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6 Comparison of furnace practice with STIR

vs. classic

baking oven

Short pastry

– whole meal – biscuit (deck oven)

Classic

STIR

Upper heat

220°C

280°C

Lower heat

220°C

230°C

Dough weight

13,4 g

Baking time

15 min

7 min

Baking losses

14 %

11 %

Whole-wheat-bread (deck oven)

Classic

STIR

Upper heat

230°C → 210°C

200°C → 260°C → 210°C

Lower heat

230°C → 220°C

230°C → 200°C

Dough weight

1050 g

Baking time

50 min

35 min

Baking losses

13,3 %

11,4 %

Wheat rolls (deck oven)

Classic

STIR

Upper heat

230°C

250°C → 230°C → 215°C

Lower heat

230°C

250°C → 230°C → 220°C

Dough weight

55 g

Baking time

20 min

14 min

Ciabatta (deck oven)

Classic

STIR

Upper heat

235°C → 225°C

250°C → 270°C → 240°C

Lower heat

225°C → 215°C

240°C → 260°C → 240°C

Dough weight

300 g

Baking time

34 min

28 min

Содержание STIR

Страница 1: ...ens for pizza Customers Manufacturer for ovens on the basis of domestic gas domestic fuel oil electric energy or heat transfer oil with high demand on high standards of quality and freshness IBT InfraBioTech GmbH Am St Niclas Schacht 13 09599 Freiberg Saxony phone 49 0 3731 1683 0 fax 49 0 3731 1683 29 www infrabiotech de www infrared baking com ...

Страница 2: ...kin formation and incrustation 5 3 8 Increase in temperature 5 3 9 Short pre streaming 5 3 10 Steaming 5 3 11 Core temperature 6 3 12 Shut down 6 3 13 Incrustation 6 3 14 Steam exhaust 6 3 15 Finishing baking 6 4 Baking programs with STIR 7 4 1 Oven type deck oven 7 4 2 Oven type baking oven 10 4 3 Oven type STIR tunnel oven 10 5 Comparison of energy consumption with STIR vs classic baking oven 10...

Страница 3: ... and foodstuffs for thermal processing with customised benefits in terms of energy efficiency and processing time 1 2 Baking Infrared emitters with STIR cause the infrared heat to infiltrate the core of the bakery product more rapidly Thus the required core temperature and the stabilization of the crumb are achieved more quickly More moisture is retained in the baked product which has a positive e...

Страница 4: ... same capacity of pastries the oven is shorter and therefore more cost effective for tunnel ovens Less energy consumption energy savings of 15 to 20 depending on furnace practice and bakery products for tunnel ovens even up to 30 Less baking losses 2 to 7 depending on the pastries saving of flour and baking ingredients Sources and Comments 2 Analysis of the WTD of the Bundeswehr Meppen Spectral me...

Страница 5: ...atures 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 ...

Страница 6: ... process is slowed down by this thermal protective shield 2 The increase in volume can be unfolded worse The skin formation and incrustation acts like a mechanical corset If the surface of the raw dough piece stays elastic for a longer time period an increase in volume of up to 10 in comparison to classic baking can be reached Furthermore you can bargain on an equally bubble distribution over the ...

Страница 7: ...reasing The heater will become a cooling absorber the STIR effect is gone In the example a shut down to 210 C is recommended 3 13 Incrustation This second baking phase is less the matter of STIR but more the task of convection baking with warm and rather dry air in the oven chamber Thick crumbs require a longer time for this baking phase as well as less dampness and sufficient high air temperature...

Страница 8: ...assic 50 min Plaited chaplet pastries baked on baking sheet Leave to stand temp 200 C 3 5 min before loading 220 230 C No steam 10 minutes at 220 230 C extractor open 10 15 minutes at 200 C extractor open 20 25 minutes total usually classic 40 min Chocolate marshmallow shells Leave to stand temp 220 C No steam 14 minutes at 250 C extractor closed 10 minutes total usually classic 20 min Filled past...

Страница 9: ... usually classic 20 min Sponged flan base Leave to stand temp 200 C No steam 25 minutes at 225 C extractor closed 25 minutes total usually classic 40 min Stollen 2000g Leave to stand temp 200 C No steam 65 minutes at 220 C extractor closed 65 minutes total usually classic 80 min Cheesecake thick Leave to stand temp 220 C No steam 50 minutes at 240 C extractor closed 50 minutes total usually classi...

Страница 10: ...tractor open 10 minutes at 260 C extractor open 45 minutes total usually classic 60 min Split rolls 60g 1x15 pcs Leave to stand temp upper heat 240 C lower heat 230 C Steam carefully several times after loading 5 minutes upper heat 260 C lower heat 220 C extractor open 5 5 minutes upper heat 230 C lower heat 220 C extractor closed 2 5 minutes upper heat 215 C lower heat 220 C extractor open 13 min...

Страница 11: ...ion Energy type 170 450 550 450 350 340 330 320 310 300 heater T 170 190 210 240 270 260 250 240 230 220 Baking chamber T 5 Comparison of energy consumption with STIR vs classic baking oven Source IGV Institut für Getreideverarbeitung GmbH Bergholz Rehbrücke Comments Baking of 1000 g raw dough pieces converted from weight for 30 raw dough pieces 1800 g Rolls initial mass weight á 60 g The energy v...

Страница 12: ...lassic STIR Upper heat 230 C 210 C 200 C 260 C 210 C Lower heat 230 C 220 C 230 C 200 C Dough weight 1050 g Baking time 50 min 35 min Baking losses 13 3 11 4 Wheat rolls deck oven Classic STIR Upper heat 230 C 250 C 230 C 215 C Lower heat 230 C 250 C 230 C 220 C Dough weight 55 g Baking time 20 min 14 min Ciabatta deck oven Classic STIR Upper heat 235 C 225 C 250 C 270 C 240 C Lower heat 225 C 215...

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