9x9x14 cm toast bread production size
Suitable for dough weight of 250–270 grams
0.8 mm DX54D+AS120 Alusi sheet body
Professional aluminum-silicon coated metal surface
Approximate pan weight of 650 grams
Mold geometry that supports standard toast bread form
Structure suitable for professional and industrial oven use
Design that supports repeatable product size in mass production
The 9x9x14 cm loaf pan is designed for use with approximately 250–270 grams of dough. The dough weight should be optimized by the enterprise according to the used recipe, fermentation process, targeted product volume, and baking conditions.
9x9x14 cm Professional Loaf Pan
The 9x9x14 cm loaf pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in regular sizes. While helping the dough develop within the determined form during baking, the mold geometry supports achieving more standard product sizes across productions.
DX54D+AS120 Alusi Sheet Body
In the production of the pan, 0.8 mm thick DX54D+AS120 Alusi sheet is used. The Alusi sheet is a professional metal material with an aluminum-silicon based coating on a steel surface. This structure creates a body suitable for the repeated use of loaf pans in oven environments.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create the structure of the pan body suitable for professional production conditions while ensuring the product weight is controlled. The metal structure, which works with the mold geometry, supports the shaping of toast bread within the determined form during production.
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 offers suitability for repeated heating and cooling cycles encountered in professional baking equipment.
9x9x14 cm Mold Size
The mold section with dimensions of 9x9x14 cm is suitable for preparing toast breads with a compact and regular form. The controlled development of dough within the mold helps the baked product achieve a more consistent form in terms of width, height, and length.
Suitable for Dough Weight of 250–270 Grams
The recommended dough weight for this loaf pan is approximately 250–270 grams. This range provides a starting value suitable for the 9x9x14 cm mold volume. The exact dough amount to be used can be adjusted according to the type of flour, recipe, fermentation time, dough’s gas retention capacity, and the final toast bread form targeted by the enterprise.
Supports Standard Toast Bread Form
In the production of molded toast bread, preparing products close to the same size is important for both visual integrity and subsequent slicing and packaging stages. The 9x9x14 cm mold geometry helps the dough develop in a certain volume rather than spreading freely.
More Consistent Product Size
When used with the same recipe, similar dough weight, and standard production process, the loaf pan supports achieving more consistent product sizes across productions. This feature is particularly important for professional enterprises looking to produce toast or sandwich bread of the same size.
Approximate Pan Weight of 650 Grams
The product's approximate weight is 650 grams. The controlled pan weight helps the product be more easily managed during the preparation, filling, insertion into the oven, removal, and cleaning phases. In industrial production lines where many pans are used, pan weight is an important criterion for operational use.
Suitable for Professional Toast Bread Production
The 9x9x14 cm loaf pan can be used in professional bread bakeries, sandwich bread producers, hotel and restaurant production kitchens, and pastry and bakery facilities. The standard mold structure supports the repetition of the same product form in daily production.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used for preparing sandwich-type molded breads depending on the recipe and the targeted product form. The 9 cm width and height dimensions provide a mold form suitable for preparing products with a compact nearly square cross-section.
Assists in Controlled Dough Shaping
When the dough is placed in the mold at an appropriate weight, the side surfaces help guide the dough’s development into a specific form. This supports achieving a more defined and repeatable product geometry compared to products baked freely.
Importance of Dough Weight
The correct dough weight in toast bread is essential to ensure the mold is not overfilled or underfilled. An operating range of approximately 250–270 grams can be used as a starting reference. The enterprise's own recipe and fermentation characteristics should be optimized for the final weight through trial productions.
Use According to the Fermentation Process
The fermentation time applied after placing the dough in the pan directly affects the development of the product within the mold. The suitable fermentation level, which will not cause the dough to excessively fill or underfill the mold, should be determined according to the enterprise's recipe.
Supports Standardization in Mass Production
Using multiple loaf pans of the same size facilitates standardizing dough weight and mold measurements in mass production. This structure helps prepare toast breads of similar sizes in different production batches and supports more orderly production planning.
Product Form Suitable for Slicing
Toast breads prepared in a regular mold form can assist in conducting slicing operations more uniformly after baking and cooling. Maintaining similar product sizes supports product standardization, especially in the production of packaged toast bread and sandwich bread.
