Oven heating modes matter in the growing patisserie market.

The patisserie market is a diverse one, with many unique features and products. It’s also a dynamic market, increasing with 4 more million tons of patisserie consumed per year worldwide at an increase of +0.3% per year. Consumers are asking for new tastes, healthy products and freshness.

Health concerns are a hot topic in the food sector. People pay attention to clean label and sugar reduced products—even in indulgent sectors like pastry. The final goal is to have a lower glycemic index and lead the baking industry to gradually substituting ingredients without altering the taste and conservative qualities of the product.

This also implies the reformulations and development of “traditional” recipes with the use of healthier sweeteners like honey, coconut sugar, maple syrup, panela, brown sugar or agave syrup.

All these factors imply the improvement of softer processes, limiting the degradation of the nutritional qualities and the raw materials used. This increases industry engagements in certification processes to affirm transparency commitment to consumers.

More than just ingredients

With all these changes taking place in the ingredients and processes, it’s crucial the final step of baking is adapted as well. The oven must be flexible in energy transfer and oven heating modes to handle a greater variety of products.

Why the oven heating modes combinations are important

In order to achieve the final product in the best way possible, we must consider several points such as the relation between temperature and baking time, the melting points, the final pH and the reactions in the core product.

That is why heating modes combinations are so important. How they treat the pastry products while baking affects their:

  • Development
  • Final shape
  • Color
  • Shelf life

Here is an example of a loaf cake baked with convection heat transfer mode, radiant heat and a mixture of both oven heating modes:

A loaf cake baked with convection heat transfer mode, radiant heat and a mixture of both.
Loaf cake: same recipe, same mixing method, same pan and same oven.

In the first row the cake is baked with 100% convection heat transfer mode which sets faster the outline of the product. While baking continues the inner unbaked dough breaks the upper crust to a final high dome and a lack of repartition in the mold.

The second cake was baked with radiant heat only, which allows a more uniform development and an even repartition in the mold. However, there is an uneven side coloration and a longer baking time.

The last cake was baked with radiant heat in the first zone, followed by a combination of convection and radiation in zone 2 and 3. This brings us an even repartition, an even side coloration and a controlled development of the dome in addition to a reduction of the backing time.

Flexible solutions with MECATHERM

The patisserie market, with unique product and features requires flexibility for the production lines—from the mixing phase to the final packaging of the product, including the demolding and cooling of the pastries among others key points for the industrial production of pastries.

That is why MECATHERM has developed the M-TA oven, which allows the combination of multiple heat transfer modes with 6 possibilities, combining radiation and convection on the top and bottom for each zone of the oven. This allows you to reach an accuracy in the dosing of energy transfers. So your industrial bakery will have the freedom to adjust the desired development and final properties of a patisserie product.

Learn more about the flexibility of MECATHERM’s M-TA oven. Download the Patisserie Line Brochure: 


M-TA Oven with Heating Modes.