Baking is all in the pan
One option for streamlining pan bread production.
BakingBusiness.com, Oct. 18, 2011
by Shane Whitaker
You can’t make pan breads without a pan. Industrial bread bakeries generally use pan straps, a style of pan that groups three to five — or more — individual loaf pans into a single unit.

Bakeries want pans that reduce energy consumption as well as wear and tear on its systems, said Gil Bundy, president of American Pan, a Bundy Baking Solutions company. To this end, the Urbana, OH-based pan manufacturer introduced its ePan for breads.

These pans weigh at least 25% less than traditional bread pans, thus requiring less energy for baking and transporting. The ePans also feature seamless construction and corrugations that can improve bake consistency, ease sanitation and provide longer pan life, according to Mr. Bundy.