Banner-Day Bakery Solutions


Regularly we focus on the performance of the baker’s ovens, addressing a variety of performance questions and challenges.  This article focuses on a thermal aspect of the baker’s process that gets only modest attention – steam.

One of the supplemental processes to bread and roll baking is steaming in the ovens.  Historically, this has been more of an art than a science and over the years techniques for using steam in the baking process have been passed on from baker to baker.