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Professional Pullman Bread Pan OPEN TOP 10cm Wide 33cm Long


BB-367 | Product Shipped Worldwide
In Stock
£26.33 Includes VAT





5
15

Quick Overview

Pullman Pans, also known as, pain de mie, are used to bake sandwich loaves - a loaf with equal square sides resembling a Pullman railway coach - hence the name. This is the vertical-sided open-topped tin rather than the lidded version.


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Professional Pullman Bread Pan Open Top 13"

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  • Professional Pullman Bread Pan Open Top 13"
  • Chicago Metallic Professional Pullman Bread Pan 13"

Details

Pullman Pans, also known as, ain de mie, are used to bake sandwich loaves - a loaf with equal square sides resembling a Pullman railway coach - hence the name. This is the vertical-sided open-topped tin rather than the lidded version.

Chicago Metallic makes the most durable, hard-wearing baking pans available, designed for heavy use in a catering environment. This pan is made from uncompromising heavy-weight aluminium steel and coated with AmeriCoat Silicone Glaze, a tough non-Teflon non-stick coating. 

Note Chicago Metallic makes pans of all sizes, check that this pan will fit into your oven

For further information about the use and care of this glazed pan, click on the product file below.

Specification
Chicago Metallic Part Number 44615
Description Glazed Single Pullman Pan
Top inside dimensions 13 x 4" or 33 x 10cm
Bottom outside dimensions 12 3/4 x 3 3/4" or 32.4 x 9.5cm
Vertical depth 4" or 10cm

Additional Information

Subtitle N/A
Manufacturer Chicago Metallic
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Equipment  Tins, Trays & Cases  Bread Tins 

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Product FAQs

Ask a Question

  • How should I look after Chicago Metallic glazed bakeware?

    Chicago Metallic glazed bakeware has a tough commercial-grade coating (Americoat) to extend the life of the product by up to 30%. Before first use it should be seasoned before first use and lightly oiled following cleaning, but this is very quick and easy. Details can be seen in the video below.

    Looking After Your Glazed Pan

  • If I use this Pullman tin with the optional lid, how much should the dough weigh to ensure it fills the tin fully and correctly and cooks OK?

    Take a look at our blog article http://blog.bakerybits.co.uk/practically-perfect-pullman/


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