Air impingement baking--technology for the future
1985
Henke, M.C.
The techniques and advantages of air impingement baking are described and illustrated. This process represents the most recent (patented 1975), significant improvement in cooking and baking technology. The process is based on the use of high-velocity, focused, heated air that is directed in air jets perpendicular to food as it is conveyed horizontally through the oven. In addition to the principles of this process, relative to conventional baking methods, a discussion is included on the equipment design and operation, and on the applications of this technology to various baked foods.(wz)
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