Anyone who is going to buy their own bakery or learn to be a baker will be interested in learning all the stages of industrial bread baking in specialized institutions.
Instructions
Step 1
The production of finished products in a bakery is divided into successive stages: mixing the ingredients for the dough, raising it, kneading the dough, dividing it into parts for products, shaping the product, baking in the oven.
Step 2
Dough is a liquid sourdough that is formed by mixing yeast, warm water and flour. Thanks to the sponge method of baking bread in bakeries, the finished product retains its freshness for a long time, it turns out to be more luxuriant.
Step 3
In modern bakeries, dough is prepared on a certain equipment, which is fully automated. The whole dough preparation process lasts from 13 to 16 hours.
Step 4
The finished dough is drained into a large mobile bowl called a bowl. The ingredients required by the recipe are added to the dough. The weight of the ingredients is checked on an electronic scale.
Step 5
This is followed by the process of mixing the ingredients in the kneader. For this, the bowl is rolled under it, installed under the device. When kneading ingredients in a kneader, bakers can also add ingredients in the process. The homogeneity of the dough, its friability, taste depends on the kneading, therefore, only modern equipment can provide the thoroughness of such a procedure.
Step 6
After kneading, the dough is allowed to stand for 12 to 30 hours. The holding time depends on the recipe for the product. Some bakeries shorten the holding time by adding artificial flavoring and flavoring agents to the bread. However, such bread subsequently quickly grows moldy and deteriorates.
Step 7
The next step is dividing the dough. For this, the finished dough is transferred from the bowl to the machine for dividing the pieces into bread of the desired size. The equipment sets automatic parameters for the mass of each piece.
Step 8
Operators place the cut pieces of dough into molds. If the bread is of a non-standard shape (such as a baguette, roll), the dough is placed on special frames (loaders), which will then be loaded into the oven.
Step 9
Now is the time for proofing the bread in tins or on frames. After this process, the frames and molds with the dough are placed in the oven for baking. The finished bread is taken out of the oven, the excess flour is shaken off and placed in trays for transportation to stores.
