11x11x16 cm professional loaf bread mold size
Suitable for a dough weight of 350–380 grams
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Approximately 900-gram pan weight
Mold geometry supporting a fuller loaf bread form
Structure suitable for professional and industrial oven use
Design supporting repeatable product size in mass production
The 11x11x16 cm loaf pan is designed for use with a dough weight of approximately 350–380 grams. The dough weight should be optimized by the operation based on the recipe, flour type, fermentation time, targeted product volume, and baking conditions.
11x11x16 cm Professional Loaf Pan
The 11x11x16 cm loaf pan is developed for the preparation of professional loaf bread, sandwich bread, and similar mold bread products in standard sizes. The large mold volume supports the production of fuller, more voluminous loaf breads, while the mold geometry helps the dough develop in a controlled manner within the specified form.
DX54D+AS120 Alusi Sheet Body
The pan is produced using 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. This structure forms a suitable body for the pan's use in repeated heating and cooling cycles under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps establish a structure suitable for professional production conditions while supporting controlled product weight. Working with the mold geometry, the metal structure contributes to the dough's development within specified dimensions and a more orderly production process.
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 appropriate use for repeated temperature changes encountered in professional baking equipment.
11x11x16 cm Mold Size
The mold section measuring 11x11x16 cm offers a form suitable for preparing fuller loaf breads with a near-square cross-section. The development of the dough within a specified volume helps the product achieve a more regular and repeatable structure in terms of width, height, and length.
Suitable for 350–380 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 350–380 grams. This range provides an appropriate starting value for the 11x11x16 cm mold volume. The exact dough amount to be used can be optimized by the operation based on the flour type, recipe, water ratio, fermentation time, dough development characteristics, and the targeted final product volume.
Fuller Loaf Bread Form
The 11 cm width and 11 cm height measurements allow for the preparation of fuller cross-section loaf breads. When used with an appropriate dough weight and controlled fermentation, the mold supports the creation of a balanced and orderly loaf bread geometry.
Supports Standard Product Dimensions
In the production of mold loaf bread, preparing products in similar dimensions is important for mass production. The 11x11x16 cm mold geometry supports obtaining more consistent product dimensions between production batches when working with the same recipe and similar dough weight.
Approximate 900-Gram Pan Weight
The product's approximate weight is 900 grams. The pan weight is an important parameter when planning dough placement, oven loading, post-baking unloading, cleaning, and storage processes. It contributes to the operational order in lines where multiple pans are used in professional production.
Suitable for Professional Loaf Bread Production
The 11x11x16 cm loaf pan can be used in professional bakeries, sandwich bread producers, pastry shops, production kitchens, and industrial bakery facilities. Its large mold volume and Alusi sheet body structure support a regular and repeatable work process in daily loaf bread production.
Use in Sandwich Bread Production
In addition to loaf bread, it can be used to prepare various mold sandwich breads depending on the recipe and targeted product form. The 11x11 cm cross-section measurement offers a mold structure suitable for preparing near-square and more voluminous sandwich breads.
Helps Control Dough Shaping
When dough is placed in the mold in an appropriate weight, the pan surfaces help guide the dough's development within a specified volume. This supports achieving a more distinct and repeatable loaf bread geometry compared to free-form products.
Importance of Dough Weight
Correct dough weight in loaf bread production is important for balanced use of the mold volume. The working range of approximately 350–380 grams can be used as a starting reference. It is recommended to determine the final dough weight through controlled trial productions according to the operation's recipe.
Use According to Fermentation Process
The fermentation duration 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 for the dough to reach the targeted volume.
Contribution of Large Mold Volume to Production
The 11x11x16 cm mold volume allows working with a higher dough weight. This feature provides an advantage for businesses wanting to produce fuller and more voluminous loaf breads. When the product recipe and fermentation process are accurately planned, the mold volume can be efficiently used.
Support for Standardization in Mass Production
Using multiple loaf pans of the same size makes it easier to standardize the dough weight and mold dimensions in mass production. This structure helps prepare loaf breads with similar dimensions in different production batches and assists in more orderly production planning.
Suitable Product Geometry for Slicing
Loaf breads prepared in a mold in an orderly fashion can help the slicing processes after baking and cooling be conducted more standardly. A near-square and consistent cross-section structure supports product standardization in sliced loaf and sandwich bread production.
