9x9x28 cm professional loaf bread mold size
Suitable for 450–500 gram dough weight
0.8 mm DX54D+AS120 Alusi steel body
Professional aluminum-silicon coated metal surface
Approximately 1000 gram pan weight
Loaf bread cross-section close to 9x9 cm square
28 cm long product geometry
Structure suitable for professional and mass production use
The 9x9x28 cm loaf pan is designed for use with approximately 450–500 grams of dough. The uncoated Alusi surface can be used with lubrication or suitable release agent according to the business’s own recipe and production process. Dough weight should be optimized according to the recipe, flour characteristics, fermentation time, and target product volume.
9x9x28 cm Professional Loaf Pan
The 9x9x28 cm loaf pan is developed for the long and uniform form preparation of professional loaf bread, sandwich bread, and similar molded bread products. Its 0.8 mm DX54D+AS120 Alusi steel body, 450–500 gram dough usage range, and 28 cm long mold structure support repeatable product geometry in professional production.
DX54D+AS120 Alusi Steel Body
The production of the pan uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel, which has an aluminum-silicon-based coating on a steel surface, is a professional metal material. This structure creates a body suitable for repeated use of the loaf pan under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps create a structure suitable for professional production while supporting the controlled maintenance of the product's total weight. The metal body and mold geometry work together to aid the dough’s development within the specified dimensions.
Aluminum-Silicon Coated Metal Surface
The aluminum-silicon-based coating on the surface of DX54D+AS120 Alusi steel forms a protective surface on the main metal body. This material structure provides suitable usage with encountered repeated temperature cycles in professional baking equipment.
9x9x28 cm Mold Size
The mold with 9x9x28 cm size provides a structure suitable for preparing loaf breads with 9 cm width, 9 cm height, and 28 cm length. The 9x9 cm cross-section supports the product form close to square, while the 28 cm length allows the production of longer loaf breads in one piece.
Suitable for 450–500 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 450–500 grams. This range provides an appropriate starting value for using the 9x9x28 cm mold volume in a balanced manner. The exact amount of dough to be used can be optimized by the enterprise based on the recipe, flour type, water ratio, fermentation time, and target final product volume.
9x9 cm Cross-Section Close to Square
The dimension of 9 cm width and 9 cm height supports the formation of a loaf bread form close to square cross-section. This structure can help prepare product slices in closely sized forms, especially in sliced loaf bread and sandwich bread production.
28 cm Long Mold Geometry
The mold, with a length of 28 cm, provides a production volume suitable for preparing longer loaf breads in one piece. The long product geometry supports production plans aimed at obtaining more slices in loaf and sandwich breads offered for sale or usage when sliced.
Suitable for Long Loaf Bread Production
The 9x9x28 cm Loaf Pan is an option for professional producers who want to create a longer product form compared to short loaf pans. When used with appropriate dough weight and controlled fermentation, the pan helps the product develop regularly along its length.
Supports Standard Loaf Bread Form
In molded bread production, preparing products with similar width, height, and length values is significant for mass production. The 9x9x28 cm mold geometry, when used with the same recipe and controlled production parameters, supports achieving a more consistent product form between production batches.
Approximate 1000 Gram Pan Weight
The approximate weight of the product is 1000 grams. Pan weight is one of the technical specifications that can be considered in planning processes of dough filling, transportation, loading into the oven, unloading after baking, cleaning, and storage. It contributes to the organization of operations in processes where numerous molds are used in professional production.
Uncoated Alusi Production Surface
In this model, the production surface is of uncoated Alusi metal structure. The business can use a suitable lubrication or release application according to its own loaf bread recipe, dough attributes, and production method. This structure offers professional producers who do not prefer Teflon coating the opportunity to manage their processes according to their methods.
Suitable for Business's Own Lubrication System
The uncoated Alusi loaf pan can be used with the business’s own lubrication or release application system. The amount of oil to be used should be determined by considering the dough structure, recipe, product oil content, fermentation method, and cooking conditions.
Controlled Determination of Lubrication Amount
Standardizing the amount of oil or release to be applied to the mold surface according to the production recipe provides more consistent operation in mass production. Excessive lubrication may affect the product surface and baking characteristics, while insufficient application may make product removal from the mold difficult.
Suitable for Professional Loaf Bread Production
The 9x9x28 cm loaf pan can be used in professional bread bakeries, loaf bread manufacturers, sandwich bread manufacturers, pastry shops, and industrial bakery facilities. The long mold geometry offers a functional solution for businesses that wish to produce long loaf bread of standard dimensions.
Use in Sandwich Bread Production
Besides loaf bread, it can also be used in the preparation of molded sandwich breads depending on the recipe and the targeted product geometry. The 9x9 cm cross-section supports the creation of regular portions and product geometry in sandwich breads that will be sliced.
Supports Controlled Dough Shaping
When the dough is placed in the mold in suitable weight, the pan surfaces help the dough develop within the determined width, height, and length during fermentation and baking. Thus, a more distinct and repeatable product geometry is supported compared to freeform breads.
Correct Determination of Dough Weight
The recommended dough range of 450–500 grams provides a starting reference for the volume of the 9x9x28 cm mold. Since the flour type in the dough recipe, water ratio, yeast amount, and fermentation character can affect the final product volume, it is recommended to determine the weight suitable for the business's own recipe with controlled production trials.
