The optimum baking temperatures are 190 – 220° C. A static, but also a moving baking atmosphere with convection are suitable. For baking, a medium addition of steam is recommended. The steam supports the development of volume and helps to provide a regular baked goods shape. If the baked goods are washed with whole egg before baking (e.g. croissant), baking takes place with a static baking atmosphere without steam or with a moving atmosphere in a convection shop oven or rack oven giving slight steam. For fermented frozen dough pieces, special thawing and baking programs are used in convection shop ovens where the dough pieces are initially thawed and then baked. This is achieved by raising the baking temperature in several steps and a specific control of the addition of steam and convection speed. Alternatively, the dough pieces can be thawed for approx. 30 minutes at room temperature and then baked at 200° C.
Example: Baking program for croissants, fermented frozen, 20 minutes of thawing time at room temperature in the MIWE AERO 8.64
Example: Baking program for croissants, fermented frozen, without thawing phase at room temperature in the MIWE AERO 8.64
