated non-stick surface supports the easier and more controlled release of baked sandwich loaves from the molds.
4-Loaf Professional Bread Mold
Unlike single loaf pans, this model allows the use of a set of four 9x9x28 cm sandwich bread molds. Thus, four separate long sandwich loaves can be prepared in the same production cycle. The set of four supports a more organized arrangement of stages such as dough portioning, fermentation, loading into the oven, baking, and removing the product.
Each Mold Measures 9x9x28 cm
Each sandwich loaf mold in the set measures 9x9x28 cm. The nearly square 9x9 cm cross-section helps create a regular sandwich loaf shape, while the 28 cm length supports a long and sliceable product geometry.
DX54D+AS120 Alusi Sheet Body
The production of the 9x9x28 cm 4-piece loaf pan uses 0.8 mm thick DX54D+AS120 Alusi sheet metal. Alusi steel is a professional material with an aluminum-silicon based metallic coating on the steel surface. This structure forms a body suitable for the molds in the set to be used in repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi sheet metal. This sheet thickness helps create a body structure suitable for the use of four separate 28 cm long loaf molds under professional production conditions.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied to the Alusi steel body forms a professional non-stick layer between the product and the pan surface. The main function of the coating is to work to prevent the product from sticking to the mold surface and support the easy, smooth, and controlled removal of the baked sandwich loaves from the pan.
Coating to Prevent Sticking to the Mold
The teflon coating works to prevent the sandwich loaves baked in the four molds of the set from adhering to the pan surface. This structure helps particularly during the product removal stage, ensuring the bottom and side surfaces of the bread separate more easily from the pan.
Easy and Smooth Product Removal from the Mold
Thanks to the non-stick Teflon surface, removing baked sandwich loaves from the molds becomes easier and more controlled. Preventing the product from adhering to the mold supports the reduction of tearing, breaking, or shape distortion that may occur on the bottom and side surfaces.
Non-Stick Surface Advantage for Long Products
In the 28 cm long sandwich loaves, adhesion of the product to the mold surface at different points along the mold can make the removal process difficult. The teflon coating works to prevent the product from sticking to the surface along the pan, supporting the more controlled removal of long loaves.
450–500 Grams of Dough Per Mold
Approximately 450–500 grams of dough is suitable for each mold measuring 9x9x28 cm. This weight range offers a working scope for creating a nearly square and long sandwich loaf shape. The exact amount of dough can be optimized by the business depending on the recipe, flour used, water ratio, fermentation time, and desired product volume.
Approximately 1800–2000 Grams of Dough Per Set
Using 450–500 grams of dough in each of the four separate molds allows production using about 1800–2000 grams of dough in total for the 4-piece set. Thus, four separate 9x9x28 cm sandwich loaves can be prepared in the same production cycle within the same production system.
Production with 1.8–2 Kilograms of Total Dough
Approximately 1.8–2 kilograms of dough can be used in general across the 4-piece set. Dividing the dough into four molds within the target weight range helps achieve closer volume and shape values among the products.
Production of 4 Sandwich Loaves Simultaneously
The main advantage of the 4-piece set design is that it allows four sandwich loaves to be prepared within the same production arrangement. The processes of dough portioning, mold loading, fermentation, oven loading, baking, and mold unloading can be organized together for the four products.
9x9 cm Nearly Square Cross-Section
The 9 cm width and 9 cm height present in each mold support the creation of a nearly square sandwich loaf cross-section. This geometry offers a suitable product form for enterprises wishing to produce regular sliced sandwich loaves and professional sandwich breads.
28 cm Long Product Geometry
The 28 cm mold length allows for the preparation of longer loaves compared to compact loaf pans. The long product form can support production aimed at obtaining a greater number of regular slices after baking and for packaged sandwich loaf applications.
Long and Squared Sandwich Loaf Form
The combination of the nearly square 9x9 cm cross-section with the 28 cm length creates a regular and long sandwich loaf geometry. This structure can be evaluated in the production of sliced sandwich loaves, sandwich breads, and similar professional molded breads.
Supports Maintaining Product Form
Sticking of the baked loaf to the mold surface can cause tearing, breaking, or deformation during product removal. The teflon coating aids in the easier separation of the product from the mold, contributing to the preservation of the long sandwich loaf form.
Supports Form Similarity Across Four Products
The fact that the four molds in the set are of the same dimensions supports the preparation of products with similar width, height, and length values when similar dough weight and production conditions are used in each mold.
Facilitates Dough Portioning
The set dough weight range of 450–500 grams per mold makes it easier to divide the total dough into four separate portions before production. Providing dough in nearly the same weight to the molds supports obtaining more consistent volume and shape in the four products.
Importance of Dough Weight
The dough weight range of 450–500 grams offers a working reference for the 9x9x28 cm mold. The final volume of the sandwich loaf is not solely dependent on dough weight; factors such as recipe, type of flour, water ratio, amount of yeast, fermentation time, and baking parameters also affect product shape.
