FLAT and Perforated Bread BakIng Trays
Frequently Asked Questions About Flat and Perforated Baking Trays
Flat and perforated bread baking trays are professional bakery tools designed to provide different baking results for different types of bread and pastry. Their surface structure influences bottom crust development, moisture retention and overall baking consistency.
EKMAŞ flat and perforated bread baking trays are manufactured from food-contact-safe aluminium for professional bakery production. Flat trays support moisture retention and softer baking results, while perforated trays promote airflow and crisp crust development in products such as white loaves and traditional bread.
Why should a perforated bread baking tray be used?
A perforated tray allows more heat and air to circulate beneath the dough through the openings in its base. This helps reduce moisture build-up and promotes a drier, crispier bottom crust. Perforated trays are suitable for white loaves, traditional bread and other products where a well-developed crust is required.
Which products are best suited to a flat baking tray?
Flat baking trays are suitable for products such as poğaça, sweet and savoury buns, enriched rolls and breads that need to retain more moisture during baking. Because the base is closed, steam remains around the product more effectively, helping to produce a softer underside and a more tender result.
Which ovens are compatible with 40 × 60 cm trays?
The 40 × 60 cm format is one of the most widely used standard sizes in the professional bakery industry. It is compatible with many convection ovens, rotary rack ovens, standard pan trolleys and commercial oven racks. For this reason, EKMAŞ 40 × 60 cm trays are among the most commonly preferred models.
Where are flat and perforated baking trays used?
Flat and perforated trays are used in bakeries, pastry shops, hotel kitchens, restaurants and industrial food production facilities. Flat trays are preferred for products requiring a softer base and greater moisture retention, while perforated trays are used for breads that benefit from stronger airflow and a crispier bottom crust.
What is the difference between flat and perforated baking trays?
Flat trays have a closed base that distributes heat across the surface and helps the product retain moisture. Perforated trays increase heat and airflow around the underside of the product, allowing it to dry and crisp more quickly. The correct model should be selected according to the required crust texture and finished product characteristics.
Are flat and perforated trays available in different sizes?
Yes. EKMAŞ flat and perforated trays can be manufactured in different dimensions to suit professional oven racks and pan trolleys. The 40 × 60 cm format is one of the most common standards, while alternative sizes can be produced according to the oven type, product shape and required production capacity.
Should flat and perforated trays be coated or uncoated?
Coated trays help reduce dough adhesion and can shorten cleaning time. Uncoated trays may be preferred for high-temperature applications and intensive production environments where long-term durability is a priority. The product type, dough characteristics and frequency of use should be considered when selecting the surface finish.
Can products stick to flat and perforated trays?
The risk of sticking depends on the dough recipe, tray coating, greasing method, baking temperature and maintenance routine. Coated models help reduce adhesion. With uncoated trays, correct greasing, suitable baking conditions and regular cleaning are important for reliable product release.
How much do EKMAŞ flat and perforated baking trays cost?
EKMAŞ flat and perforated tray prices may vary according to the tray dimensions, material, coated or uncoated finish, flat or perforated surface and custom manufacturing requirements. For current pricing, please visit the relevant product pages on ekmas.com.tr or contact EKMAŞ directly.