Complete guide to printing labels for your home-baked goods

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In view of the increasing interest in home-made baking products, the food industry has been developing new commercially prepared doughs and batter products. However, these present the disadvantage of having a short shelf-life, even in cool conditions. High pressure processing (HPP) is quite a versatile technology that emerges as a non-thermal technology able to improve the microbiological quality and technological properties of ready-to-bake products. Let’s take a look at some examples where HPP has can be used for shelf-life extension and for creating new textures after baking.

There has always been an interest on the part of consumers towards home-made baking products, but these are laborious and do not always have the best result when prepared at home. That is one of the reasons why the industry, with the aim of making life easier for consumers, is shifting towards the creation of new ready-to-bake formulations (batters or doughs). One of the challenges with the development of this type of products is their short shelf-life, even in refrigerated conditions. Consequently, they often need frozen distribution, with the consequent problems of decreased volume of the cakes and color and texture modifications after long storage times (30–100 days). Therefore, there is a need to develop new strategies to make high-quality cake batters more stable.

High-pressure processing (HPP) is quite a versatile technology that satisfies consumer demand for freshness and high nutritional value, while achieving safety and shelf-life extension of a wide range of products. In this regard, HPP emerges as a non-thermal technology able to improve the microbiological quality and technological properties of ready-to-bake batter or dough products.

Hiperbaric 525 – The most productive HPP system


Ensuring the consistent, repeatable quality of yeasted baked goods requires assurance that every dough location has reached it specified temperature (Arrival Time) during the baking process. BreadOMETER™ simplifies S-Curve management with a patented all-in-one sensor design, allowing a single probe insertion for multi-depth dough measurements. A minimum of two and a maximum of five dough locations plus an external air/oven zone temperature sensor are combined in one easy-to-use tool that guarantees placement accuracy.

Key Features


Single probe designs available in two patented (U.S. Patent No. 8,556,502) formats

  • One air and two dough sensors
  • One air and five dough sensors

Air sensor reads oven entrance, transit and end-of-process temperatures.


Stabilizing tip and stop disk ensure accurate and repeatable dough depth sensor placement.


BreadOMETER integrates with BakeWATCH™ M.O.L.E.™ thermal profilers for data collection and with MAP software as the analysis tool. M.O.L.E. thermal profilers can be also be used with OvenBALANCER™ and CakeOMETER™ to accurately measure oven and cake temperature profiles.

  • M.O.L.E.™ MAP software’s new version for baking professionals makes analysis simpler and more intuitive.
  • Custom and pre-defined baking-specific data views streamline troubleshooting and implementation of any required setting adjustments.

What’s in the Kit


(Thermal Profiler: SuperM.O.L.E. Gold 2)

  • BreadOMETER®
  • M.O.L.E.® MAP Software
  • Quick Reference Guide
  • Carrying Case

Part Number: E51-2733-00

(Thermal Profiler: V-M.O.L.E®)

Part Number: E55-2733-03


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Baking tons of cookies is one great way to get in the holiday spirit. But if you’re like me, a lot of your friends live in different states. Have no fear; with a few tips, you can pack up an assortment of holiday baked goods and safely ship them to your friends or family far away.

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You can see our packing process in action by checking out this video:

Be Thoughtful in Your Holiday Cookie Selection

Hefty cookies have the best chance of surviving the trip intact. With the right packaging, firm bar cookies such as Easy Chocolate Chunk Brownies, caramel-topped Turtle Bars, or Ultranutty Pecan Bars do well. Avoid anything really delicate or coated with frosting that will likely get smeared. And select cookies that don’t spoil quickly. Our M&M Cookies stay soft and chewy for multiple days from a slightly higher dose of baking soda, a high oven temperature, and a short bake time of only 8 minutes. For fun, you can use holiday-themed M&Ms.

M&M CookiesThis fun and playful cookie deserves to be the best it can be.

