Bread pan Patisse PROFI 30 cm — Patisse

Patisse PROFI bread pan 30 cm is a professional-grade baking tin designed to produce standard loaves with consistent shape and even crumb. Made for conventional ovens, this 30 cm pan accommodates typical home-bakery loaf sizes and supports baking a variety of yeast and quick breads, including fruit loaves and enriched doughs. The construction emphasizes reliable heat distribution and shape retention for reproducible results in domestic and small-scale kitchen settings.

Advantages

The pan provides uniform baking and promotes even browning across the loaf surface due to its thermally conductive material and thoughtful design. Its dimensions are suited to common recipe quantities, reducing the need to alter ingredient ratios. The Patisse PROFI build offers stable walls that help the dough rise vertically and keep a straight-sided loaf form. The pan is compatible with conventional ovens and fits standard oven racks for straightforward placement and removal.

Suitable for

• Baking standard yeast bread loaves
• Quick breads and pound cakes
• Home bakers and small-scale kitchen production

Key specifications

• Length: 30 cm, suitable for standard loaf dimensions
• Intended oven type: conventional countertop ovens
• Use cases: yeast breads, quick breads, fruit loaves
• Design focus: even heat distribution and shape retention

How to use

Prepare dough according to your recipe and shape it to fit the pan dimensions. Grease or line the pan as recommended by your recipe or baking preferences to aid release and cleaning. Place the shaped dough into the pan and position it on a middle oven rack for even heat exposure. Bake at the temperature and time specified by your recipe, checking for doneness with a thermometer or by tapping the loaf base when appropriate. Allow the loaf to rest briefly in the pan if the recipe advises, then remove to a cooling rack to finish cooling and set the crumb.

Usage recommendations

For consistent results, preheat the oven fully before baking and avoid opening the oven door frequently during the rise and early baking stages. Adjust greasing or lining based on recipe moisture and sugar content to prevent sticking. Clean the pan according to manufacturer guidance to preserve surface and performance.