Ib t.I nfrabiotec h gm bh manual – ba kin g wi th st ir® baking with stir ® for rack ovens shop ovens deck ovens tunnel ovens for classical pastries tunnel ovens for pizza customers manufacturer for ovens on the basis of domestic gas, domestic fuel oil, electric energy or heat transfer oil with high...
1 contents 1 mode of action of stir ® -technology ................................................................................ 2 1.1 general ...................................................................................................................... 2 1.2 baking ..........................
2 1 mode of action of stir ® -technology 1.1 general the energy emitted is absorbed in the resonance range in the radiated good: compared with standard thermal processing of pastries and foodstuffs with convection heat and classic infrared, stir ® is more effective as the energy is largely transferr...
3 2 benefits baked goods of the highest quality bread, rolls, cakes and pastries, pizza and snacks delicious looking excellent taste optimum moisture longer lasting freshness higher nutritional and vitamin content – less harmful substances shorter baking times reduction of baking times of 25 to50%, ...
4 3 rules for baking with stir ® for stir ® baking preferably radiant heat is used – whereas classic baking favours warm air . Tip: if the baking on a stir ® -oven is processed in conventional way, the benefits of stir ® - ba king won’t appear at all or only partially. In general: higher temperature...
5 temperature in the range of 7 to 8°c per minute by increasing the required temperature can be determined. This is an essential feature of stir ® . In ovens on the basis of electric energy the temperature sensor is placed inside the baking chamber. Thus it measures rather the air temperature inside...
6 3.11 core temperature the early achievement of the core temperature and thus the finishing of the first baking phase with starch agglutination and formation of the crumb is the core of baking with stir ® . With optimal dampness (dough, surface) and heater temperature, this phase can be achieved 2-...
7 4 baking programs with stir ® the following baking programs are to serve as an orientation and should be tested by yourself on the respective oven type with respective recipe. 4.1 oven type: deck oven crust loaf 600g (baked on baking foil) leave to stand temp. 240°c 3-5 min before loading 265°c st...
8 plaited yeast bun leave to stand temp. 210°c steam 13 minutes at 230°c; extractor open 13 minutes total (usually classic 22 min) croissant leave to stand temp. 210°c no steam 10 minutes bei 230°c; extractor closed 3 minutes bei 230°c; extractor open 13 minutes total (usually classic 22 min) chelse...
9 white bread 1000 g leave to stand temp. 220°c steam 1 minute at 240°c; extractor closed 10 minutes at 240°c; extractor open 9 minutes at 220°c; extractor closed 5-10 minutes at 240°c; extractor open 25-30 minutes total (usually classic 45 min) ciabatta round loaf 1000 g (baked on baking foil) leav...
10 4.2 oven type: baking oven rolls 60 g (120 pcs. Baked free on base plate) leave to stand temp. Upper heat 240°c/lower heat 215°c steam 12 s/10 s pause/again 5 s 3 minutes upper heat 225 °c/lower heat 215 °c 10 minutes upper heat 235 °c/lower heat 215 °c 13 minutes total 4.3 oven type: stir ® -tun...
11 6 comparison of furnace practice with stir ® vs. Classic baking oven short pastry – whole meal – biscuit (deck oven) classic stir ® upper heat 220°c 280°c lower heat 220°c 230°c dough weight 13,4 g baking time 15 min 7 min baking losses 14 % 11 % whole-wheat-bread (deck oven) classic stir ® upper...
