Launching a bakery unit (complete industrial bread production line)

One of the most important units for food stability in the community is the bakery sector. Today, people like to eat fast food and ready to eat in their diet. Bakery products are one of the most widely used products among the materials they need. Meanwhile, bakers are convinced that while maintaining quality, they can produce different products for customers, which requires the interest of a baker and sufficient knowledge in the bakery industry. The organization of a bakery unit varies in size and type of structure, based on customer expectations and types of bread production and service. In bakery units, quantity and quality determine how much manpower is needed to run the sector. A small bakery usually needs a chef, a pastry chef, a pastry chef and one or more assistants to get the job done.

The price of a fully automatic hand-baked bread machine a fully automatic bread The price of a second-hand bakery machine.

Duties and responsibilities (industrial bread)

In a small bakery unit, the chef has all the responsibilities of the unit. He must have sufficient knowledge in the field of bakery products such as current market trends, forecasting customer needs, ability to control and organize staff, planning the cooking menu of products, minimizing waste for greater profitability and so on.

Bayer pastry makers prepare hot and cold products, pastry sauces, pastries and cakes.

Confectionery requires high skill, experience and artistry. He has to prepare all kinds of patterned sweets, chocolates, powdered sugar designs, wedding cakes, different birthdays and ceremonies and all kinds of ice cream.

The baker must prepare all the products with his dough, such as bread, biscuits and cookies. Also watch out for the oven.

The following points should be considered when planning to start a bakery or small pastry shop:

• Population and purchasing power of the people of the region
• Raw materials available in the area
• Transportation facilities
• Available electricity and fuels
• Water availability
• Connections
• Customer expectations and needs
• Administrative Process and Legal Aspects of the Logic Bakery Industry

Bakery equipment (bread machine)

Today, many equipment’s and machines are used in the bakery industry. Due to the further advancement of technology and the introduction of advanced tools designed for special purposes, less manpower is needed to do the job. Many bakers’ art and skills are made possible by tools. Working with large machines such as mixers, ovens and dough mixers requires high skill. Large-scale equipment performs large-scale production more quickly and, of course, by reducing labor costs.

Bakery machines are classified into two categories:

• Small machine (bread and sweets)

• Large machine (bread and sweets)

Small bread and pastry equipment and their application

• Mixing bowls: Stainless steel bowls for beating eggs, mixing cream or for storing products

• Muffin pans: Pans with cup-shaped designs for baking muffins

• Donut molds: Round donut molds for baking them

• Ordinary and shaped jars: Ordinary jars for spreading dough and shaped jars for creating distorted designs on biscuits

• Workbench: for cutting pieces of dough that are available in plastic or metal

• Confectionery tray: for baking products that are available in different dimensions

• Confectionery brush: To brush materials such as egg yolk on materials

And many other accessories such as cream and chocolate hoppers, bread slicing knife, hand mixer, kitchen scale, sugar meter, juicer and…

Large bakery equipment and their applications

Weighing machines: Measuring raw products and using them in the right size in the production of bread and sweets in large quantities is very important for the quality of products. For this important reason, modern bakeries use digital scales to measure their ingredients. Modern food production requires optimal productivity and minimization of waste while ensuring health. Industrial food scales are designed to help ensure product health and accuracy.

Sifting flour: Sifting flour is an important part of the food safety system. This aerates the flour and other ingredients to get a better volume during baking. There are several types of industrial sieves for sifting flour on the market, but the most common is a sieve with two baskets on top of each other, which provides the best possible bread baking sieve by sifting the flour twice. These strainers are usually equipped with an automatic cleaning system to prevent the flour from staying inside the machine for a long time.

Dough mixer standing fancy bread mixer

Spiral Mixer: This mixer is specially designed to produce large amounts of dough. 2 mixer models are available in the market. The more common model is equipped with a horizontal mixing arm or hook and the other model has 2 mixing arms mounted on a horizontal bar. The main use of the mixer is to knead the bread dough gently to achieve a sticky structure suitable for baking, while preventing the dough from kneading too much. The mechanism of the machine is such that while rotating the mixing arm, the bowl containing the dough turns in the opposite direction and kneads the dough. The advantage of this operation is that the mixing arm kneads only part of the dough at a time to produce a homogeneous mixture.

Dough mixers are available at different speeds. When mixing at low speeds, it causes the ingredients to come out evenly and speeds up the stickiness of the dough.