5
temperature in the range of 7 to 8°C per minute by increasing the required temperature can
be determined. This is an essential feature of STIR
®
.
In ovens on the basis of electric energy the temperature sensor is placed inside the baking
chamber. Thus it measures rather the air temperature inside the oven and therewith only
indirectly the temperature of the heater itself. The increasing of the temperature is more inert
and is lying in the range of 5 to 6 degree Celsius per minute.
3.6 Stick out- and flow temperature
This temperature must be set sufficiently low! Too long and too high temperatures are not
only bad for the energy standard but also forcing too high air temperatures, which enforce a
too quick formation of the skin and the crumb.
Attention: Do not select temperatures too low, as the cooktop may have sparsely heat
storage.
3.7 Early skin formation and incrustation
This causes two barriers for STIR
®
:
1) STIR
®
cannot infiltrate up to 10 mm into the core of the dough as usual and therewith
cause a faster up warming of the core. This 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
complete cross-section (otherwise concentration below the crumb).
3.8 Increase in temperature
To ensure a sufficiently high heater temperature after loading, we recommend adjusting
temperature already 10 to 5 min beforehand.
3.9 Short pre-streaming
Before loading the following points shall be achieved:
Deflating of the first hot steam to ensure that preferably quick condensed wet steam
will settle on the surface of the bakery product in the subsequent phase of steaming
Further cooling of the oven atmosphere to minimize the early skin formation
3.10 Steaming
Like strong steaming after loading.
In connection with the above mentioned pre-steaming, a wet steam is brought here, which
condensates well on the surface of the bakery product. Thus STIR
®
offers a good
absorption. The clearly wet surface is a favourable condition for better energy input.
