How to achieve a perfect sesame seed spread in any pastry?

Distributing sesame seeds evenly and aesthetically is one of the details that convey professionalism in baked goods. Rolls, baguettes, muffins or brioche breads – a pinch of sesame seeds placed in the right place, in the right amount and in a precise manner, can significantly upgrade the appearance, texture and consumer experience. Here are a number of benefits, techniques and important information that will help you get a perfect result.

Why should sesame seed spreading be controlled?

Sesame seeds add a pleasant texture and a delicate crispness to the pastry. They give a professional and inviting appearance. But to obtain an aesthetic effect and precise flavors, uniform distribution is required along the surface of the dough. When the layer is not distributed correctly, you can end up with completely empty areas or excessive areas where the sesame seeds are eaten in the same bite. In addition, if the distribution is done too close to the oven or without proper fixation (butter or egg), the sesame seeds may fall off, burn, or turn black.

Recommended technique for spreading sesame seeds

1. After kneading and shaping the dough, before baking, it is recommended to apply a thin layer of egg, milk or oil (depending on the recipe). This acts as a “glue” for the sesame seeds.

2. Sprinkle the sesame seeds in a separate bowl and place the pastry on a clean wire rack or brush. Hold the pastry low over the bowl and gently shake the sesame seeds over the surface to create a thin, even layer.

3. After spreading, you can gently tap the inside of the pastry to remove excess.

4. Place in the oven immediately, or if there is a resting time, keep at a low temperature with a light cover so the spread is not damaged.

5. Finally, bake in a warm, airy space, directing the airflow downward or to the side and not directly onto the sesame seeds, so that they do not fly or burn.

How can a professional tool help?

In industrial production lines or high-volume confectioneries, manual spreading is inefficient and does not guarantee uniformity. This is where sesame spreading and coating machines come into play. They allow you to determine the amount, speed, and timing of spreading. For example, you can pre-define that the sesame will be spread in a thin layer of X grams, at Y speed, on a line with Z width, so that the result will be the same for every bun, pastry, or slice. Another advantage is saving work time throughout the day and reducing raw materials.

Compatibility with modern production devices

Businesses that produce products such as breads, filled pastries, baguettes or frozen pastries need a flexible solution. A professional machine allows for adaptation to a specific product, quick change between types of sesame seeds (white, black, roasted, frozen), changing the size of the spread and synchronization with the production line system. This ensures that each production line can achieve a uniform appearance without manual intervention. This results in impressive uniformity, even when it comes to spreading sesame seeds on rolls, quiches or shaped breads.

So what is the secret to evenly distributing sesame seeds in each product?

To achieve perfect sesame seed coating in any baked good, it is important to combine control over the preparation process, use of quality raw materials, and appropriate equipment. Make sure the baked good is well coated with a binder, so that the sesame seeds adhere evenly before going into the oven. It is recommended to use a measured and controlled amount, not too little to avoid “exposed” areas, and not too much to avoid creating a layer that is too thick and will burn. Finally, using such a machine is the most effective solution for creating complete uniformity in processes such as spreading sesame seeds on rolls or other baked goods.

J. Gottlieb invites you to enjoy advanced sesame spreading and coating machines. Our professional team will help you choose the model that best suits your needs. For more information and professional advice, contact us and we will be happy to accompany you on the path to precise and truly impressive baking.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.