For bakers hoping to reduce product loss and achieve an optimal finished product, measuring temperature and collecting data during the bakeout phase is vital. Last month, at the Baking Expo in Las Vegas, I got the opportunity to speak with Mark Waterman, Product Manager at ECD BakeWATCH, about the company’s flagship thermal profiler, its [...]
There’s a relationship between the time spent in the oven and the moisture of your product. This relationship is best illustrated with what’s known in the industry as thermal profiling, or the S Curve. Here’s the break down: The product goes into the oven. As the oven goes through it’s mechanisms of convection, conduction and [...]
Artisan breads are unique, natural and tasty. Items in this category include crusty baguettes, pretzel buns, focaccia and naturally leavened multigrain bread. They use simple ingredients and are often described as country style or rustic. When thinking about these breads, we conjure up images of craft bakers using traditional stone hearth ovens. Benchmark Technology [...]
Brought to you by ECD Thermal profiling is an essential procedure for any top-quality bakery that optimizes baking processes. Ensuring that ovens are performing properly and that dough is reaching the desired temperatures, the thermal profiler is a must-have tool for modern bakeries. But, with the temperatures these devices will see inside the oven, protecting [...]
One of the major challenges encountered at the bakery when buying and using a new oven is finding the perfect settings that bakes the product exactly the same as the old oven did. Recipe transfer from an old oven to a new one can become a very difficult task for both the equipment supplier [...]
