4
3 Rules for baking with STIR
®
For STIR
®
baking preferably radiant heat is used
– whereas classic baking favours warm air
.
TIP:
If the baking on a STIR
®
-oven is processed in conventional way, the benefits of STIR
®
-
ba
king won’t appear at all or only partially.
In general: higher temperatures and more vapour in the beginning, but: different dough
compositions cause different baking systems!!!
3.1 Baking phases
The decisive advantages of baking with STIR
®
(increase in volume, faster gelatinisation of
the starch, faster formation of the crumb, attainment of the core temperature) are reached in
the first baking phase. The hereby saved time significantly determines the overall baking
time.
3.2 Humidity
STIR
®
is particularly effective for damp surfaces as well as damp and cool dough’s
respectively masses. Thus the following facts are applied:
Refining at low temperatures offers an additionally advantage in quality.
With full steam the STIR
®
-effect can apply at its best.
Let out the steam from the pastries on time, in order that a better crumb structure will
be developed.
3.3 Mellowness
Usual baking times
Preferably cooler mellowness
better condensation of steam
Deferment of the mellowness increases the stabilisation as well as development of
aromas and flavours
3.4 Temperature
Do not worry about high heater temperatures in the first baking phase. This applies in
accordance to the respective type of oven, the type of pastries as well as the personal goal.
Rule:
Increase previously applied baking temperatures about 30°C
Hold high baking temperature approx. 3 times longer, e. g. brown bread instead of
previously 5 min, now 15-18 min
3.5 Temperature measurement
In ovens on the basis of domestic gas or domestic fuel oil, the flue gas temperature is
usually measured inside the radiator. This measured value is quite compatible with the
heater temperature (coated surface of the radiator). Here a rapid increase of the
