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The Roman quip “bread and circuses” says everything about the ubiquity of loaves through the ages. But although flour, yeast, and water are still the main bread recipe ingredients today, the baking process as well as the bakery equipment available, takes this basic formula to new avenues. From sprouted wheat challah to beetroot ciabatta and protein rolls, breadmaking has changed considerably since the time of the Roman empire.

Which bread equipment do you need?

Automatic rework system for biscuit and bread scrap

Scraps are an inevitable byproduct of biscuit and bread production. W...

Square or rectangular moulding machine for bread

Automated bread molders should form various types of dough into a range o...

Automatic bread dough sheeter

Dough for speciality breads must first be rolled into sheets of varying thickness, to facilita...

Moulding machine for rolled bread

As great snacks and accompaniments to meals rolled bread is a staple product in commercia...

Moulding machine for bread sticks

Breadsticks are popular as an appetizer in restaurants or as a starter served with prosci...

Milk protein decorator for bread

It is time to leave behind old and saturated decoration methods that look neither natural n...

Planetary mixer for confectionery and bakery production

For the best quality confectionar...

Semi-automatic dough sheeter

There is a wide range of commercial dough sheeters available, many of which are purpose-built f...

High-speed depositor of garlic butter

Across the globe, slices of bread are typically buttered by hand which often results ...

Mobile depositor of tiger wash

Manufacturers of tiger bread and other similar consumables often find that achieving perfect ...

Inline ultrasonic big scale food cutting machine

In the food industry, where accuracy in the cutting process is desired, u...

Stand-alone ultrasonic medium scale food cutting machine

Accurately cutting food products in their desired shape, is a pr...

Stand-alone ultrasonic food cutting machine

For some foods such as cake, pizza, sandwiches or ice cream, the end product i...

Horizontal dough mixer

The mixing of hard doughs or highly viscous product like chewing gum r...

ATEX Indoor silo for sugar and flour

Storing granulated or powdered materials such as sugar and flour prior to processing r...

Microdosing system for bakery industry

Storage and dosing of powdered minor ingredients such as flavourings, colours and si...

Manual bag discharger for bakery industry

Many minor and intermediate ingredients for bakery products are delivered in bag...

ATEX confirmed outdoor silo for flour

Bulk outdoor storage of flour, dry milk and other powder ingredients for the bakery i...

Moulding machine for croissant

Croissants are a popular line in commercial bakeries and are sold in high volumes. An automat...

Conveyor belt metal detector for food products

Inspecting and rejecting finished food products for metal contamination is ...

Washing cabinet for trolleys

Food manufacturing facilities, bakeries, or restaurants are ridden with efficiency-related issu...

Hygiene washer for food utensils

Thorough and quick cleaning of kitchen utensils, such as baskets, knives, trays, and other ...

Washing cabinet for food bulk containers

With an ever-increasing demand for output and stricter hygiene regulations for foo...

Food crates washer

With the increasing demand of food production sectors for cutting costs, while increasing quality of produ...

Tunnel washer for food containers

With an increase in demand for production across food service and manufacturing companies...

High capacity spiral proofer for pastry

Proofing is a phase in the baking production line that can’t be rushed. It’s an e...

High capacity spiral cooler for food

Cooling baked goods and food products can be problematic for sliced baked goods. A cru...

Hygienic and fully-welded spiral freezer for food

Food freezers are often the last step in the food production chain. The...

High capacity freezer for food

Freezing is one of the most important industrial methods for the long-term preservation of fo...

Industrial washer for plastic crates

In the food production sector, hygiene regulations are getting stringent by the day. E...

Industrial crate washing machine

In order to meet the increasing demand of the beverage industry, it’s essential to find a ...
Leak testing machine

Leak tester for pouches and MAP packaging

Nuts are packed with unsaturated fatty acids, which means they are prone to oxid...

Select your bread process

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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Use flour with 11% minimum protein composition

Fluffy pan loaves and crusty sourdoughs have contrasting textures, but they are essentially a flurry of gas bubbles inside a mass of protein. Form this bread dough by hydrating strong wheat flour (11% or more protein content) with water in a food-grade mixer, to produce gluten. The mixer should have dough hooks to make the kneading process more efficient.

The gluten gives the dough extendibility to grow and elasticity to keep intact. Mix the flour and water at high speeds for approximately 15 minutes. The dough’s temperature is between 25°C and 28°C.

Add brewer’s yeast to ferment the flour mix

Yeast is a vital ingredient in breadmaking, providing lift and lightness and giving the bread a doughy flavor. The Saccharomyces cerevisiae species is especially suited for modern bread processing because it is food-grade and relatively low-cost.

The yeast breaks down the carbohydrates in the flour and releases carbon dioxide, which remains trapped in the dough and expands it. Producing breads involve two stages of proving: the first one is after the dough is divided and then after it is molded.

Supplementary enzymes and oxidizing agents alter the protein complex

There are several methods for bread processing, but the Chorleywood technique developed in the latter half of the 20th century emerged as the manufacturing standard. The method modifies the protein structure of the flour using a closed high-speed mixer.

Meanwhile, adding oxidizing agents such as ascorbic acid to the mix shortens the fermentation process. Additional enzymes activate the yeast to enhance the rising of the dough.

Raise the baking temperature to 74°C to inactivate thermophilic yeasts

In the oven, the dough continues to expand while losing weight. A moderate heat transforms carbon dioxide in solution into a gas, occupying the microscopic cells. But as ethanol caused by fermentation evaporates, the mass becomes lighter.

The crumbs, however, need a higher temperature (around 60°C) to start stabilizing into a paste. The last yeast cells are killed when the heat reaches 74°C, but the loaf is not fully cooked until the crust forms at 160°C. The browning occurs as sugars contained in the flour caramelize.

Gluten-free formulas are worked with standard bread processing equipment

Gluten-free flours such as buckwheat or almond flour cannot replicate the level of viscosity that wheat flours do. This reduces the flexibility and extendibility of the dough. But these properties can be supported by functional ingredients in the mix.

Added protein provides the structure for the dough to form the network. Meanwhile, hydrocolloids such as HPMC perform a gelatinization function to ease expandability. You don’t require separate bread processing equipment to make gluten-free products.

Processing steps involved in bread making

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