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"Sicht- und Duftbacken"

English translation: Sight and aroma baking - convection misting / steaming (ovens)

15:21 Nov 1, 2000
German to English translations [PRO]
German term or phrase: "Sicht- und Duftbacken"
In Bäckereien gehört das "Sicht- und Duftbacken" heute zum Standard.
This appears in a text about water filters designed especially for "Kombiöfen". The sentence preceding the one above is:
"Kombiöfen und Heißluftdämpfer sind ein wichtiger Bestandteil moderner Profiküchen."
The text goes on to talk about the effect that water quality has on this type of equipment.
I am confused. I thought Kombiöfen means boiler, which would fit in with the water filter idea. However, steamers are for cooking and the kitchen and food aspect seems to indicate that boilers are not what is meant here.
I have 2 questions:
1) Do you think that some sort of oven (requiring a water filter??) is meant here or a boiler?
2) Is the phrase quoted above about seeing and smelling the baking as it is in progress in bakeries, ie it adds something to the quality of the product?
Julie Neill, BA (Hons), MCIL, MITI
Spain
Local time: 22:32
English translation:Sight and aroma baking - convection misting / steaming (ovens)
Explanation:
Please see this site:

http://www.apex-equip.com/index.html

"Kombiöfen und Heißluftdämpfer sind ein wichtiger Bestandteil moderner Profiküchen."

=

"Combination ovens and convection misting / steaming (ovens) are important components of modern professional kitchens."

In the last few years here in Germany, "Sicht- und Duftbacken" = "Sight and aroma baking", has become a very important part of the modern combination bakery and snack bar. The customer can have his coffee and a roll (all types with hundreds of cheeses, cold cuts, salads and spreads) while watching the baker at his work with small but professional ovens of the types your text is discussing. The "steaming during baking" feature keeps the bakery products from becoming too dry while baking and at the same time carries the aroma out to the customers. When the oven doors are opened to remove the baked goods, a cloud of steam rushes out into the snack bar area to stimulate the customer appetite. Because of the high temperatures involved, the formation of lime deposits is a problem as with a coffee machine.

The "steaming" does add to the quality. On the other hand, I have watched this process often and because these bakery/snack bars usually use pre-baked products from their company's baking factories elsewhere, maybe miles away, I have often wondered if these products were really any better than the pre-baked supermarket products we buy to finish baking at home.

- HTH - Dan
Selected response from:

Dan McCrosky (X)
Local time: 22:32
Grading comment
4 KudoZ points were awarded for this answer



Summary of answers provided
naIt does not add to the quality of the product, but it entices people to buy
Ulrike Lieder (X)
naSight and aroma baking - convection misting / steaming (ovens)
Dan McCrosky (X)


  

Answers


25 mins
It does not add to the quality of the product, but it entices people to buy


Explanation:
Quick answer to your second question: years ago, I did a conference on in-store bakeries in supermarkets. One of the topics discussed was the smell of cookies (and other goodies) baking which would waft through the store and entice the customers to come to the bakery and buy something. So the process of seeing and smelling the baking doesn't add so much to the quality of the product as it does to the bottom line of the store.

See the following URL, it might answer some of your questions on Kombiofen:
www.henrichs-ofenbau.de/technik/technik.htm -

Ulrike Lieder (X)
Local time: 13:32
Native speaker of: German
PRO pts in pair: 3525
Login to enter a peer comment (or grade)

10 hrs
Sight and aroma baking - convection misting / steaming (ovens)


Explanation:
Please see this site:

http://www.apex-equip.com/index.html

"Kombiöfen und Heißluftdämpfer sind ein wichtiger Bestandteil moderner Profiküchen."

=

"Combination ovens and convection misting / steaming (ovens) are important components of modern professional kitchens."

In the last few years here in Germany, "Sicht- und Duftbacken" = "Sight and aroma baking", has become a very important part of the modern combination bakery and snack bar. The customer can have his coffee and a roll (all types with hundreds of cheeses, cold cuts, salads and spreads) while watching the baker at his work with small but professional ovens of the types your text is discussing. The "steaming during baking" feature keeps the bakery products from becoming too dry while baking and at the same time carries the aroma out to the customers. When the oven doors are opened to remove the baked goods, a cloud of steam rushes out into the snack bar area to stimulate the customer appetite. Because of the high temperatures involved, the formation of lime deposits is a problem as with a coffee machine.

The "steaming" does add to the quality. On the other hand, I have watched this process often and because these bakery/snack bars usually use pre-baked products from their company's baking factories elsewhere, maybe miles away, I have often wondered if these products were really any better than the pre-baked supermarket products we buy to finish baking at home.

- HTH - Dan


Dan McCrosky (X)
Local time: 22:32
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 1541
Login to enter a peer comment (or grade)



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