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 [...]
Certificate of Analysis (COA) for Bakery Ingredients What is COA for Bakery Ingredients? A certificate of analysis (COA) for bakery ingredients is a formal and official document that ingredient suppliers send, along with product shipments, to bakeries to provide analytical results which ideally conform with established technical specifications (quantitative and qualitative).1 A [...]
Variety Breads What are Variety Breads? Variety breads are yeast-leavened bakery products that are made from a cereal flour (e.g. wholegrain, clear or refined) or a combination of cereal flours. They are usually baked in a pan to obtain a loaf-type shape. Types of variety bread include: Whole wheat bread Wheat bread [...]
