Mode of Action
With STIR® you can save 20 to 50% of the baking time, depending on the pastries.
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®-baking won’t appear at all or only partially. In general: higher temperatures and more vapour in the beginning, but: different dough compositions cause different baking systems!!!
The decisive advantages of baking with STIR® (increase in volume, faster gelatinisation of the starch, faster formation of the crumb, attainment of the core temperature) are reached in the first baking phase. The hereby saved time significantly determines the overall baking time.
STIR® is particularly effective for damp surfaces as well as damp and cool dough’s respectively masses. Thus the following facts are applied:
- Refining at low temperatures offers an additionally advantage in quality.
- With full steam the STIR®-effect can apply at its best.
- Let out the steam from the pastries on time, in order that a better crumb structure will be developed.
- Usual baking times
- Preferably cooler mellowness
- better condensation of steam
- Deferment of the mellowness increases the stabilisation as well as development of aromas and flavours
Do not worry about high heater temperatures in the first baking phase. This applies in accordance to the respective type of oven, the type of pastries as well as the personal goal.
- Increase previously applied baking temperatures about 30°C
- Hold high baking temperature approx. 3 times longer, e. g. brown bread instead of previously 5 min, now 15-18 min
In ovens on the basis of domestic gas or domestic fuel oil, the flue gas temperature is usually measured inside the radiator. This measured value is quite compatible with the heater temperature (coated surface of the radiator). Here a rapid increase of the 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 the oven and therewith only indirectly the temperature of the heater itself. The increasing of the temperature is more inert and is lying in the range of 5 to 6 degree Celsius per minute.
Stick out- and flow temperature
This temperature must be set sufficiently low! Too long and too high temperatures are not only bad for the energy standard but also forcing too high air temperatures, which enforce a too quick formation of the skin and the crumb.
Attention: Do not select temperatures too low, as the cooktop may have sparsely heat storage.
Early skin formation and incrustation
This causes two barriers for STIR®:
- STIR® cannot infiltrate up to 10 mm into the core of the dough as usual and therewith cause a faster up warming of the core. This process is slowed down by this thermal “protective shield”.
- The increase in volume can be unfolded worse. The skin formation and incrustation acts like a mechanical “corset”. If the surface of the raw dough piece stays elastic for a longer time period, an increase in volume of up to 10% in comparison to classic baking can be reached. Furthermore you can bargain on an equally bubble distribution over the complete cross-section (otherwise concentration below the crumb).
Increase in temperature
To ensure a sufficiently high heater temperature after loading, we recommend adjusting temperature already 10 to 5 min beforehand.
- Before loading the following points shall be achieved:
- Deflating of the first hot steam to ensure that preferably quick condensed wet steam will settle on the surface of the bakery product in the subsequent phase of steaming
- Further cooling of the oven atmosphere to minimize the early skin formation
Like strong steaming after loading.
In connection with the above mentioned pre-steaming, a wet steam is brought here, which condensates well on the surface of the bakery product. Thus STIR® offers a good absorption. The clearly wet surface is a favourable condition for better energy input.
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- to 4-times quicker in comparison to conventional baking. As soon as the surface is well browned, the bakery good is well baked through.
The heater temperature should only be decreased again in continuation of the baking process, if the required core temperature TK of 97°C has been achieved or will be achieved shortly.
The early shut down will stop the quick increasing. The heater will become a “cooling absorber” – the STIR®-effect is gone. In the example a shut down to 210°C is recommended.
This second baking phase is less the matter of STIR®, but more the task of convection baking with warm and rather dry air in the oven chamber. Thick crumbs require a longer time for this baking phase as well as less dampness and sufficient high air temperatures. Regarding the last point, the temperature can be increased again briefly in the end.
Immediately after formation of the crumb, the steam must be thoroughly exhausted! This benefits the formation of a strong crumb.
Removal of the products from the oven. In the period of time reduction in the first phase the baking with STIR® can be finished earlier in comparison to classic baking. Faster baking requires more frequent controlling.