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 [...]
The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer, the dough is expected to expand several times its initial size, develop flavors [...]
Dough Moulding What is Dough Moulding? Dough moulding is the final step of the makeup stage in high-speed production of pan or loaf-type bread. It is a continuous mode operation, always receiving dough pieces from the intermediate proofer and placing them into pans. The function of moulding is to shape the dough [...]
Bread Processing Also known as bread manufacture process What is Bread Processing? Traditionally, the term “bread processing” was used by high-speed bakers to assess the contribution of moulding or makeup stages of dough to the manufacture of bread. Today, it’s a broader term describing the overall manufacturing process of breads and buns. [...]
Water Blending Systems What are Water Blending Systems? A water blending system is an integrated valve unit that combines streams of water connected through piping to produce a single liquid stream of desired temperature and/or volume that can be used in bakery operations such as dough mixing, flour hydration, liquid brew systems, [...]
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 [...]
Hygienic Design of Pumps What is the Hygienic Design of Pumps? Pumps are ancillary equipment which are used in virtually any food processing plant. The main purpose of a pump is to push fluid materials through pipeline by means of pressure. Pumps are closed systems that come into direct contact with food [...]
Hygienic Design of Tanks What is the Hygienic Design of Tanks? Tanks are integral components of industrial bakeries. They are used in different stages of production, from storage of ingredients to fermentation in breadmaking dough systems. The hygienic design of tanks encompasses the principles, strategies and engineering aspects that must be applied [...]
Hygienic Design of Belt Conveyors What is the Hygienic Design of Belt Conveyors? Belt conveyors are an essential component of industrial bakeries. They allow work-in-progress and finished products to effectively move along the production line. The hygienic design of belt conveyors encompasses the hygienic principles, strategies and engineering considerations that must be [...]
Liquid Ingredients Formulation What is Liquid Ingredients Formulation? Liquid ingredients formulation is a process bakers perform on a daily basis in anticipation of material shortages. In some situations, where dry or liquid ingredients run out, production managers face the situation of keeping up with the production schedule by switching to alternative forms [...]
