Thursday, May 30, 2024
Monday, 08 May 2023 20:14

What does modern bread production look like?

modern bread production modern bread production pixabay

In times of supermarkets, where systematic transports of bread are expected, as if straight from the oven, the mechanization of production is a natural and developmental phenomenon. Larger bakeries focus on efficient solutions, and therefore the element of manual work is reduced. Today, the equipment of companies is a diverse system of devices, among which we can find various baking ovens, confectionery ovens and a complex of auxiliary equipment.

Technological progress makes today's baking ovens machines that can be controlled from the perspective of a computer in the control room. In fact, human participation is reduced to developing a recipe, supplementing ingredients in devices. Mechanization has already affected every stage of production, i.e. preparing, shaping, proofing, baking and cutting.
This is one of the reasons why modular ovens are a hit in the baking industry. The structure of the equipment based on chambers means that such a furnace can be constantly enlarged. As expected, each phase can bake a different type of product. Such equipment can function as confectionery ovens and bakery ovens. They are used to make small plain bread as well as a wide range of sweet products.

In turn, the shop oven, thanks to its modular construction and the implementation of electricity supply, works well as an equipment for many catering stations, such as shops or restaurants. It is an excellent solution because it creates the conditions for fresh baked goods to be obtained from frozen bread in a short time, maintaining their nutritional benefits.

The idea of the profile of a bakery depends to a large extent on the range of processing and the group of recipients. While the manufacturer focuses on supplying a large network of stands, full mechanization, with an emphasis on maximum efficiency of the equipment, undoubtedly pays off. However, small plants, respected in their towns, can bet on traditional baking ovens, fired even with wood. Of course, the bread baked in them is extremely delicious.
Certainly, when purchasing equipment, bakers have in mind the highest possible productivity. The more activities the equipment presents, the greater the saving of time, manual work and especially the work surface. For example, an electric oven is very useful as a confectionery oven or shop oven.

Modernizing the baking of rolls, of course, has its critics. A significant group argues that the bread has become impoverished on the smell, it has become aerated. It is therefore no surprise that the popularity of regional bakeries is gaining strength, thanks to which traditional ceramic-tubular ovens are experiencing a second splendour. This type of baking ovens, built of ceramic elements, determine the unique taste of rolls. The resulting baking has a moist flesh, a crispy crust and is edible for a long time.