Baking and roasting

35 lines that use it

What it looks like on the line

• Lithium carbonateRoast the concentrate. Spodumene in its natural alpha form barely reacts. Strong heat converts it to the more open beta form, which can trade its lithium for hydrogen in the next step.
• ChocolateRoast and shell them. The beans are cleaned, roasted and graded. Their shells come off and the pieces of kernel left behind are the nibs.
• CharcoalTend the slow burn. A collier, as charcoal burners are called, watches the smoke and adjusts the air. The skill is managing the heat so the wood chars without turning to ash.
• ZincRoast it to oxide. In a roaster, hot air turns the sulfide into impure zinc oxide called calcine. About 90 percent of the zinc ends up as oxide, and roughly 10 percent reacts with iron to form zinc ferrite. The sulfur dioxide given off is captured and made into sulfuric acid.
• NoriToast and pack. Sheets are often toasted and sometimes seasoned with soy sauce, sugar and other flavors. Because nori soaks up moisture from the air and degrades, packs include a desiccant.
• Sandwich cookieBake the wafers. The rounds travel through an oven and come out as crisp dark wafers.
• AirlinerCure the layers hard. Heat and pressure harden the resin so the layers bond into a single solid shell, light and stiff.
• CokeBake out the volatiles. With no air to burn it, the coal cannot catch fire. It just cooks, and water, coal gas and tar are driven out as vapor. The cooking front creeps through the charge from the outside in, and a beehive oven needed two to three days to finish.
• CroissantBake until golden. Water in the dough and butter turns to steam in the oven and lifts each layer apart. Melted butter fries the layers crisp, and the surface browns. Factory lines freeze unbaked croissants so shops can bake them fresh.
• Decaf coffeeRoast like any other. From here the beans are roasted, cooled and ground just like regular coffee. Roasting does not remove caffeine, which survives up to around 200 °C.
• BaguetteBake in a steam deck oven. Loaves go onto a thick stone or firebrick deck in an oven heated over 200 °C. Steam injected at the start lets the crust stretch before it hardens and melts surface sugar into a slight glaze.
• BreadBake in a tunnel oven. The tins travel slowly through a long oven. The heat sets the crumb, drives off water and browns the crust, which gets its flavor from the Maillard reaction between sugars and amino acids at the hot surface.