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 [...]
Dough Sheeting What is Dough Sheeting? In baked goods production dough sheeting is the act of flattening a dough piece. The starting dough piece can be used for either pan bread or laminated products. Sheeting can be done mechanically using dedicated machines, or manually. The most basic design for a dough sheeter [...]
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 [...]
White Pan Bread What is White Pan Bread? White pan bread is a yeast-leavened baked product made from white or refined flour. It is proofed and baked in a constraining pan to maintain a consistent loaf shape and size throughout processing. It is considered a lean bakery product and is the most [...]
S500 Sponge and Dough Pan Loaf Ingredients In Baker's Percent: (%) Bread Flour - 100% Salt - 2% Dry Yeast - 1% S500 Green - 0.5% Gluten - 1% Sugar - 2% Water - 56% Canola Oil - 2% Method Mix in spiral motion, 5 minutes for the first [...]
Rye Multigrain Pan Loaf Ingredients In Baker's Percent: (%) Bread Flour - 85% Rye Medium Flour - 15% Salt - 2% Dry Yeast - 1.5% Canola Oil - 2% Sapore Adelia - 10% S500 Green - 1% Soft grain Amber - 25% Water - 55% Method Mixing spiral for [...]
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 [...]
