Finally, I begged a kind baker in Spain to reveal his secret to the magical delight. Santiago has 4 jobs listed on their profile. In charge of strategic sourcing for all kind of packaging for bread and bakery: breadbags, flowpacks, trays, stretch film, corrugated and folding cardboard. Insulation panels on these ovens provide several benefits beyond energy conservation, including keeping the bakery at a comfortable temperature. INFRISA has participated very actively in this sector, both in the design and in turnkey construction of manufacturing plants and cold storage facilities.
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- Slashing salt: Bahrain follows Kuwait and Qatar in move to reduce levels in baked goods
- Labelling and Composition Requirements for Grain and Bakery Products
- 4 out of 10 Germans are unsure which bread and baked goods are healthy: Mintel
- Health & Well-Being
- Spanish Bimbo Bread
- Food Additives and Processing Aids used in Breadmaking
- Moscow bakeries
- Hygienic Design of Bakery Equipment
- Why Gluten-Free Is Here to Stay
Slashing salt: Bahrain follows Kuwait and Qatar in move to reduce levels in baked goodsVIDEO ON THE TOPIC: Bread making Machine - Nandalala Breads - Bread Recipe
Bread is a staple food prepared from a dough of flour and water , usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.
Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.
The Old English word for bread was hlaf hlaifs in Gothic : modern English loaf , which appears to be the oldest Teutonic name. Bread is one of the oldest prepared foods.
Evidence from 30, years ago in Europe revealed starch residue on rocks used for pounding plants. The world's oldest evidence of bread-making has been found in a 14,year-old Natufian site in Jordan's northeastern desert. Yeast spores are ubiquitous, including on the surface of cereal grains , so any dough left to rest leavens naturally.
There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer called barm to produce "a lighter kind of bread than other peoples" such as barm cake.
Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine , as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter , as Pliny also reported. The Chorleywood bread process was developed in ; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf.
The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value. Bread is usually made from a wheat - flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven.
The addition of yeast to the bread explains the air pockets commonly found in bread. Bread is also made from the flour of other wheat species including spelt , emmer , einkorn and kamut.
Gluten-free breads are made using ground flours from a variety of ingredients such as almonds, rice, sorghum, corn, or legumes such as beans, and tubers such as cassava, but since these flours lack gluten they may not hold their shape as they rise and their crumb may be dense with little aeration.
Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose HPMC , corn starch, or eggs are used to compensate for the lack of gluten. In wheat , phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid , where it is relevant to wheat resistance to fungal diseases. Rye bread contains phenolic acids and ferulic acid dehydrodimers. Three natural phenolic glucosides, secoisolariciresinol diglucoside , p-coumaric acid glucoside and ferulic acid glucoside , can be found in commercial breads containing flaxseed.
Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds. The glutenin protein contributes to its elastic nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its plastic nature, because it demonstrates non-reversible structural change after a certain amount of applied force. Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution.
Acrylamide is neurotoxic , has adverse effects on male reproduction and developmental toxicity and is carcinogenic. A study has found that more than 99 percent of the acrylamide in bread is found in the crust. Bread can be served at many temperatures ; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be dipped into liquids such as gravy , olive oil , or soup ;  it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats , cheeses, vegetables, and condiments.
Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces, sweet or savoury bread puddings , or as a binding agent in sausages and other ground meat products. Nutritionally, bread is categorized as a source of grains in the food pyramid and is a good source of carbohydrates and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber. Bread crust is formed from surface dough during the cooking process.
It is hardened and browned through the Maillard reaction using the sugars and amino acids and the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine ,   which is being researched for its potential colorectal cancer inhibitory properties.
Doughs are usually baked , but in some cuisines breads are steamed e. It may be leavened or unleavened e. Salt , fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk , egg , sugar , spice , fruit such as raisins , vegetables such as onion , nuts such as walnut or seeds such as poppy. Methods of processing dough into bread include the straight dough process , the sourdough process , the Chorleywood bread process and the sponge and dough process.
