Australian bread tin sizes explained: 340g to 900g, straps and singles
Bread tins in Australia are named by dough weight, not by their outside measurements — a "680g tin" is a tin proofed and baked with 680 grams of dough. That single convention causes most of the confusion we untangle on the phone every week, because two tins for the same dough weight can have quite different shapes. Here's the working guide.
The standard sizes
| Dough weight | Mackies die | Mould (top inside × depth) | Typical use |
|---|---|---|---|
| 340g | 046 | 171 × 102 × 102 mm | Variety/small sandwich loaf |
| 450g | 109 | 234 × 100 × 95 mm | Small sandwich loaf |
| 650g | 224 | 234 × 124 × 120 mm | Full-size loaf (18" strap) |
| 680g | 122B | 266 × 108 × 106 mm | The standard sandwich loaf — shallower profile |
| 680g | 158 | 281 × 115 × 115 mm | The same loaf weight, deeper profile |
| 900g | 193B | 268 × 133 × 127 mm | High-top and heavy loaves — the deepest profile |
| 900g | 059 | 295 × 116 × 108 mm | Jumbo loaf |
Two things worth noticing. First, the two most common weights each come in two dies. At 680g you choose between the 122B and the deeper 158; at 900g, between the wide 059 jumbo and the deep, high-top 193B — because bakeries differ on sidewall height and crumb structure for the same loaf weight. Second, 193B straps come in two lengths (400 mm and 325 mm overall) to suit different oven setups — check yours before ordering.
Straps vs singles
Production bakeries run strapped sets — three tins (two for the deep 193B) joined into one unit by steel straps, so they load as a single piece. Straps are built to Australian rack standards: 400 mm for 16" racking, 455 mm for 18". Home and small-batch bakers use single pans of the most popular dies — the same aluminised steel, one loaf at a time.
Add-ons that change the bake: steam-release holes (SRH) vent the sidewalls for a crustier wall; drop-on lids (coded "C" plus the tin code) give you square pullman loaves; slide-on lids do the same for selected singles. Specialty shapes — Vienna, farmhouse, tank and cob — run in their own dies alongside the standard range.
Which size do you actually have?
Measure the top inside of the mould, longest side. ~171 mm is a 340g; ~234 mm is a 450g (or a 650g if it's much wider); ~266–281 mm is a 680g; anything deeper than 120 mm with a ~268 mm top is the 193B family. Or just read the code pressed into the strap and tell us — every Mackies die is on file.
FAQ
What size tin does a standard Australian sandwich loaf use?
680g — either the 122B or the deeper 158 profile.
What is a "strap" or a "set of 3"?
Three tins joined by steel straps so they load, prove and bake as one unit, sized to drop straight onto 16" (400 mm) or 18" (455 mm) bakery racking.
Can I get a capacity that isn't listed?
Yes — with 530+ die shapes and custom tooling, Mackies builds bread pans to your line and loaf spec.
Silicone or Teflon™ coating?
Both release without oil — see our coatings guide.
Every Mackies bread tin carries a lifetime workmanship warranty. Request pricing or call 1800 BAKE IT (1800 225 348).