Support for Packaged Loaf Bread Production
Regular mold geometry supports preparing products with similar external dimensions with the same recipe and production method. This feature can aid packaged loaf bread producers in the more controlled creation of product dimensions, slicing process, and packaging plan.
Uncoated Alusi Production Surface
In this model, the production surface is an uncoated Alusi metal structure. The operation can use lubrication or suitable separator applications according to its product recipe and production method. Appropriate surface preparation helps control product removal from the mold after baking.
Suitable for the Operation's Own Lubrication System
The Alusi loaf pan without Teflon can be used according to the operation's own lubrication or separator application method. The amount of oil should be determined based on the dough content, recipe, fermentation, and baking process. Using the standard amount in the same production recipe supports process consistency.
Controlled Determination of Lubrication Amount
It is important that the amount of oil or separator applied to the mold surface is neither too much nor too little. Excessive application can affect the product surface and baking characteristics, while insufficient application can make product removal from the mold difficult. It is recommended to determine the suitable amount according to the operation's own recipe.
Controlled Product Removal After Baking
When removing the loaf bread from the mold after baking, a controlled process should be carried out to avoid damaging both the product and the pan surface. Avoiding unnecessary force and sharp equipment that may damage the surface helps preserve the product and pan geometry.
Repeated Use in Professional Production
The pan body made of DX54D+AS120 Alusi sheet is prepared in accordance with repeated production processes in professional baking. The performance of the product's use is affected by oven temperature, production frequency, handling, cleaning, and storage conditions.
Regular Placement in the Oven
Loaf pans should be placed in the oven without unnecessarily restricting the hot air circulation. It is recommended to ensure that the pans do not come into uncontrolled contact with each other and that loading is appropriate to the oven capacity. Proper pan placement supports a more controlled production process.
Planned Use on Production Shelves
Arranging loaf pans of the same dimensions in a certain order on shelves facilitates the organization of dough filling, fermentation, oven loading, and unloading processes. Tracking production batches sequentially contributes to operational order in busy working environments.
Post-production Cleaning
It is recommended to regularly clean residual flour, oil, dough, and baked product residues from the pan after use. Avoid using sharp or overly abrasive equipment that may cause unnecessary mechanical damage to the surface during cleaning.
Drying After Cleaning
It is advised not to leave moisture on the pan surface for a long time after cleaning. Pans should be properly dried and stored in a dry storage area. Regular cleaning and proper storage help keep the product ready for the next production cycle.
Proper Stacking of Pans
Loaf pans should be stacked in a balanced and orderly manner when not in use. It is recommended not to leave heavy equipment on top that can deform the mold geometry and to protect them from falling and impacts. Proper storage helps preserve the product form.
Regular Checking of Mold Form
Loaf pans should be visually inspected at regular intervals due to intensive use. If any bending, impact, or deformation is observed on the mold body that may affect the production result, the product should be evaluated before use.
Process Control for Standard Production
The loaf pan is an important production equipment supporting the repetition of the same product geometry. For the most consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together. The mold size helps apply these parameters within a fixed geometric structure.
Alusi Loaf Pan for Professional Production
The 11x11x16 cm loaf pan, with a 0.8 mm DX54D+AS120 Alusi sheet body, approximate 900-gram pan weight, and recommended dough weight of 350–380 grams, is a functional mold for professional loaf bread production. The large mold volume supports fuller product geometry and size standardization in mass production.
Technical Specifications
The dimensions, raw material, sheet thickness, weight, and recommended dough weight information of the 11x11x16 cm loaf pan are provided in the table below.
| Product Type |
Professional loaf bread pan |
| Mold Size |
11x11x16 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 900 grams |
| Recommended Dough Weight |
350–380 grams |
| Surface Type |
Uncoated Alusi surface |
| Product Form |
Near-square cross-section, suitable for fuller loaf and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of standard and fuller form loaf bread and similar mold bread products |
Usage Areas
The 11x11x16 cm loaf pan can be used in bakeries and bakery businesses where fuller and standard form loaf bread, sandwich bread, and similar mold bread products are professionally produced.
Loaf bread production Sandwich bread production Professional bakeries Industrial bread production facilities Bakery production facilities Pastry shops Hotel production kitchens Restaurant production kitchens Mold bread production Mass loaf bread production Sliced loaf 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 offer mold options suitable for different product sizes and dough weights, support standard product form in professional production, and contribute to the smoother execution of mass baking processes.