Baking Transformations: Product drying

During the product stabilisation phase the crust will start to dry, this allow the moisture to transfer from the inside/ crumb towards the crust. Therefore the main focus in this phase is remove as much water as possible from our product. At a certain point the speed of moisture transfer slows down, which then allows the crust to start drying out further, heating up the crust temperatures towards over 120°C. Around this temperature the chemical reactions, known as Maillard reactions (Proteins that interact with reducing sugars) take place, creating many flavours and colours. In many bakery products the heating of the crust continues towards 160-180°C and this is where the caramelisation process takes place.

Need to know more? Feel free to contact us!

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...

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...

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...

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...

Product drying