Outside of the equipment itself, stale time influences the quality of the slices. Whether slicing a loaf of sandwich bread, artisan bread, baguette or bagel, stale time will have an impact. The amount of staling, however, has to be just right.
“You don’t want the product to be so aged that it crumbles as soon as the knife hits it,” said Tim O’Brien, vice-president of sales, Urschel Laboratories. “At the same time it needs to be aged some so that it’s not gummy.”