10x10x15 cm professional sandwich bread mold size
Suitable for use with a dough weight of 300–320 grams
0.8 mm DX54D+AS120 Alusi sheet body
Professional aluminum-silicon coated metal surface
Approximate pan weight of 750 grams
Mold geometry supporting the standard form of sandwich bread
Structure suitable for professional and industrial bakery usage
Design supporting repeatable product size in mass production
The 10x10x15 cm loaf pan is designed to be used with a dough weight of approximately 300–320 grams. The dough weight should be optimized by the business according to the recipe, flour type, fermentation time, targeted product volume, and baking conditions.
10x10x15 cm Professional Loaf Pan
The 10x10x15 cm loaf pan is developed for preparing standard-sized professional sandwich bread, sandwich bread, and similar molded bread products. The mold geometry helps the dough develop within the determined volume during baking while supporting more consistent product sizes between production batches.
DX54D+AS120 Alusi Sheet Body
0.8 mm thick DX54D+AS120 Alusi sheet is used in the pan's production. Alusi sheet is a professional metal material with an aluminum-silicon based coating on the steel surface. This structure forms a body suitable for the repeated heating and cooling processes under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create a structure of the pan body suitable for professional production conditions while supporting controlled product weight. Working with mold geometry, the metal structure contributes to shaping the dough within defined dimensions.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon based coating on the surface of DX54D+AS120 Alusi sheet forms a protective layer on the main metal body. This material structure offers suitable usage in the repeated temperature cycles encountered in professional baking equipment.
10x10x15 cm Mold Size
The 10x10x15 cm mold section offers a form suitable for preparing fuller and near-square sectioned sandwich bread. The development of the dough within a specific volume helps the product reach a more regular structure in terms of width, height, and length.
Suitable for 300–320 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 300–320 grams. This range provides an appropriate starting value for the 10x10x15 cm mold volume. The exact amount of dough to be used can be adjusted by the business according to the flour type, recipe, fermentation time, dough development characteristics, and targeted final product volume.
Fuller Sandwich Bread Form
The 10 cm width and 10 cm height measurements allow for preparing sandwich bread with fuller sections. The controlled development of the dough within the mold, along with appropriate weight and fermentation conditions, supports the creation of a balanced product geometry.
Supports Standard Product Size
Preparing products in similar sizes in molded sandwich bread production is important for mass production. The 10x10x15 cm mold geometry supports obtaining more consistent product sizes between production batches when working with the same recipe and similar dough weight.
Approximate Pan Weight of 750 Grams
The product has an approximate weight of 750 grams. Pan weight is an important parameter in planning dough placement, loading into the oven, unloading after baking, cleaning, and storage operations. It contributes to the establishment of operational order in lines where multiple pans are used in professional production.
Suitable for Professional Sandwich Bread Production
The 10x10x15 cm loaf pan can be used in professional bread bakeries, sandwich bread producers, patisseries, and bakery product production facilities. The mold size and Alusi sheet structure support a regular and repeatable working process in daily sandwich bread production.
Use in Sandwich Bread Production
In addition to sandwich bread, it can also be used in preparing various molded sandwich breads depending on the recipe and targeted product form. The 10x10 cm cross-section size offers a mold structure suitable for preparing near-square and balanced bread forms.
Helps Controlled Shaping of Dough
When the dough is placed in the mold with the appropriate weight, the surfaces of the pan help guide the dough’s development within a defined volume. This supports achieving a more defined and repeatable sandwich bread geometry compared to freeform products.
Importance of Dough Weight
In sandwich bread production, the correct dough weight is important for filling the mold in a balanced manner. The working range of approximately 300–320 grams can be used as a starting reference. It is recommended to determine the final dough weight through controlled trial productions according to the business’s recipe.
Use According to Fermentation Process
The fermentation time to be applied after placing the dough in the pan directly affects the product's development within the mold. Dough weight, fermentation time, and baking conditions should be evaluated together to reach the targeted volume of dough.
Support for Standardization in Mass Production
The use of multiple loaf pans in the same dimensions facilitates the standardization of dough weight and mold dimensions in mass production. This structure helps in preparing sandwich breads with similar sizes in different production batches and supports a more orderly production planning.
Suitable Product Geometry for Slicing
Sandwich breads prepared regularly in the mold can assist in conducting slicing processes more standardly after baking and cooling. The near-square and consistent cross-section structure supports product standardization in sliced sandwich and sandwich bread production.
