Products in production

For efficiency and efficacy reasons alone it is to good understand the flow of how the product is made. Dividing every step along the way and categorising them to one of the distuinguished processes such as:

• Weighing
• Mixing
• Forming/ shaping
• Proofing
• Baking
• Cooling
• Secondariy handling (e.g. sandwiching, coating & decoration
• Packaging
• Storage
• Transportation

Some processes require certain restrictions to room temperature, influences from other rooms (flavour, humidity, etc.). If a process requires certain conditions we have to think of creating a certain room with perhaps climatically controled airflow. However it should still be easy to move the product from that room to the next step, so it is important to think clever. Creating U shapes or L Shapes are very common for buildings with factory lines nowadays, whereas with a more batch based process this is more open.

It is not the capabilities of the supplied equipment will dictate your product quality, but an optimal set up from ingredients and process steps harmonized with the equipment into your desired product quality

Bakery Articles

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