Table of Contents
Advertisement
11.5 Conventional Baking
Food
Bread rolls
Wholemeal rolls
Filled sandwiches
Ciabatta rolls
Foccacia
Pita bread
Pretzels
White loaf
Ciabatta
Wholemeal loaf
Rye bread, mix
- baking
Baguettes
Pancake
Dish cake
Sponge cakes / Madeira cakes
Sandwich cake, roll
Meringues
Meringue bases
Biscuits
Choux pastry
Swiss rolls
Fruit tarts, short crust pastry
Fruit tarts, short crust pastry
Fruit tarts, crumble pastry
Marzipan ring cake
Temperature
Time (min)
(°C)
200 - 225
8 - 12
190 - 200
20 - 25
200 - 225
10 - 12
210 - 230
10 - 20
220 - 230
15 - 20
250
5 - 15
180 - 200
12 - 15
190 - 210
25 - 40
210 - 220
15 - 25
180 - 200
35 - 45
275
-
190
55 - 65
220 - 230
15 - 30
170 - 180
50 - 60
170 - 180
35 - 45
170 - 180
40 - 50
200 - 225
8 - 12
100
90 - 120
100
90 - 120
160 - 180
6 - 15
170 - 190
30 - 45
190 - 210
10 - 12
175 - 200
pre-baking, roll
10 - 15
175
finishing 35 -
45
190 - 200
25 - 35
210 - 230
10 - 12
ENGLISH
25
Shelf posi‐
tion
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
1 - 2
1 - 2
1 - 2
1
1
3 - 4
2 - 3
3 - 4
1 - 2
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
3 - 4
2
Advertisement
Table of Contents