Professional bread recipes are stated using the baker's percentage notation. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients.
The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. In yeast breads, the higher water percentages result in more CO 2 bubbles and a coarser bread crumb.
Calcium propionate is commonly added by commercial bakeries to retard the growth of molds. Flour is grain ground to a powdery consistency. Flour provides the primary structure, starch and protein to the final baked bread.
The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.
Wheat flour, in addition to its starch, contains three water-soluble protein groups albumin , globulin , and proteoses and two water-insoluble protein groups glutenin and gliadin. When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread.
When relatively dry dough is worked by kneading , or wet dough is allowed to rise for a long time see no-knead bread , the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as gluten. Gluten development improves if the dough is allowed to autolyse. Water, or some other liquid, is used to form the flour into a paste or dough.
The weight of liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common for yeast breads. Instead of water, recipes may use liquids such as milk or other dairy products including buttermilk or yoghurt , fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water. Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein.
They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide.
Bread improvers and dough conditioners are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.
Salt sodium chloride is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening  the gluten.
Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a minute rest to allow the dough to autolyse. Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor umami. Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.
A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda ; the reaction of the acid with the soda produces gas. This method is commonly used to make muffins , pancakes , American-style biscuits , and quick breads such as banana bread.
Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae , the same species used for brewing alcoholic beverages. This yeast ferments some of the carbohydrates in the flour, including any sugar , producing carbon dioxide.
Commercial bakers often leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture. If kept in the right conditions, it provides leavening for many years. The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent.
Other additions spices, herbs, fats, seeds, fruit, etc. The mixed dough is then allowed to rise one or more times a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again , loaves are formed, and after an optional final rising time the bread is baked in an oven. Many breads are made from a " straight dough ", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time;  others are made from a " pre-ferment " in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight.
On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation.
It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli.
Sourdough breads are made with a sourdough starter.
The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities - to obtain specific effects in bread such as fat for crumb softness - to the use of additives at much lower levels max. We will describe the food additives used under each class, individually describing their mode of action and effects on dough rheology, during the breadmaking process, and on product quality. We will also describe the main enzymes currently used, dividing them according to the substrate they act on gluten, starch, lipids, non-starch polysaccharides or NSPS , individually describing their mode of action and effects on dough rheology, during the breadmaking process, and on product quality. Legal aspects will also be addressed. We will conclude with future trends in the use of additives and processing aids in breadmaking.
Labelling and Composition Requirements for Grain and Bakery Products
You have a unique food or bakery product with needs specific to your business. From fortifying foods with minerals and vitamins to cleaning up labels, ingredient technologies can take your baked goods to the next level. But how do you find a system that works with your formula and in your plant environment? You need a new ingredient solution, so you reach out to a supplier. They send you another sample and the process repeats itself. Next thing you know, months have gone by and your problem is still not solved.
4 out of 10 Germans are unsure which bread and baked goods are healthy: Mintel
Bread is a staple food prepared from a dough of flour and water , usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing. The Old English word for bread was hlaf hlaifs in Gothic : modern English loaf , which appears to be the oldest Teutonic name. Bread is one of the oldest prepared foods. Evidence from 30, years ago in Europe revealed starch residue on rocks used for pounding plants.SEE VIDEO BY TOPIC: Gardenia Stories Corporate Video 2016 HD
For grain and bakery products that meet one of the standards prescribed in Division 13 of the FDR, the name appearing in bold-face type, but not in italics, in the FDR is the appropriate common name of that product. The common name "biscotti" is used by the general population and can be used on its own without further explanation. If the bran is from another source other than wheat bran, then the name of the grain must be stated, e. For information on declaration of wheat for allergen labelling purposes, see the section on Food Allergens and Gluten Declaration. The following common names are suitable for various types of bread crumbs when sold individually or in the list of ingredients as a constituent of a food:. In general, " naming the bread bread crumbs " is the common name used for crumbs from the named bread. Other examples include " rye bread crumbs ", " potato bread crumbs ", etc. In both of the above situations, bread crumbs sold as a product require a list of ingredients.