Usage According to Fermentation Process
The fermentation time after placing the dough into the pan directly affects product development within the long mold. Controlling dough weight and fermentation level together helps the mold fill in a balanced manner along its length, enabling more regular product geometry creation.
Contribution to Standardization in Mass Production
The serial use of the same size loaf pans facilitates the standardization of dough weight, product cross-section, and length. When recipe, fermentation, and baking parameters are also controlled, it supports obtaining more consistent results between different production batches.
Suitable for Sliced Loaf Bread Production
The 9x9 cm cross-section and 28 cm length form a suitable mold geometry for loaf breads presented for sale or use by slicing. The long product structure supports the preparation of multiple regular slices from a single bread while maintaining a fixed cross-section helps slices to be of close form.
Support for Slice Standardization
Having a more consistent cross-section in loaf breads prepared with the same mold size and similar production parameters supports the standardization of slicing operations. Particularly in packaged loaf bread and professional sandwich production, similar width and height slices can provide operational ease.
Support for Packaged Loaf Bread Production
The fixed mold geometry supports the preparation of long loaf breads with similar external dimensions using the same recipe and production parameters. This can contribute to the more planned management of product sizes, slicing processes, and packaging dimensions.
Controlled Product Removal Post-Baking
In uncoated loaf pans, controlled removal of the baked product from the mold is important. Appropriate lubrication or release application according to the business's recipe can help the product separate more easily from the pan surface. It is recommended to avoid unnecessary force and sharp equipment that could damage the mold surface when removing the product.
Controlled Mold Emptying in Long Products
It is important to remove the 28 cm long loaf from the mold in one piece while maintaining its form. Proper lubrication and controlled product removal methods help it separate smoothly along the mold surface.
Process Flexibility in Production
The non-Teflon structure allows businesses to determine production steps such as lubrication, release agent use, and surface preparation according to their processes. This feature offers a flexible usage option for professional bakeries working with different dough recipes and production methods.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body is prepared for repeated use in professional loaf bread production processes. The performance of the pan is affected by working temperature, production frequency, cleaning, transportation, and storage conditions.
Orderly Placement in the Oven
When placing the 28 cm long loaf pans in the oven, shelf dimensions and hot air circulation should be considered. Positioning the pans in a way that does not unnecessarily limit air circulation supports a more controlled production process.
Planned Usage on Production Racks
Positioning loaf pans of the same size in a specific order on production racks facilitates the organization of dough filling, fermentation, oven loading, baking, and product unloading processes. The orderly placement of long molds contributes to the more planned use of the production area.
Post-Production Cleaning
It is recommended to clean flour, oil, dough, and baked product residues on the pan regularly after use. Sharp or heavily abrasive equipment that may cause unnecessary mechanical damage to the Alusi surface should not be used during cleaning.
Drying After Cleaning
It is recommended not to leave moisture on the pan surface for extended periods after the cleaning process. Pans should be dried properly 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 balanced and orderly manner when not in use. It is advised to avoid heavy loads that may distort the mold geometry, uncontrolled impacts, and storage methods that could cause the long body to bend.
Regular Mold Form Inspection
During intense professional use, loaf pans should be visually inspected at regular intervals. Especially for bend, crush, or other deformations that may occur on the 28 cm long body, evaluation should be done prior to use as it could affect the final product geometry.
Process Control for Standard Production
The loaf pan is an important production equipment for forming a standard product geometry; however, the final result is not dependent solely on the mold size. For more consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled together.
Long Alusi Loaf Bread Mold for Professional Production
The 9x9x28 cm loaf pan is a professional mold developed for long loaf bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 1000 gram pan weight, and 450–500 gram recommended dough weight. While its 9x9 cm square-like cross-section supports regular slice geometry, its 28 cm length allows preparing longer products serially. The uncoated Alusi surface provides usage opportunity according to the business’s own lubrication and production process.
Technical Specifications
The measurements, raw material, steel thickness, weight, surface structure, and recommended dough weight information of the 9x9x28 cm loaf pan are in the table below.
| Product Type |
Professional loaf bread pan |
| Mold Size |
9x9x28 cm |
| Mold Cross-Section |
9x9 cm square-like cross-section |
| Mold Length |
28 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Pan Weight |
Approximately 1000 grams |
| Recommended Dough Weight |
450–500 grams |
| Surface Type |
Uncoated Alusi surface |
| Lubrication |
Can be applied according to the business’s recipe and production process |
| Product Form |
Suitable for the production of long, square-like cross-sectioned loaf and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of long and standard form loaf bread and similar molded products with 450–500 gram dough |
Usage Areas
The 9x9x28 cm loaf pan can be used in professional bread and bakery operations where long and square-like cross-sectioned loaf bread, sandwich bread, and similar molded products are produced. Its uncoated Alusi surface offers a suitable option for production processes using their own lubrication or release application.
Loaf bread production Long loaf bread production Sandwich bread production 450–500 gram dough production Professional bread bakeries Industrial bread production facilities Bakery production facilities Pastry shops Hotel production kitchens Restaurant production kitchens Molded bread production Serial loaf bread production Uncoated loaf pan Alusi loaf bread mold Sliced loaf bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ loaf pans are developed to offer mold options suitable for different loaf bread dimensions and dough weights, support standard product geometry in professional production, and contribute to more orderly execution of mass baking processes.