whole kernels. The temperature of the boiled grain is 92 – 95° C. For this, the water is brought to the boil. As, due to the addition of rye products, the water temperature falls, boiling has to continue until the final temperature of 92 – 95° C has been
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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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broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of [...] broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of
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cooling chamber temperature (5 – 8° C) – also possible without additional cooling total times of storage of the dough pieces of up to 36 hours higher flexibility during the production of the dough pieces Disadvantages: susceptible to temperature fluctuations
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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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time as possible to not dry out the baked goods and to achieve long freshkeeping. It has to be considered here that a core temperature of at least 95° C has to be reached to avoid key-holing and wrinkling. Table 12.2: : Examples of baking parameters for various [...] process. For hamburger buns, an addition of steam is not required as fermentation takes place with a high fermentation temperature and air humidity and sufficient condensate forms during the baking process. If the dough pieces are sprayed with glaze before
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time: 3 + 6 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: none Scaling weight: 0.750 kg Intermediate proof: 10 minutes Processing: 4-piece method Final proof: 70 minutes Baking temperature: 240° C, dropping to 200° C, giving steam
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