Wrap Holiday Cookies Well

Bake the cookies and let them cool fully. Then wrap them and mail them the same day.

  • For delicate cookies and hefty, sticky bar cookies, make stacks of three or four with small pieces of parchment paper between the cookies and then wrap the stacks in a tight double layer of plastic wrap.
  • For sturdy cookies, simply seal them in a zipper-lock bag.

You can mail different cookies in the same box, but don’t wrap different cookies together, since their flavors can transfer.

The Perfect CookieThe definitive hardbound go-to resource for any cookie or bar you could imagine making, based on 25 years of experience in the pursuit of the perfect cookie recipes.

Pack Holiday Cookies with Plenty of Insulation

Pad the box generously with at least 3 inches of bubble wrap, recycled packing peanuts, or crumpled newspaper. For a sustainable option, we like using air-popped popcorn. It won’t be fresh enough to eat when it arrives, but it pads the cookies well and can be composted.

Turtle BarsThree layers of fun.

Ship Holiday Cookies Quickly

Spend the extra money to mail them faster so that they get to your people nice and fresh; USPS two-day Priority Mail is a good choice.

Spiced Chocolate CookiesHints of warm spice and heat elevate the chocolate flavor in these unique cookies.

The main difference between bake and convection bake is in how heat is distributed. With convection bake, an air circulation system distributes air inside the oven cavity. With a conventional oven, two heating elements heat air inside the cavity without the use of a fan to circulate the hot air.

Depending on the model, some convection ovens utilize a third heating element in addition to the fan called true convection that can help some foods cook faster than traditional thermal bake settings.

If you have a convection oven or wall oven with convection bake settings, like this model by KitchenAid brand, understanding how different baking cycles work and when to use them can help you achieve the ideal cooking environment for different dishes. Read on to compare convection vs. regular bake and learn when to use convection bake for your recipe.


With true convection baking, your oven is able to help maintain optimal temperatures as you cook. The fan used in convection baking helps evenly distribute hot air to help remove excess moisture from the surface of foods and help ensure consistent results across dishes when cooking on multiple racks.


Convection ovens work by using a fan and exhaust system to circulate air distributed from the heating element throughout the oven cavity. On most convection oven models, convection settings can be turned on or off, giving you the flexibility to cook with conventional thermal settings when you like.

Some convection ovens, like this True Convection range model from KitchenAid brand, feature a third heating element that can help foods cook faster compared to its traditional thermal-bake cycle.

Unlike convection bake, regular bake cycles allow the oven to operate like a conventional, thermal oven. Conventional ovens lack the air distribution system used by convection ovens, distributing heat instead via the active one of two heating elements.


Convection bake is best used for recipes that could benefit from the even heat distribution of hot air circulated throughout the oven via the fan and exhaust system. This heating method makes convection baking particularly useful for baking multiple batches of cookies or dishes on multiple racks.

When you use convection baking settings, you can elevate your roasted meals by achieving crispy, flavorful skins on meats or delicious caramelization on vegetables.


In addition to even baking, convection bake settings can help you achieve the ideal environment for cooking specific recipes. Convection settings can fulfill most baking needs and can be used to cook a wide range of foods, including meats, vegetables, casseroles, cookies, pies and more.

Use convection bake to achieve light and flaky baked goods or cook through layered casseroles and pasta bakes. You can also use convection baking to provide the dry environment needed to start experimenting with recipes involving dehydrated or toasted ingredients.

Certain baked goods, however, are best cooked using conventional oven settings. Avoid convection baking foods like cakes, quick breads, custards and other delicate desserts and pastries.


Because of the radiant heat produced by conventional oven heating elements, dishes may cook faster or slower depending on their location inside the oven. With a convection oven, the circulated air throughout the oven cavity helps deliver consistent heating to dishes regardless of their placement.

Convection baking also reduces the likelihood of hot or cold spots in your dishes. As a result, your food may cook faster without the need to rotate dishes or adjust cook times to accommodate uneven heat distribution of regular bake cycles.


