6
3.11 Core temperature
The early achievement of the core temperature and thus the finishing of the first baking
phase with starch agglutination and formation of the crumb is the core of baking with STIR
®
.
With optimal dampness (dough, surface) and heater temperature, this phase can be
achieved 2- to 4-times quicker in comparison to conventional baking. As soon as the surface
is well browned, the bakery good is well baked through.
3.12 Shut down
The heater temperature should only be decreased again in continuation of the baking
process, if the required core temperature TK of 97°C has been achieved or will be achieved
shortly.
The early shut down
will stop the quick increasing. 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 temperatures.
Regarding the last point, the temperature can be increased again briefly in the end.
3.14 Steam exhaust
Immediately after formation of the crumb, the steam must be thoroughly exhausted! This
benefits the formation of a strong crumb.
3.15 Finishing baking
Removal of the products from the oven. In the period of time reduction in the first phase the
baking with STIR
®
can be finished earlier in comparison to classic baking.
Faster baking requires more frequent controlling.
