Baking & Snack - September 2021 - 71

EQUIPMENT
Ovens
HEART TO HEARTH
W
New oven technology allows bakers to express their
passion for artisan baking in so many ways.
by Dan Malovany
When art meets science in a bakery, that's where true inspiration
often begins. In fact, an enormous amount of
creativity goes into scientific advances that have led to
breakthroughs in oven technology from high-emissive
coatings born out of NASA to the latest in digital controls
from Silicon Valley.
For artisan bakeries seeking to bring craft breads and
rolls to the broader market, the secret to success may lie
in the hearth, but other variables play vital roles. Bakers
can select from a plethora of options to tailor their baking
processes to specific artisan products.
" Crusty French bread, ciabatta and heavy rye breads
are all considered artisan, but a baker may choose several
different oven types for each product, " observed
Phil Domenicucci, baking systems specialist, AMF
Bakery Systems.
He added that ovens can be outfitted with multiple
configurations of heat, such as direct, indirect, convection
and impingement, just to name a few. Some products
do best with a dry heat while others require it to be
hot and steamy.
" For a hearth-baked, heavy rye bread that requires lots
of steam, an indirect-fired oven would be a good choice, "
Mr. Domenicucci said. " This oven has thick stone plates
as a hearth. It may also include several convection zones.
The baker may even request a pre-bake oven combination.
These ovens could be heated by electric, natural
gas, propane or fuel oil. "
However, it takes a totally different approach to bake
an artisan-style, whole grain bread in a pan with lids.
" A direct-fired oven with grids, a steam system and
convection would be more suitable, " Mr. Domenicucci
said. " This type of oven could be heated with natural gas,
propane, city gas and hydrogen. "
Gemini/Werner & Pfleiderer ovens come with precision
steaming with the roof, sides and base of each
steam zone constructed from 321 stainless steel.
" Targeted steam is delivered directly to the product
for minimal waste, " noted Ken Johnson, president,
Gemini Bakery Equipment. " Steam quantity and flow
direction are variable and manually adjustable. Steam
is supplied to both sides of the oven to ensure uniform
distribution. "
Moreover, he pointed out the steam zone has bottom
heat and no top heat to maximize steam condensation
on the product. High-temperature Teflon curtains are
placed in the front and back of the steam zone, which
also comes with exhaust dampers to retain or eliminate
moisture for each product.
To develop the crispy crust texture that defines artisan
www.bakingbusiness.com / September 2021 Baking & Snack 71
Convection ovens
can produce a
wide variety of
artisan crackers
and premium
baked snacks.
Reading Bakery Systems
http://www.bakingbusiness.com

Baking & Snack - September 2021

Table of Contents for the Digital Edition of Baking & Snack - September 2021

Baking & Snack - September 2021 - Intro
Baking & Snack - September 2021 - 1
Baking & Snack - September 2021 - 2
Baking & Snack - September 2021 - VDG-1
Baking & Snack - September 2021 - VDG-2
Baking & Snack - September 2021 - 3
Baking & Snack - September 2021 - 4
Baking & Snack - September 2021 - 5
Baking & Snack - September 2021 - 6
Baking & Snack - September 2021 - 7
Baking & Snack - September 2021 - 8
Baking & Snack - September 2021 - 9
Baking & Snack - September 2021 - 10
Baking & Snack - September 2021 - 11
Baking & Snack - September 2021 - 12
Baking & Snack - September 2021 - 13
Baking & Snack - September 2021 - 14
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Baking & Snack - September 2021 - 16
Baking & Snack - September 2021 - 17
Baking & Snack - September 2021 - 18
Baking & Snack - September 2021 - 19
Baking & Snack - September 2021 - 20
Baking & Snack - September 2021 - 21
Baking & Snack - September 2021 - 22
Baking & Snack - September 2021 - 23
Baking & Snack - September 2021 - 24
Baking & Snack - September 2021 - 25
Baking & Snack - September 2021 - 26
Baking & Snack - September 2021 - 27
Baking & Snack - September 2021 - 28
Baking & Snack - September 2021 - 29
Baking & Snack - September 2021 - 30
Baking & Snack - September 2021 - 31
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Baking & Snack - September 2021 - 33
Baking & Snack - September 2021 - 34
Baking & Snack - September 2021 - 35
Baking & Snack - September 2021 - 36
Baking & Snack - September 2021 - 37
Baking & Snack - September 2021 - 38
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Baking & Snack - September 2021 - 50
Baking & Snack - September 2021 - 51
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Baking & Snack - September 2021 - 53
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