20x43x6 cm professional Ayvalık toast bread mold size
Suitable for 1000–1100 grams dough weight
0.8 mm DX54D+AS120 Alusi steel body
Uncoated Alusi professional production surface
Approximately 1100 grams pan weight
20 cm width and 43 cm length product geometry
6 cm low-profile Ayvalık toast bread form
Structure suitable for professional and mass production use
The 20x43x6 cm Loaf Pan is designed for use with approximately 1000–1100 grams of dough. The uncoated Alusi surface can be used with lubrication or appropriate separator application according to the business’s own recipe and production process. The dough weight should be optimized according to the recipe, flour characteristics, fermentation time, and the targeted product volume.
20x43x6 cm Professional Ayvalık Loaf Pan
The 20x43x6 cm Loaf Pan is developed for producing professional Ayvalık toast bread and similar broad, long, and low-profile molded breads. Its 0.8 mm DX54D+AS120 Alusi steel body, dough usage range of 1000–1100 grams, and special mold geometry of 20x43x6 cm support the creation of a regular and repeatable product form in professional production.
Professional Ayvalık Toast Bread Mold
Ayvalık toast bread, unlike classic square-section breads, may require a broad, long, and lower profile product geometry. The 20x43x6 cm mold size provides a wide base area and low mold height for this product form, supporting the controlled preparation of Ayvalık toast bread in professional production.
DX54D+AS120 Alusi Steel Body
The pan’s production uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure creates a body suitable for the repeated production processes under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps form a structure suitable for professional production conditions of the broad and long pan body measuring 20x43x6 cm. The cooperation of the metal body and mold geometry contributes to the controlled shaping of the dough within the designated area.
Aluminum-Silicon Coated Metal Structure
The aluminum-silicon-based metal coating on the surface of the DX54D+AS120 Alusi steel creates a protective structure on the main steel body. This material structure offers a metal surface suitable for use under the repeated production conditions encountered in professional baking equipment.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The production surface is of uncoated Alusi structure. This feature offers a flexible usage option for professional Ayvalık toast bread producers who use their own lubrication, surface preparation, or separator application system.
20x43x6 cm Special Mold Geometry
This Ayvalık Loaf Pan has dimensions of 20 cm width, 43 cm length, and 6 cm height. Unlike classic tall and narrow toast molds, this geometry forms a suitable production area for preparing broad-surfaced, long, and low-profile breads.
20 cm Broad Product Form
The 20 cm width creates a broad product surface for Ayvalık toast bread. This geometry supports the preparation of a broad-based bread form for the later portioning, slicing, or use in professional toast preparation of the baked product.
43 cm Long Mold Structure
The 43 cm mold length enables the production of Ayvalık toast bread in long form. The long product geometry can allow the bread to be evaluated in different sizes according to the service or portioning system of the business after production.
6 cm Low Profile
The 6 cm mold height supports the low profile structure that distinguishes the product from classic tall toast breads. Combined with a 20 cm width and 43 cm length, it helps form the broad, long, and relatively low product geometry suitable for Ayvalık toast bread.
Suitable for 1000–1100 Grams Dough Weight
The recommended dough weight for this pan is approximately 1000–1100 grams. This working range provides a starting value for the balanced use of the 20x43x6 cm mold volume. The exact amount of dough to be used can be optimized by the business according to the recipe, type of flour, water ratio, fermentation time, and the targeted product structure.
Suitable for Production with 1–1.1 Kilograms of Dough
The 1000–1100 gram dough range is suitable for professional Ayvalık toast bread production working with approximately 1–1.1 kilograms of dough. The final product thickness and volume may vary based on the dough's structure, fermentation level, distribution in the mold, and baking parameters.
Balanced Distribution of Dough on a Broad Surface
In broad molds with a 20x43 cm base area, it is important to place the dough evenly within the pan. The distribution of dough across the width and length without concentration in a specific area supports achieving a more regular product height and geometry during fermentation and baking.
Supports Ayvalık Toast Bread Form
The mold geometry of 20 cm width, 43 cm length, and 6 cm height offers a structure aimed at the broad bread format used in Ayvalık toast. Using molds of the same size and similar production parameters supports achieving more consistent product dimensions in mass production.
Approximately 1100 Grams Pan Weight
The approximate pan weight is 1100 grams. This value can be considered in planning operations such as the transport of pans in the production area, placement on shelves, loading into the oven, unloading after baking, cleaning, and storage.
