10x10x30 cm long mold size
Alusi metal material
0.5 mm body thickness
Approximately 890 grams product weight
Approximately 550–600 grams dough usage
Interior and exterior Teflon coated surface
Rose-colored exterior surface
Suitable for long bread and cake forms
10x10x30 cm Rose Bread Pan is designed for preparing long-form bread and cakes suitable for the mold size, featuring an Alusi metal body, 0.5 mm material thickness, approximate 890 grams product weight, and interior-exterior Teflon coated surface. Approximately 550–600 grams of dough usage is suitable; the ideal amount may vary based on the recipe, hydration, and rising behavior.
10x10x30 cm Rose Bread Pan
EKMAŞ 10x10x30 cm Rose Bread Pan supports the preparation of long and balanced form bread and can also be used for cake varieties suitable for the size.
Production from Alusi Metal
The main body of the mold is produced from Alusi metal. This material structure provides a functional usage base for molds used in professional baking and pastry making.
0.5 mm Material Thickness
The product has a material thickness of 0.5 mm. This value is one of the fundamental features defining the technical structure of the mold.
Approximately 890 Grams Weight
The approximate product weight of the 10x10x30 cm Rose Bread Pan is 890 grams. The weight value should be evaluated together with the mold's long form and material structure.
Interior and Exterior Teflon Coating
Both the interior and exterior surfaces of the mold are Teflon coated. The coating helps facilitate product release and makes the cleaning process more practical under proper use and process conditions.
Rose-Colored Exterior Surface
The exterior surface is rose-colored. The rose coating gives the mold a distinct and distinguishing appearance.
10x10x30 cm Long Form
The 10x10x30 cm dimensions create a working volume suitable for preparing bread or cakes in a longer and more compact form.
For Approximately 550–600 Grams of Dough
Approximately 550–600 grams of dough usage is suitable for this mold. The specified range provides a benchmark usage value according to the product's dimensions.
Dough Amount May Vary by Recipe
The actual dough amount to be used may vary based on the recipe, hydration rate, flour properties, dough density, fermentation time, and the desired product height.
Leave Sufficient Space for Rising
When placing the dough in the mold, the volume increase resulting from fermentation and baking should be considered, and sufficient space should be left at the top of the mold.
For Long-Form Bread
The 30 cm body helps in the preparation of longer bread forms and allows controlled development of the dough within the mold boundaries.
Supports Regular Outer Appearance
The mold's side walls help limit the uncontrolled spread of the dough, assisting in achieving a more defined and balanced form during baking.
Similar Forms in Mass Production
The use of molds with identical dimensions and similar dough weights can support a more consistent appearance among products in production batches.
Adhesion Control with Teflon Surface
The Teflon coating on the inner surface helps reduce the tendency for the product to stick to the mold surface under proper recipe and baking conditions.
Easier Product Removal
After baking is complete, if the product is rested appropriately, the Teflon surface can support more controlled removal of bread or cake from the mold.
Oiling Needs Determined by Process
Despite the Teflon coating, whether greasing or another surface preparation is required should be determined based on the recipe and production method used.
Fermentation in the Mold
In processes where the bread dough is fermented in the mold, volume increase should be regularly monitored, and oven entry time should be adjusted according to dough development.
Hydration May Affect Volume
Doughs with different hydration values may exhibit different rising and spreading behaviors within the mold, even if they are the same weight.
Fermentation Time Should Be Balanced
Over-fermentation of the dough may cause an excessive rise above the mold level. Therefore, the 550–600 gram usage range should be evaluated with process monitoring.
Baking Result Depends on Production Conditions
The end product's crust structure, internal texture, coloring, and height may vary depending on the recipe, dough amount, oven type, temperature, and baking time.
Alternative Use in Cake Varieties
The 10x10x30 cm Rose Bread Pan can be used not just for bread production but also for cake varieties suitable for the mold size.
For Long Baton Cake Forms
The 30 cm length of the mold supports baking mixtures like baton cakes in a longer and more orderly form.
For Plain Cake Applications
Plain cake mixes can rise in a controlled manner within the mold, gaining a distinct and elongated outer form.
Use in Fruit Cakes
Fruit cakes and similar dense mixtures suitable for the size can also be prepared in this mold. Filling level and baking time should be adjusted according to the mixture's structure.
