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...
absolutely.. u have to change your baking profile minor adjustment according to your recipe of cookies.. to get right the color.. the diameter.. thickness.. cracking effect.. u have to change your diagram.. but not so much...
ıf u has to change the diagram so big difference.. so may be u have a problem on you oven measurement sytem.. pls contact with your oven supplier..
Baking short dough variants with dgf and hybrid oven is really a small challenge. As short dough variant containing more fat it always case hardens in initial zones and may be you get stack length less than what desired and biscuit also becomes hard. So if it is hybrid oven keep the baking time as short as possible and do little baking in dgf section and more baking in indirect or radiation chambers. if it is fully dgf you need to keep the very low temperature for eg if it is a 250 feet oven then start the initial zone with 200/180 like that and increase the temperature as it is required. Please try and let me know....
At First zones, keep exhaustion at minnimum (~10-15%, for short dough biscuits). If working with steam pressure in automatic mode, make sure it is not too negative (below -1 Pa).
Increasing temperature in these zones will also help to develop stack height. If this does not work, only then you should check your recipe (ammonium bicarbontae should be around 0,6%, water content between 6,5 - 8,0% - except for biscuits with fibers or oat, that have higher water content)
Rotary moulded doughs have a relatively high fat and sugar content and low moisture content compared to semi-sweet biscuits. Short doughs require relatively low temperatures and gentle heat transfer for baking. For a rotary moulded product, your specification of oven DGF/Convection is not ideal. Convection, which is efficient in removing moisture is more suited to baking crackers or semi-sweet biscuits. An Indirect Radiant (cyclotherm) oven is better for short doughs. Steam at the feed end of the oven will assist in obtaining better volume for your product.
firstly it's important to define what is a issue , biscuits are collapsed or they dont develop enough? in dgf temperature is definitively not enough to define a baking curve especially if you have regulation on the oven. The result is giving by heat flux transfer and it depends the power of the burners.
If your biscuit are collapsed two things : your product develop too much and quickier (abc level or dough visco) or you haven't enough heat flux transfer especially on the top of the product.Steam help to transfer and when we need to crust the product, you need to extract steamt,and each oven are specific, the right way is to use a pitot tub to define the right level of depressure inside oven .
if your biscuit are not enough development: your dough are too hard or not enough leavening oven or you haven't enough power transfered from the bottom : level of power are not enough but you can have also an issue with a belt (dirty, heavy...) and the heat tranfer is not enough. The crust is generated on top before development. Excess of flux transfer can generate the same effect
the color, delta of color top/bottom and moisture are often the consequence of your baking curve, you can use them to support the way of working