Quality combi ovens since 1977
Beyond the crust
Learn how proving and baking techniques transform textures and colours
Experience the convenience of proving and baking in the same oven
When baking bread or other yeast-based doughs, you can take advantage of Invoq’s prove and bake functionality to save time, control the temperature and achieve consistent results.
Dion van Gorp – the artisan baker and key account manager at Levens Middleby
He has a vast experience in the baking segment, and he operates combi and bake ovens on a daily basis.
For Dion, it is key to educate the industry in how to easily ensure fresh bake all day for businesses like restaurants, smaller shops and even supermarkets. They do not have to settle for less with the technology available today.
– Dion informs
Prove your dough in the Invoq Bake oven at 35⁰C. You can use defrosted dough, which has not been proven before being frozen, to still be able to offer freshly baked products. The oven’s humidity control in the closed environment during proving is crucial to achieve a uniform rise and a well-baked final product.
The possibility to prove and bake in the same oven is a high advantage for places with limited space. At the same time, it allows you to make the most efficient use of energy. Once the dough has finished proving, you can simply adjust the temperature for preheating, reducing the overall energy consumption compared to using separate appliances for each stage.
Following the trend to achieve just the right texture and colour
“Fan speed makes colouring, makes crust, makes freshness. When I use too high fan speed, I bake too fast, and the product can be underbaked. When I use too low fan speed, I bake the product too long and I get a thick crust – I dry out my product,” Dion explains.
Selecting your fan speed depends not only on the type of product, but also for which regional market you are baking. “When I bake bread for the Munich region in Germany, it needs a thick crust, so I bake at 210-220⁰C with 100% fan speed. But when I bake bread for France, it needs a thin crust, so I bake it at 195⁰C with 90% fan speed. For patisserie, I lower to 60-80% fan speed.”
The colourisation and crust thickness often follows a certain emerging food trend. Thus, now Dion is experiencing a development towards lowering the temperature with 10-15⁰C to reach a lighter result. Over the last years he often baked at a temperature around 180⁰C for patisserie products to achieve a desirable browning and colour development. Today, he bakes the same products at 165-170⁰C – purely to match the customer demand for what is now considered an appealing appearance.
For some bakes goods, you will need to open the valves at the end of the baking process to evaporate the steam to achieve a crisp crust. Excessive moisture can hinder the development of a desirable crust at this stage of the process, leading to a soft or soggy texture.
The Invoq Bake has a ValveOpeningTime (VOT) feature that atomised this process, so you do not forget this important step. “ValveOpeningTime can be added to your baking program, easing up your operation by eliminating a separate step. The recipe program will ensure that the oven automatically releases the steam the last few minutes of the baking to get the desired result,” Dion concludes.
Thin and crispy crust
Many artisanal bakeries and bread enthusiasts appreciate bread with a thin and crispy crust. This type of crust is achieved by baking bread at high temperatures, often using steam-injected ovens. The result is a bread with a delicate, crackling crust that adds texture and enhances the overall eating experience.
Thick and chewy crust
On the other hand, some bread lovers enjoy a thicker and chewier crust. This type of crust is achieved by longer baking times and/or incorporating ingredients like malted barley or honey, which contribute to a darker and heartier crust. This trend is often associated with rustic, country-style breads and can provide a robust flavour and a satisfying chewiness.
Charred or blackened crust
In 2010s, there was a growing interest in bread with a charred or blackened crust. This trend draws inspiration from traditional methods like wood-fired ovens, where intense heat and flames can result in a darkened crust. These dark crusts can add a smoky flavour and a visually appealing contrast to the soft crumb of the bread.
Soft and tender crust
While crispy and chewy crusts have gained popularity, there is still a significant demand for bread with a soft and tender crust. This is particularly true for sandwich bread or bread used for toast, where a soft crust is often preferred for ease of eating and spreading spreads or fillings.
It is worth noting that food trends can vary regionally and among different cultures. Additionally, individual preferences for crust thickness can differ widely. Ultimately, the choice of crust thickness in bread depends on personal taste, desired texture, and the specific style or purpose of the bread being made.