Vienna, farmhouse, tank, cob: Australian loaf styles and their pans
Beyond the standard sandwich loaf: the specialty loaf shapes Australian bakeries run — and the dies that bake them.
News — guide
How self-cutting pie trays speed up pie production
What "self-cutting" actually means, why it removes the slowest step in pie production, and how to choose shapes, sizes and formats.
Replace or recoat? A working guide for Australian bakeries
The pan body lasts decades; the coating is the consumable. How Australian bakeries decide between recoating and replacing — wear signs, the 2–5 year cycle, and when a pan really is done.
16" vs 18" vs Euro vs Gastronorm: choosing tray formats for your ovens and racks
16" (406 mm), 18" (457 mm), Euro 400×600 or Gastronorm? How Australian bakeries choose tray formats to match their ovens and racks.
Australian bread tin sizes explained: 340g to 900g, straps and singles
Bread tins in Australia are named by dough weight, not outside measurements. The working guide: 340g–900g dies, straps vs singles, steam-release holes and lids.