January 19, 2010 - 8:59pm
good quality deck oven baking vs convection with multiple levels baking. do they create an end product that is similar?
im curious to know if there are any differences with the end product of baking cookies or croissants.
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koloatree,
For laminated doughs like croissants and puff pastry, a convection oven really helps out. It's a lot easier to get a consistent color and puff which is what you're looking for in that type of product. Other things like cookies or brownies can handle the heat of a deck oven better and even benefit from it in some ways. Some bakers have a deck oven for breads and a convection oven for laminated doughs. I don't have the space for everything I want so I only have convection ovens. It takes some experimenting to get breads the way you want it, but it can be done.
Depending on whether or not you'll do a lot of cooking (on a range) of course you can also use the oven in a commercial oven/range if it fits full size sheet pans.
-Mark
http://TheBackHomeBakery.com
thanks mark for the insight. ive been a fan of yours for awhile and looking to start an operation like yours here in NJ. last week an oppurtunity presented itself that has caused my mind to spin nonstop with ideas since! i was thinking of adding pastries and cookies to the menu, but it seems pastries/convection oven may have to wait. because of the butter content in pastries, keeping the ingredients cold is important when serving the product correct? especially when there is a few hours lapse? thanks
If any questions come up while you're getting your ducks-in-a-row, feel free to ask. Keeping the ingredients cold is important when working with the dough (laminating) but not when serving. Unless your pastry contains something that needs to be refrigerated for health reasons (cream cheese danish, ham and cheese croissants...) you can hold it/serve it at room temperature.
I don't make cookies only because I have so much else to do. However, they are an easy way to make money as far as labor and time goes. Plus people are willing to pay as much for a chocolate chip cookie as they would for a croissant. Guess which one's easier to make? Just something to think about.
-Mark
http://TheBackHomeBakery.com
Thanks Mark, I appreciate the help. I definitly will be asking plenty of questions if you don't mind. For many years, I have been trying to get into the food industry and my biggest obstacle was finding an approved kitchen to use as my base. Well I recently found one with all the equipment I need except for the ovens!