The even baking and heat distribution of a convection oven provides the ideal environment for making a variety of dishes, including homemade pizza and oven-baked ribs. With convection baking, hot air is delivered to each area of the pizza for even cooking across the pie.

On most conventional ovens, heat is usually distributed by the bottom heating element, leaving the crust without targeted heat. With convection baking, you may achieve a crispier crust thanks to the circulated hot air inside the oven cavity. Experiment with the many cooking possibilities of convection bake for other homemade recipes like baked desserts or golden, fluffy loaves of sourdough bread.


KitchenAid® ranges and wall ovens with Even-Heat™ True Convection combine powerful convection cooking technology with intuitive design to help you achieve consistently delicious results. Browse the full collection of ranges and wall ovens by KitchenAid brand to discover the appliance that’s right for your kitchen.


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One of the most incredible things about home baking, versus the professional variety, is the ability for low-risk play and experimentation in the kitchen. For those looking to up their home baking game, here are some excellent tangy ingredients to consider adding to your next kitchen adventure, guaranteed to yield significant, if not slightly surprising, results.


Not just for lasagna, you can use ricotta cheese in all kinds of ways, from pancakes to baked goods. Mild-mannered ricotta hails from Italy and is often paired with lemon to create a tangy and citrusy flavor that helps to balance out any sweetness and add a satisfyingly savory component.

Ricotta is not actually considered a cheese, but rather a dairy product and a byproduct of making other cheeses. In keeping with the foundation of Italy’s waste-free culture when it comes to cooking, ricotta is made from whey leftover from the making of other cheeses, as the milk used to make the cheese will be heated until it naturally splits from the whey, leaving the whey to be cooked once more to create ricotta. Ricotta can be made from cow’s and sheep’s milk to produce slightly different-tasting products. Local preference will often be dictated by the region in Italy in which it is made.

While there are many outstanding artisan producers of ricotta, it is also a product that is easily made at home in just a few steps. It is a beautiful addition to baked cheesecakes and added to pancakes for a light and fluffy texture. It is traditionally used in various Italian and Sicilian sweet and savory dishes to add richness and depth of flavor.

Cream cheese

It’s hard to come up with an instance where adding cream cheese wouldn’t improve the results. From sauces to bagels to baked goods, this creamy, slightly tangy dairy product seems to improve everything it touches.

Originally brought to market by the still-famous brand Philadelphia, which incidentally was started by a dairyman from New York and not Philly, it has been improving dishes since it first became widely available in the late 1800s, (via Philadelphia Cream Cheese). By adding it to baked goods, not only will cream cheese increase the depth of flavor with its tanginess but using its brick form in baked goods can also add a softer texture to your crumb. You can substitute cream cheese for butter in all kinds of baking, even pie crusts, for richer results. Still, you will need to consider a few things, including temperature and fat content.

That said, you can find all the tang your heart desires without a need to substitute in our tiramisu cheesecake, which combines two of our favorite dairy-rich desserts into one spectacular result.

Crème fraîche

If one tangy dairy product were to rule them all, our money would be on the rich, tangy French-born “fresh cream” ingredient known as crème fraîche. Think of it as sour cream’s older, slightly more subtle, bacterial-cultured cousin. Its naturally sour and somewhat nutty flavor, thick texture, and high-fat content (approximately 30%) make it an absolute dream to add to everything from taco fillings to tarts. Crème fraîche, a few tablespoons of sugar, and a drop of vanilla make the perfect topping for fruit pies or decadent chocolate cakes.

Are you struggling to find it in the dairy section of your grocery store? You can also make it at home with just a few ingredients: cultured buttermilk, heavy whipping cream, and citric acid. The acid works alongside a bit of time outside the refrigerator to help the mixture ferment, creating the slightly sour and tangy flavor that makes it a dream ingredient, even when eaten just by the spoonful.

