10x10x30 cm professional loaf bread mold size
Suitable for 550–600 grams of dough
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Approximately 1200 grams pan weight
Loaf bread cross-section close to 10x10 cm square
30 cm long product geometry
Suitable structure for professional and mass production use
The 10x10x30 cm loaf pan is designed to be used with approximately 550–600 grams of dough. The uncoated Alusi surface can be used with lubrication or appropriate release application according to the business's own recipe and production process. The dough weight should be optimized based on the recipe, flour properties, fermentation time, and targeted product volume.
10x10x30 cm Professional Loaf Pan
The 10x10x30 cm loaf pan is developed for the preparation of long and thick loaf bread, sandwich bread, and similar molded bread products. Its 0.8 mm DX54D+AS120 Alusi sheet body, 550–600 grams dough usage range, and 30 cm long mold structure support the regular and repeatable product geometry in professional production.
DX54D+AS120 Alusi Sheet Body
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, forming a body suitable for repeated production processes in professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create a structure suitable for professional production while supporting the controlled keeping of the total product weight. The collaboration of the metal body and mold geometry contributes to the dough's development within determined dimensions and maintaining product form.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure offers suitable use for repeated temperature cycles encountered in professional baking equipment.
10x10x30 cm Mold Size
The mold measuring 10x10x30 cm provides a structure suitable for preparing long loaf bread with a width of 10 cm, a height of 10 cm, and a length of 30 cm. The 10x10 cm cross-section supports a product shape close to square, while the 30 cm length allows the production of larger and longer loaf bread in one piece.
Suitable for 550–600 Grams of Dough
The recommended dough weight for this loaf pan is approximately 550–600 grams. This range offers a suitable starting value for the balanced use of the 10x10x30 cm mold volume. The specific dough amount to be used can be optimized by the business according to the recipe, flour type, water content, fermentation time, and targeted final product volume.
10x10 cm Cross-Section Close to Square
The 10 cm width and 10 cm height measurement support the creation of a cross-section close to square and thick loaf bread. This structure can be especially helpful in the production of regularly and similarly sized product slices in sliced loaf bread and sandwich bread production.
30 cm Long Mold Geometry
The 30 cm long mold structure provides a broad production volume suitable for preparing longer loaf bread in one piece. The long product geometry forms a shape that supports high-volume slice production in loaf and sandwich bread offered for sale by slicing.
Production of Larger and Thicker Loaf Bread
The 10x10x30 cm size allows for the preparation of larger and more voluminous products compared to smaller loaf molds. The 550–600 grams dough usage range offers a suitable option for professional businesses that wish to produce thick and long loaf bread.
Suitable Mold for High Dough Weight
The 550–600 grams dough capacity makes this loaf pan suitable for the production of higher dough weight products. Balanced distribution of the dough within the mold and controlled fermentation level help ensure its regular development along its length.
Supports Standard Loaf Bread Form
Preparing products with similar width, height, and length values in molded bread production is important for mass production. The 10x10x30 cm mold geometry supports the attainment of a more consistent product form among production batches when used with the same recipe and controlled production parameters.
Approximate 1200 gram Pan Weight
The product's approximate weight is 1200 grams. Pan weight is one of the technical features that can be considered in planning the processes of dough filling, transport, oven loading, post-baking unloading, cleaning, and storage. It contributes to the formation of operational order in processes where many pans are used in professional production.
Uncoated Alusi Production Surface
In this model, the production surface is uncoated Alusi metal. The business can use suitable lubrication or release application according to its own loaf bread recipe, dough characteristics, and production method. This structure offers professional producers who do not prefer Teflon coating the flexibility to apply their production processes.
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 to be used should be determined by considering the dough's characteristics, 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 provides 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 baked product from the mold.
Suitable for Professional Loaf Bread Production
The 10x10x30 cm loaf pan can be used in professional bakeries, loaf bread producers, sandwich bread producers, patisseries, and industrial bakery facilities. The large mold volume and long product geometry offer a functional solution for businesses wanting to produce high dough weight loaf bread.
Usage in Sandwich Bread Production
In addition to loaf bread, it can also be used in the preparation of molded sandwich bread depending on the recipe and targeted product geometry. The 10x10 cm cross-section and 30 cm length support forming regular portion geometry in sliced sandwich products.
Supports Controlled Shaping of Dough
When dough is placed in the mold in appropriate weight, the pan surfaces help the dough develop within the determined width, height, and length during fermentation and baking. This supports the creation of a more defined and repeatable loaf bread geometry compared to free-form products.
Correct Determination of Dough Weight
The suggested dough range of 550–600 grams provides a reference start for the 10x10x30 cm mold volume. Since the type of flour, water content, yeast amount, and fermentation character in the dough recipe can affect the final product volume, it is recommended that the business determine the appropriate dough weight for its own recipe through controlled production trials.
Usage According to Fermentation Process
The fermentation time after placing the dough in the pan directly affects the product's development within the 30 cm long mold. Controlling the dough weight and fermentation level together contributes to filling the mold in a balanced manner along its length and forming a more regular product geometry.