Controlled Form During Fermentation Process
When the dough is placed in molds at an appropriate weight, the pan surfaces help the dough develop within the specified 9x9 cm section and 28 cm length during fermentation. Applying similar fermentation conditions in all four molds supports consistency among the products.
Balanced Dough Placement Along 28 cm Length
It is important for 450–500 grams of dough to be placed evenly along the 28 cm length in each mold. Distributing the dough across the mold without concentrating in a certain area supports the formation of a more regular product geometry during fermentation and baking.
Similar Dough Distribution Across Four Molds
Placing the dough in the four molds of the set with a similar weight and shaping method helps the products develop to similar sizes. This approach particularly supports product standardization in mass production.
Practical Mold Unloading in Mass Production
Systematically removing four separate products from the molds is an important step in professional production flow. The teflon coating works to prevent the sandwich loaves from sticking to the pan surface, making the unloading of the four molds more practical.
Supports Controlled Removal of Four Products
It is important to remove each of the four sandwich loaves from the set separately and with form retention. The non-stick surface works to prevent the products from sticking to the mold at the base and sides, supporting more controlled mold unloading.
Non-Stick Surface to Reduce Oil Requirement
As the teflon coated production surface works to prevent the product from sticking to the pan, it can support the reduction of intense oil requirements, depending on the enterprise's production method. The amount of oil or release agent to be used should be determined according to the recipe and production process.
Less Mechanical Intervention During Product Removal
More easily separating baked sandwich loaves from the molds reduces the need to apply excessive force to remove the products or make unnecessary mechanical intervention to the pan surface. This situation contributes to the preservation of both the loaf form and the teflon-coated surface.
Contributes to Surface Preservation of Products
The non-stick teflon surface works to prevent the baked loaves from sticking to the mold at their base and side areas. This helps reduce tearing, breaking, or surface defects that may occur during product removal.
Suitable for Professional Sandwich Loaf Production
The 9x9x28 cm 4-piece set teflon coated loaf pan can be used in professional bread bakeries, pastry shops, bakery production facilities, and industrial bread production facilities. The quadruple mold structure provides a professional production solution for the serial preparation of long sandwich loaves of the same size.
Usage in Sandwich Loaf Production
The 9x9x28 cm mold size can be evaluated for the production of long sandwich loaves depending on the recipe and the desired product structure. The nearly square cross-section and 28 cm length offer a sliceable and portionable product geometry.
Suitable for Sliced Sandwich Loaf Production
The 9x9 cm nearly square cross-section forms a product geometry suitable for dividing baked sandwich loaves into regular slices. The 28 cm length supports production aimed at obtaining a larger number of regular slices from a single product.
Supports Slice Standardization
Having the same 9x9 cm cross-section for all four molds supports the achievement of closer slice geometries among the products when similar recipes and production parameters are used. This feature can contribute to production standardization in professional slicing processes.
Suitable for Packaged Sandwich Loaf Production
Fixed mold sizes support more consistent external dimensions for sandwich loaves prepared with similar production parameters. This situation can contribute to the more orderly planning of slicing, portioning, and packaged sandwich loaf production processes.
Contributes to Standardization in Mass Production
The fact that the four molds in the set are of the same dimensions makes it easier to standardize basic production parameters, such as dough weight, product cross-section, and length. When recipe, fermentation, and baking conditions are also kept under control, consistency among the products is supported.
Contributes to Adjusting Production Capacity
Using four molds in a single set allows for the preparation of multiple products in the same production cycle. By using more than one 4-piece set, the production capacity for 9x9x28 cm sandwich loaves can be increased according to the production plan in professional production.
Non-Stick Surface that Facilitates Production Flow
Easy removal of products from molds supports more practical emptying of the set after baking and preparing it for the next stage of production. In professional productions using multiple sets, the non-stick surface contributes to the product removal operation.
Arrangement of Sets in Oven Placement
The 4-piece set design supports the arrangement of four molds together in an organized manner in the oven. The placement should be planned according to the dimensions of the oven racks, the outer geometry of the set, and the production process.
Regular Use on Production Racks
Positioning the 4-piece set loaf pans in a certain order on the production racks can support a more systematic execution of stages such as dough filling, fermentation, oven loading, baking, and product removal.
Teflon Coating that Facilitates 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 preserve the performance of the coating.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, metal scrapers, forks, or other sharp equipment that can scratch the teflon coated surface. It is recommended to prefer appropriate equipment that does not damage the coating for product removal and cleaning processes.
Avoid Abrasive Cleaning
During the cleaning of the 4-piece teflon coated loaf pan, wire brushes, metal sponges, or heavily abrasive cleaning equipment should not be used. Preferring soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent mechanical damage to the coating.
