Bread pan Papstar 87117

The Papstar 87117 baking mould is a rectangular bread pan designed for small loaves and individual portions. With a usable volume of 0.523 L and compact dimensions (188 mm × 85 mm × 50 mm), this pan provides consistent shape and structure for a variety of quick breads, sandwich loaves and specialty bakery items. Supplied in a pack of 25 pieces, it is intended for repeated use in professional or high-volume home baking where uniform results and efficient handling are needed.

Advantages

This bread pan offers reliable heat distribution across the baking surface to promote even crust formation and consistent crumb texture. The rectangular shape and moderate depth help produce uniform slices suitable for retail presentation or portion control. Supplied in a bulk pack, the mould is convenient for batch baking and reduces the need for frequent replacement. The compact size also saves oven space and fits most commercial and domestic ovens.

Suitable for

• Baking small sandwich loaves and tea breads
• Producing individual portion-sized bread and specialty loaves
• Batch production in cafes, catering and small bakeries
• Home baking when space or portion control is required

Key specifications

• Shape: Rectangular
• Usable volume: 0.523 L
• External dimensions (W × D × H): 188 mm × 85 mm × 50 mm
• Pack quantity: 25 pieces
• Suitable for oven use at standard baking temperatures

How to use

Prepare dough or batter according to recipe proportions suitable for a 0.523 L mould. Lightly grease or line the pan if required by the recipe to assist release and cleaning. Fill the mould to the recommended level (typically 2/3 to 3/4 full) to allow for expansion during baking. Place pans on a flat baking tray for stability and consistent heat exposure, and follow the recipe's temperature and time guidelines, adjusting as needed for oven performance and load.

Usage recommendations

For best results, preheat the oven fully before baking and avoid overcrowding to ensure even airflow. Allow baked loaves to cool slightly before removing from the mould to retain shape; use gentle tapping or cooling on a rack if release is slow. Clean according to manufacturer instructions and inspect pans regularly for deformation to maintain consistent baking quality.