Tell us about your production challenge

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 ingredients today, bread processing equipment 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.

What bread equipment do you need?

Moulding machine for croissant

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

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...

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-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 ...

Milk protein decorator for bread

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

Stand-alone ultrasonic food cutting machine

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

Show more equipment
Contact us

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!
Contact us

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 dough by hydrating strong wheat flour (11% or more protein content) with water in a food-grade mixer to produce gluten.

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. Bread processing involves 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.

Let's talk about your project!

Try us and get in touch. Send us a message and we will try to reply within 24 hours or give us a call at +31 10 206 8000
Contact us
All your data is kept confidential