Support for Packaged Sandwich Bread Production
Regular mold geometry supports preparing products with similar outer dimensions with the same recipe and production method. This feature can help in more controlled planning of product size, slicing, and packaging processes in businesses producing packaged sandwich bread.
Uncoated Alusi Production Surface
In this model, the production surface is an uncoated Alusi metal structure. The business can use oiling or suitable release applications according to its own product recipe and production method. Proper surface preparation aids in the controlled removal of the product from the mold after baking.
Suitable for the Business's Own Oiling System
The non-Teflon Alusi loaf pan can be used according to the business’s own oiling or release application method. The amount of oil should be determined based on the dough content, recipe, fermentation, and baking process. Regular use of the same amount in production supports process standardization.
Controlled Determination of Oiling Amount
It is important that the amount of oil or release agent applied to the mold surface is neither excessive nor insufficient. Excessive application can alter the product surface and baking character, while insufficient application can make it difficult to remove the product from the mold. It is recommended for businesses to determine the suitable amount according to their own recipe.
Controlled Product Removal After Baking
When sandwich bread is removed from the mold after baking, controlled operation is necessary to avoid damaging both the product and the pan surface. Unnecessary force should not be applied, and sharp equipment that could damage the surface should be avoided to support the regular use of the pan.
Repeated Use in Professional Production
The pan body made of DX54D+AS120 Alusi sheet is prepared for repeated production processes in professional baking. The product’s performance is affected by oven temperature, production frequency, handling, cleaning, and storage conditions.
Regular Placement Within the Oven
Loaf pans should be positioned in a way that does not unnecessarily restrict hot air circulation when placed in the oven. It is recommended to avoid uncontrolled contact between pans and to load according to oven capacity. Correct pan placement supports a more controlled execution of the production process.
Planned Use on Production Shelves
Placing loaf pans of the same size in a specific order on shelves facilitates the better organization of dough filling, fermentation, oven loading, and unloading processes. Following production batches sequentially contributes to operational order in busy working environments.
Post-Production Cleaning
It is recommended to clean any remaining flour, oil, dough, and baked product residues from the pan regularly after use. During cleaning, sharp or overly abrasive tools that could cause unnecessary mechanical damage to the surface should not be used.
Drying After Cleaning
After the cleaning process, it is recommended not to leave moisture on the pan surface for a prolonged period. Pans should be properly dried and stored in a dry storage area. Regular cleaning and correct storage help keep the product ready for the next production cycle.
Correct Stacking of Pans
Loaf pans should be stacked in a balanced and orderly manner when not in use. It is recommended not to place heavy equipment on them that could distort the mold geometry and to protect them from falls and impacts. Proper storage helps maintain the product form.
Regular Control of Mold Form
Loaf pans should be visually inspected at regular intervals due to intensive use. If bending, impact, or deformation that could affect the production result is seen on the mold body, the product should be evaluated before use.
Process Control in Standard Product Production
It must be remembered that the loaf pan alone does not guarantee a standard product. For the most consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together. The mold size allows these production parameters to be applied within a repeatable geometric structure.
Alusi Sandwich Bread Mold for Professional Production
The 10x10x15 cm loaf pan is a functional mold developed for professional sandwich bread production with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate pan weight of 750 grams, and recommended dough weight of 300–320 grams. Regular mold geometry supports product standardization and mass production planning.
Technical Specifications
The information about the dimensions, raw material, sheet thickness, weight, and recommended dough weight of the 10x10x15 cm loaf pan is provided in the table below.
| Product Type |
Professional sandwich bread pan |
| Mold Size |
10x10x15 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 750 grams |
| Recommended Dough Weight |
300–320 grams |
| Surface Type |
Uncoated Alusi surface |
| Product Form |
Suitable for near-square sectioned sandwich and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of standard-sized sandwich bread and similar molded bread products |
Usage Areas
The 10x10x15 cm loaf pan can be used in bakeries and bakery businesses where standard and fuller form sandwich bread, sandwich bread, and similar molded bread products are professionally produced.
Sandwich bread production Sandwich bread production Professional bread bakeries Industrial bread production facilities Bakery product production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Mass sandwich bread production Sliced sandwich bread production Packaged bread production Standard product production Use of Alusi bread pan 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 provide mold options suitable for different product sizes and dough weights, to support standard product form in professional production, and to contribute to a more regular execution of mass baking processes.