Suitable for the Business’s Own Lubrication System
The uncoated Alusi Loaf Pan can be used with the business’s own lubrication or separator application. The method and amount to be applied should be determined considering the dough's structure, recipe, fat content, fermentation method, and baking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or separator to be applied over the 20x43 cm wide base area according to the production recipe is important. Ensuring balanced application across the surface can help the baked product separate more evenly from the pan surface.
Product Release Performance Depends on the Process
The separation performance of the product from the mold in uncoated Ayvalık Loaf Pans is affected by production parameters such as surface preparation, the oil or separator used, the dough recipe, baking conditions, and the method of product release. It is recommended for the business to determine the appropriate application for its own process.
Controlled Mold Unloading in Wide-Based Products
In products with a broad base area like Ayvalık toast bread, it is important that the baked bread is removed from the pan in a controlled manner. Proper lubrication or separator application and a controlled product removal method help in preserving the form of the wide product surface.
Suitable for Professional Ayvalık Toast Production
The 20x43x6 cm Loaf Pan can be used in professional bread ovens, toast bread manufacturers, bakery facilities, and businesses producing Ayvalık toast bread. Its special mold geometry supports the serial preparation of a wide and long bread form.
Wide Bread Geometry for Ayvalık Toast
The wide surface on the bread used for preparing Ayvalık toast is an important geometric feature for portioning the product and using it in professional toast preparation. The mold structure with 20 cm width offers a suitable form for preparing large-surface toast breads.
Long Bread Format
43 cm length allows for the production of long Ayvalık toast bread in a single piece. This long structure offers a geometry suitable for the business to later cut and evaluate the product according to the service model or targeted portion sizes.
Supports Controlled Shaping of Dough
When the dough is placed in the mold at an appropriate weight, the pan edges assist the dough in developing within the designated width, length, and height during fermentation and baking. This supports more controlled formation of the broad and long Ayvalık toast bread form.
Correct Determination of Dough Weight
The recommended dough range of 1000–1100 grams provides a working reference for the 20x43x6 cm mold. The type of flour in the dough recipe, water ratio, yeast amount, and fermentation character can affect the final product volume, so it is recommended that the business optimize the exact weight according to its own recipe with production trials.
The Importance of the Fermentation Process
In broad and low-profile molds, it is important for the dough to develop evenly across the pan surface during fermentation. The fermentation time and level can directly affect the distribution, height, and final bread geometry across the width.
Balanced Dough Placement Along 43 cm
Placing the dough consistently along the 43 cm length helps prevent one part of the bread from being significantly thicker or thinner compared to other parts. Applying the same dough placement method in mass production supports product standardization.
Balanced Development Along 20 cm Width
Balanced distribution of dough horizontally in the base of a 20 cm wide pan helps the baked product achieve a more consistent form along the broad surface. This can particularly support more regular product dimensions during portioning and professional toast preparation.
Process Flexibility in Production
The non-Teflon structure allows the business to determine production steps such as lubrication, separator use, and surface preparation based on its own recipe and process. This feature offers a flexible usage option for professional producers working with different dough recipes.
Controlled Product Removal After Baking
Controlled removal of the baked product from the uncoated production surface is important. Appropriate lubrication or separator application according to the business’s recipe can help ease the separation of the bread from the pan surface. It is recommended to avoid methods that could cause unnecessary mechanical damage to the pan surface during product removal.
Removal of Broad Product in One Piece
For the baked bread with a 20x43 cm base area to be removed from the pan in one piece with its form intact, surface preparation suitable for the production process is important. Balanced application of lubrication or separator across the pan can contribute to the product removal process.
Long Bread Production Suitable for Portioning
The 43 cm long product geometry offers a structure suitable for portioning or slicing the baked bread into different sizes according to its intended use. The fixed mold size can support the formation of a more regular portioning plan under similar production conditions.
Suitable for Businesses Preparing Ayvalık Toast
The regular production of Ayvalık toast bread can ease the planning of subsequent cutting and serving processes of the product. The 20x43x6 cm mold offers a professional product geometry suitable for the bread production of businesses offering Ayvalık toast.
Supports Repeatability of Product Dimensions
Using pans of the same size with similar dough weight and production parameters supports achieving more consistent product dimensions across different production batches. This feature can contribute to portion and service planning in professional Ayvalık toast bread production.