Preserving 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, mechanical contact, and storage conditions. Correct use of the set and protection of the coated surfaces from scratches and impacts help maintain the non-stick feature for a longer time.
Controlled Cleaning After Production
It is recommended to clean the remains of dough, oil, or product residues from the inner surfaces of the four molds appropriately after each production. Practices that will scratch or mechanically damage the teflon coating should be avoided.
Drying After Cleaning
It is not recommended to leave moisture or cleaning residue on the set for a long time after cleaning. The molds should be dried properly and stored in a dry storage area.
Correct Stacking of Teflon Coated Sets
When storing sets, avoid uncontrolled contact of the teflon coated inner surfaces with other metal equipment. Instead of stacking methods that may cause scratching or deformation of the mold form, prefer orderly storage that protects the set’s geometry and coating.
Regular Inspection of Coated Surfaces
During professional use, the teflon coated surfaces of the four molds should be visually inspected periodically. If deep scratches, excessive wear, peeling, or changes that may affect production performance are observed, the usage status of the set should be evaluated.
Maintaining the Form of the 28 cm Long Mold
It is recommended to protect the 28 cm long molds from bending, crushing, or uncontrolled impacts during transportation and storage. Changes in mold form can affect the outer geometry of the final sandwich loaves.
Maintaining the Form of the Set
It is recommended not to drop, crush, or expose the 4-piece loaf pan to uncontrolled impacts. A bend or deformation in one of the molds can affect the dimensions and general form of the sandwich loaf prepared in the respective section.
Process Control for Standard Production
The 4-piece loaf pan supports the preparation of four similar geometric loaves simultaneously; however, the final product standard is not solely dependent on mold dimensions. For more consistent results, along with the 450–500 gram dough weight placed in each mold, the recipe, fermentation time, oven temperature, and baking time should all be controlled.
4-Piece Non-Stick Sandwich Loaf Mold for Professional Production
The 9x9x28 cm 4-piece set teflon coated loaf pan is developed for serial sandwich loaf production with its 0.8 mm DX54D+AS120 Alusi steel body, work range of approximately 450–500 grams of dough per mold, and professional set design, allowing the preparation of four separate loaves simultaneously. A total of approximately 1800–2000 grams of dough can prepare four sandwich loaves with a nearly square cross-section and 28 cm length in the set. The teflon coating works to prevent the products from sticking to the mold surface, supporting the easy, smooth, and controlled removal of baked loaves.
Technical Specifications
The number of molds, mold size, raw material, sheet thickness, surface structure, and recommended dough weight information for the 9x9x28 cm 4-piece set teflon coated loaf pan are listed in the table below.
| Product Type |
4-piece set teflon coated professional sandwich loaf pan |
| Number of Molds |
4 pieces |
| Size of Each Mold |
9x9x28 cm |
| Mold Cross-Section |
9x9 cm nearly square section |
| Mold Length |
28 cm |
| Raw Material |
DX54D+AS120 Alusi sheet steel |
| Material Structure |
Aluminum-silicon coated sheet steel |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Recommended Dough Weight |
Approximately 450–500 grams per mold |
| Total Dough Weight of Set |
Approximately 1800–2000 grams |
| Coating Function |
Forms a professional non-stick surface to prevent products from sticking to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled release of baked sandwich loaves from the molds |
| Product Form |
Suitable for producing sandwich and sandwich loaves with a nearly square cross-section and length |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of 4 pieces of 9x9x28 cm long sandwich bread with standard sizes and non-stick surface advantages in the same production cycle |
Usage Areas
The 9x9x28 cm 4-piece set teflon coated loaf pan can be used in bakery and pastry businesses where long sandwich loaves with a nearly square cross-section, sandwich loaves, and similar molded products are professionally produced. While the quadruple set design supports the preparation of four separate products of similar size at the same time, the teflon coating contributes to the easy, smooth, and controlled release of baked products from the molds.
4-Piece Sandwich Loaf Production 9x9x28 cm Sandwich Bread 450–500 Grams Dough Bread Production 1800–2000 Grams Total Dough Usage Squared Sandwich Bread Long Sandwich Loaf Production Sandwich Loaf Production Sliced Sandwich Bread Production Packaged Sandwich Loaf Production Professional Bread Bakeries Industrial Bread Production Facilities Bakery Product Production Facilities Pastry Shops Molded Bread Production Serial Bread Production 4-Compartment Sandwich Loaf Pan Set Sandwich Bread Mold Teflon Coated Sandwich Loaf Pan Non-Stick Sandwich Loaf Mold Easy Product Removal from Mold Professional Baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial breadmaking equipment and professional bread production solutions. EKMAŞ teflon coated set loaf pans are developed to support the preparation of multiple loaves within the same production arrangement, offer a professional non-stick surface to prevent products from sticking to mold surfaces, and contribute to product standardization in mass bakery processes.