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Bakery Equipment

285 products

Commercial baking tins for bread, cake, loaf, muffin and specialty lines. Individual tins and welded strapped sets in the sizes Australian bakeries actually run, from sandwich loaf tins to round cake and pie tins.

Showing 80 of 285 products

Square Cake Tins

Aluminium Square Cake Pans

Round Cake Tins

Aluminium Round Cake Pans

Rectangular Cake Tins

Triangular Cake Tins (Equilateral Triangles)

Diamond Cake Tins

Corner Cut Rectangular Tins

Flat Top Diamond Tins

Hexagonal Cake Tins

Octagonal Cake Tins

Round Log Tins

Showing 80 of 285

Single tins versus strapped sets

Strapped sets — multiple tins welded into a frame — are the standard for volume bread production. They load and unload in one movement, hold spacing consistent for even heat flow and dramatically cut handling time per rack. The trade-off is flexibility: a strapped set locks you into one loaf size and one tray footprint.

Individual tins suit variable production, specials and smaller kitchens, and let you scale a line up or down without new tooling. Many bakeries run both: strapped sets for core sandwich loaf volume, singles for seasonal and specialty product.

Coatings, seasoning and release

Silicone-glazed tins release cleanly with minimal greasing and are the most common choice for modern bread plants. The glaze is a wear item — never scrape with metal, avoid caustic soaks, and expect to reglaze or replace on a cycle. Plain steel tins need seasoning but tolerate rough handling, which matters in a busy wholesale environment.

Whatever you choose, keep a consistent tin stock across a production run. Mixing new and heavily worn tins in the same oven load creates visible colour variation between loaves from a single bake.

What to look for when buying

  • Match tin capacity to your dough weight, not just the loaf's finished size.
  • Strapped sets for volume bread; individual tins for flexible and specialty output.
  • Silicone-glazed tins cut greasing labour but need gentle washing.
  • Keep tin condition consistent across a run for uniform crust colour.
  • Check the strapped-set footprint against your existing oven trays and racks.

Who this range suits

  • Wholesale bread plants running sandwich and high-top loaves
  • Artisan bakeries producing tin loaves and fruit breads
  • Patisseries baking cake, torte and loaf lines
  • Institutional and contract catering kitchens

Delivery & warranty

Australia-wide delivery from Yennora NSW, with stocked items generally dispatched in 1–2 business days. Machinery carries the manufacturer's warranty and our own stainless fabrication is warranted against defects in workmanship. Shipping & returns

Bakery Equipment — frequently asked questions

What dough weight suits a standard commercial loaf tin?
As a general guide, a standard 'four-strap' sandwich tin takes roughly 750–800 g of dough for a full-height loaf. The right weight depends on your flour, hydration and desired crumb, so trial a batch before committing to a full run.
Can silicone-glazed tins be re-coated?
Yes. Reglazing is a common and cost-effective alternative to replacement, provided the base metal is sound and not distorted. Contact us with your tin type and quantity and we can advise the best option.
Do I need to grease silicone-glazed bread tins?
Not for most doughs. High-sugar or enriched doughs may still need a light spray. Never use metal scrapers, as removing the glaze will leave loaves sticking in patches.

Related buying guides

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