Baking is the last and most important stage of production for bread and biscuits. As for the biscuits, the baking process is the step after the dough shaping step. After the biscuit is shaped, the baking process starts. The dough, which has been shaped differently, is transferred to the conveyor belt and taken into the oven after taking a certain distance and baked. Almost all types of biscuits are baked in conveyor belt ovens. The last of the bread production stages is the baking process in which the dough gains a light, porous, easily digestible and delicious structure under the influence of heat. Modern ovens have generally been developed on the principle that the bread dough is exposed to varying temperatures and steam quantities over a period of time on trays, pans or conveyor belt.
The baking processes are basically similar in all bakery products such as bread, cookies, cakes and biscuits. Baking is the last and most important stage of production for bread and biscuits. The last of the bread production stages is the baking process in which the dough gains a light, porous, easily digestible and delicious structure under the influence of heat. The most obvious effect of heat on the dough during this process, in which dough is transformed into bread, is volume growth, crust formation, end of activity of yeast and enzymes at certain temperatures, and partial gelling of starch by forming the necessary structure of dough protein. To produce the desired quality bread, careful and controlled baking is necessary. The proportion of heat applied to the dough during baking, the amount of steam to be introduced into the oven and the baking time play an important role in the final quality of the bread.
At this temperature, necessary carbon dioxide gas is produced to achieve the required volume growth in the dough. The thin layer formed on the surface begins to thicken, lose its flexibility and become brown.
The second and third stages of baking constitute half of the total time. At this stage, the oven temperature is kept constant around 238 ° C. During the second stage, the temperature rises by 5.4 ° C per minute until it reaches 98.4-98.9 ° C and then remains constant with the start of the third stage. At this temperature level, the evaporation of the water in the dough and the necessary structural changes of the starch and protein occur at the maximum level.
In the past, fixed pans ovens were used in biscuit production. Today, when it comes to biscuit oven, only tunnel ovens that work continuously on a line comes to mind. There have been significant changes in ovens both in terms of technology and efficiency. As a result of these changes in the oven insulation, combustion and control systems, the efficiency of the ovens has increased, the production costs have decreased and the ovens have become safer.
As for the biscuits, the baking process is the step after the dough shaping step. After the biscuit is shaped, the baking process starts. The dough, which has been shaped differently, is transferred to the conveyor belt and taken into the oven after taking a certain distance and baked. Almost all types of biscuits are baked in conveyor belt ovens.
The global market of bakery processing equipment is estimated to reach 10 billion 258 million dollars in 2023. The oven sets and helps in maintaining the proper conditions of heat flux, humidity, and temperature to carry out the baking process and remove moisture from the products. A wide range of bakery ovens are manufactured, which are designed using advanced technologies and research to offer products with low fuel consumption, affordable prices, excellent volume, shine, texture, and crust in the market. Manufacturers are providing ovens in various shapes and sizes to meet the various requirements of customers around the world, according to the recent market and consumption trends. Ovens are manufactured with trolleys fitted inside them to increase bakery production with less energy consumption. The various types of ovens used in commercial baking companies include direct-fired oven, indirect-fired oven, electric oven, peel brick oven, rack oven, deck oven, reel oven, tunnel oven, and hybrid oven. Ovens & proofers witness high demand and are widely used in the Asia Pacific market, due to the growth in the bakery industry in the region.
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