Sour cream

What about a coffee cake that makes us love it so much? Several elements have us hooked, the first being that it allows for the perfect excuse to have cake for breakfast. Many of the coffee cakes we love most contain sour cream, an MVP of an ingredient that makes a coffee cake so exceptional. If you aren’t adding sour cream to your coffee cakes, consider this the sign to start. Add it to the next thing you bake; it works a treat in many different kinds of baked goods for several reasons.

One of the things that make sour cream a must-have ingredient for baking is its ability to add moisture. Nothing is more disappointing than biting into a muffin or cake you’ve been looking forward to devouring only to discover it’s dry and leaves you scrambling for water. Sour cream not only helps add moisture to your coffee cake but also creates a tender crumb and balances out sweet flavors with its tangy, savory properties, creating a perfectly balanced sweet treat.

Want to go all out? Add a dollop of sour cream to your next batch of freshly whipped cream, then top your freshly baked sour cream-enriched coffee cake with the stuff for the ultimate experience.


Like ricotta, buttermilk is a dairy byproduct that makes our pancakes tastier, fried chicken more moist and tender, biscuits more satisfying, and sponge cakes much more moist and decadent. Buttermilk is made by culturing cows’ milk, which thickens the texture and results in a tangy, slightly sour taste that makes the drink so distinctive.


Tamarind is an incredible ingredient, used widely across India and the Caribbean for its natural sweet-and-sour flavors. It has been used for centuries for its medicinal properties by various cultures. It is known for being rich in antioxidants, polyphenols, and flavonoids which all have immune and health-boosting properties, (via BBC Good Food). It is often sold as pulp or paste in many Asian supermarkets. Depending on how it is purchased, an easy way to use it at home is by adding boiling water to loosen its consistency for sauces, dips, and curries or to create a drizzle to be poured over the cake. Tamarind pods can also be roasted or have their seeds ground and used within cakes.

Tamarind plays well with many ingredients, including ginger and dates. It is often paired with rich and creamy coconut milk to create an excellent balance that makes palates exceedingly happy. Nik Sharma’s recipe for date and tamarind loaf, from his cookbook “Season: Big Flavors, Beautiful Food,” comes complete with a tamarind glaze to coat the loaf spiced with black pepper and ginger. It has us firing up our ovens and running through the ingredients list to make sure we’ve got everything on hand.


When life hands you lemons, use them in your next baking project. The origins of the lemon are unknown, but its use and prevalence in cooking are celebrated worldwide. Thought to be native to South Asia, the fruit likely traveled to the Mediterranean, then through Persia and into the Southern Levant, which is why the flavor is so heavily used within cuisines from these areas.

Not only are lemons bursting with bright, tart flavors, but did you know their juice can also help make better-baked goods? Adding just a teaspoon and a half of lemon juice, when paired with baking soda or powder, helps to activate the leavening agents, leaving your muffins bouncier and your cakes fluffier.

We suggest using fresh lemon juice when working with intensely sweet flavors like honey. The liquid will help to bring out fresh fruit flavors like apples or cherries, especially in a pie. We suggest lemon zest for a slightly more subtle, but still bright, lemony zing. You’ll find many of these forms in these lemon bars, but you can incorporate separate elements into different doughs, crusts, cookies, and crumbles for great results.

Greek yogurt

Like lemon juice is reported to do, adding greek yogurt to a bake that uses baking soda or bicarb can help to supercharge its effect, leaving you with fluffier cakes, muffins, and more. Do you want to add richness without sweetness to a chocolate cake, boxed or homemade? Adding a few dollops of Greek yogurt should do the trick. If you are using the whole-fat kind, you can also try substituting butter in your next batch of cookies for protein-enhanced results that will taste just as rich and decadent.

One thing to keep in mind when shopping for your next secret baking weapon at the grocery store; keep it simple. Yes, the apple and cinnamon-topped Chobani sounds dreamy, and you should buy a few containers. However, stick to the plain, whole-milk, unsweetened variety for best results when enhancing your next pound cake or Betty Crocker-assisted bake sale item.

