Daub Baking technology
Many factors interact during the baking process. Heat radiation, temperature, heat storage, updraft, moisture etc. – all in all, this represents a very complex process. Therefore: every oven bakes, but it also has its own characteristics which influence the quality of the baked products. These include crust characteristics, volume, split and crumb structure, as well as humidity and so the product’s capacity to retain freshness.
Process optimisation with Daub technology
- Mild, minimally aggressive heat => lower surface temperature.
- More humid, thinner crust => core temperature is achieved faster.
- More flexible crust => longer volume formation possible
- Crust temperature & core temperature => less baking loss.
Product improvement with Daub technology
- Higher water share results in significantly extended freshness.
- Easier fresh production with regard to production times.
- Product reproducibility via exact temperature adjustment.
The heat/energy transfer is taken up and passed on to the baking products from the hot wall of the oven chamber by the gas molecules in the air. This heat transfer is called “convection”. In the second type of heat transfer, fans blow the hot air inside the baking chamber -> This type of heat transfer is typical for rotation rack ovens.
Thermal conduction is a transfer of molecular energy from object to object. These objects (bread and hearth plate) are in direct contact with each other, but there is a temperature differential between these different objects. This process represents a high thermal conduction from the hearth plate to the bread. This thermal conduction stabilises the bottom of the product.
Thermal radiation is the transfer of energy by electromagnetic waves. Thermal conduction depends on the type of product and the placement of the products in the oven. Part of the energy radiated from the baking chamber surface is absorbed and reflected by the air and the water/steam. The primary radiation is dark infrared radiation.
We check our results – baking tests at the Zurich College of Applied Sciences
Measurement of water content
Measurement of the water binding in the final baked product
Measurement of crumb structure elasticity
Volume measurement by laser