Bread Manufacturing Equipment
Find innovative production technology for making bread and connect directly with world-leading specialists.
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 technology do you need?
Milk protein decorator for bread
It is time to leave behind old and saturated decoration methods that look neither natural no…
Moulding machine for bread sticks
Breadsticks are popular as an appetizer in restaurants or as a starter served with prosciu…
Moulding machine for rolled bread
As great snacks and accompaniments to meals rolled bread is a staple product in commercial…
Automatic bread dough sheeter
Dough for speciality breads must first be rolled into sheets of varying thickness, to facilitat…
Square or rectangular moulding machine for bread
Automated bread molders should form various types of dough into a range of…
Automatic rework system for biscuit and bread scrap
Scraps are an inevitable byproduct of biscuit and bread production. Wh…
Stand-alone ultrasonic food cutting machine
For some foods such as cake, pizza, sandwiches or ice cream, the end product is…
Inline ultrasonic big scale food cutting machine
In the food industry, where accuracy in the cutting process is desired, ul…
Mobile depositor of tiger wash
Manufacturers of tiger bread and other similar consumables often find that achieving perfect r…
High-speed depositor of garlic butter
Across the globe, slices of bread are typically buttered by hand which often results i…
Semi-automatic dough sheeter
There is a wide range of commercial dough sheeters available, many of which are purpose-built fo…
Planetary mixer for confectionery and bakery production
For the best quality confectionary and bakery products, controllab…
Leak tester for pouches and MAP packaging
Nuts are packed with unsaturated fatty acids, which means they are prone to oxida…
Industrial crate washing machine
In order to meet the increasing demand of the beverage industry, it’s essential to find a c…
Industrial washer for plastic crates
In the food production sector, hygiene regulations are getting stringent by the day. Es…
High capacity freezer for food
Freezing is one of the most important industrial methods for the long-term preservation of foo…
Hygienic and fully-welded spiral freezer for food
Food freezers are often the last step in the food production chain. The …
High capacity spiral cooler for food
Cooling baked goods and food products can be problematic for sliced baked goods. A crus…
High capacity spiral proofer for pastry
Proofing is a phase in the baking production line that can’t be rushed. It’s an es…
Tunnel washer for food containers
With an increase in demand for production across food service and manufacturing companies,…
Food crates washer
With the increasing demand of food production sectors for cutting costs, while increasing quality of produc…
Washing cabinet for food bulk containers
With an ever-increasing demand for output and stricter hygiene regulations for food…
Hygiene washer for food utensils
Thorough and quick cleaning of kitchen utensils, such as baskets, knives, trays, and other a…
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Washing cabinet for trolleys
Food manufacturing facilities, bakeries, or restaurants are ridden with efficiency-related issue…
Conveyor belt metal detector for food products
Inspecting and rejecting finished food products for metal contamination is a…
Moulding machine for croissant
Croissants are a popular line in commercial bakeries and are sold in high volumes. An automati…
ATEX confirmed outdoor silo for flour
Bulk outdoor storage of flour, dry milk and other powder ingredients for the bakery in…
Manual bag discharger for bakery industry
Many minor and intermediate ingredients for bakery products are delivered in bags…
Microdosing system for bakery industry
Storage and dosing of powdered minor ingredients such as flavourings, colours and sim…
ATEX Indoor silo for sugar and flour
Storing granulated or powdered materials such as sugar and flour prior to processing re…
Horizontal dough mixer
The mixing of hard doughs or highly viscous product like chewing gum requires specialist equipment to a…
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Stories about Bread
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Contact usUse 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.
