Technological processes and apparatuses for food production of bakery products.
Modern food production today is highly mechanized technological processes and food production equipment, equipped with automation and computer technology.
Bread on our table is a staple food. For centuries, man has sought to grow a good grain crop and get flour from it. Improving the methods of making bread, our ancestors passed on the accumulated experience from generation to generation. Different peoples have their own recipes for making bread. It is believed that bread should be baked by a person with a good soul and skillful hands.
Today, bakery production is a huge number of enterprises and organizations of various types of equipment and various forms of ownership. Not a single mini-bakery or factory can do without specialized equipment for baking. Technological processes and apparatuses of food production are developed for almost every type of bakery products. Bread rolls, long loafs, small pastries, pizza, hearth bread, donuts, biscuits, waffles and much more have separate processing lines and specialized equipment.
Machines and equipment for food production are produced by machine-building plants for the production of food equipment and are made from environmentally friendly materials, the main of which is stainless steel. The operation of the equipment is thought out to the smallest detail and helps modern enterprises to conduct the process of preparing bakery products without violating the traditions and in accordance with the requirements of regulatory documents and consumers.
The technology for the preparation of flour in production necessarily includes the cleaning of flour from metal impurities and sieving. In the process of mixing flour use scales, dispensers, special containers, bowls and dough mixing machines. The bread is formed on mechanical lines or manually. At this site, dividers are used that allow mechanizing manual labor and increasing the speed of the conveyor. Molded products, depending on the type, are laid out in shapes or laid on frying sheets.
The technological process of bread production and baking of bakery products takes place in electric or gas ovens, which in turn also have different technical characteristics. Small electric ovens are used in small bakeries, pastry shops or catering facilities. Conveyor-type ovens allow you to conduct the process of baking bread in a continuous way, which ensures high profitability of enterprises. Ready baked goods are cooled already in the process of leaving the oven on the way to the distribution table. The cooling of bread is carried out for its best preservation in the process of transportation to retail stores. Sharp cooling of bread is also used, in which all nutrients are stored in it.
Forced cooling, processes and apparatuses of food production for shock freezing bread allows you to save more moisture, which positively affects the taste of bread and reduce the possibility of bacteria in the bread. Spiral conveyors are widely used for cooling bread, which exclude the use of the human factor in the process. Chilled bread, if necessary, cut into slicers and packaged. At present, bread and bakery products are necessarily packed in a special plastic wrap film before being sent to the consumer , which does not allow moisture, fumes and gases to pass through. Product packaging is carried out on horizontal packaging lines using vacuum packers or by clipping.