Heat transfer 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 an... Read more
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 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
Getting the right colour in bakery products. The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will giv... Read more