A ceramic coating in Wachtel deck ovens with Selective Transformed Infra Red (STIR) increases the amount of infrared by up to 90 percent. This infrared radiation moves to the dough core and accelerates the gelatinization of the starch. The crumb forms faster, quickly giving the dough stability so the starch can bind more water. Less baking time equals more moisture in your product. With STIR, bread contains up to 8 percent and rolls up to 5 percent more moisture than conventionally baked products. This gives products longer shelf life. For more information, call 973/237-9673.