Woodworking is not just for the boys anymore. I am all girl, but I love to play with hammers and saws. This blog is all about women in woodworking and how we can encourage young girls who are interested in building amazing products with their hands and some power tools, too! Browse through amazing project ideas like make-up tables and jewelry boxes, ideas specifically with girls in mind. Women of all ages will also learn how to make traditional furniture, puzzle boxes, and lamps as well as all kinds of decorative items. Girls and women can be incredible at woodworking. Stick with me to find out how.
When purchasing an oven for your bakery the process of choosing a type of oven can be difficult and confusing, especially if it is your first time. There are two commonly used types of ovens: deck ovens, and convection ovens. They both offer a variety of pros and cons.
Deck ovens are best known for their abilities to create the perfect rough crust, whether that be a pizza or an Italian loaf of bread. As opposed to a convection oven, deck ovens use conduction heat as their main heating source, and radiant heat as a secondary source. Conduction heat requires direct contact of the bread on a hot stone to produce an effect. Radiant heat, however, uses ultraviolet waves to cook the bread throughout.
One con of a deck oven is the amount of space it can take up. You will also need to either hire a professional baker, or learn how to use a deck oven, because each one is different and difficult to learn how to use. Another con is that a deck oven requires you to bake at one set temperature at all times.
Convection ovens are phenomenal for baking light pastries because of the heating method; convection ovens use fans to blow hot air over the product, so the product is heated thoroughly and evenly. Additionally, this heating method allows the baker to set a wide range of temperatures, starting at around 125 Fahrenheit and ranging up through 450 Fahrenheit.
Convection ovens also all have the option to add steam during baking, which aids in the rising of breads and other pastries.
Convection ovens can be used alongside steam, but this is an addition you will need to order with the oven and usually costs much more. Convection ovens also are not typically as spacious as deck ovens, so if you have a lot of baking to do, a deck oven would be a more time efficient choice for your home or bakery.
Ultimately, the choice of whether to purchase a deck oven or a convection oven is up to you or your business. If the majority of products you will be creating are breads or bread based, a deck oven is probably your best option. However, if your products consist of more moist pastries, a convection oven would be better.
For more information, contact American Baking System or a similar company.Share
3 February 2015