Heat transfer

31 January 2023
Baking transformations Heat transfer | Bakery Academy

Heat transfers

On average, close to 50% of the total energy is consumed in the first 25-35% of the baking process. Products are entering the oven between 10-35°C and are required to heat up until about 95-105°C internal and around 150-180°C on the outside (or crust), and some even higher.  Probably also close to 50% of the baking process (in time) is being used to make sure that sufficient moisture is evaporated so fixation of structure and colouration can take place. These two conditions are largely depending on the means that the heat is being transferred to the products, thus the oven design. It is also quite common that the temperature indications are not the same as the temperature of the baking chamber, but that of the heat source. Every oven is different, so it is good to understand that indicators might vary between ovens, although achieving nearly similar results.

During every baking process, all methods of heat transfer are being present, there is however always one more dominant that the other:

  •     Conduction: baking support for the product by baking tray or oven band
  •     Convection: natural or forced movement of the air
  •     Radiation: presence of heating elements and elements that are hot (e.g. sides of the oven)


Need to know more? Feel free to contact us!

Recent posts

Product developement

For the developement of the product. The amount and type of heat which is required to bake a dough piece is diferent from the beginning towards the en...

Read more

Product drying

Product drying. During the product stabilisation phase the crust will start to dry, this allow the moisture to transfer from the inside/crumb towards ...

Read more

Product stabilisation

Ensuring the formed volume and structure we would like to keep and removing the parts we don't need or might even downgrade our product upon consuming...

Read more

Shape and forms of product development

Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.

Read more
 
Button