bake - March/April 2024 - 6

management
BAKING OVEN VS. COMBI
* A combi oven can steam foods and cook in high
humidity, to create a juicy steak or veggie platter,
for example.
baking with
Convection Ovens
Selecting the right oven is one of the most critical decisions a bakery
can make. Revent bake specialists Evan Wizner and Michael
Landman showcased the dos and don'ts of convection ovens, along
with inside secrets to getting longer life and more versatility from
your convection oven, during the Bread Bakers Guild of America's
February webinar, Getting the Most from Your Convection Oven.
Conventional wisdom says heavy, crusty breads can't be done in
a convection oven. " This is a myth, " the panelists shared.
" To get a crusty finish you need two things: Adequate steam injection.
A built-in damper that can be opened and closed. This varies
from oven to oven, brand to brand. Not all ovens can yield the
results you want. "
By injecting steam in the beginning of the bake with the damper
closed, you preserve moisture in the chamber, which prevents premature
crust formation and allows for oven spring.
Deck ovens tend to get products to " pop " where convection
oven products tend to conform to the pan, or have flatter edges,
they explained.
Some convection ovens channel their air in a way that replicates
deck ovens, to get that baker's " pop. "
History of innovation
Convection involves heat transfer via a fluid. In most cases, a fan
is pushing your heat through the oven, the panelists explained.
Revent invented the rack oven in the 1950s, so bakers didn't have
to push trays into the oven, the Revent bake specialists shared.
* A baking oven uses " steam injection, " which fills
the chamber briefly with high temperature steam
to preserve the moisture of the product while a
crust forms.
* Combis steam at lower temperatures than baking
steam.
* Low fan speed allows more air volume in the
chamber without drying the product, resulting in
an even bake.
* Deck ovens are more sensitive to product location
within the oven, as there is no air flowing
through all the products.
ELECTRIC OR GAS?
* Bakers achieve the same product results from
either.
* Electric ovens have lower maintenance costs as
there is no combustion.
* Gas ovens usually have lower upfront costs because
gas is the cheaper utility in most of the U.S.
* Gas ovens need a flue chimney, however, while
electric ovens do not.
Wizner is a test baker for Revent USA who started baking in 2012
in the California Bay Area, where he first found a passion for baking
sourdough. He spent the past 10 years perfecting his craft while
expanding his skillset and knowledge base.
Landman, test baker and food technologist, was born and raised
in Peru and has a degree in information systems engineering. Since
moving to the US nearly three years ago, he has been training to
become better in his craft, working at Zak The Baker in Miami. Currently,
in addition to baking for Revent, he is also their food technologist,
focusing on high-speed ovens.
The panelists explain that versatility is a bonus for convection
Porto's Bakery & Cafe depends on high-quality ovens and equipment.
06 < MAR-APR 2024 | bakemag.com
ovens, as the air flow coverage means you can bake anything in a
convection oven. Convection ovens retain less heat than deck or
thermal oil ovens, which means it's easier to move between temperatures
for different products.
" For bakeries with high product variety, convection is perfect, "
the panelists shared. Convections ovens are less costly than deck
ovens. You achieve labor savings by being able to easily push in
racks, vs. operating a loader/unloader system or doing it by hand.
Some convection ovens have adjustable fan speeds; for best results,
use the lowest possible.
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