Technological processes and devices of food production of bakery products.

Technological processes and devices of food production of bakery products.

Modern production of food products today, it is highly mechanized technological processes and devices of food production, equipped with automation and computer equipment.

Bread on our table is the staple food. Over the centuries, people have been trying to grow a good crop of cereals and get flour from it. Improving the ways of making bread, our ancestors passed the accumulated experience from generation to generation. Different peoples have their own recipes for cooking bread. It is believed that the bread should be baked by a person with a good soul and skillful hands.

Today baking production is a huge number of enterprises and organizations of different types of equipment and various forms of ownership. No mini-bakery or combine can do without specialized equipment for bakery. Technological processes and devices of food production are developed practically for each kind of bakery products. Rolls, loaves, small pastries, pizza, baked bread, donuts, biscuits, waffles and much more have separate technological lines and specialized equipment.

Machines and devices of food production are manufactured by machine-building plants for the production of food equipment and are made of environmentally friendly materials, the main of which is stainless steel. The work of the equipment is thought out to the smallest detail and helps modern enterprises to conduct the process of bakery making without breaking the traditions and in accordance with the requirements of regulatory documents and consumers.

The technology of preparation of flour in production necessarily includes the cleaning of flour from metal impurities and sieving. In the process of mixing flour use scales, batchers, special containers, bowls and kneaders. Forming bread is done on mechanical lines or manually. On this site divisors are used, which allow to mechanize manual labor and increase the speed of the conveyor. Molded products, depending on the type, are laid out according to the forms or laid on the frying sheets.

The technological process of bread production and baking of bakery products takes place in electric or gas furnaces, which in turn also have different technical characteristics. Small electric furnaces are used in small bakeries, confectionery shops or in public catering establishments. Conveyor-type furnaces allow you to bake bread continuously, which ensures a high profitability of enterprises. The finished bakery is cooled already in the process of leaving the kiln on the way to the distribution table. Cooling of bread is carried out for its best safety during transportation to retail stores. It also uses a sharp cooling of the bread, in which all nutrients are stored in it.

Forced cooling, processes and devices of food production for shock freezing of bread allows to save more moisture, which has a positive effect on the taste of bread and on reducing the possibility of development in the bread of bacteria. For the cooling of bread, spiral conveyors are widely used, which exclude the use of the human factor in the process. Chilled bread, if necessary, cut into slices and fasuyut. At present, bread and bakery products must be packed in a special cellophane food film before going to the consumer , which does not let moisture, vapors and gases pass through. Packaging of products is carried out on horizontal packaging lines using vacuum packers or by clipping.