Is there anything better than a bowlful of pasta topped with a heap of freshly grated Parmesan cheese? Absolutely not. However, that is just the beginning of all the ways you can use this salty, funky cheese from the gods. If you’re searching for ways to incorporate its irresistible tang and depth of flavor into other dishes, maybe it’s time to think outside the box, or rather, bowl.

We suggest adding a few good greats of Parmesan into your next mousse or soufflé for an unexpected savory dessert that will wow your guests. And all cheese is good cheese, so you can opt for dill and gruyere parker house rolls or a herbed goat cheese tart that will please any palate with sharp, tangy flavors. They’re perfect for balance when accompanied by sweet fruits like grapes.

Many kinds of cheese, especially hard, aged cheese, contain naturally occurring MSG, which is why our palates crave them and love them so much. Want to know why a sharp, aged cheddar pairs so well with tomatoes? It’s the same reason: Both contain naturally occurring MSG when coupled, making for irritable tangy, umami flavors we cannot resist. The more you can use them in your baked goods (allergies and dietary preferences aside), the more mouths you’ll make smile.

Citric acid

Vladimir Soldatov/Getty Images

Citric acid, when used sparingly, is the equivalent of gold dust. And a little goes a long way. That is precisely why chefs will add a tiny sprinkle of citric acid to help bring out sweet flavors and create balance. Like MSG (monosodium glutamate), citric acid is not harmful in small doses and works wonders to help enhance sour flavors and balance out sweet ones.

Citric acid doesn’t just come in powder form; it’s naturally occurring in all of the sour citrus fruits that make you pucker. Let your taste buds lead the way when consuming citric acid in its naturally occurring state by telling you when you’ve had too much. Citric acid is also found in savory food items we love, such as cheese, wine, and sourdough, all of which have more subtle but still significant sour notes.

When it comes in manufactured form, though, it can be a real game changer to create tangy baked goods. But do sprinkle with care, as too much will leave more than just a bad taste in your mouth; it could do a bit of damage to your teeth, as well, (via Healthline).


R W Walpole/Shutterstock

Adding acidity to foods, even ones that are meant to be sweet, actually helps to bring out the sweetness and create a pleasing balance for our palates (baking is all about balance, after all). Nothing could point this out more clearly than Samin Nosrat’s award-winning book, with its title “Salt Fat Acid Heat,” clearly illustrates the point.

Berries are a great way to add complexity and break up the sweetness of many baked goods, whether baked right into the sponge or macerated and spooned on top of the finished, beautiful dish. Berries, especially tart, sour, or tangy ones, are a fantastic way to add vitamin C, fiber, potassium, antioxidants, and a splash of color, too, to your baked goods. Berries also pair well with other fruits, with combinations like blueberry and lemon, rhubarb and strawberry, or blackberry and peach amongst our favorites. There are hundreds of berry varieties and combinations for you to consider.

Preserved lemons

Frankly, we do not think preserved lemons are given the attention that they deserve. In a time when all things fermented are considered essential to support a healthy gut biome, preserved lemons do all that and more, according to Healthline. These salty and sour fermented condiments, originally from North Africa, were made to protect the food and, created for their unique flavor (think of them like pickled lemons).

Preserving lemons at home is relatively simple, requiring only salt, lemons, and sometimes oil, and, at the very least, two weeks for the curing process. They make an excellent addition to many foods, from salad dressings to pasta, and even cake benefits from the preserved lemons’ pucker power. Add them to lemon bars, homemade ice cream, preserved lemon meringue cake, cheesecake, and more! Anything that lemons can do to a baked good, preserved lemons might just be able to do better (shocking, we know).


