Contact Toasting and Radiant Toasting: What’s the Difference?

Toasting can improve the taste and quality, but you need to choose the correct type of toaster to get the best results. What will be the diner’s ideal experience for that particular menu item? Will they be eating it now or later?

Radiant Toasting

Great For: English muffins, bagels, sourdough, and croissants.

This method extracts the moisture from the bread causing it to turn brown and gain that “toasted” appearance and deeper crunch. At work is the Maillard reaction – the chemical relation between amino acids and sugars in the starch that makes food taste differently when it is browned.

Contact Toasting

Great For: Brioche, hamburger buns and other buns used by QSRs for sandwiches

This method makes complete contact between the heat source and the food product on one or both sides and creating a smooth surface and sealed finish. Without that nice caramelized seal from the Maillard reaction, the juices and condiments can penetrate the bun and make it soggy over time. It also ensures a high level of consistency from bun to bun.

Considering drive-through orders may be consumed after 10-20 minutes of travel, keeping that bun crisp, fluffy and appetizing is critical.

To learn more about Antunes’ toasting solutions, check out these videos: