11x11x20 cm professional toast bread mold size
Suitable for dough weight of 500–550 grams
0.8 mm DX54D+AS120 Alusi sheet body
Professional aluminum-silicon coated metal surface
Wide mold structure for longer and fuller toast breads
11x11 cm section supporting standard product form
Uncoated surface suitable for the business's own lubrication system
Structure suitable for professional and mass production usage
The 11x11x20 cm Loaf Pan is designed to be used with dough weights of approximately 500–550 grams. The uncoated Alusi surface can be used with lubrication or suitable separation application according to the business's own recipe and production process. Dough weight should be optimized based on the recipe, flour characteristics, fermentation time, and the targeted product volume.
11x11x20 cm Professional Loaf Pan
The 11x11x20 cm Loaf Pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in longer and fuller forms. Its 0.8 mm DX54D+AS120 Alusi sheet body and wide mold volume support regular and repeatable production with high-weight doughs.
DX54D+AS120 Alusi Sheet Body
The production of the pan uses 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 body suitable for use in repeated production processes within the oven.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create a suitable structure for the pan body under professional production conditions while supporting the controlled weight of the product. The metal body working with the mold geometry contributes to the development of the dough within the determined measurements.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of the DX54D+AS120 Alusi sheet forms a protective surface on the main metal body. This material structure provides suitable use for repeated temperature cycles encountered in professional baking equipment.
11x11x20 cm Mold Size
The 11x11x20 cm mold size offers a structure suitable for preparing toast breads with a near-square cross-section but longer. The 20 cm length allows for the preparation of more voluminous products with higher dough weight while the 11x11 cm section supports the regular formation of the product form.
Suitable for 500–550 Gram Dough Weight
The recommended dough weight for this Loaf Pan is approximately 500–550 grams. This working range offers a starting value suitable for the 11x11x20 cm mold volume. The exact dough amount to be used can be optimized by the business depending on the recipe, flour properties, water ratio, fermentation time, and the desired final product volume.
Longer and Fuller Toast Bread Form
The mold geometry of 11 cm width, 11 cm height, and 20 cm length is suitable for preparing larger and fuller toast breads. When used together with appropriate dough weight and controlled fermentation, the mold supports the formation of a regular and balanced product geometry.
Wide Mold Volume
The 11x11x20 cm mold volume offers a suitable option for professional businesses wanting to work with higher weight doughs. The 500–550 gram dough usage range supports the production of longer and fuller toast breads.
Production of Near-Square Cross-Section Toast Bread
The 11x11 cm width and height measurements support obtaining a near-square cross-section toast bread form. Regular section structure can especially help preserve similar product measurements in slicing, sandwich preparation, and packaged toast bread production.
Supports Standard Toast Bread Form
Repetition of similar width, height, and length values in molded bread production is important for professional production. The 11x11x20 cm mold geometry supports obtaining a more consistent product form between production batches when used together with the same recipe and controlled production parameters.
Uncoated Alusi Production Surface
In this model, the production surface is an uncoated Alusi metal structure. The business can use a suitable lubrication or separator application according to its product recipe and production method. This structure offers process control for producers preferring not to use Teflon coating.
Compatible with Business's Own Lubrication System
The uncoated Alusi Loaf Pan can work according to the business's own lubrication or separator usage system. The amount to be used should be determined based on the dough structure, recipe, production temperature, and the business process conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or separator to be applied on the mold surface according to the production recipe is important. Over-application can affect the product surface and baking characteristics, while under-application can make it difficult to remove the baked product from the mold.
Suitable for Professional Toast Bread Production
The 11x11x20 cm Loaf Pan can be used in professional bakeries, toast bread manufacturers, sandwich bread manufacturers, pastry shops, and industrial baked goods facilities. The wide mold volume offers a useful structure for producing high-weight toast bread.
Usage in Sandwich Bread Production
In addition to toast bread, it can also be used in the production of molded sandwich breads depending on the recipe and the targeted product geometry. Its long and near-square cross-section mold structure offers a suitable form for professional bread varieties that will be sliced.
Assists in Controlled Shaping of Dough
When the dough is placed in the mold at the appropriate weight, the pan surfaces help the dough develop within a particular volume during fermentation and baking. Thus, compared to free-form breads, it supports forming a more distinct and repeatable product geometry.
Correct Determination of Dough Weight
The recommended dough range of 500–550 grams offers a starting reference for the 11x11x20 cm mold volume. As the type of flour, water ratio, yeast amount, and fermentation characteristics in the dough recipe may affect the final product volume, it is recommended the business determine the appropriate weight by controlled production trials according to its own recipe.
