Laboratory oven with fermentation chamber is designed to carry out test baking in both mill and baking laboratories. Possibility of programming temperature and controlling moisture allows to create ideal conditions of growth and baking.
Implementation of new and new cereal cultivars, in particular triticale, into the milling practice, as well as desire to equalise flour quality causes that recognition of physical properties of cereal and flour products by using the instruments previously described allows only to draw conclusions, but not to obtain a full picture of flour baking value. The full picture of such the important parameter, which is flour baking value, is only obtained with one of the most objective method i.e. with test baking in a laboratory. The test baking method allows to obtain not only full picture of flour baking value, but also to draw proper conclusions necessary in modern process management in milling industry.
Laboratory baking is, in other words, baking carried out from the dough prepared from small amount of, but precisely defined, tested flour. For that purpose homogeneous flour or with addition of another flour together with additives such as salt, yeast and water is used. When the recommended standard method is used, the precisely specified conditions of preparing dough and carrying on baking, which should always be the same, are to be followed (the method recommended for milling industry). Optimal methods can also be used, taking into consideration individual flour features, in which depending on quality of flour physicochemical features, different quantities of additives are added, and using different parameters for both preparing dough and carrying on baking (the method recommended for baking industry).
Technical parameters
- dimensions - 1500 x 1000 x 800 mm
- total weight of machine - 160 kg
- dimensions of baking chamber interior - 610 x 610 x 170 mm
- supplying voltage of oven - 380V, 50 Hz
- input power of oven – 4.8 kW
- temperature range of oven - 50 – 300 °C
- temperature range of chamber – up to 200 °C
- plates in baking chamber
- own source of steam
- steam off-take - regulated according to the needs
- temperature setting - according to program
- dimensions of fermentation chamber interior – 560 x 500 x 355 mm
- supplying voltage of fermentation chamber - 230 V, 50 Hz
- input power of fermentation chamber – 1.2 kW
- power of steam generator – 1.0 kW
- possibility of evaporating fermentation chamber
- possibility of specifying humidity in chamber
- programmable temperature setting
- whole machine made of acid resistant sheet
Construction
- laboratory oven
- fermentation chamber
- chamber of steam generation
- throttle
- water inlet for oven evaporating
- chamber steam extraction
- shelf
- water inlet for chamber evaporating
- electric steam generator
- heating regulation change-over switch
- oven control switch
- oven temperature controller
- humidity meter
- oven temperature controller
- humidity meter
- chamber temperature controller
- chamber control switch
- power change-over switch
After test baking, calculate the following:
- dough yield
- dough loss
- bread yield
- baking loss
- bread volume
and conduct organoleptic assessment
- bread shape, crust colour, surface appearance
- crust elasticity, crispiness
- colour, porosity, crumb elasticity
- smell and taste of bread (PN-A-74108)
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