Baked goods
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bread/
bread rolls
For baking bread and bread rolls, both fresh and semi-baked to baker's quality. In
order to meet the various requirements of fresh dough or semi-baked products,
the baking process can be adapted to the final product by selecting the proving
or flash steam options.
cream puffs/
éclairs
For sensitive pastries from choux pastry which require a specific climate. The
special process structure guarantees a stable crust and wonderful light and airy
puffs or éclairs using sensitive humidity regulation.
yeast
leavened
cakes
For baking fresh yeast dough pastries, such as yeast loaves, yeast buns, yeast
dough with a fruit topping. You will get light and airy and perfectly browned
cakes.
pretzel
products
For baking top quality pretzel products like fresh soft pretzels from the baker.
cookies/
biscuits
For baking short pastry products, such as cookies, biscuits and short pastry
bases, with excellent uniformity and quality.
croissant/
danish
For pastries that must be leavened before baking, such as puff pastry or Danish
pastries, bagels or white bread rolls. For small and light pastries, select a light
fan speed with the "rest" option.
sponge cake
For cakes and sponge bases of all kinds which can be prepared with the core
temperature probe or with your personal baking time.
pizza
For baking (yeast) dough with toppings on a preheated grill and pizza tray, or on
roasting and baking sheets. For a more crunchy base on the pizza like from the
restaurant, we recommend the use of our grill and pizza tray.
cheesecake
For cheesecakes of all kinds in different forms, such as the German cheesecake
with browning, which can be baked with four different browning levels, or a New
York-style cheesecake, which is prepared without browning.
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