Baking&Snack - April 2017 - 88

Combining types of heat transfer helps bakers take
advantage of the benefits of each - radiant, convection
and conduction - to improve the finished product and
achieve an efficient bake.
Baker Perkins

you get consistency with bake without
any hot spots," Mr. Bloom said.

Keeping things moving

The effectiveness of hybrids
Achieving an efficient bake starts with matching the oven
with the appropriate application. By understanding what the
product needs in the oven, bakers can choose the correct
heat transfer method, burners, air velocity and use of steam
if necessary. However, sometimes the most effective way to
achieve the final bake results desired goes beyond using just
one style of baking.
"The most efficient ovens are constructed so that the optimal proportions of radiant, convection and conduction are
applied to the products at the correct period during the baking cycle," said Shawn Moye, vice-president, sales, Reading
Bakery Systems. "By doing this we can ensure that we produce the highest quality products. For example, convection
baking is the most efficient method of removing moisture
from products but an all-convection oven may not produce
the most desirable product characteristics."
For many years, it was commonly believed that the best
crackers were produced with direct-gas-fired ribbon burner
ovens. Now, according to Mr. Moye, the best cracker ovens
are a combination of direct-fired zones and convection baking
zones. "The convection zones offer greater energy efficiency
by regulating the burner temperatures and blower speeds to
complete the baking, drying and coloring of the crackers," he
explained.
Radiant heat coming from burners above and below in
a direct gas-fired oven can be useful in situations where
humidity levels need to be high, according to Brett Cutler,
applications sales engineer, Baker Perkins, but add a little
convective air turbulence and the baking efficiency improves.
On the other hand, some products need radiant heat to deliver non-uniform coloration on the surface. For those kinds
of products, Baker Perkins offers the EM Recirc or HiCirc
ovens that combine convection and radiant heat. "The ratio
of convective to radiant heat is infinitely variable, allowing
the optimum balance between baking efficiency and product
appearance to be achieved," he said. Read more about hybrid
ovens in the upcoming September issue of Baking & Snack.

88 Baking & Snack April 2017 / www.bakingandsnack.com

With all that heat preserved inside the
baking chamber, it's important to use it
as effectively as possible. In ovens that
use convection heat, controlling airflow
can help improve efficiency without
hiking up temperature.
"You can speed up the heat transfer
just by blowing air over the product," Dr.
Nikel said. Without the air movement,
the cooler product keeps the air around
it cool, hindering the baking. "Even
though you have 450°F air in the baking
chamber, the product is say 150°F in the
baking chamber, so there's going to be a
very thin layer of air around the product that's going to be 200°F," he said. "If
you are blowing the air, you disrupt that
layer and heat up the product faster."
J4 ovens achieve this with Duotherm
technology, which allows bakers to add
a convection component to their ovens.
Dr. Nikel described one application in
his experience where a baker wanted
to get a lot of moisture out of the product but couldn't heat it up too much, so
Topos Mondial applied this technology
to achieve the desired bake characteristics. "You can run the oven at a relatively
low temperature, and you just impinge a
lot of air over the product," he explained.
Variable frequency drives on the fans
allow bakers to have ultimate control on
the speed of the air movement. "We can
vary the speed of the fan based on the
temperature of the air so we're delivering
the proper amount of air with the least
amount of energy," Mr. Morabito said.
Airflow can provide uniform temperature throughout the baking chamber when handled correctly. In its
Rototherm Green oven, WP Bakery
Group USA optimized the air flow system to direct air accurately on the product over the entire jet wall, according to


