Outsourcing of productions

16 November 2022
Outsourcing of production | Bakery Academy

When companies grow with a product or even consider out sourcing of productions thet recognise very often what they would call: Critical process quality parameters. However when moving from for example from a rotating oven with 1-4 oven racks to a continuous baking oven will have a different effect, not to mention if the mechanisms of heating are different (e.g. convection vs direct gas fired) baking results can be massively deviating if you would consist on keeping temperature and baking time the sameā€¦: rotating ovens loose for example quite a lot heat when opening the door for loading and unloading; the first moments of heating are the to bring the oven plus oven racks to heat up: this gan give 1/3-50% more baking time the compared to continuous oven when looking at short baking times (about 10-15 minutes max). this transfer requires therefore thinking, and in particular if a hybrid oven is being used. Using 2 different techniques can give a huge benefit in product and process consistency, but making it on a different oven (small, like in a laboratory or big as in a different line) will not give same results in colour and internal baking consistency. There are however means to use a more parameterised approach in this, to be as close as one can be.

Need to know more? Feel free to contact us!

Recent posts

Weight variances, depositors and rotary moulders.

The fill level can influence the dough weight, within a row and in time.

Read more

Weight variances in laminated processes

In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.

Read more

Biscuits processes

Biscuits can be made in different processes, one is a system where a rotary moulder is being used and the dough is quite crumbly. Without the pressure...

Read more
 
Button