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