Suitable for Fermentation Process
The fermentation carried out after placing the dough into the pan directly affects the product's development within the mold. Controlling the dough weight and fermentation time together helps use the mold volume balanced and achieve the desired product form.
High Weight Product Production
The working range of 500–550 grams allows for the preparation of higher weight products compared to previous smaller loaf pans. This structure supports the business in creating more significant and fuller toast bread options in its product range.
Contribution to Standardization in Mass Production
Using the same size loaf pans in a sequential manner makes standardizing dough weight, mold dimensions, and the final product geometry easier. When recipe, fermentation, and baking parameters are kept under control, it supports achieving more consistent results between production batches.
Suitable Form for Sliced Toast Bread Production
The 11x11 cm section and 20 cm length offer a suitable mold geometry for preparing longer sliced toast breads. Products prepared with similar external dimensions can help execute slicing operations more planned and standard after cooling.
Support for Packaged Toast Bread Production
The fixed mold geometry supports preparing products with similar external dimensions using the same recipe and production parameters. This can contribute to more organized planning of product sizes, slicing processes, and packaging dimensions in packaged toast bread production.
Controlled Product Removal After Baking
In uncoated loaf pans, controlled removal of the product from the mold after baking is important. Appropriate lubrication or separator application according to the business's recipe can help the product separate more easily from the pan. When removing the product, it is suggested to avoid unnecessary force and sharp equipment that may damage the mold surface.
Process Flexibility in Production Process
The structure without Teflon allows the business to determine production steps such as lubrication, separator usage, and surface preparation according to its own process. This feature offers a flexible usage option for professional bakeries working with different recipes and production methods.
Repeated Professional Usage
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional toast bread production processes. The product's usage performance is affected by oven temperature, production frequency, handling, cleaning, and storage conditions.
Regular Placement Inside the Oven
Loaf pans should be positioned inside the oven not to unnecessarily limit hot air circulation. The distance between the pans and the rack placement should be determined according to the structure of the oven used and the production method. Regular loading helps conduct the production process more controlled.
Planned Usage on Production Racks
Using loaf pans of the same size in an orderly manner on racks allows for easier organization of dough filling, fermentation, oven loading, baking, and product removal processes. Sequential arrangement of pans in mass production contributes to operation planning.
Post-Production Cleaning
It is recommended to regularly clean any flour, oil, dough, and baked product residues left on the pan after use. During cleaning, sharp or highly abrasive equipment that may cause unnecessary mechanical damage to the Alusi surface should not be used.
Drying After Cleaning
It is suggested not to leave moisture on the pan surface for a long time after cleaning. Pans should be dried properly and stored in a dry storage area. Regular cleaning and correct storage help keep the product prepared for the next production cycle.
Correct Stacking of Pans
Loaf pans should be stacked stably and orderly when not in use. It is recommended not to place heavy equipment that can deform the mold geometry on top of the pans, and not to expose the products to uncontrolled impacts.
Regular Control of Mold Form
During intensive professional use, the pan body should be visually inspected at regular intervals. If bending, crushing, or any other deformation that may affect the production result is seen, the usability of the pan should be evaluated.
Process Control for Standard Production
While mold size is one of the important elements of standard product production, the final result is not solely dependent on the pan. For the most consistent production, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Large Volume Alusi Loaf Pan for Professional Production
The 11x11x20 cm Loaf Pan; with its 0.8 mm DX54D+AS120 Alusi sheet body, recommended dough weight of 500–550 grams, and long mold geometry, is a functional solution for the professional production of larger toast breads. The uncoated Alusi production surface provides usage according to the business's own lubrication and production process while the fixed mold size supports product standardization in mass production.
Technical Specifications
The measurement, raw material, sheet thickness, surface structure, and recommended dough weight information of the 11x11x20 cm Loaf Pan are provided in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
11x11x20 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Uncoated Alusi surface |
| Recommended Dough Weight |
500–550 grams |
| Lubrication |
Applicable according to the business's recipe and production process |
| Product Form |
Suitable for long and full toast and sandwich bread production with 11x11 cm section |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of high-weight, standard, and long-form toast bread and similar molded products |
Areas of Use
The 11x11x20 cm Loaf Pan can be used in bakeries and baked goods businesses where longer, fuller, and higher weight toast bread, sandwich bread, and similar molded products are professionally produced. Its uncoated Alusi structure offers an option suitable for production processes using their own lubrication or separator application.
Toast bread production Sandwich bread production High-weight toast bread Professional bakeries Industrial bread production facilities Baked goods production facilities Pastry shops Hotel production kitchens Restaurant production kitchens Molded bread production Mass toast bread production Uncoated loaf pan Alusi toast bread mold Sliced toast 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 product sizes and dough weights, support standard product form in professional production, and contribute to smoother execution of mass baking processes.