via a body from a higher to a lower temperature level. Heat conduction is used when baked goods are to be baked directly on the oven plate. Heat conduction can only take place if two bodies of a different temperature touch one another directly. Illustration
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wood pellets. Electrically heated ovens have the advantage that the temperature of the individual decks can be controlled separately. In this way, baked goods with various temperatures can be baked at the same time in the individual decks (e.g. tray cakes [...] gas are less flexible as regards the setting of temperature, but nowadays generally have a central group oven control. This makes it possible to control groups of deck ovens with different temperatures. The advantage of gas and oil as a heating medium
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that the oven loses practically no temperature during loading. This can also be of a disadvantage should lots of products with different temperature curves be baked, as it takes comparatively long for a drop in temperature in the oven to take place. For this [...] this reason, thermal oil ovens are mostly suitable for baking products which require the same baking temperature. Thermal oil ovens are available as different models such as trolley ovens, deck ovens or tunnel ovens. In the baking chamber of a trolley
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the oven have the same baking temperature during operation. As a result of the gentle heat, it is still possible, nevertheless, to bake different products such as tin bread and croissants at the same uniform temperature. Steamtube ovens have a very good [...] consecutively without long periods of subsequent heating. But this also brings a relatively lethargic temperature behaviour and has an effect if the temperature has to be changed (Hein S.à r.l. 2020; cf. Baker Perkins Historical Society 2018; Schünemann et [...] slightly into the firing chamber. The end of the pipe is heated in the heating chamber and steam appears in the pipes with a temperature of up to 300° C. The steam rises and heats the pipes in the upper section, where they jut into the baking chamber. By the
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are mainly used for pre-baked baguettes, baguette rolls or ciabatta due to their special route of baking with different temperatures and climatic zones. As a result of the special baking climate, pre-baked goods can be made which have practically no crust
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are positioned above one another in separate decks. Tunnel ovens are normally divided into several zones where different temperatures can be set. The individual zones are separated from one another by curtains. In addition, some tunnel ovens have fans installed
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oven. Wood pellets are fired via the burners to heat the baking chamber. Each deck has its own burner, whereby various temperatures can also be realized. After the heating process, the remains of the ashes are removed with the aid of a high-performance
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high scaling weight are baked initially for the first 2 – 5 minutes at temperatures of 330 – 430° C. The further baking process then takes place in the tunnel oven with temperature curves common for mixed rye bread. The aim is to quickly form a crust and
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way that a core temperature of at least 96° C is obtained. Reaching the core temperature depends on the type of oven, the scaling weight of the dough pieces, the selection of the initial baking temperature and the course of temperature of the baking program [...] program. The time which is required to achieve a core temperature of 96° C should be determined empirically for each type of bread. Following the cooling of the bread, packaging takes place in gas-tight foil to prevent drying. The wrapped bread can then [...] parameters. Table 13.2: Storage times after the first baking phase of the interrupted baking method depending on the storage temperature Some manufacturers of cold dough technology offer climatic chambers for cool storage of the pre-baked products. In these
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here. Coarse grain bread is baked for 4 – 6 hours, pumpernickel for at least 16 hours. Due to the long baking times at low temperatures, an increased enzymatic decomposition of the starch into sugar substances occurs as well as proteins into amino acids.
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