Pastries

Delicious pastries are the result of talent, inspiration and unwavering attention to the baking process. Revolving rack ovens are very popular for pastry baking. It provides a unique balance of convective and radiant heat transfer which offers a balanced bake of unequaled uniformity on the pastry products. However, there is temperature variation at various locations of the rack inside the revolving oven. It is challenging to identify the oven profile for pastry baking.

Application Note for Rotary Rack Oven Verification

For high-volume pastry production

Every day, bakers face the challenge of delivering delicious pastries with consistent taste and visual appeal while maintaining freshness. To meet these challenges it is essential to take advantage of the latest technologies to increase profit margin and grow your business.

Here is how we can help:

• Speed new product development and
  production scale-up

  Since the ThermoBiscuit™ can travel with the products through conveyorized lines providing real time display of air and product core temperatures, it is easy to measure and adjust baking profiles in R&D and replicate the baking process across production lines. Using the real-time temperature display features provided by ThermoBiscuit™, the R&D food scientist can compare the pastry surface color against its core temperature. This function expedites the effort for creating the baking profile to ten times faster. It is essential for the par-baked product to use consistent baking profiles in each retail bakery locations to maintain the branding taste and quality.

• Implement quality control

  With the help of the the I-probe assembly, the production group can use the ThermoBiscuit to routinely measure key temperatures at consistent locations inside the oven and the product, providing documentary process proof and data for quality control.

• Quality sampling for daily operation

  Since the I-probe assembly is very compact and cost effective, it is possible for the production group to install a ThermoBiscuit on each pastry pan rack to sample the core temperature of one pastry on each pan. In this way, the bakers can control the production quality based upon product temperature instead of oven temperature.

• Expedite line maintenance

  When it's time to check oven performance, ThermoBiscuit collects accurate multi-channel thermal profiles easily. Real-time data collection and display allows immediate oven diagnosis or, when used as a data logger, data can be downloaded wirelessly without waiting for the ThermoBiscuit to cool down. After maintenance operations, it is easy to run the ThermoBiscuit again to verify oven performance.

• Optimize line efficiency

  Most high-volume bakers run multiple products on the same line every day. ThermoBiscuit can be used to quickly provide an oven profile during product changeover to confirm that the oven is ready and reduce production waste.

• Monitor product quality during transportation

  ThermoBiscuit can be used as a data logger to simply collect temperature history during product transportation. The users can download the data to a local laptop in the destination facility.

For low-volume pastry production

We can help:

• Eliminate waste and inefficiency in baking experiments

  ThermoBiscuit displays product core temperatures in real time. It is easy to for the chefs to compare the baking temperatures with product color and textures as the baking is happening. It takes only 10% of a traditional practice to create a new recipe without wasting lots of time and materials.

• Compensate oven inconsistency

  We all know that not every oven works in the same way. By using ThermoBiscuit to measure product core temperatures, the bakers do not need to accommodate the oven inconsistency. Bake in a right way! Monitor product temperature instead of oven temperature!

• Scale up production

  Since ThermoBiscuit can travel with the products on a revolving oven and display product core temperatures in real time, it is easy to use ThermoBiscuit to measure and compare the baking profiles in both a batch oven and a large revolving oven. The bakers can quickly confirm the recipes for production.