21 02, 2022

Par-baked Dough

Par-baked Dough Also known as partially baked dough What is Par-baked Dough? Par-baked dough is a dough that is partially baked. It can be stored frozen or at room temperature under a modified atmosphere to prolong its shelf life for future consumption. Par-baked products are baked to the point of crumb [...]

23 12, 2021

Release Agent

Release Agents What is a Release Agent? Release agents are substances that aid the removal of food products from their molding or packaging. In the baking industry, release agents help remove baked goods from baking pans, moulds, tins, trays, conveyor belts or packaging. The most commonly used release agents are lipids such [...]

30 11, 2021

Leavening Agent

Leavening Agent What is Leavening Agent? A leavening agent is an ingredient whose main function is the production, inclusion, and entrapment of gas (air or CO2) in a dough or batter. One obvious function of leavening agents is the expansion of dough or batter to produce a volume increase which improves product [...]

30 11, 2021

Converyorized Oven

Conveyorized Oven Also known as continuous oven What is Conveyorized  Oven? A conveyorized oven is a continuous baking equipment that is designed often as direct gas-fired (DGF) heating units. These ovens are almost exclusively used by high-speed bakeries producing thousands of dough pieces per hour. Conveyorized ovens use a transportation system that [...]

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