Balanced Dough Distribution Along the Length
It is important to place the dough in the mold measuring 30 cm in length in a balanced manner. Ensuring that the dough is not concentrated in a specific area and distributed evenly along the length supports the attainment of a more consistent loaf bread form during fermentation and baking.
Contribution to Standardization in Mass Production
The serial use of loaf pans with the same dimensions facilitates the standardization of dough weight, product cross-section, and length. When recipe, fermentation, and baking parameters are also controlled, obtaining more consistent results between production batches is supported.
Suitable for Production of Sliced Loaf Bread
The 10x10 cm cross-section and 30 cm length form a suitable mold geometry for loaf bread offered for sale or use by slicing. The long product structure supports the preparation of many regular slices from a single bread while the fixed cross-section measurement helps slices be in a similar form.
Support for Slice Standardization
The consistency of the cross-section measurement in loaf bread prepared with the same mold size and similar production parameters supports the standardization of slicing processes. Especially in packaged loaf bread and professional sandwich production, slices with similar width and height can provide operational ease.
Support for Packaged Loaf Bread Production
The fixed mold geometry supports the preparation of long loaf bread with similar outer dimensions with the same recipe and production parameters. This can contribute to the more regular planning of product sizes, slicing processes, and packaging dimensions.
Controlled Product Removal After Baking
In uncoated loaf pans, controlling the removal of the baked product from the mold is important. Lubrication or release application suitable for the business's recipe may assist in easier separation from the pan surface. It is recommended to avoid unnecessary force and sharp equipment that may damage the mold surface during product removal.
Controlled Mold Emptying for Long Products
Removing a 30 cm long loaf bread from the mold in one piece and preserving its form is important. Appropriate lubrication and a controlled product removal method help in the regular separation of the bread along the mold and the preservation of the final product's integrity.
Process Flexibility During Production
The non-Teflon structure allows the business to determine production steps such as lubrication, release usage, and surface preparation according to its own process. This feature provides a flexible usage option for professional bakeries working with different dough recipes and production methods.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional loaf bread production processes. The use performance of the pan is affected by working temperature, production frequency, cleaning, transport, and storage conditions.
Regular Placement in the Oven
When placing 30 cm long loaf pans in the oven, shelf dimensions and hot air circulation should be considered. Avoiding too close positioning of pans and unnecessarily restricting air circulation supports the more controlled running of the production process.
Planned Use on Production Racks
Positioning loaf pans of the same dimensions in a specific order on production racks allows easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes. Regular placement of long molds contributes to more planned use of the production area.
Post-Production Cleaning
It is recommended to clean meal, oil, dough, and baked product residues regularly from the pan after use. Sharp or intensely abrasive equipment that may cause unnecessary mechanical damage to the Alusi surface should not be used during cleaning.
Drying After Cleaning
It is suggested not to leave moisture on the pan surface for long periods after cleaning. Pans should be dried properly and stored in a dry storage area. Regular cleaning and proper drying help keep pans ready for the next production cycle.
Proper Stacking of Pans
When not in use, loaf pans should be stacked stably and orderly. It is suggested to avoid heavy loads that might deform the mold geometry, uncontrolled impacts, and storage methods that could cause the long body to bend.
Regular Control of Mold Form
Loaf pans should be visually inspected at intervals during intensive professional use. Particularly, bending, crushing, or other deformations on the 30 cm long mold body that may affect the final product geometry should be evaluated before use.
Process Control for Standard Production
The loaf pan is a crucial production equipment for forming a standard product geometry; however, the final result is not only dependent on mold size. To achieve more consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Large Volume Alusi Loaf Mold for Professional Production
The 10x10x30 cm loaf pan with its 0.8 mm DX54D+AS120 Alusi sheet body, approximately 1200 grams pan weight, and 550–600 grams recommended dough weight is a functional mold developed for the professional production of large and long loaf bread. While its 10x10 cm cross-section close to square supports regular slice geometry, its 30 cm length offers a structure suitable for high-volume sliced product production.
Technical Specifications
Information on the dimensions, raw materials, sheet thickness, weight, surface structure, and recommended dough weight of the 10x10x30 cm loaf pan is provided in the table below.
| Product Type |
Professional loaf bread pan |
| Mold Size |
10x10x30 cm |
| Mold Cross-Section |
10x10 cm cross-section close to square |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 1200 grams |
| Recommended Dough Weight |
550–600 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to business's recipe and production process |
| Product Form |
Suitable for the production of long, cross-section close to square, and thick loaf and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of large, long, and standard-shaped loaf bread and similar molded products with 550–600 grams of dough |
Usage Areas
The 10x10x30 cm loaf pan can be used in bakeries and pastry operations where long, thick, and cross-section close to square loaf bread, sandwich bread, and similar molded products are professionally produced. Its uncoated Alusi surface offers a suitable choice for production processes that use their own lubrication or release application.
Loaf bread production Long loaf bread production High dough weight loaf bread Sandwich bread production 550–600 gram dough production Professional bakeries Industrial bread production facilities Pastry production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial loaf bread production Uncoated loaf pan Alusi loaf bread mold Sliced loaf 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 different loaf bread sizes and dough weights, to support standard product geometry in professional production, and to contribute to the more orderly execution of mass baking processes.