HOUNO BPE - Manual (Page 39)

BPE – Ver. 1.5x – September 2007
39
Baking of bread dough and frozen bread
Baking makes large demands on a convection oven because the products are widely different.
Bread dough products and some preproved bake-off products should first be proved in a
proving cabinet. Most preproved products should be taken directly from the freezer. The
temperature of bread dough products when they are placed in the oven is approx. 30°C, while
the temperature of prebaked products is often –10°C.
Obviously, frozen products have a considerable effect on the temperature in the oven
chamber. It is therefore important that the oven is preheated to a temperature that is
considerably higher than the working temperature. For full oven loads of frozen products, we
recommend that the oven is preheated to a temperature which is 50% higher than the desired
production temperature (if possible) for 5 – 10 min.
If low fan speed is used, baking times should be increased by at least 1 min.
The following are general recommended settings:
Preproved Danish pastry
Take directly from freezer and bake in a preheated oven. Bake for 18 min. at 165 – 190°C with
the exhaust open.
Preproved bread / classic bake-off
Defrost for at least 2 – 3 hours covered in plastic or in a plastic bag, or in a refrigerator
overnight. Should rise two or three times its size and be baked in a preheated oven for 18 – 28
min. at 165 – 190°C with the exhaust open. If the oven chamber is only half full or less than
half full, use 50% fan speed.
Traditional bread dough
Should rise two or three times its size in a proving cabinet or at room temperature covered
with plastic. Optimum temperature is 30 – 37°C, or prove in a refrigerator (3-5°C) for 12 – 24
hours. The lower the temperature, the longer the proving time. If the dough is “soft/moist”,
the products may rise too much.
Prebaked rolls
Take directly from freezer and bake in a preheated oven for 11 min. at 175-190° with the
exhaust open.
Prebaked white bread
Defrost for at least 3 – 6 hours covered with plastic or in a plastic bag, or in a refrigerator
overnight, and bake in a preheated oven for 11 min. at 175-190°C with the exhaust open.
Prebaked rye bread
Defrost for at least 12 hours covered with plastic or in a plastic bag, or in a refrigerator
overnight, and bake in a preheated oven for 25 – 30 min. at 155 – 165°C with the exhaust
open.
Contact your bake-off supplier for specific instructions.