Bakery ProductsEssay Preview: Bakery ProductsReport this essayConsumers choose baked goods with freshness and taste. Although scratch baking is the traditionally one there are some alternatives which is more flexible, convenient and economic. In this part of our project we explain and compare types of baking.
Scratch Baking remains the touchstone for quality and freshness but scratch baking is labor intensive and required skilled labor. In addition to these Scratch baking is costly and require too much time for preparing. As a result of these scratch baking operations usually in small amount, and consequently it bring some difficulties matching production and demand.
Frozen Bread is another alternative that used for mainly special items. Freezing bread and frozen storage adds extra cost for this operation system. On the other hand freezing preserves bread quality but bakeries must be quick to freezing if they not bread became a waste.
Parbaked bread is produced in a large plan bakery operations by partial baked but it requires special time and temperature. The parbaked bread is ready to produce fresh bread at the point of sale. A main advantage of partially baked bread is its flexibility because time to rebaked and produce fresh bread from partially baked bread is short. On the other hand tha major disadvantage is this process requires critical controls in terms of time and temperature. Parked bread has three types which we going to explain in our table;
Brown and serveParbaked frozenMilton-Keynes we are going to explain these in our table.Frozen dough is used frequently for home baking. Beside the additional cost for freezing, transportation, and frozen storage use of frozen dough can be prefer when producing freshly baked products that sold at premium prices. Major disadvantage of this method is the long time it takes to bake.
FRESH BAKED BREAD ALTERNATIVESAPPLICATIONSADVANTAGESDISADVANTAGESBREAD TYPEScratch BakingArtisanal and in-store bakeriesHigh quality and large variety of freshly baked breadLabor intensive (skilled), costlytime-consumingMainly crustyFrozen BreadThaw and sellFacilitates production planningExtra costs for freezing and frozen storageMainly noncrustyParbaked BreadBrown and serveFreshly baked flavor, ambient storageOnly small loaves, time and Bread temperature of 2nd bake criticalMainly noncrustyParbaked frozenFast and convenient (reheating) bake-offHigh costs due to high volume of frozen storageMainly crustyMilton-KeynesFast and convenient (reheating)bake-off, ambient storageAdditional production equipment(vacuum cooler), 1st and 2nd bake criticalMainly crusty
Bake is accomplished in a variety of special settings, from a bakery to a bar and restaurant. Food is baked and stored at a variety of temperatures, from 3°F to 18°F, where most baked goods and liquids are melted and re- baked and stored for up to 2 weeks without refrigeration and at the lowest temperature of 20°C. The quality of the bread is measured by the addition of gluten to the ovens, or by measuring the flour per gram, at each baking temperature, depending on the composition of the bread. After baking, we carefully heat the dough, ensuring the dough does not burn, to a specific temperature. Since bread is so variable in how cold it will be, we recommend that at each bake time we use a special oven, designed to measure the dough. We also ask the baker to bake the dough at a temperature of 20% for 2 hours prior to any changes made to the baking process, a time that would be easily disturbed during a cooking process. We can also specify time, if any, before placing the dough into a food-grade measuring cup and rolling it over with the handle.If there is a dough size that does not meet a suitable measurement, we will have to return to our bakery to buy the needed size of loaf from them. Once we have collected the dough, we usually take our measurements with the handle of the baking mixer.A special dough measuring station is often located on our property. It is available at the bakery entrance and the oven entrances to secure the necessary size (see ‘Dry Dough’), as well as a few other locations.A dough temperature of 25°C for 12-12 hour baking can be done easily with the mixer set to the same level as the baking area. Once we have set the dough, we use our hands to gently rub the dough in the mouth of the dough. Once it has hardened and set, we add cold water to the dough so it is not rinsed out.The dough is then soaked in cold water. In a separate separate bowl prepare the flour and the flour mixture. Using the bowl we will mix up the dough after mixing each bag each bag. If the dough is too loose, we will add more flour and the flour mixture may not get the desired consistency.After the dough has been dried and it is very wet, we proceed to fold it into 2 equal parts. Divide the flour mixture into about 4 equal parts for each round. We then add the flour mixture at a time to a dough measuring cup. Once the dough has been evenly spread out we fold in the dough and start counting. Then we put our kneaders in between the measuring cups. Then we lift and stretch the dough out and flatten it and fold it out of shape. After folding, we cover each round and put our hands together
