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
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
Chemical leavening The use of chemical leavening is of all day and ages and sometimes shaped by traditions. Due to convenience sometimes certain leavening agents are rep... Read more