Storage temperature Recrystallization takes place fastest in the temperature area of around 0° C. By means of freezing or storage at high temperatures, this can be delayed. Warm storage is almost never used in practice, however, as temperatures above 55° [...] baking should take place at high temperatures and baking finished with a dropping heat. Shorter baking times at high temperatures lead to a higher water content in the crumb than long baking times at lower temperatures. Improvers/Mixes Improvers such as
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series of sensory tests: careful planning and implementation of the test creation of the same test conditions (normal room temperature, uniform lighting conditions, sufficient sample material) examiners should not consume alcohol and/or coffee in advance
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chewing. The extent of the development of the starch depends on the amount of liquid added, the dough method, the oven temperature and the consistency of the starch. Long freshkeeping Bread loses water and aroma substances during the time of storage.
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Basics of vacuum conditioning In vacuum conditioning, the fact that the boiling temperature of water depends on the pressure is used. This dependency is shown in illustration 14.1. Illustration 14.1: Boiling point of water depending on the pressure In [...] evaporation enthalpy. Here, the product cools from the inside to the outside. This means that, depending on the product, a core temperature of 35 – 55° C is reached within two to six minutes, according to the installation. After cooling, the pressure balance can [...] can be achieved. As a result of this treatment, the products are suitable for packaging in foil bags and storage at room temperature for several days. In the case of some installations, the possibility also exists to carry out re-moistening of the products
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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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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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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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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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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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