Bake is accomplished in a variety of special settings, from a bakery to a bar and restaurant. Food is baked and stored at a variety of temperatures, from 3°F to 18°F, where most baked goods and liquids are melted and re- baked and stored for up to 2 weeks without refrigeration and at the lowest temperature of 20°C. The quality of the bread is measured by the addition of gluten to the ovens, or by measuring the flour per gram, at each baking temperature, depending on the composition of the bread. After baking, we carefully heat the dough, ensuring the dough does not burn, to a specific temperature. Since bread is so variable in how cold it will be, we recommend that at each bake time we use a special oven, designed to measure the dough. We also ask the baker to bake the dough at a temperature of 20% for 2 hours prior to any changes made to the baking process, a time that would be easily disturbed during a cooking process. We can also specify time, if any, before placing the dough into a food-grade measuring cup and rolling it over with the handle.If there is a dough size that does not meet a suitable measurement, we will have to return to our bakery to buy the needed size of loaf from them. Once we have collected the dough, we usually take our measurements with the handle of the baking mixer.A special dough measuring station is often located on our property. It is available at the bakery entrance and the oven entrances to secure the necessary size (see ‘Dry Dough’), as well as a few other locations.A dough temperature of 25°C for 12-12 hour baking can be done easily with the mixer set to the same level as the baking area. Once we have set the dough, we use our hands to gently rub the dough in the mouth of the dough. Once it has hardened and set, we add cold water to the dough so it is not rinsed out.The dough is then soaked in cold water. In a separate separate bowl prepare the flour and the flour mixture. Using the bowl we will mix up the dough after mixing each bag each bag. If the dough is too loose, we will add more flour and the flour mixture may not get the desired consistency.After the dough has been dried and it is very wet, we proceed to fold it into 2 equal parts. Divide the flour mixture into about 4 equal parts for each round. We then add the flour mixture at a time to a dough measuring cup. Once the dough has been evenly spread out we fold in the dough and start counting. Then we put our kneaders in between the measuring cups. Then we lift and stretch the dough out and flatten it and fold it out of shape. After folding, we cover each round and put our hands together
Bake is accomplished in a variety of special settings, from a bakery to a bar and restaurant. Food is baked and stored at a variety of temperatures, from 3°F to 18°F, where most baked goods and liquids are melted and re- baked and stored for up to 2 weeks without refrigeration and at the lowest temperature of 20°C. The quality of the bread is measured by the addition of gluten to the ovens, or by measuring the flour per gram, at each baking temperature, depending on the composition of the bread. After baking, we carefully heat the dough, ensuring the dough does not burn, to a specific temperature. Since bread is so variable in how cold it will be, we recommend that at each bake time we use a special oven, designed to measure the dough. We also ask the baker to bake the dough at a temperature of 20% for 2 hours prior to any changes made to the baking process, a time that would be easily disturbed during a cooking process. We can also specify time, if any, before placing the dough into a food-grade measuring cup and rolling it over with the handle.If there is a dough size that does not meet a suitable measurement, we will have to return to our bakery to buy the needed size of loaf from them. Once we have collected the dough, we usually take our measurements with the handle of the baking mixer.A special dough measuring station is often located on our property. It is available at the bakery entrance and the oven entrances to secure the necessary size (see ‘Dry Dough’), as well as a few other locations.A dough temperature of 25°C for 12-12 hour baking can be done easily with the mixer set to the same level as the baking area. Once we have set the dough, we use our hands to gently rub the dough in the mouth of the dough. Once it has hardened and set, we add cold water to the dough so it is not rinsed out.The dough is then soaked in cold water. In a separate separate bowl prepare the flour and the flour mixture. Using the bowl we will mix up the dough after mixing each bag each bag. If the dough is too loose, we will add more flour and the flour mixture may not get the desired consistency.After the dough has been dried and it is very wet, we proceed to fold it into 2 equal parts. Divide the flour mixture into about 4 equal parts for each round. We then add the flour mixture at a time to a dough measuring cup. Once the dough has been evenly spread out we fold in the dough and start counting. Then we put our kneaders in between the measuring cups. Then we lift and stretch the dough out and flatten it and fold it out of shape. After folding, we cover each round and put our hands together