Baking at elevated ambient temperature
From November 2009 newsletter
We have recently modified our test bakery to provide increased flexibility and control of bakery temperature and humidity. Bakeries in hot c limates, and also in the UK and other temperate climates in the summer, experience rises in temperature and humidity, which can impact on dough handling and bread quality. Test bakes can now be carried out over an ambient temperature range of 20°C to 40°C, with relative humidity ranging from 30% to 80%. This is facilitating our current research work into the effect of environmental factors on dough development and bread quality. The bakery is available to anyone wishing to carry out studies on the impact of the environment on their bakery products and processes.