“We in the biscuit industry don’t use proof boxes, so we don’t have the need for that steam. That’s the key difference,” observed Albert (Al) Koch, director of biscuit engineering, global supply chain, Kraft Foods, Northfield, IL.
That’s why Mr. Koch, who is based in East Hanover, NJ, is taking an alternative approach to conserving energy in ovens. “I try not to put [the hot air] up the exhaust stack in the first place, but recycle it,” he suggested.
As to exactly how he’s doing it, Mr. Koch’s lips are sealed.