Rotary moulder product in hybrid oven (dgf/convection)
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rotary without finding ... Do you have to change the dough or work with different temperatures and steam? I always prefer to look for new settings of the oven without changing the dough, but lately I do not find satisfactory results...
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