These days, you can’t throw a stone fruit without hitting something fermented with koji. Though it might be trending at the moment, the fungus known formally as Aspergillus oryzae is far from new. Evidence of its use in Japan and China dates back thousands of years. Forbes notes its first evidence of migration from China to Japan was around the third century. You can find proof of koji in the ingredients list of your favorite soy sauce, miso paste, and sake, all of which are associated with the sixth flavor profile known as umami, or savoriness.

You can use koji for a myriad of things, from aging or curing meat or fish, using it to transform vegetables into vegan charcuterie, and even in baking. You can even use it in making a sourdough starter. But that’s not all! Try using amazake, a liquid form of koji, in your next rye bread to enrich those sour, earthy flavors.

Fermented yeast

2020 may have been the biggest year for sourdough starters the U.S. had ever seen. And while there was good reason to take up the hobby at the time (and ample reason not to for anyone with children or an essential worker status), the signature tangy flavor of sourdough is timeless. It can and should be considered, at any moment in time, part of an at-home bread-baking hobby.

As science catches up with our taste buds, touting the benefits of fermented foods on our second brain, aka our gut, perhaps now is the time to tinker around with growing a sourdough starter at home and seeing where it leads. Don’t panic; we have collected plenty of tips and tricks from sourdough bakers and bakeries to help coach even the timidest home baker to help direct you toward the road to success and keep your brains, guts, and tastebuds happy.


Oleksandr Todorov/Getty Images

If you were to ask us to make a top ten list of things never to put in a cake, many people would put mayo high on the list. But, as history and our research has shown, these very reasonable instincts are less founded than you might think.

It does make some sense when you look at the facts. Eggs and oil, two of the main ingredients in any good jar of mayo, homemade or Hellman’s, are also mainstays in many cakes. According to NPR’s The Salt, mayonnaise has been a secret ingredient since the Great Depression, when eggs were scarce and home cooks looked for other ways to make do. It became so commonplace that Hellmann’s decided to claim a monopoly over the idea by creating a recipe for a mayo-laden Super Moist Chocolate Mayo Cake, which included its boxed chocolate cake mix and mayonnaise. Talk about cornering a niche market!

Not just for chocolate cake alone, there are bakers secretly adding the stuff to everything from chocolate chip cookies to banana bread.

Auto Relidder

The automatic re-lidder accepts a continuous flow of  lids from the lid conveying system and places each individual lid onto a single sandwich bread pan. The relidder can run continuously or intermittently by placing the lids on a group of pans that have been staged for automatic group load to a tray or tunnel oven or a continuous flow of pans feeding a conveyor style oven.

Microbiological quality

It is worth noting that HPP can be applied to the dough or batter to increase its shelf-life before cooking, but inactivation efficiency depends on water activity (aw) and pH of the formulation. Regarding pH, high pressures are more effective in acidic products (lower pH). HPP also needs products with high aw (≥0.96) to maximize lethal pressure effects, aiming to meet or exceed 5-log pathogen reductions. HPP becomes less efficient as aw drops from said value, and it is used for shelf-life extension or to meet 1-3 log pathogen reduction for aw 0.80-0.95.

Many of the mixes have a high pH (≥4.6) and low water activity (aw ~ 0.8) due to their high sugar and fat content. In these products, HPP is likely applied as a shelf-life extension step to eliminate yeasts and molds, and slow down other spoilage microorganisms. Given the variability in ingredients and type of batters (pancakes, brownies, cakes, etc.) it is hard to generalize a shelf-life. It is noteworthy that our customer Maryland Packaging achieved up to 90 days of shelf-life for an ovenable blueberry pancake dough with HPP.

Product Handling

Baker Thermal Solutions offers a variety of product handling systems from depanners and conveyors to feed products to your cooler and conveyors to feed product to your slicers and baggers. They also offers Vacuum Depanners for bread, buns and combination baked goods. The Baker Product Conveying Systems are made for both cooler feeds and slicer feeds.


Baker Thermal Solutions depanners are specifically designed to remove bread, buns and other products that have seeds or toppings from pans traveling through the baking process. Available in various sizes and configurations to fit customer operation.

