13 04, 2022

Use Release Agents for Smoother Production

The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy transportation. This is where release agents come in. They help remove baked [...]

30 04, 2021

Bread Slicing

Bread Slicing What is Bread Slicing? Bread slicing involves cutting or slicing loaves into individual pieces for convenience and portion-controlled servings for consumers. The process takes place after baked loaves have passed through metal or X-ray detection and cooling. An important aspect of bread slicing is setting the correct number of servings [...]

30 03, 2021

How Thermal Profiling Can Help Scale Up Bread Production

Scaling up is the science (mostly) and art (a bit of creativity) of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, bread production scaling is one of the major challenges these operations may face. How do you replicate the boutique personal touch [...]

15 03, 2019

Pan Lubrication

Pan Lubrication What is Pan Lubrication? Pan lubrication is a critical step in high-speed bakeries processing thousands of loaves per hour. It allows the baked goods to be easily depanned (released from pan) as soon as they leave the oven. At this point, finished product temperature is about 200˚F (93˚C) and bread’s [...]

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