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IBT STIR Manual

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IBT.InfraBioTech GmbH
Am St. Niclas Schacht 13
09599 Freiberg (Saxony)
phone +49 (0)3731.1683 0
fax +49 (0)3731.1683 29
www.infrabiotech.de
www.infrared-baking.com
Baking with STIR
Rack ovens
Shop ovens
deck ovens
tunnel ovens for classical pastries
tunnel ovens for pizza
Customers
Manufacturer for ovens on the basis of domestic gas,
domestic fuel oil, electric energy or heat transfer oil with
high demand on high standards of quality and freshness.
®
for

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Summary of Contents for IBT STIR

  • Page 1 ® Baking with STIR  Rack ovens  Shop ovens  deck ovens  tunnel ovens for classical pastries  tunnel ovens for pizza Customers Manufacturer for ovens on the basis of domestic gas, domestic fuel oil, electric energy or heat transfer oil with high demand on high standards of quality and freshness.

  • Page 2: Table Of Contents

    4.2 Oven type: baking oven ..................10 ® 4.3 Oven type: STIR -tunnel oven ................10 ® 5 Comparison of energy consumption with STIR vs. classic baking oven ......10 ® 6 Comparison of furnace practice with STIR vs. classic baking oven ....... 11...

  • Page 3: Mode Of Action Of Stir -Technology

    ® 1 Mode of action of STIR -technology 1.1 General The energy emitted is absorbed in the resonance range in the radiated good: Compared with standard thermal processing of pastries and foodstuffs with convection heat and classic ® infrared, STIR is more effective as the energy is largely transferred in the resonance range.

  • Page 4: Benefits

    2 - 14 µm with blackbody emitter-calibration" 6. ɛ = 1 black body (100 %) : λ (3µm) = ƒ (700 °C) (optimal wavelength for the absorption of water molecules) ® Photos right: different types of STIR -oven emitters...

  • Page 5: Rules For Baking With Stir

    ® ® TIP: If the baking on a STIR -oven is processed in conventional way, the benefits of STIR baking won’t appear at all or only partially. In general: higher temperatures and more vapour in the beginning, but: different dough compositions cause different baking systems!!! 3.1 Baking phases...

  • Page 6: Stick Out- And Flow Temperature

    In connection with the above mentioned pre-steaming, a wet steam is brought here, which ® condensates well on the surface of the bakery product. Thus STIR offers a good absorption. The clearly wet surface is a favourable condition for better energy input.

  • Page 7: Core Temperature

    The early achievement of the core temperature and thus the finishing of the first baking ® phase with starch agglutination and formation of the crumb is the core of baking with STIR With optimal dampness (dough, surface) and heater temperature, this phase can be achieved 2- to 4-times quicker in comparison to conventional baking.

  • Page 8: Baking Programs With Stir

    ® 4 Baking programs with STIR The following baking programs are to serve as an orientation and should be tested by yourself on the respective oven type with respective recipe. 4.1 Oven type: deck oven Crust loaf 600g (baked on baking foil) Leave to stand temp.
  • Page 9 Plaited yeast bun Leave to stand temp. 210°C Steam 13 minutes at 230°C; extractor open 13 minutes total (usually classic 22 min) Croissant Leave to stand temp. 210°C No steam 10 minutes bei 230°C; extractor closed 3 minutes bei 230°C; extractor open 13 minutes total (usually classic 22 min) Chelsea bun with crumbles...
  • Page 10 White bread 1000 g Leave to stand temp. 220°C Steam 1 minute at 240°C; extractor closed 10 minutes at 240°C; extractor open 9 minutes at 220°C; extractor closed 5-10 minutes at 240°C; extractor open 25-30 minutes total (usually classic 45 min) Ciabatta round loaf 1000 g (baked on baking foil) Leave to stand temp.

  • Page 11: Oven Type: Baking Oven

    Energy type heater [T] Baking chamber [T] ® 5 Comparison of energy consumption with STIR classic baking oven Source: IGV (Institut für Getreideverarbeitung GmbH), Bergholz-Rehbrücke Comments:  Baking of 1000 g raw dough pieces (converted from weight for 30 raw dough pieces, 1800 g) ...

  • Page 12: Comparison Of Furnace Practice With Stir

    ® 6 Comparison of furnace practice with STIR vs. classic baking oven Short pastry – whole meal – biscuit (deck oven) ® Classic STIR Upper heat 220°C 280°C Lower heat 220°C 230°C Dough weight 13,4 g Baking time 15 min...

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