3 03, 2020

Modernize Artisan Bread with Benchmark Technology

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 [...]

3 10, 2017

Oven Air Velocity

Oven Air Velocity Also known as oven convective airflow What is Oven Air Velocity? Oven air velocity is defined as the flow rate of air in an oven chamber and is expressed in  m/sec or ft/min. Measuring air velocity along with other oven parameters such as heat flux, humidity and temperature can [...]

23 05, 2017

Pitching a Loaf Podcast: S1E6 Having Eyes in the Oven

Do you know what’s happening in your oven? You should, your bakery could be doing a lot better. That’s the lesson one baker shares with Dr. Lin Carson and David Deblauwe on today’s show. For years, their large-scale bakery had been experiencing 10-15% waste in bread products. Now, they have it down to 2%. How? [...]

10 05, 2017

How to Determine Adequate Baking by Using Thermal Profiling

Thermocouples are inserted into dough to give a thermal profile. Thermal profiling is useful when a new product is launched. If your new product is experiencing dryness issues, you could be overbaking it. This can easily be remedied by adjusting time and/or temperature. But how much time and temperature do you have [...]

6 12, 2016

Texture Profile Analysis

Texture Profile Analysis What is Texture Profile Analysis? Texture profile analysis is the measurement and description of the textural properties of food. Texture can be measured by a trained sensory panel (organoleptic) or using specialized equipment (instrumental).2 Measurements are made by compressing an item to a set distance and analyzing the force it [...]

23 11, 2016

Kill Step Calculator

Kill Step Calculator What is a Kill Step Calculator? The kill step calculator is a tool used by bakers to validate kill steps against the bacterial pathogen Salmonella. From a food safety standpoint, the kill step is necessary to eliminate harmful pathogens and reduce the microbial load in food to safe levels. [...]

7 03, 2016

Precision Baking

Time and time again, I have been consulting with a bakery on their product issues, and this issue would surface. What is it? Would you take a stab at it? It’s the oven. Most of the time, ovens are set to time, temperature and color. Some bakeries measure the exit temperatures, but some don’t. "Why [...]

25 01, 2016

Relative Humidity

The relative humidity impacts the quality and texture of baked goods. Relative Humidity Also Known As Dew Point, Moist Air, Hygrometer, Psychrometric Chart What is Relative Humidity? Relative humidity (RH) is a measure of how much water vapor is in the air, usually expressed as a percentage. It is the [...]


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