Health & Well-Being
One of the most spoken-about food revolutions is here. Fazer will be the first in the world to introduce insect bread to grocery stores. The first hand-baked cricket breads will become available in eleven Fazer in-store bakeries in Finland on Friday 24 November. Insect food is a significant global phenomenon that is about to land in Finland, too.
Moscow bakeries are operating and closed Moscow enterprises specializing in the production of bakery products on an industrial scale. As of , there are 18 bakery factories in Moscow, as well as 2 confectionery and bakery plants with a significant output of the bakery assortment and a lamb product factory. Until the s, in Moscow, as in most cities of the world, the bulk of bakery products were baked in small enterprises - in mini-bakeries at food shops and bakeries, small workshops with a low level of mechanization. In , the Bakery No. The second type of bakeries was designed by Georgy Marsakov , the technology provided for conveying ring concentric equipment - the process began in the starter compartment on the upper floors, then the dough went down to the dough mixing department, where fermentation was also carried out, then down to the dough separation, then in the oven , and finished products came to the lower floors; at the same time, manual operations were completely eliminated. The key organizer of the mass construction of bakeries in the early s was Vasily Zotov , head of the bakery production department of the Mospotrebsoyuz, who later became the people's commissar of the food industry; first ring technology plant , subsequently named after him. By , due to the planned commissioning of large enterprises, Moscow came out on top in the world in terms of baking mechanization  , and by , the bread production in the city was fully mechanized . With a change in the structure of consumption, many bakeries built since the second half of the s were initially oriented towards a significant share of the confectionery assortment. In the first half of the s, 6 bakeries were built, mainly in new areas of the city. Since the second half of the s, the reconstruction of the first enterprises was carried out.
Spanish Bimbo Bread
March 19, Liz Parker. Going clean label is ultimately about building trust with the shopper. They need to be assured that you will not try to feed them anything that they are uncomfortable with, explains Kurt Villwock, Ph. Simple and short ingredient lists evoke feelings of trust from consumers. These clean labels also add a sense of wholesomeness and transparency to the product. Consumers also want to be able to recognize what goes into their food. This might even mean looking at products that are good for the environment. Some ingredients naturally have clean-label appeal based on their familiarity to everyday consumers.. Barry suggests that, from a marketing perspective, honey may give product marketers a competitive advantage by how honey reads and looks on ingredient listings and front of packaging.
Food Additives and Processing Aids used in Breadmaking
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Truth: The vast list of baking ingredients you can keep in your cupboard, fridge, and freezer is limited only by the space available. But if you're new to baking or you're setting up your first kitchen, you'll be glad to know you can narrow the list to just nine essentials you need to keep on hand for everyday baking such as cookies, muffins, cakes, pies, and pancakes. Everything after that is icing on the cake, so to speak. You'll see that the following list is broken out by category, such as flour, leavening, sugar, salt, etc.
Hygienic Design of Bakery Equipment
Hygienic design of bakery equipment is important for food safety. It is the set of conditions and requirements with which machinery and equipment should comply to prevent physical, chemical, and biological contamination of the baked goods.
Why Gluten-Free Is Here to Stay
Puratos develops innovative ingredients and solutions for bakers, patissiers and chocolatiers around the world. A network of technical advisors in 88 Innovation Centers are committed to supporting you on both a local and regional level. Discover in-depth insights into global and local consumer behaviour and trends related to bakery, pastry, patisserie and chocolate.
From the strategic point of view, the company has been able to start the installation of an additional mill C-Mill for the production of flour with a production capacity of tons per day, in addition to purchase two Arabic bread production lines with a production capacity of bread per hour to fulfil the increase of the demand for wheat and Arab bread products. In order to continue our development, the company launched new products to meet the consumers requirement with its high quality and competitive prices, such as biscuit and potato berry, which attracted the admiration of our consumers.