Structure Suitable for Packaged Product Production
The more consistent external dimensions of breads prepared in the mold help plan the packaging stage. Enterprises can optimize the product size in accordance with their packaging systems based on their recipes and production methods.
Organized Placement on Production Racks
The compact pan size helps with the planned positioning of pans on production racks and oven loading areas. It is recommended to leave adequate air circulation between pans when using multiple pans and to load the oven in accordance with the manufacturer's recommendations.
Balanced Placement in the Oven
When placing pans inside the oven, they should be arranged so as not to contact each other unnecessarily and not overly restrict hot air circulation. Balanced loading, considering the oven's capacity and air circulation system, helps manage production more controlled.
Uncoated Alusi Surface
This model has a production surface with an Alusi metal structure. The lubrication or separator application to be used should be determined by the enterprise based on its product recipe and production method. Using an appropriate amount of lubrication may help facilitate product removal from the mold after baking.
Use Suitable for the Enterprise’s Production Recipe
Alusi loaf pans without Teflon allow the enterprise to work with its own lubrication, dough weight, fermentation, and baking parameters. This feature enables professional producers with different bread recipes to use the pan according to their process.
Control of Lubricant Amount
The amount of oil or separator applied to the mold surface should be determined based on the product's recipe and production method. Excess application can affect the product surface and baking characteristics, while insufficient application can make product removal from the mold difficult. It is recommended that enterprises standardize the appropriate application amount for regular production.
Controlled Product Removal After Baking
During the removal of toast bread from the mold after baking, a controlled process should be done to avoid damaging the product and pan surface. Avoid using sharp or unnecessarily damaging equipment to help maintain the pan surface in good condition for longer.
Repeated Use in Professional Production
The pan body produced from DX54D+AS120 Alusi sheet is designed to be suitable for repeated production cycles in professional baking. The product’s lifespan is affected by oven temperature, frequency of use, cleaning method, transportation conditions, and maintenance practices.
Cleaning After Production
It is recommended to regularly clean the dough, flour, oil, and product residues left on the pan after production. Avoid using excessively hard, sharp, or abrasive equipment that could damage the surface. The cleaning method should suit the structure of the Alusi surface.
Drying After Cleaning
It is recommended not to leave moisture on the pan surface for an extended period after cleaning. The pans should be dried appropriately after cleaning and stored in a dry environment. Regular cleaning and proper storage help keep the product ready for production.
Correct Stacking of Pans
Loaf pans should be stacked neatly and stably when not in use. It is recommended not to place heavy equipment uncontrolled on the pans and to avoid exposure to impacts that could deform the mold form. Correct storage helps maintain the product geometry.
Regular Control of Mold Form
Pans should be visually inspected at specific intervals due to intensive use. If deformation, bending, or a condition affecting the production result occurs on the mold surface, it is recommended to be evaluated before use. Regular control helps maintain product standard.
Practical Solution for Industrial Toast Bread Production
The 9x9x14 cm loaf pan is a practical production equipment for professional enterprises working with specified dough weight and standard mold size. The 0.8 mm DX54D+AS120 Alusi sheet structure, approximate pan weight of 650 grams, and dough usage range of 250–270 grams support regular toast bread production.
Technical Specifications
The details of the 9x9x14 cm loaf pan regarding size, raw material, sheet thickness, weight, and recommended dough weight are available in the table below.
| Product Type |
Professional toast bread pan |
| Mold Size |
9x9x14 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Pan Weight |
Approximately 650 grams |
| Recommended Dough Weight |
250–270 grams |
| Surface Type |
Uncoated Alusi surface |
| Product Form |
Suitable for molded toast and sandwich bread production |
| Usage Type |
Professional and industrial baking |
| Primary Purpose of Use |
Preparation of toast bread and similar molded bread products in standard sizes |
Usage Areas
The 9x9x14 cm loaf pan can be used in bakeries and bakery businesses where toast bread, sandwich bread, and similar molded bread products in standard sizes are professionally produced.
Toast bread production Sandwich bread production Professional bread bakeries Industrial bread production facilities Bakery production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Standard product 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 support the standard product form in professional production, offer mold options suitable for different dough weights and production needs, and contribute to regular production in industrial baking processes.