Brought to you by MECATHERM When buying cakes and patisserie, consumers are looking for a flavor and texture experience that is unique and exceptionally delicious. Therefore, bakers have the opportunity to make their brand stand out with quality taste and texture. While the formula plays an important role in this, so does the baking [...]
There's a lot going on in the heat of the bake. That's why your oven has so many settings! But understanding how the oven temperature relates to the product temperature is a big one. Product temperature vs. oven temperature When a product is placed in the oven, the internal temp is quite lower than the oven temp [...]
You’re trying to produce the same product on two different lines, or transfer a product to a new line. You stick to the same process and formula. But when you take it out of the oven, something is…off. It could be the hardness, chewiness, gumminess, or color but it’s not right. Like most consistency [...]
While your products are busy baking in the oven, they need available moisture, or humidity in the air. Without it, heat isn’t transferred to the product so starch gelatinization and other reactions can't take place, and moisture migration can't happen properly. That's why it's crucial to control oven humidity. Factors that influence it are: Oven Load: Humidity [...]
I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas: Development: Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of [...]
An oven is where the most important step of baking takes place. So it make sense there’s lots to adjust. One thing to pay attention to: oven air velocity. What’s the big deal with air velocity? If your oven is blowing air the way it’s supposed to, you’ll increase quality and decrease waste. Four [...]
If you’re troubleshooting your oven, there’s plenty to look at. However, did you know checking the heat flux can be the best non-intrusive indicator of how well your oven's preforming? What is heat flux? The definition is, “the amount of energy transferred per unit area per unit time from or to a surface.” Or more simply, [...]
Oven Design What is Oven Design? Ovens are an integral component of food and other manufacturing processes. Their design takes into consideration the overall plant layout as well as the type and estimated production volume. In baking operations, ovens are responsible for transferring heat to bring dough pieces to baking temperatures. Baking [...]
Why should you fine-tune your oven? Because that means you're fine tuning your product. Texture, moisture, volume, color and shelf life are all tied to how your product bakes in the oven. To fully optimize your product and process, there are parameters to monitor and control: Four Oven Baking Parameters Temperature: The most understood and [...]
When it comes to picking an oven, there options on top of options. So right now I’m going to focus on gas-fired ovens. The question is, a direct or indirect gas-fired oven? Does it make that much of a difference? You bet it does! The difference lies in how heat is delivered and transferred. A indirect [...]
