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Bread Pans

Bread is a staple in almost every restaurant. Some restaurants serve it as a side, other places offer bread as a complimentary snack before the meal arrives and on some menus, bread is the main attraction. Be sure you have the right pan for your business.

Not all bread pans are created equal. There are a variety of different pans designed to produce various types of bread. Before you purchase a standard bread pan, carefully consider what type of bread you would like to serve your customers.

The type of bread you choose determines the type of bread pan you need to buy. Want to serve your customers a nice, flaky baguette while they wait for their meal to be served? Invest in some pans made specifically for baguettes. Want to serve your deli sandwiches on freshly made and sliced loaf bread? Consider buying a pan for Pullman loaves.

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What are baguettes and what is unique about baking them?

A baguette is defined by its soft, but sturdy exterior and moist interior and it is incredibly versatile bread. Tuck a half a sliced loaf into a basket and serve with herbs and oil for a tasty pre-dinner snack for your customers to eat while waiting for dinner. Serve a section of a baguette on the side of a bowl soup for dipping. Slice through the middle of the bread to make a delicious, fresh Italian sub. Baguette pans are designed to hold each individual loaf in a separate rounded section. These pans are to be used from proofing to baking. Begin by rolling out your dough and placing the finished portions in the individual divots. Allow the bread dough to proof (or rise) on its own or speed it up by using a proofing oven. Once the dough has properly risen, simply slide the pan into the oven and allow it to bake. Another method for baking the baguette dough would be to slide them off the baguette pans after they have proofed and on to a baking stone. Both methods produce crisp, golden brown bread. If you decide to bake your bread in the pan, be certain to cook on a lower temperature than you would if you were using a hearth stone to prevent burning the bottom of the loaf.

What's the difference between a loaf pan and a bread loaf pan?

Loaf pans are designed to hold any type of loaf, be it bread, meat or otherwise. Bread loaf pans are designed specifically for bread. Although this may not seem like much at first, selecting bread loaf pans specifically for bread loaves is important to ensuring that the bread bakes and rises correctly. Some of the other types of loaf pans may not be assembled properly to form a solid loaf of bread. Bread loaf pans are sealed in at every corner and edge, making sure that the bread is baked correctly. These bread loaf pans are constructed of metal, silicone or even paper, offering a variety of options for any baker. Some prefer to use a disposable product, others like the non-stick and flexible characteristics of the silicone loaf pans. Some still prefer the reliability and durable quality that metal bread loaf pans provide. With a selection of quality vendors and options for the exact loaf size you need, you will be baking loaves of bread in no time..

What is a Pullman loaf pan?

Pullman loaf pans are responsible for creating the great bread we have all become accustomed to for making our sandwiches. Not consequently then it is also known as “sandwich loaf” or “pan bread.” The bread is square and the crust is very soft, almost non-existent. It is the most common type of loaf bread on the market today. The Pullman loaf pan supposedly gets its name from the resemblance it has to Pullman cars on trains. It is long and lidded, which gives the bread its distinctive look and texture. The lid is placed on the bread during the proofing process, but not until the bread has risen near the top of the loaf pan. The bread is then baked with the lid on. Unlike many breads and cakes, it is important to remove sandwich loaf from its pan immediately after it is taken out of the oven. It can then be placed on a rack to cool..