Problems - Ovens and Baking
Ovens
Oven Bands
- How should new bands be prepared before use?
- What should be done if the oven band stops moving during production?
- When are oven band preheaters used?
Baking
Laminated crackers and puff products
- The biscuit weight is not correct
- The baked crackers are not flat. They are dished or domed.
- There is a poor development of structure, the crackers are too thin and too long.
- There is poor development of structure in puff products.
- The baked colouration is pale.
- The colouration around each cracker is not even.
- The surface blisters are too large, very fragile and are baking a very dark colour.
- The crackers are too long.
- The colouration is correct but the moisture content is too high.
- The crackers are hard and flinty.
- The crackers have dirty bottoms.
Semisweet biscuits and non laminated crackers
- The biscuit weight is not correct
- How can the surface of the baked biscuit be improved?
- What can be done to reduce the occurrence of "checking"?
- There is a poor development of structure, the biscuits are too thin (low stack height) and too long.
- The biscuits are too thick, the stack height is too high.
- The baked colouration is pale.
- The colouration around the biscuits is not even.
- The colouration is correct but the moisture content is too high.
- The biscuits have dirty bottoms.
- The biscuits are sticking to the steel band and the bottoms are being pulled out.
- The biscuits are too long.
- The length of the biscuits is varying.
- There are black specks on the surface of the biscuits.
- The biscuits are yellow in colour particularly internally.
- The biscuits are sinking into the oven wire.
Short Dough Biscuits
- The biscuit weight is not correct
- The spread during baking is either too much or too little.
- The stack height is too great, the biscuits are too thick.
- The stack height is too low, the biscuits are too thin.
- Oatmeal biscuits are too thin/thick.
- The biscuits are wedged, thicker on one side compared with the other.
- The biscuits have cavitation on the under side.
- Biscuits which should have a surface crack do not and have a smooth or "blind" appearance.
- The biscuits are sticking to the oven band and/ or are difficult to strip from the band.
- The colouration around the biscuits is not even.
- There are black specks on the surface of the biscuits.
- The biscuits are yellow in colour particularly internally.
- The biscuits are sinking into the oven wire