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. Other than pulling them out of the oven a bit of earlier than they absolutely exit the oven, is there something we are able to do which may right this downside?
A: The issue you describe is as a result of 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 cut 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 perfect resolution might be in both of the 2 following approaches:
1) Double pan the garlic knots for baking. This implies inserting an additional pan beneath the knots while you place them into the oven. The second pan will assist to cut back warmth to the underside of the baking pan, therefore lowering the underside warmth (and, hopefully, no extra excessively darkish bottoms).
2) You may attempt utilizing an Air Bake pan, out there from any grocery store or low cost home. These pans are constructed with two layers of metallic on the underside, thus making a useless air house between the product and the underside warmth of the oven. That is similar to the double panning described above.
Query:
We’ve a possible marketplace for our dough at a close-by bar, however they need the dough already fashioned and frozen. What’s one of the best ways to go about this?
Reply:
When you don’t have already got a stroll in or attain in freezer with some further house, you might have to put money into a small chest sort freezer, then get a pair dozen expanded aluminum baking screens (they don’t should be seasoned as you received’t be baking on them) and a pair wire tree racks which you can 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 secure plastic bag, fitted within 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 have 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 obtained to restrict the shelf life. Upon getting your dough skins bulk packaged, it’s essential to maintain them frozen at a temperature as near -5 F as doable. To make use of the dough skins, we advocate that no matter amount is required be faraway from the case and positioned straight onto the baking tray. Permit it to sit down at room temperature for about half-hour, then gown 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 sort (skinny and deep-dish) of pizza?
Reply:
Once 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 chance that you’ll not have to have devoted ovens for every of your two pizza varieties. I’ve personally evaluated all however one of many new technology ovens, and have discovered to my amazement that they do a high-quality 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. Nonetheless, since there are such a lot of completely different dough formulations, pans, topping ideas, and many others., I can’t say for certain that the oven of your selection will bake each of your pizza varieties 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 completely different baking instances, concurrently, in the identical oven chamber ought to do the trick. To make certain, I might extremely encourage you to contact the oven firm you’re fascinated with and ask them in the event 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 to 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 likelihood, you’re 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 sort of pizza. This is because of the truth that most often, the deep-dish pizzas will should be baked at a special time and temperature than the skinny crust pizzas.
A few issues that try to be conscious of: Once 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 the event you encounter issues in baking each pizza varieties aspect by aspect, you may need to give these a attempt to see if it really works for you. Additionally, I might extremely advocate that you just think about getting a minimum of one, if not each, ovens arrange with a break up conveyor configuration. This can enable you a lot better flexibility for baking different merchandise alongside together with your pizzas (resembling breadsticks, wings, or calzones.) ?
Tom Lehmann is a director on the American Institute of Baking in Manhattan, Kansas.
