Bread Production with Cutting-Edge Technology

Industrial goods are becoming more and more like those manufactured by hand, thanks to advancements in processes and machinery. The greatest improvements have been made in the ovens for bread with a crispy crust and a soft and fragrant center.

FREMONT, CA: Bakery is evolving into a precision technology that makes it possible to produce industrial goods with a quality that rivals artisanal goods. A whole bakery line or a series of different equipment can be added to a bakery's production process. Industrial bread is no longer synonymous with low-quality products.

Bread starters made with natural yeast can be processed by modern machinery to produce the finished product's crunchy crust and soft and fragrant interior. The bread business is shifting toward longer production processes to suit better consumers' expectations, becoming more aware of the products they purchase.

To make the industrial product more and more akin to the artisan one, the resting and leavening times are extended, and the processing is done at lower temperatures with a higher proportion of water than in the past.

Machines for all needs

When it comes to technological options, in the industrial production of bakery products, more and more enterprises are opting for complete, flexible, and customizable solutions capable of adapting to a variety of production needs to manufacture bread, pizza, and cakes all kinds.

Modular structures enable the production of a wide range of bakery products with ever-increasing efficiencies, such as oil or milk bread, round country bread, Sfilatini bread, classic baguettes, artisanal sandwich bread or country baguettes, bread loaf, focaccia, ciabatta, French bread, etc., with or without gluten. Recipes can be categorized by the type of dough they use, such as gluten-free, organic, low-salt, or those that use mother yeast or bread starter.

Modern bakery lines, which include low-stress processing to provide the stress-free dough, appear most versatile. Production lines that use a large proportion of water in the batter, like those used to make ciabatta bread, with its flat and elongated shape and soft and spongy internal crumb but the golden and crispy external crust, are an option for enterprises with few goods to make or no space constraints.

Each line has a different number of loaves it can produce depending on its size, although the lines themselves are modular. Like bagels and rustic molded bread, there are production lines for round breads made with various types of dough, including soft sandwiches and burgers and round bread with a hole, like bagels. Rounding machines change square dough parts into rounded loaves on this line.

In most cases, automated bread-making processes can produce a wide variety of bread and process a wide range of different types of dough. In addition, the lines can be completely customized to meet the needs of any production environment. Dough from the mixer is fed into a low-stress rolling system that divides it into strips and conveys it to a cutting station, where guillotine machines cut it into smaller pieces, depending on the desired size.

It is then carried to a molding machine, where the components are molded into the desired form. As a last option, the line can be connected to a conveyor belt for the freezer or a tray depositor for the ovens, depending on the configuration chosen.

However, current bakery lines have all stages automated and changeable, so they may be altered to suit the recipe at hand. The sanitary design ensures the highest level of cleanliness.