Between labor shortages, rising prices, and ingredient shortages, bakers today have enough to worry about before they even start baking. Therefore, during the baking process, any solutions that can increase yield and improve functionality are incredibly valuable. At IBIE in Las Vegas, I got the chance to speak to Andrea Sousa, Director of Sales, [...]
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 [...]
Artisan bread with its simple, clean label is a popular choice for consumers these days. So, many artisan bakeries are scaling up to the industrial level. Here are some things to keep in mind when running a high output artisan bread line. What is artisan bread? Artisan bread contains natural and high-quality ingredients. While [...]
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 [...]
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 [...]
Tucked away in the heel of Southern Italy lies the cozy little town of Altamura. This small village, like many Italian cities, is famous for a particular cuisine. Naples has Pizza, Sicily has Cannoli, but Altamura has the Altamura Bread. This bread is so renowned for its flavorful crust and soft, moist crumb that [...]
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 [...]
Artisan and healthy ones! What makes those large holes in a baguette? How can you increase water absorption for an artisan bread formula without the dough becoming too sticky? If you've ever asked yourself these questions, or any others along those lines, then find the answers at our upcoming Academy class, The Production of Artisan [...]
What is the role of water absorption in bread? Why are minor ingredients important? Which is the best fermentation or dough system? How can I improve my final proof, baking or cooling process? If these are the questions keeping you up at night, then you really should come to our Academy class on the science [...]
A dough pump is ideal for high-speed production of buns with uniform density. Dough Pump What is a dough pump? A dough pump is a type of dough conveying equipment widely used in large-scale production bakeries. The first step in the make-up stage, it serves as a transport or transfer [...]
