ASK LOÏC: EPISODE #3 Take on the Technical Challenges of Baking the Madeleine
In this new episode of our series ASK LOÏC, dedicated to the essentials of pastry making, Loïc LE DENMAT, our Pastry Technology Expert at MECATHERM, will share his knowledge and expert tips to bake a traditional French pastry: the madeleine.
WATCH EPISODE #3
In the previous episode, Loïc explained how the choice of ingredients impacts the final product. He will now highlight what you must pay attention to when selecting your equipment in order to ensure perfect baking on an industrial scale.
Loïc will specify all the essential key points to obtain a magnificent crunchy edge and a beautiful soft crumb. These key points range from the mixture density regularity to the importance of the tray or support, and the choice of equipment.
Baking is a key step in the process and, when done correctly, can make the madeleines more attractive while preserving their softness and characteristic texture. Our M-TA Oven can help you overcome one of the major challenges when baking madeleines: controlling the temperature curve and adjusting it according to the preparation of the baking supports and trays.
Paired with an MVS system, the M-TA Oven provides a complete solution fully tailored to meet your needs. MECATHERM’s equipment allows you to obtain a product that combines all the characteristics you desired when baking on an industrial scale. This mechanization system also can be used as a buffer, cooler, or freezer with an optimized ground surface, while respecting the necessary time to reach the required temperatures before filling or packaging your products.
Did you miss episode #2? Discover or rediscover how the madeleine recipe has evolved around the world.
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