2 11, 2020

5 Reasons to Add Thermal Profiling to Your Bakery’s Toolkit

Brought to you by ECD BakeWATCH To accurately produce high-quality, high-yield baked goods, replace guesses and opinions with hard data. Thermal profiling dough and oven temperatures with an in-transit, portable data recorder has many benefits to the commercial wholesale or retail bakery. Here are 5: 1. Consistent dough proofing The importance of proofing must [...]

8 05, 2019

Kill Step Validation Calculator Now for Fruit-filled Pastry

Brought to you by the AIB InternationalFruit-filled pastries are one of the most popular bakery products in North America and Europe.  This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal.However, if you’re producing fruit pastries you need to be documenting the kill step to be in compliance [...]

11 03, 2019

An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts

If you work with organic seeds, grains and nuts, you know the problems that arise when it comes to food safety. Heat-based pasteurization can influence sensory attributes and germination. Chemical fumigation isn’t organic, and irradiation means a stigma on the label. Is there an organic, non-thermal way to treat them that won’t impact the [...]

12 02, 2019

What’s the Big Deal with the Kill Step Calculator?

You know the importance of the kill step. It’s the point during baking when harmful pathogens likeSalmonella spp. are eliminated. Although it’s always been crucial from a food safety stand point, there’s another layer. Now that FSMA has been rolled out, the kill step must be logged and documented in order for you to be in compliance. [...]

13 11, 2018

BAKED in Science S2E20: Are You FSMA Ready?

In this episode, Dr. Carson interviews Dr. Kantha Channaiah from AIB International and Richard Starke from Reading Thermal. Dr. Kantha Channaiah is the Director of Microbiology at AIB International, he’s responsible for performing program consulting and training food safety-related topics. Richard is the Director of Reading Thermal, a division of Reading Bakery Systems.  Reading Thermal is [...]

12 01, 2018

Direct Gas Fired Oven

Direct Gas Fired Oven What is a Direct Gas Fired Oven? A direct gas fired oven (DGF oven) is a direct radiant baking unit. The energy source is placed inside the baking chamber and, depending on the fuel used, direct-fired ovens may use gas (e.g., natural gas, propane, butane, liquid petroleum gas), [...]

12 01, 2018

Oven

Oven What is an Oven? An oven is an enclosed cavity or tunnel where dough or batter is surrounded by a hot environment and becomes baked and transformed into bread, cookies, or other products.1 In order to bake the products, ovens use energy generation sources, like the combustion of fuels such as [...]

Title

Go to Top