http://www.bakingandsnack.com

Baking&Snack - April 2017

Table of Contents for the Digital Edition of Baking&Snack - April 2017

Baking&Snack - April 2017
Contents
Contents
Editorial - A tale of 600 plants
Newsfront - ABA, B&CMA merger unanimously approved
Mondelez sees opportunity in ‘power brands,’ e-commerce
BEMA prepares to celebrate 100 years
Hostess chairman foresees continued growth
Bill Zimmerman Sr. honored by ASB
Rademaker promotes new president
SBW expands scholarship awards to four
Two international bread symposiums announced
People/In Brief
CMO Labeling - Yet another Labeling Rule
Today’s not-so-secret decoder ring
Certification that’s tried and true
Why opt for single-source wheat?
Transitional answer to availability
Orlando Baking Co. - True to its roots
Keeping track of everything
All’s good that goes well
Breakfast - Any meal any time
Food vs. beverage at breakfast
Breakfast all day … or not
Antioxidants - Holding back a tsunami
A role in PHO replacement
A different side of antioxidants
Pulses - Racing pulses
Going gluten-free
Ingredient App - Instantly faster
Equipment - Demand an Effective Bake
Efficient but still flexible
The effectiveness of hybrids
Icing, Glazing - Smooth sailing
Automation - Getting it in sync
Vertical Packaging - Up, up and away
SANITATION STRATEGIES - Wet vs. Dry
INDUSTRY IMAGES - All in the mix
Meeting Preview: IFT - GO WITH PURPOSE
Events
ingredients & formulating
equipment & packaging
patents
new on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - Baking&Snack - April 2017
Baking&Snack - April 2017 - 2
Baking&Snack - April 2017 - FC - 1
Baking&Snack - April 2017 - FC - 2
Baking&Snack - April 2017 - 3
Baking&Snack - April 2017 - 4
Baking&Snack - April 2017 - 5
Baking&Snack - April 2017 - 6
Baking&Snack - April 2017 - 7
Baking&Snack - April 2017 - 8
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - 10
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - Editorial - A tale of 600 plants
Baking&Snack - April 2017 - 13
Baking&Snack - April 2017 - 14
Baking&Snack - April 2017 - 15
Baking&Snack - April 2017 - BEMA prepares to celebrate 100 years
Baking&Snack - April 2017 - 17
Baking&Snack - April 2017 - Rademaker promotes new president
Baking&Snack - April 2017 - 19
Baking&Snack - April 2017 - People/In Brief
Baking&Snack - April 2017 - 21
Baking&Snack - April 2017 - 22
Baking&Snack - April 2017 - CMO Labeling - Yet another Labeling Rule
Baking&Snack - April 2017 - Today’s not-so-secret decoder ring
Baking&Snack - April 2017 - 25
Baking&Snack - April 2017 - 26
Baking&Snack - April 2017 - 27
Baking&Snack - April 2017 - Certification that’s tried and true
Baking&Snack - April 2017 - 29
Baking&Snack - April 2017 - Why opt for single-source wheat?
Baking&Snack - April 2017 - 31
Baking&Snack - April 2017 - Transitional answer to availability
Baking&Snack - April 2017 - 33
Baking&Snack - April 2017 - Orlando Baking Co. - True to its roots
Baking&Snack - April 2017 - 35
Baking&Snack - April 2017 - 36
Baking&Snack - April 2017 - 37
Baking&Snack - April 2017 - Keeping track of everything
Baking&Snack - April 2017 - 39
Baking&Snack - April 2017 - 40
Baking&Snack - April 2017 - 41
Baking&Snack - April 2017 - 42
Baking&Snack - April 2017 - 43
Baking&Snack - April 2017 - 44
Baking&Snack - April 2017 - 45
Baking&Snack - April 2017 - All’s good that goes well
Baking&Snack - April 2017 - 47
Baking&Snack - April 2017 - 48
Baking&Snack - April 2017 - 49
Baking&Snack - April 2017 - 50
Baking&Snack - April 2017 - Breakfast - Any meal any time
Baking&Snack - April 2017 - 52
Baking&Snack - April 2017 - 53
Baking&Snack - April 2017 - Food vs. beverage at breakfast
Baking&Snack - April 2017 - 55
Baking&Snack - April 2017 - 56
