12x8x20 cm professional toast bread mold size
Suitable for dough weights of 400–450 grams
0.8 mm DX54D+AS120 Alusi sheet body
Aluminum-silicon coated professional metal surface
Approximately 950 gram pan weight
12x8 cm rectangular section toast bread form
Regular product geometry at 20 cm length
Structure suitable for professional and mass production
The 12x8x20 cm loaf pan is designed for use with dough weights of approximately 400–450 grams. The uncoated Alusi surface can be used with grease or appropriate release application according to the company's own recipe and production process. The dough weight should be optimized according to the recipe, flour properties, fermentation time, and desired product volume.
12x8x20 cm Professional Loaf Pan
The 12x8x20 cm loaf pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in a long and rectangular form. Its 0.8 mm DX54D+AS120 Alusi sheet body, 400–450 gram dough usage range, and 20 cm mold length support regular and repeatable product form in professional production.
DX54D+AS120 Alusi Sheet Body
A 0.8 mm thick DX54D+AS120 Alusi sheet is used in the production of the pan. The 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 production processes inside the oven.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps in forming a structure suitable for professional production conditions while supporting controlled product weight. The metal body, working alongside the mold geometry, contributes to the development of dough within specified dimensions and maintaining the product form.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of the DX54D+AS120 Alusi sheet creates a protective layer on the main metal body. This material structure offers suitability for use in professional baking equipment subjected to repeated temperature cycles.
12x8x20 cm Mold Dimensions
The 12x8x20 cm mold provides a structure suitable for preparing rectangular section toast breads with 12 cm width, 8 cm height, and 20 cm length. These dimensions offer an alternative mold option for professional producers who want to create a different product geometry from square-cut toast breads.
Suitable for 400–450 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 400–450 grams. This operating range offers a starting value suitable for the 12x8x20 cm mold volume. The exact amount of dough to be used can be optimized by the company according to the recipe, flour properties, water ratio, fermentation time, and desired final product volume.
12x8 cm Rectangular Section
The 12 cm width and 8 cm height measurement create a broader and lower product form than traditional square-cut toast bread molds. This geometry allows the company to prepare toast or sandwich bread in different slice sizes according to the product variety.
20 cm Long Mold Structure
The 20 cm length provides a production area suitable for preparing longer toast breads in one piece. The long mold form offers a product geometry that can support obtaining more slices from products to be sliced after baking.
Supports Standard Toast Bread Form
The development of the dough within a certain volume in molded bread production supports the preparation of products with closer external dimensions. The 12x8x20 cm mold geometry helps achieve a more consistent product form between production batches when dough weight, recipe, and fermentation parameters are kept standard.
Approximately 950 Gram Pan Weight
The approximate weight of the product is 950 grams. The pan weight is one of the technical features that can be considered in the planning of dough filling, transport, oven placement, post-bake unloading, and storage processes. It contributes to forming an operational order in professional production processes involving the use of many molds.
Uncoated Alusi Production Surface
In this model, the production surface is an uncoated Alusi metal structure. The company can use suitable lubrication or release application according to its own toast bread recipe, dough properties, and production method. This structure offers professional producers who do not prefer Teflon coating the opportunity to manage their processes according to their working methods.
Suitable for Company's Own Lubrication System
The uncoated Alusi loaf pan can be used with the company's own lubrication or release application system. The amount of oil to be used should be determined considering the dough 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 loaf mold according to the production recipe provides more consistent operation in mass production. Excessive lubrication can affect the product surface and baking character, while insufficient application may make it difficult to remove the product from the mold.
Suitable for Professional Toast Bread Production
The 12x8x20 cm loaf pan can be used in professional bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial bakery product facilities. The rectangular section mold geometry offers a functional solution for businesses needing different product dimensions.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used for preparing various sandwich breads depending on the recipe and the desired product form. The 12 cm wide mold structure provides a geometry suitable for preparing sandwich breads with a larger slice surface.
Supports Controlled Shaping of Dough
When the dough is placed in the mold at the appropriate weight, the pan surfaces help the dough develop within the specified width, height, and length during fermentation and baking. This supports the creation of a more distinct and repeatable toast bread geometry.
Importance of Dough Weight
The recommended dough range of 400–450 grams provides a reference for the balanced use of the 12x8x20 cm mold volume. As the content of the dough and fermentation character can affect the final product volume, it is recommended for the company to optimize the appropriate weight through production trials.
