The IBIE Baking Expo is a great place to see the newest improvements in bakery technology. As the Technical Director of the Wheat Marketing Center in Portland, Oregon, I am always interested in learning about the most cutting-edge advancements in the industry, especially when they build upon tried-and-true methods. For instance, thermal profiling can [...]
Bakers have a special knack of seeing opportunities instead of risks. It’s a gift that allows food to make an impact on the world, even if it just starts by helping one person. In this episode, your BAKED in Science host Mark Floerke interviews 81-year-old Marda Stoliar about her adventures baking around the world. [...]
Vacuum cooling is a rapid and efficient alternative to traditional cooling systems, such as spiral towers and ambient cooling. It uses evaporative cooling which relies on the power of vacuum to make vaporization of water take place quickly and at much lower temperatures. This technology not only cools bread but upgrades product quality and shelf [...]
Brought to you by Reading Thermal Oven humidity is an essential variable in oven operations. However, too much or not enough moisture can lead to quality issues. By effectively controlling the oven environment, your bread will see improvements in texture and appearance. The dough is in constant contact with its environment in the oven [...]
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 [...]
A safe food supply is essential to health and consumer confidence. In order to prevent food borne illnesses, which impact nearly 50 million people in the US annually, regulatory standards are required of most food production operations. However, compliance with current and future safety rules and documentation regulations is becoming increasingly streamlined and simpler [...]
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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 [...]
If you’ve upgraded to a new oven, have you thought about how it will affect bake times? Running thermal profiles is the most reliable method for objectively adjusting the baking time and establishing the optimum bake temperature for different baked goods when using the oven for multiple products. High-speed ovens may not be as [...]
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 [...]
