Ovens and fryers; direct gas-fired to indirect to thermal oil; vertical to horizontal to serpentine; submerged, surface and waterfall frying: All methods and innovations of thermal processing are brought together in this Research Assistant.
5/3/2016 - After gelling, starch retrogrades over time affecting the quality of baked goods.
5/2/2016 - If flour comes into the mixer cool enough, the temperature of ingredients other than water almost do not matter.
5/2/2016 - Periodically revisiting training helps employees to better grasp the equipment that they operate.
5/2/2016 - Maintaining the heat balance in a tunnel oven requires critical control of the temperature, both linearly and laterally.
4/25/2016 - "Smart" ovens require smart operators who understand the thermodynamics of baking and adjust their product flow accordingly.