Solid Plate Preheating for Uniform Bread Baking
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Solution Overview
Problem
Existing cooking methods for bakery, pastry, and viennoiserie products on solid support plates face issues with uneven cooking due to thermal inertia and moisture retention, leading to an industrial appearance and reduced cooking quality, as opposed to cooking on a hearth.
Innovation Solution
A process involving preliminary intense preheating of solid plates by convection and radiation before loading dough pieces, combined with flouring and optional moistening to enhance moisture evacuation and uniform heating, ensures the plates are hot when entering the oven, mimicking hearth cooking while avoiding thermal inertia and moisture retention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If solid sheets are used for cooking, then the product appearance is improved (smooth sole without markings), but the cooking quality deteriorates (uneven cooking, moisture retention, thermal inertia)
Solution Approach 1:
The plate is preheated before the dough pieces are placed on it. This preliminary heating action ensures the plate reaches optimal temperature prior to cooking, eliminating thermal inertia issues and enabling immediate efficient heat transfer to the dough, thus resolving the contradiction between solid plate appearance and cooking quality
Solution Approach 2:
The harmful effect of thermal inertia and moisture retention is counteracted in advance by preheating the plate. This preliminary anti-action prevents the plate from being cold when dough is placed on it, thereby avoiding uneven cooking and moisture trapping that would otherwise occur with solid plates
2Manufacturing precision
If perforated plates are used for cooking, then the cooking quality is improved (even cooking, moisture evacuation), but the product appearance deteriorates (markings from perforations)
Solution Approach 1:
The plate is preheated before dough placement, which eliminates the need for perforations. The preliminary heating ensures immediate moisture evaporation and uniform cooking without requiring holes in the plate, thus maintaining smooth appearance while achieving good cooking quality
Solution Approach 2:
The harmful perforations are removed from the plate design. By using a solid plate with preheating, the function of moisture evacuation is achieved without the need for extracted perforation features, thereby eliminating appearance markings while maintaining cooking quality
3Loss of energy
If plates are loaded with dough pieces before preheating, then energy efficiency is improved, but cooking quality deteriorates (moisture retention, uneven heating)
Solution Approach 1:
The plate is preheated before dough placement. This preliminary action of heating the empty plate ensures optimal temperature is reached first, then dough is placed on the hot plate for immediate efficient cooking, avoiding moisture retention and uneven heating while maintaining energy efficiency
Solution Approach 2:
The conventional sequence is inverted: instead of placing dough on cold plate then heating together, the plate is heated first then dough is placed. This inversion ensures the plate is already at optimal temperature, enabling immediate efficient heat transfer and preventing moisture retention issues
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method achieves uniform cooking and an aesthetically pleasing appearance by ensuring the plates are hot before baking, improving cooking quality and eliminating the industrial look associated with perforated plates, while maintaining energy efficiency.
Implementation Method 1
preheating said plate directly from below through each heating space at a station of preheater... said preheating consists in directly subjecting said plate to a strong rise in temperature... by convection on a first portion of said preheating station
Implementation Method 2
said preheating consists in directly subjecting said plate to a strong rise in temperature... by radiation on a second portion of said preheating station
Implementation Method 3
the perforations make it possible to evacuate the steam condensates which form as soon as they are placed in the oven... the humidity of the dough pieces does not escape before and especially during baking... forming small cavities under the product
Data Source
Figure 1~3
Figure 4
AI summary
The present invention concerns a method for baking bread, viennoiserie and pastry products, which involves depositing dough pieces (1) on a solid support plate (2); transferring said plate (2) loaded with dough pieces (1) to at least one cooking chamber (5), via an opening (6); characterised in that it involves placing said plate on conveying means (4) provided with at least one heating space; and directly preheating said plate (2) from below through each heating space, at a preheating station (10) located at said opening (6). The invention also concerns a device (13) for implementing this method.