Oven validation - product quality and energy savings From March 2015 newsletter

Oven validation - product quality and energy savings


Bakery oven validation is vital for being able to consistently and reliably produce high quality products, and is at the heart of the continued success of a bakery business. We can help with knowledge of different ovens and the changes that will affect their performance, as Alex Turner explains:

"Bakery oven performance will change over time as deposits from the products build up on surfaces and physical damage occurs. Even identical ovens will operate at different performance levels as they age, and no two ovens will be set up the same. For example, comparison between the set point and achieved temperature during baking is important. There can be large differences in these temperatures. Core temperatures for yeasted products normally have to exceed 94°C for product structure formation. BRC accreditation requires that oven profiles give appropriate core temperatures for an appropriate amount of time.

We have access to a range of data logger types and temperature checking equipment, enabling us to conduct such tests for clients. Simple adjustments can make positive and significant changes to a finished product, which can be demonstrated as part of a development programme. Optimisation of ovens can save energy and costs too! "


See also our bakery oven energy reduction case study here


Contact: Alex Turner
+44(0)1386 842454
alex.turner@campdenbri.co.uk



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