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 [...]

3 09, 2021

Tunnel Oven

Tunnel Oven Also known as continuous oven What is a Tunnel Oven? Tunnel ovens are continuous baking equipment which can be either direct gas-fired (DGF) or indirect heating units.The heart of high-speed production lines, they usually define the output capacity of the plant. Dividers, proof boxes, cooling towers and bagging equipment are [...]

30 03, 2021

How Thermal Profiling Can Help Scale Up Bread Production

Scaling up is the science (mostly) and art (a bit of creativity) of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, bread production scaling is one of the major challenges these operations may face. How do you replicate the boutique personal touch [...]

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