Q: We’re baking garlic knots in our air impingement oven, proper together with our pizzas, however the backside of the knots are getting too darkish. Apart from pulling them out of the oven a bit earlier than they totally exit the oven, is there something we are able to do that may right this downside?
A: The issue you describe is because of the extreme backside warmth, which is required to correctly bake your common pizzas, so until you’ve gotten a break up conveyor, it’s not sensible to scale back the baking time by dashing up the conveyor, and adjusting the baking situations is out of the query as you wouldn’t have the ability to bake your pizzas whereas the garlic knots are being baked. The very best answer shall be in both of the 2 following approaches:
1) Double pan the garlic knots for baking. This implies putting an additional pan below the knots whenever you place them into the oven. The second pan will assist to scale back warmth to the underside of the baking pan, therefore lowering the underside warmth (and, hopefully, no extra excessively darkish bottoms).
2) You would possibly strive utilizing an Air Bake pan, accessible from any grocery store or low cost home. These pans are constructed with two layers of steel on the underside, thus making a useless air area between the product and the underside warmth of the oven. That is similar to the double panning described above.
Query:
We now have a possible marketplace for our dough at a close-by bar, however they need the dough already shaped and frozen. What’s the easiest way to go about this?
Reply:
If you happen to don’t have already got a stroll in or attain in freezer with some additional area, you might have to put money into a small chest kind freezer, then get a pair dozen expanded aluminum baking screens (they don’t must be seasoned as you gained’t be baking on them) and a pair wire tree racks that you could match into your freezer. Use your common dough, and open it as much as the specified diameter, and place it onto a display screen, then put the display screen into the rack, which is within the freezer. When the rack(s) are stuffed, make an observation of the time and permit the dough skins to completely freeze for 2-hours, then switch the frozen dough skins to a meals protected plastic bag, fitted inside a corrugated cardboard field, additionally saved within the freezer. Simply slide the dough skins off of the screens and stack-up contained in the lined field. As quickly because the field is stuffed (don’t stack greater than 12 to fifteen skins in a field to stop damaging the delicate dough skins) twist the open finish of the bag to shut it, and tuck it down, alongside the dough skins to safe it. Shut the field flaps and tape closed. Place an adhesive label on the field displaying the product and measurement, manufacturing date, and use by date. The use by date needs to be projected 10-days past the precise manufacturing date. Commercially frozen dough can have a shelf lifetime of 12 to 20-weeks, however these doughs had been frozen at a lot decrease temperatures than your dough was frozen at. Commercially made frozen dough is frozen at -25 to -40 F, and generally even as little as -55 F, however your dough is just being frozen at 0 F, or barely beneath that. The upper freezing temperature has a big, dangerous impact upon the yeast. That’s why, on this case, we’ve acquired to restrict the shelf life. After you have your dough skins bulk packaged, it’s essential to maintain them frozen at a temperature as near -5 F as potential. To make use of the dough skins, we advocate that no matter amount is required be faraway from the case and positioned immediately onto the baking tray. Permit it to sit down at room temperature for about half-hour, then costume and bake within the regular method.
Query:
We presently use two deck ovens to make our skinny and deep-dish pizzas, however we’re considering altering over to utilizing conveyor ovens for his or her elevated manufacturing capability. Will we have to have devoted ovens for every kind (skinny and deep-dish) of pizza?
Reply:
If you say conveyor, I’m going to imagine that you just imply air impingement ovens.
In case you are planning to purchase any of the brand new, high-efficiency air impingement ovens, there’s a risk that you’ll not have to have devoted ovens for every of your two pizza sorts. I’ve personally evaluated all however one of many new technology ovens, and have discovered to my amazement that they do a positive job of baking each skinny and thick (deep-dish) pizzas aspect by aspect in the identical oven, on the identical time and temperature, utilizing the identical finger profile. Nevertheless, since there are such a lot of totally different dough formulations, pans, topping ideas, and so forth., I can not say for certain that the oven of your alternative will bake each of your pizza sorts aspect by aspect, however I do know that the identical high and backside finger profile will work for each, so on the very worst, a break up conveyor, permitting for 2 totally different baking occasions, concurrently, in the identical oven chamber ought to do the trick. To make certain, I’d extremely encourage you to contact the oven firm you’re fascinated about and ask them in case you can take a look at bake your dough/ pizzas of their oven at their take a look at facility. It’s a small expense for the safety of understanding that your new ovens will certainly be set-up and profiled accurately in your product, and carry out as anticipated proper from the beginning. I simply assisted with a start-up of a brand new, triple deck oven at Kansas State College. We did the homework, and the ovens carried out flawlessly from the beginning.
If, by probability, you might be planning to purchase older ovens, used or refurbished, you’re most likely going to want to go the devoted deck route, with one oven devoted to every kind of pizza. This is because of the truth that generally, the deep-dish pizzas will must be baked at a unique time and temperature than the skinny crust pizzas.
A few issues that you ought to be conscious of: After I did the analysis of the brand new ovens, I used the deep-dish pans (darkish, anodized end) and cloud patterned baking disks for the entire testing. So in case you encounter issues in baking each pizza sorts aspect by aspect, you would possibly wish to give these a attempt to see if it really works for you. Additionally, I’d extremely advocate that you just think about getting at the least one, if not each, ovens arrange with a break up conveyor configuration. This may enable you a lot higher flexibility for baking different merchandise alongside along with your pizzas (equivalent to breadsticks, wings, or calzones.) ?
Tom Lehmann is a director on the American Institute of Baking in Manhattan, Kansas.