Product Conveyors

Baker Thermal Solutions manufactures a variety of conveyor styles to fit your specific needs for conveying bread, buns and other products. These conveyor styles include horizontal switches, vertical switches and custom conveying solutions.


The Baker Thermal Solution cooler systems are very flexible regarding configuration, shapes and sizes to match the customer production line.

Race Track Style Pan Coolers

The Race Track style Pan Coolers design uses ambient conditions to cool bread and bun products while cost effectively utilizing the open space above production equipment. Configurable design, effective cooling and gentle product handling.

Product Coolers

The Baker Thermal Solution product coolers use the ambient conditions to cool products in an economic and effective way. The Product Coolers can be designed with various configurations from double oval, single oval and figure “8” and with very flexible designs such as spiral and L-shaped conveyors to fit the bakery and the building. They can also be floor or ceiling supported and can even use space over production equipment. Very flexible cooling solution for the industrial production plant.

Product labels contain information about your baked-goods

Product labels contain the state requirements for labeling your baked goods. Cottage food labeling requirements are different for each state, so you should verify the information needed in the state you live in.

The key features of a product label include:

  • The product name
  • serving size
  • Ingredients
  • Nutrition facts labels
  • Allergen warnings
  • State requirements regarding the product being made in a home kitchen

Product labels for your baked goods are easy to print at home. You should check with your state cottage foods laws to make sure you understand any new regulations they have before printing your product labels.

In this video, I’m sharing 3 easy steps to get started printing your baked goods labels.

Industrial bakery equipment with complete system solutions

Baker Thermal Solutions offers an unmatched breadth of industrial bakery equipment with system solutions executed worldwide. Baker Thermal Solutions is well known for its Tunnel- and Tray Ovens. On the proofing side of its product portfolio mostly known is the Templex proofer with a unique design that offers a compact automated solution as well as a tray proofer with many configurations.

See Baker Thermal Solutions product range here

Baker Thermal Solutions has three standard types of ovens, Conveyor Ovens, Tunnel Ovens and Tray Ovens. They also offer custom oven solutions.

Conveyor Oven

This durable oven is designed to improve bake uniformity. By reversing the pans, every part of the pan is presented to exactly the same baking conditions. The result is a very even bake. The conveyor oven is offered in a variety of configurations including the figure 8 and the traditional down spiral. The oven can be supplied with a vectored air tube system or air turbulence fans.

Tunnel Oven

The 960 Tunnel Oven is a very adaptable Tunnel Oven with high reliability and bake quality. The 960 Tunnel Oven combines maximum adaptability with rugged design. It is covering a broad range of production requirements, the 960 excels at baking bread, rolls, cakes and pies. It has a simple straight-thru design and simple loading and unloading. It is also capable of handling many different pan varieties and does not require special pans.

Tray Ovens

Baker Thermal Solutions offers robust high quality Tray Ovens, the 970 tray oven and the 935 tray oven. Bakes a broad range of products such as bread, buns, sweet goods and other panned products. Spacesaving and modular design which speeds up installation time. Robust ovens with long durability. Manages pans up to 9625 mm.

Pan & Lid Conveyors

Baker Thermal Solutions manufactures a variety of conveyor styles to fit you specific needs for conveying bread pans, bun pans and other pan styles.

  • Horizontal switches
  • Vertical switches
  • Custom conveying solutions

There are two types of labels that home bakers need for their baked goods.

Custom bakery labels are primarily for marketing purposes, while product labels tell your customer about the food products you are selling.

Keep reading to see the best information to include on each label and get tips for how to print labels yourself at home, and where to order professionally printed labels. Be sure to check out how to streamline your bakery labels with a dual label too!

Custom bakery labels are used to market your business

Baked goods stickers have a wide variety of uses and are perfect for promoting and marketing your baking business.

