In the area of baking, CFD is being used to analyze convective, conductive, and radiative heating. Fluent's software is also being used to analyze starch gelatinization, protein denaturization, product cooling and drying, forced/natural convection ovens, french fries/chips in oil vats, and roasting of cocoa/coffee beans.

Air flow and temperature distribution in a convection oven, suggesting uneven baking conditions

In the biscuit baking process, there are several stages the dough must go through before the biscuits can be considered complete.

First, the biscuit materials are mixed with water to form dough, which is formed into biscuit shapes. This process can include subsequent processes, such as making perforations in the finished shape. The biscuits are eventually baked in an oven and cooled. The cooled biscuits can be subject to additional processes, such as layering and/or enrobing. Lastly, the biscuits are packaged for sale.

Fluent software can be used to model each stage of the biscuit manufacturing process: from dough mixing and forming to baking and drying. A user can solve fundamental flow equations to predict the rates of heat and moisture transfer between the oven and the biscuits. The FLUENT model represents the effects of oven geometry, flowrate, moisture content, and temperature, including radiation, and provides data for a biscuit model, should the user desire to continue with a more detailed analysis of the entire process.