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Thermal Processing

Thermal Processing

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.

showing 1-23 of 23 articles

Pyler says Starch gels at baking temperatures

- After gelling, starch retrogrades over time affecting the quality of baked goods.

Pyler says In line flour cooling controls batch temperature

- If flour comes into the mixer cool enough, the temperature of ingredients other than water almost do not matter.

Training to retain valuable skills

- Periodically revisiting training helps employees to better grasp the equipment that they operate.

Keeping ovens consistent

- Maintaining the heat balance in a tunnel oven requires critical control of the temperature, both linearly and laterally.

Focusing on oven fundamentals

- "Smart" ovens require smart operators who understand the thermodynamics of baking and adjust their product flow accordingly.
Hot or cold
Record and verify
Fry with stability