Marketing labels usually include:

  • Logo
  • Home address or the address of your commercial kitchen
  • Phone number
  • Email address

The most common applications for the custom bakery label are to market and promote your business. Put them on all of your pre-packaged bakery products. Well-labeled products are great because anyone who buys or receives your baked goods will be able to contact you or even refer you!

You can print custom bakery labels at home, or order them from a printing company. Professionally printed labels will have more vibrant colors and a better-quality of paper. You can choose a matte or glossy finish and look like a pro with your custom labels.

You can start by printing your custom labels at home until you have perfected your logo and information. When you are ready to print on a large scale, you can order your stickers from professional printing companies.

Here are a few label printing companies that home bakers use frequently

Thermal printers are a great way to print labels at home. They don’t require ink to print, rather use a special type of thermal print head that imprints onto the label paper.

If you’re interested in printing your own labels at home, check out these popular thermal printer options:

Technological properties

Batters and doughs have a very high concentration of starch and, in some cases, protein (like gluten). HPP may result in the swelling and possible cold gelatinization of starch and structural changes of proteins. These changes can have positive or negative effects on the finished baked product, as with everything, it will depend on the formulation. Consequently, pressure will most likely affect the viscosity (increase it), and adhesiveness of the dough, and originate different baked products.

Some research studies have found interesting changes in the mechanical properties of grain-derived flours and batters treated with HPP, which allows creating new textures. For example, in this article, a wheat dough was treated under low pressure (250 MPa) to induce a rapid reduction of the microbial population, although ensuring sufficient mold and yeast survival to assure bread dough fermentation. Regarding dough properties, HPP treatment significantly increased hardness and adhesiveness, whereas stickiness was reduced by increasing the time of exposure to HPP. After baking, a novel crumb bakery product was obtained (Figure 1). In the study, judges emphasized the original layered structure of the treated bread crumb, which was very soft and attractive, reminding the structure of a croissant.

Figure 1. Cross-section of the different bread slices obtained from bread doughs treated at different HPP levels and 2 min of holding time.

In recent years, HPP has also been investigated as a new tool to improve gluten-free doughs quality. Dough containing HPP treated raw materials required a higher water amount, but in return HPP improved corn starch and rice flour baking aptitude, resulting in a high specific volume and good crumb softness gluten-free bread.

These are just a few examples of the potential of HPP for shelf-life extension and technological properties changes on ready-to-bake doughs. If you are interested in the development of HPP products, don’t forget that Hiperbaric’s team is at your service.


Baker Thermal Solutions makes a wide variety of proofer styles. They can provide standard or custom  solutions for the products you bake.

Conveyor Proofer

  • Figure “8” proofer design.
  • Single Oval proofer design.
  • Double Oval proofer design.

Offering a wide variety of proofers ensure system layout flexibility. All products travel along the same proofing path. Continuous smooth metered loading and unloading at convenient elevations.

Rack Proofer

Automatic proofer for bread, rolls and sweet goods with 5, 7 or 10 shelves per rack, 650 mm, 800 mm or 950 mm deep shelves, carries panned product in racks up to 4064 mm wide, traveling in a captive circuit. The high-loading rack density and tightly controlled transport circuit make it the most space-efficient, floor-standing proofer available.

Now you know the types of labels needed for your bakery items

Some bakers decide to spend a little more on a glossy custom label from a professional printer and make a good first impression. You can also save a little money and print your own product labels using Avery templates and your own home printer.

Even if you are a small bakery or just starting out, a great bakery label will help you stand out and give your items a personal touch.

If you are just getting started as a home-based baker, be sure and check out my Step-By-Step Guide To Starting A Home Based Bakery.

Using dual labels for home-baked goods

Dual labels are label stickers that include all your information on one sticker. If you would like to keep your costs low, then consider printing a dual label.

Dual labels are good labels to use when you are just getting started. You may decide to change your business name or logo in the early stages of your business. Printing your own simple dual labels at home will allow you to only print what you need. You can also make changes as you go.

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