Baking&Snack - April 2017 - Breakfast all day … or not
Baking&Snack - April 2017 - 58
Baking&Snack - April 2017 - 59
Baking&Snack - April 2017 - 60
Baking&Snack - April 2017 - Antioxidants - Holding back a tsunami
Baking&Snack - April 2017 - 62
Baking&Snack - April 2017 - 63
Baking&Snack - April 2017 - A role in PHO replacement
Baking&Snack - April 2017 - 65
Baking&Snack - April 2017 - A different side of antioxidants
Baking&Snack - April 2017 - 67
Baking&Snack - April 2017 - 68
Baking&Snack - April 2017 - Pulses - Racing pulses
Baking&Snack - April 2017 - 70
Baking&Snack - April 2017 - 71
Baking&Snack - April 2017 - Going gluten-free
Baking&Snack - April 2017 - 73
Baking&Snack - April 2017 - 74
Baking&Snack - April 2017 - 75
Baking&Snack - April 2017 - 76
Baking&Snack - April 2017 - 77
Baking&Snack - April 2017 - 78
Baking&Snack - April 2017 - Ingredient App - Instantly faster
Baking&Snack - April 2017 - 80
Baking&Snack - April 2017 - Equipment - Demand an Effective Bake
Baking&Snack - April 2017 - 82
Baking&Snack - April 2017 - 83
Baking&Snack - April 2017 - 84
Baking&Snack - April 2017 - Efficient but still flexible
Baking&Snack - April 2017 - 86
Baking&Snack - April 2017 - 87
Baking&Snack - April 2017 - The effectiveness of hybrids
Baking&Snack - April 2017 - 89
Baking&Snack - April 2017 - 90
Baking&Snack - April 2017 - 91
Baking&Snack - April 2017 - 92
Baking&Snack - April 2017 - 93
Baking&Snack - April 2017 - 94
Baking&Snack - April 2017 - Icing, Glazing - Smooth sailing
Baking&Snack - April 2017 - 96
Baking&Snack - April 2017 - 97
Baking&Snack - April 2017 - 98
Baking&Snack - April 2017 - 99
Baking&Snack - April 2017 - 100
Baking&Snack - April 2017 - 101
Baking&Snack - April 2017 - 102
Baking&Snack - April 2017 - Automation - Getting it in sync
Baking&Snack - April 2017 - 104
Baking&Snack - April 2017 - 105
Baking&Snack - April 2017 - 106
Baking&Snack - April 2017 - 107
Baking&Snack - April 2017 - 108
Baking&Snack - April 2017 - 109
Baking&Snack - April 2017 - 110
Baking&Snack - April 2017 - 111
Baking&Snack - April 2017 - 112
Baking&Snack - April 2017 - Vertical Packaging - Up, up and away
Baking&Snack - April 2017 - 114
Baking&Snack - April 2017 - 115
Baking&Snack - April 2017 - 116
Baking&Snack - April 2017 - 117
Baking&Snack - April 2017 - 118
Baking&Snack - April 2017 - SANITATION STRATEGIES - Wet vs. Dry
Baking&Snack - April 2017 - 120
Baking&Snack - April 2017 - INDUSTRY IMAGES - All in the mix
Baking&Snack - April 2017 - 122
Baking&Snack - April 2017 - 123
Baking&Snack - April 2017 - 124
Baking&Snack - April 2017 - 125
Baking&Snack - April 2017 - Meeting Preview: IFT - GO WITH PURPOSE
Baking&Snack - April 2017 - 127
Baking&Snack - April 2017 - 128
Baking&Snack - April 2017 - Events
Baking&Snack - April 2017 - 130
Baking&Snack - April 2017 - 131
Baking&Snack - April 2017 - ingredients & formulating
Baking&Snack - April 2017 - 133
Baking&Snack - April 2017 - equipment & packaging
Baking&Snack - April 2017 - 135
Baking&Snack - April 2017 - 136
Baking&Snack - April 2017 - 137
Baking&Snack - April 2017 - patents
Baking&Snack - April 2017 - 139
Baking&Snack - April 2017 - new on the shelf
Baking&Snack - April 2017 - 141
Baking&Snack - April 2017 - 142
Baking&Snack - April 2017 - MARKETPLACE
Baking&Snack - April 2017 - 144
Baking&Snack - April 2017 - 145
Baking&Snack - April 2017 - 146
Baking&Snack - April 2017 - 147
Baking&Snack - April 2017 - 148
Baking&Snack - April 2017 - 149
Baking&Snack - April 2017 - 150
Baking&Snack - April 2017 - 151
Baking&Snack - April 2017 - 152
Baking&Snack - April 2017 - AD INDEX
Baking&Snack - April 2017 - NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - 155
Baking&Snack - April 2017 - 156
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