Baking & Snack - September 2021 - 72

OVENS
breads, Topos Mondial relies on cyclothermic heat with
either a steel plate or granite hearth.
" The accumulated heat will help create that crust on
the bottom of the bread that bakers used to get from
their hearth ovens more than 100 years ago, " observed
Ondrej Nikel, PhD, director of engineering, Topos
Mondial. " You need a hearth that has the capacity to
hold a lot of heat for baking these types of bread. "
Marie Laisne, product marketing manager,
Mecatherm, noted that baking directly on a stone or
metal belt hearth creates the oven jump during the initial
expansion stage. This establishes the authentic appearance
of artisan breads and rolls.
" Hearth baking, combined with a steam intake, optimizes
the development of the product, " she said.
" Optimal steam intake plays an important role in the
production of crispy breads and allows the surface of the
dough to soften for superior expansion of the product
without the crust tearing and without the product marking
of standard industrial breads. "
The final stages stabilize the structure and add the deAdvances
in
automation enable
bakers to mix and
match both heating
and belt type to
create a baking environment
that best
suits their products'
specifications.
AMF Bakery Systems
sired color to baked goods.
" It's equally important to control the thickness of the
crust, " Ms. Laisne stressed. " At present, the trend is toward
thinner crusts. "
Hearth of stone
Today's ovens provide bakers with the opportunity to
mix and match both heating and belt type, but such versatility
often comes at a cost.
" There are ovens with multiple tunnels, up to six, that
offer flexibility but usually for not very high-volume
operations, " Mr. Domenicucci said. " With multiple
tunnels, it is possible to have different hearths, such as
stone, hinge plates and mesh belts, which will allow for
different products to be baked on different belts, but the
overall capacity is reduced. "
INSTEAD OF RETAINING
MOISTURE IN BREADS,
ARTISAN CRACKER
PRODUCERS STRIVE TO
REMOVE IT TO GET A
CRUNCHY, DELICATE TEXTURE.
He added that bakers can choose from steel, cast iron
and hinge plates to hundreds of different mesh belts to
meet often highly specific product specifications.
A Gemini/Werner & Pfleiderer indirect-fired tunnel
oven may come with a friction drive mesh belt, chaindriven
stone plate belt, chain-driven steel plate belt or an
open-sprocket-driven grid belt for pan products.
" Each belt in conjunction with bake profiles will provide
for different crumb textures from dense to open
and crust characteristics from thin and crispy to thick, "
Mr. Johnson said.
Dr. Nikel noted test runs typically determine the
hearth of choice.
" We had a pizza maker who wouldn't want it any other
way except to bake on a granite surface, " he said. " There
are also marketing benefits by declaring on your packaging
that the products were baked in a stone hearth oven,
even though you have a very automated process. "
Additionally, Ms. Laisne said, belt type determines the
artistic appearance of artisan breads.
" The coating of the belt, whether it's stone, metal or
woven mesh, impacts the kinetics of the energy input
to the product, " she explained. " Baking on a thin, wire
mesh belt allows temperatures to be adapted quickly
thanks to low inertia, while stone baking reinforces,
for example, the storytelling around an authentic baking
process. "
Other burning issues
Bakers need to be careful in selecting an oven. Dr.
Nikel suggested that a direct-fired oven may overbake
the bread or even burn the crust if it isn't heated
correctly.
" Direct-fired heat can be a little too intense for
some breads that need more time to fully bake, "
he noted.
72 Baking & Snack September 2021 / www.bakingbusiness.com
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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
Baking & Snack - September 2021 - 15
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
Baking & Snack - September 2021 - 32
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
Baking & Snack - September 2021 - 39
Baking & Snack - September 2021 - 40
Baking & Snack - September 2021 - 41
Baking & Snack - September 2021 - 42
Baking & Snack - September 2021 - 43
Baking & Snack - September 2021 - 44
Baking & Snack - September 2021 - 45
Baking & Snack - September 2021 - 46
Baking & Snack - September 2021 - 47
Baking & Snack - September 2021 - 48
Baking & Snack - September 2021 - 49
Baking & Snack - September 2021 - 50
Baking & Snack - September 2021 - 51
Baking & Snack - September 2021 - 52
Baking & Snack - September 2021 - 53
Baking & Snack - September 2021 - 54
Baking & Snack - September 2021 - 55
Baking & Snack - September 2021 - 56
Baking & Snack - September 2021 - 57
Baking & Snack - September 2021 - 58
Baking & Snack - September 2021 - 59
Baking & Snack - September 2021 - 60
Baking & Snack - September 2021 - 61
Baking & Snack - September 2021 - 62
Baking & Snack - September 2021 - 63
Baking & Snack - September 2021 - 64
Baking & Snack - September 2021 - 65
Baking & Snack - September 2021 - 66
Baking & Snack - September 2021 - 67
Baking & Snack - September 2021 - 68
Baking & Snack - September 2021 - 69
Baking & Snack - September 2021 - 70
Baking & Snack - September 2021 - 71
Baking & Snack - September 2021 - 72
Baking & Snack - September 2021 - 73
Baking & Snack - September 2021 - 74
Baking & Snack - September 2021 - 75
Baking & Snack - September 2021 - 76
Baking & Snack - September 2021 - 77
Baking & Snack - September 2021 - 78
Baking & Snack - September 2021 - 79
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