Use According to Fermentation Process
The fermentation time after placing the dough in the pan directly affects its development within the mold. Controlling dough weight together with fermentation time helps prevent overfilling or underfilling the mold and assists in achieving the desired toast bread form.
Contribution to Standardization in Mass Production
The serial use of loaf pans of the same size makes it easier to standardize dough weight, product dimensions, and mold geometry. When recipe, fermentation, and baking parameters are also kept under control, it supports obtaining more consistent results between different production batches.
Regular Product Geometry for Slicing
The mold structure with a 12x8 cm section and 20 cm length supports the formation of a regular product form for toast breads to be sliced after baking and cooling. Breads produced with similar external dimensions can help execute the slicing process more systematically.
Wider Toast Bread Slices
The 12 cm width dimension allows the creation of a broader product surface compared to some square-section toast molds. This structure offers an alternative to businesses that want to produce different slice geometries for toast, sandwich, and similar uses.
Support for Packaged Toast Bread Production
The fixed mold geometry supports preparing breads of similar external dimensions with the same recipe and production parameters. This can contribute to more organized product measurement, slicing process, and packaging planning 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 release application according to the business's recipe can help the baked product separate more easily from the pan. It is advised to avoid sharp equipment that could damage the surface.
Process Flexibility in Production Process
The non-Teflon structure allows the company to determine production steps such as lubrication, release usage, and surface preparation according to its own process. This feature offers a flexible usage option for professional bakeries working with different dough recipes and production methods.
Repeated Use in Professional Production
The 0.8 mm DX54D+AS120 Alusi sheet body is prepared for repeated use in professional toast bread production processes. The performance of the pan is affected by usage conditions such as working temperature, production frequency, cleaning, transportation, and storage.
Regular Placement Inside the Oven
Loaf pans should be positioned in the oven in a way that does not unnecessarily restrict hot air circulation. The distance between pans and shelf loading order should be determined according to the structure of the oven used. Regular loading supports more controlled execution of the production process.
Planned Use on Production Racks
Positioning loaf pans of the same size in a specific order on production racks allows for easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes. This arrangement contributes to the operational flow in busy production environments.
Post-Production Cleaning
It is recommended that flour, oil, dough, and baked product residues left on the pan are regularly cleaned after use. During cleaning, sharp or excessively abrasive equipment that could unnecessarily damage the Alusi surface should not be used.
Drying After Cleaning
It is recommended 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 drying help keep the pans ready for the next production cycle.
Correct Stacking of Pans
Loaf pans should be stacked in a stable and orderly manner when not in use. It is advised to avoid heavy loads that can damage the mold geometry, uncontrolled bumps, and storage methods that may cause crushing of the products.
Regular Control of Mold Form
During intensive professional use, loaf pans should be visually inspected at regular intervals. If bending, crushing, or any deformation affecting product geometry is observed on the mold body, the usability of the pan should be assessed.
Process Control for Standard Production
The loaf pan is key equipment in forming a standard product form; however, the final result is not solely dependent on mold size. For the most consistent production, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Rectangular Alusi Loaf Pan for Professional Production
The 12x8x20 cm loaf pan, with a 0.8 mm DX54D+AS120 Alusi sheet body, approximately 950 gram pan weight, and a recommended dough weight of 400–450 grams, is a functional mold developed for professional toast bread production. Its 12x8 cm rectangular section and 20 cm length support the creation of different product geometries while its uncoated Alusi surface allows usage according to the company's own lubrication and production process.
Technical Specifications
The size, raw material, sheet thickness, weight, surface structure, and recommended dough weight information for the 12x8x20 cm loaf pan are presented in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
12x8x20 cm |
| Mold Section |
12x8 cm rectangular section |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 950 grams |
| Recommended Dough Weight |
400–450 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Applicable according to the company's recipe and production process |
| Product Form |
Suitable for long and rectangular section toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of toast and similar molded bread products in standard dimensions with 400–450 gram dough |
Usage Areas
The 12x8x20 cm loaf pan can be used in bakeries and bakery product facilities where long and rectangular toast bread, sandwich bread, and similar molded products are professionally produced. Its uncoated Alusi structure offers an option suitable for production processes that use their own lubrication or release applications.
Toast bread production Sandwich bread production Rectangular toast bread 400–450 gram dough production Professional bakeries Industrial bread production facilities Bakery product production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial 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 toast bread dimensions and dough weights, support standard product geometry in professional production, and contribute to the more orderly execution of serial baking processes.