Pay Attention to Overflow Margin in Cake Mixture
Since the cake mixture rises during baking, it is important not to fill the mold completely and to leave enough space at the top for rising.
Usage in Professional Ovens
The product can be used in professional oven establishments where long-form bread and mold-type cakes are regularly produced.
Convenient for Pastry Production
In patisseries, it can be used not only for bread production but also for baton cakes, plain cakes, fruit cakes, and other cake varieties suitable for the mold size.
Can Be Used in Home Ovens
The product can also be used in home production as long as the oven's internal volume and tray dimensions are compatible with the 30 cm long mold.
General Check Before Use
Before baking, it should be checked that the mold is clean and dry and that there is no damage on the interior or exterior Teflon surface that could affect usage performance.
Resting After Baking
The product can be left in the mold for a short time after it comes out of the oven, depending on the recipe. The time of removal from the mold should be determined based on the structure of the bread or cake.
Protection When Working with Hot Molds
Since the mold can be at a high temperature after baking, appropriate oven gloves should be used during handling and emptying operations.
Protect Teflon Surface from Cutting Tools
Knives, hard metal spatulas, and pointed tools can cause scratches on the Teflon surface. It is recommended not to use such tools directly within the mold.
Prefer Gentle Cleaning Methods
To help preserve the interior and exterior coating, gentler cleaning equipment should be used instead of hard wire brushes and abrasive sponges.
Do Not Leave Production Residue
Dough, oil, and baked product residues remaining on the mold should be cleaned with appropriate methods after use and should not be left on the surface for a long time.
Store Dry After Cleaning
After the mold is completely dried, it should be stored in a clean and dry area where the coating surfaces will not be scratched.
Periodically Check the Coating Surface
Under intensive usage conditions, the interior and exterior Teflon coating should be regularly checked for changes such as scratching, peeling, or wear.
Choosing the 10x10x30 cm Rose Bread Pan
When evaluating the product, the 10x10x30 cm size, 0.5 mm Alusi metal body, approximate 890 grams product weight, interior and exterior Teflon coating, rose-colored exterior surface, and approximately 550–600 grams dough usage range should all be considered together.
Structure Suitable for Long Bread and Cake Production
EKMAŞ 10x10x30 cm Rose Bread Pan is a multi-purpose baking equipment centered on bread production, with its long mold geometry, Alusi metal body, and interior-exterior Teflon coating, also usable for cakes suitable for its size.
Technical Specifications
The basic product, dimensions, and usage information for the 10x10x30 cm Rose Bread Pan are provided below.
| Product Type |
Colored bread and cake pan |
| Product Size |
10x10x30 cm |
| Material |
Alusi metal |
| Material Thickness |
0.5 mm |
| Coating |
Interior and exterior Teflon coated surface |
| Color |
Rose |
| Approximate Product Weight |
890 grams |
| Approximate Dough Weight |
550–600 grams; may vary depending on recipe, hydration, fermentation, and targeted product volume |
| Purpose of Use |
Preparation and baking of bread and cake varieties suitable for mold size |
| Application Area |
Professional bakery, patisserie, bakery production, and suitable-sized home ovens |
Usage Areas
10x10x30 cm Rose Bread Pan can be used for preparing long-form bread, baton cakes, plain cakes, fruit cakes, and similar mold products in professional bakeries, patisseries, bakery production areas, and appropriately sized home ovens. An approximate 550–600 grams dough usage range provides a practical reference, but the actual amount may vary based on the recipe, hydration, fermentation, and targeted product form.
10x10x30 cm bread pan Rose bread pan Alusi metal bread pan Teflon coated bread pan Interior-exterior Teflon coated mold 550–600 grams dough pan Long bread pan Professional bread pan Colored bread pan 30 cm bread pan Long baton cake pan Plain cake pan Fruit cake pan Pastry baking pan Home-type bread pan 0.5 mm Alusi mold 890 grams bread pan EKMAŞ rose bread pan
About EKMAŞ
EKMAŞ provides baking, preparation, and auxiliary equipment for the professional bakery and pastry industry. The 10x10x30 cm Rose Bread Pan supports the preparation of long-form bread and suitable cake varieties with its 0.5 mm Alusi metal body, interior and exterior Teflon coating, approximate 890 grams product weight, and an approximate 550–600 grams dough usage range.