Baking tin Patisse Profi 22 x 6.7 cm, jump shape, dark gray steel

Patisse Profi jump-shape baking tin 22 x 6.7 cm in dark gray steel is a compact mold designed to produce individual loaves, small cakes and specialty breads with a pronounced jump/indentation profile. The durable steel construction and dark finish promote even heat distribution and consistent browning across the product surface. The tin is sized for standard ovens and is suitable for both home bakers and professional kitchens where controlled shape and repeatable results are required.

Advantages

The dark gray steel construction offers stable thermal conductivity for uniform baking and reliable crust formation. Its jump-shaped profile creates a distinct appearance and helps control dough expansion. The compact dimensions (22 x 6.7 cm) make it practical for preparing single portions or multiple tins in conventional oven trays. The robust build supports repeated use in domestic and commercial environments while remaining easy to handle and store.

Suitable for

• Baking individual loaves and small sandwich breads
• Preparing small cakes, pound cakes and specialty pastries
• Shaping and baking specialty bread with a defined jump/indentation
• Home baking and small-scale professional production

Key specifications

• Material: dark gray steel
• Shape: jump / indented profile
• External dimensions: 22 x 6.7 cm
• Suitable for conventional ovens and common oven trays
• Designed for individual portions and small batches

How to use

Lightly grease the tin or line with a thin layer of baking paper where appropriate to facilitate release. Fill the mold with prepared dough or batter up to the recommended fill level for the recipe, allowing space for expansion in the jump-shaped cavity. Place the tin on a middle oven rack to ensure even heat exposure and follow the baking time and temperature specified by your recipe, adjusting for the smaller volume compared to larger loaf pans. After baking, allow the tin to cool briefly before removing the product to retain shape and prevent tearing.

Usage recommendations

For best results when baking breads and cakes, preheat the oven fully and rotate the tray halfway through baking if your oven has hot spots. Use appropriate greasing or parchment for sticky batters, and avoid overfilling the cavity to maintain the intended jump profile and consistent crumb structure.