What is the point of moisture management in the oven and how do you do it?
Moisture is the percentage of water in the air. During cooking in the oven, a high amount of moisture will prevent from a premature crust forming on food or dough.
On the contrary, to obtain a crispy crust, you should instead expel the moisture from within the oven.
To do this you need to open the oven’s steam exhaust valve during the last stage of cooking. Some products (e.g. pastry) require a moister initial baking phase followed by a drier one.
The vaporiser is capable of injecting a large amount of steam into the oven. This device is used in bakeries and pastry shops to bake products with a smooth and shiny surface.
Moisture is the percentage of water in the air. During cooking in the oven, a high amount of moisture will prevent from a premature crust forming on food or dough.
On the contrary, to obtain a crispy crust, you should instead expel the moisture from within the oven.
To do this you need to open the oven’s steam exhaust valve during the last stage of cooking. Some products (e.g. pastry) require a moister initial baking phase followed by a drier one.
The vaporiser is capable of injecting a large amount of steam into the oven. This device is used in bakeries and pastry shops to bake products with a smooth and shiny surface.
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