Contribution to Standardization in Mass Production
The serial use of pans measuring 20x43x6 cm ensures the more regular management of key production parameters such as dough weight, product width, length, and height. When recipe, fermentation, and baking conditions are also kept in check, more consistent results between production batches are supported.
Suitable for Mass Production Flow
Using multiple Ayvalık Loaf Pans of the same size in professional production environments assists in conducting processes like dough portioning, mold placement, fermentation, oven loading, baking, and product unloading within a certain system.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body is prepared for repeated use in professional Ayvalık toast bread production processes. The pan’s performance is influenced by working temperature, production frequency, surface preparation, cleaning, transportation, and storage conditions.
Regular Placement Within the Oven
While placing 20x43x6 cm Loaf Pan into the oven, special attention should be paid to the 20 cm width and 43 cm length. The suitability of oven rack dimensions to the pan geometry and the regular placement of pans according to the production process help in utilizing the work area more efficiently.
Planned Use on Production Racks
Positioning Ayvalık Loaf Pans of the same size on production racks according to a specific arrangement supports easier organization of processes such as dough filling, fermentation, oven loading, baking, and product unloading.
Post-Production Cleaning
It is recommended to regularly clean residual flour, oil, dough, or baked product remnants from the pan after use. Sharp or highly abrasive equipment that could cause unnecessary mechanical damage to the Alusi surface should not be used during cleaning.
Drying After Cleaning
Leaving moisture on the pan surface for an extended time after cleaning is not recommended. Pans should be properly dried and stored in a dry storage area. Regular cleaning and appropriate drying help keep pans ready for the next production cycle.
Correct Stacking of Pans
The 20x43x6 cm Loaf Pans should be stacked stably and orderly when not in use. It is recommended to avoid storage methods that could cause deformation or denting in the broad pan body, such as heavy loads and uncontrolled impacts that may alter the mold geometry.
Preservation of Broad and Long Mold Form
It is suggested to avoid dropping, denting, or exposing the pan to uncontrolled impacts. Any bending or deformation in the pan body measuring 20 cm width and 43 cm length may affect the width, length, and general form of the final Ayvalık toast bread.
Regular Mold Form Inspection
Visual inspection of the pan body at regular intervals during intensive professional use is recommended. Any bending, denting, or other mechanical deformations in the mold could affect the measurements and geometry of the final product.
Process Control for Standard Production
The Loaf Pan is an important production equipment for forming a standard product geometry; however, the final product is not only dependent on the mold size. For more consistent results, the dough weight of 1000–1100 grams along with recipe, surface preparation, dough distribution, fermentation time, oven temperature, and baking time should be jointly controlled.
Alusi Ayvalık Loaf Pan for Professional Production
The 20x43x6 cm Loaf Pan is a mold developed for professional Ayvalık toast bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximate pan weight of 1100 grams, and recommended dough weight of 1000–1100 grams. While its 20 cm width, 43 cm length, and 6 cm low profile support broad and long product geometry, the uncoated Alusi surface provides usage according to the business’s own lubrication, separator, and production process.
Technical Specifications
The information on the dimensions, raw material, steel thickness, weight, surface structure, and recommended dough weight of the 20x43x6 cm Loaf Pan is included in the table below.
| Product Type |
Professional Ayvalık toast bread pan |
| Mold Size |
20x43x6 cm |
| Mold Width |
20 cm |
| Mold Length |
43 cm |
| Mold Height |
6 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Pan Weight |
Approximately 1100 grams |
| Recommended Dough Weight |
1000–1100 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Appliable according to the business’s recipe and production process |
| Product Release |
Dependent on surface preparation, lubrication, or separator application, and production process |
| Product Form |
Suitable for producing broad, long, and low-profile Ayvalık toast bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of broad, long, and standard form Ayvalık toast bread and similar molded products with 1000–1100 grams of dough |
Application Areas
The 20x43x6 cm Loaf Pan can be used in bakeries and production facilities where broad-based, long, and low-profile Ayvalık toast bread and similar molded breads are produced professionally. Its uncoated Alusi surface offers a suitable option for professional production processes using their own lubrication or separator application.
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About EKMAŞ
EKMAŞ is a Turkish manufacturer brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ Ayvalık Loaf Pans are developed to offer mold options suitable for different bread geometries and dough weights, support repeatability of product dimensions in professional production, and contribute to the more orderly execution of mass baking processes.