Why is the wheat flavor the best for mooncakes, bread and burnt cakes baked in the earth oven?

Why do stone kilns and earth ovens bake wheat cakes taste good?

Wen | Du Dechun

The bread baked in the wood-fired kiln will retain some micro-carbon fire smoke flavor, giving the bread a unique flavor, while the kiln heat preservation effect is excellent, the oven temperature is uniform, and the baked bread is more textured than the general electric oven. This is a more difficult effect to achieve in general electric ovens.

The kiln looks ordinary, but in fact, there is a lot of learning in it, all aspects have the wisdom of ancient people, in addition to the overall design principle of the kiln, in the baking is also more difficult to master than the electric oven. This is why many bakers want to challenge and dream of.

There are many types of ovens: electric ovens, stone (brick) kilns, European ovens, hot air ovens, cyclone ovens, cradle ovens, Italian pizza ovens, tunnel ovens...

The black and white of the oven:

Black furnace: Heat will flow from a place with a low temperature to a place with a high temperature. Therefore, the fire is convected in the kiln cavity, the chimney is designed on the front of the kiln door, the convection is inside the kiln cavity, and the heat exchange distance is twice the depth of the kiln cavity, because the fire is raised in the kiln cavity, and there are ashes in the cavity, so it is called "black kiln".

White kiln: The design is that the charcoal fire burns under the kiln cavity. The tongue of fire rises through the hole at the bottom of the kiln near the furnace door, causing the temperature of the kiln cavity to rise, and the chimney is behind the kiln cavity, and the distance between heat and the kiln wall is equal to the depth of the kiln. Because there is no direct heating in the kiln cavity, the kiln is clean and free of coal ash, so it is called "white kiln".

When cooking in the stone stove, burn firewood, turn the temperature of the stone stove up before using. Because the stone stored inside the kiln oscillates inside the ingredients as electromagnetic waves of long wavelengths, it can heat the inside of the ingredients. This is the secret of deliciousness.

What is a stone kiln?

"Stone kilns" are also known as "salary kilns (wood kilns)". A stove made of stone and bricks, cooked on fire inside. Whether it is made of stone, brick, refractory cement, clay, or clay, it is called a "stone kiln".

Stone kilns are very heavy depending on the size. Once installed (built), it can be used for decades. Kilns with low performance, the use rate is not high for many years is idle.

Stone kiln is a long-term use of things, so it is very important to select and make, as far as possible to choose the best materials to build the kiln.

In ancient times, it was not as convenient as the electric oven we see now, and if you want to make bread, you must first build a barbecue-baked bread, steamed bread, bread kiln.

China's native baking products:

Mooncakes, steamed buns, burnt cakes, steamed buns, steamed bread, halal cakes, baked buns, fire-roasted, etc.

European and American Pizza:

One of the dishes that can only be cooked in stone kilns is pizza. In order to bake authentic pizza, a high temperature of more than 460 degrees is required. The temperature is particularly high compared to the oven of the average home. Stone kilns can be cooked at high temperatures. Baking at high temperatures on the outside and far infrared on the inside is the power of a stone oven.

Du Dechun:

Dr. Du Dechun of Baked Food Engineering

Bread cake expert Du Dechun

Nutrition Engineer Dr. Du Dechun

Food craftsman Du Dechun.