Industrial vacuum options for bakeries.

Each bakery, by the little family laboratory (pastry or bakery) into the largest industrial plants for the production of bread, needs to be equipped with powerful systems for the cleaning and sanitizing of their surroundings so as to make sure the high quality and hygiene standards demanded by legislation.

How do you clean a bakery?

Cleanliness and sanitation are significant for bakeries, as food things can't come in contact with dirt and other contaminants. Bakers can't manage to become lax about cleanup coverages if they don't want their clients to receive ill or the Board of Health to close them down. They need to wash their bakeries on a daily basis, even though bigger items like walk-in freezers just have to be completely cleaned once weekly.

Daily Cleaning Basics for Bakers

The daily cleaning in almost any food industry revolves around maintaining contaminants to a minimum. This implies ensuring that your scrap is removed from the premises, maintaining trash cans clean and coordinating your recycling. All trays and pans ought to be cleaned thoroughly on a daily basis and make sure the ideal quantities of detergent and warm water are utilized.

Other regions of the bakery kitchen that need daily cleaning comprise ovens and walls. Degreaser may be sprayed into ovens on a daily basis following all baking is full and this implies any greasy residue is eliminated prior to the next day. Flooring also have to be kept clean with comprehensive cleaning and sweeping. In a bakery surroundings the quantity of food debris is very high because of similar and temptations spillages so that you have to be especially conscious of sweeping thoroughly every day. All meals surfaces also have to be sanitized frequently.

Weekly Cleaning Basics for Bakers

Weekly cleaning jobs are often more in depth it and also need Hood filters must be washed each week, for instance. They ought to be completely taken out of the oven region, immersed in degreaser and scrubbed to eliminate anything that has been stuck into the surface. They should also be completely air dried before place back in position.

Foundation, with all create and inventory removed from shelves in order that they could be Properly cleaned with detergent and warm water. This applies to kitchen. Racks and shelving needs to be pressure washed when potential but Detergent and warm water ought to be utilized as a minimal.

Specialist Bakery and Bakery Ceiling Cleaning.

Some Regions of the bakery do need specialist cleaning from professionals. You might elect to get professional oven cleaners visit on a regular basis to ensure pristine ovens constantly, which can enhance both quality of their products being produced and functionality of the ovens. Regions like ceiling additionally need professional cleaning to ensure the longevity of their surroundings and to ensure thorough contaminant-free working environments.

Professional bakery ceiling cleaning Will depend on the sort of ceiling you have. We utilize Ceiling Professional cleaning technologies to provide pristine business ceiling cleaning services to our bakery clients and people in other food industries and services. The technical nature of the cleaning procedure ensures that a brighter and cleaner environment for all. Our processes ensure acoustical worth of tiles have been preserved in addition to fire resistance and a fully grease and dirt-free ceiling, as revealed in our earlier and after ceiling cleaning record.

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www.bakingqualityanalyser.com Are you looking at monitoring baking quality more closely to make improvements or maintain quality control? C-Cell is an approved method for assessing baking quality parameters over a wide range of products to determine structure, quality, and color. Manufactured in the UK over 20 years ago alongside Campden BRI and Warburtons, C-Cell was [...]

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How objective are you when it comes to estimating the quality of your products? Do you run crumb analysis? For something as precise as baking, it makes sense evaluating the products should be as well. Because bakery products have a characteristic shape and definite texture that is expected by consumers, any significant change is [...]

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For decades, the name FRITSCH has been synonymous in the world of baking engineering and technology with high-quality, efficient lines and pioneering innovation within the sector of dough sheeting and processing. Since 1926, FRITSCH has been driven by its principle "Passion for Dough" in combination with its enthusiasm for technology. Equipment Solutions From small artisan shops [...]

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If you’re looking to add a splash of flavor to your breads, especially sourdough, rye flour is a great option. But did you know it bakes differently than wheat flour? It’s because of the protein! Rye is high in in gliadin, which is the flowey protein that helps make up gluten. However, there's no glutenin, the elastic part. [...]

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The increasing demand for clean and healthy bakery products during the pandemic boosted the demand for organic baking. In 2020, organic sales in the U.S. increased to a record high of $62 billion while the sale of organic flour and baked goods grew by 30%. How can you optimize organic flour for baking? Download [...]

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You have probably heard us mention water absorption more than once. That’s because it’s such an important piece in dough production, no matter what you’re baking. Water absorption influences parameters in baking and bread such as: Loaf volume Fracture stress of bread crumb Bread yield Machinability Proofing Final products attributes Shelf life How does water absorption work? [...]

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Consumers aren’t looking for just healthy food. They want food that tastes good too! So as a baker, it’s up to you to find ingredients (or a combination of ingredients) that can deliver on both. One solution for dietary fiber: oat hulls These are a valuable component of the oat grain and constitute about 30% [...]

The post The Benefits of Oat Hull Fiber appeared first on BAKERpedia.

In an industry known for its creative side, the importance of bakery administration can be easy to overlook. Yet no matter the size of your bakery, how you manage tasks like order processing or inventory can make or break your business. Thankfully, that is where bakery software steps in. This technology can cover a [...]

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The interest in gluten free products is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying the products. [...]

The post BAKED in Science EP55: Gluten Free Pt. 1 Why it Matters appeared first on BAKERpedia.

Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When ground into a meal or flour, they can do a number of things for baked goods: Flour substitution: partial or total substitution [...]

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A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. Having clear checks and systems in place can save you a lot of waste and worry in the long run. A great place to get started?  A HACCP plan. The foundation of any food safety program, it's a systematic approach to food [...]

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Everything needs a starting point—that middle of the road point to build everything around. For bakers, that point is usually flour. And for most, it’s usually all purpose flour. I mean, it’s kind of in the name. But what makes it all purposeful? What’s it made of? It is milled from hard red wheat or a [...]

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Artisan bread with its simple, clean label is a popular choice for consumers these days. So, many artisan bakeries are scaling up to the industrial level. Here are some things to keep in mind when running a high output artisan bread line. What is artisan bread? Artisan bread contains natural and high-quality ingredients. While [...]

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Gluten free baking has moved from the latest craze to an established, growing market. So as you're looking for ways to move wheat flour out of your formulation, look to alternatives that offer function and nutrition.  There’s a reason we’ve been baking with wheat-based flour all these years. It just works so well! But [...]

The post Is Rice Flour a Good Choice for Gluten-Free Baking? appeared first on BAKERpedia.

Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a food-grade base, a leavening acid, [...]

The post BAKED in Science Ep 54: Getting a Rise with Chemical Leavening Pt. 2 appeared first on BAKERpedia.

Now is a good time for the innovation and commercialization of novel bread. The revenue in the global bread market is $25,064M and is projected to grow at 0.63% (CAGR 2021-2025). There has been a significant increase in the demand for value-added niche bread. The market leaders in the niche bread segment include: Gluten-free [...]

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Are you afraid of touching L-Cysteine because you've heard it's from duck feathers? Well, that's one source, traditionally. But now, you have an alternative—a vegan source! More on that later. But first, here's what it offers to the dough. Reducing agents are key for high speed bread production. They help weaken the dough and [...]

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If you’ve upgraded to a new oven, have you thought about how it will affect bake times? Running thermal profiles is the most reliable method for objectively adjusting the baking time and establishing the optimum bake temperature for different baked goods when using the oven for multiple products. High-speed ovens may not be as [...]

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CBD and hemp extracts are shaping up to be an exploding part of the baking industry. These ingredients are already popular for their medical benefits, such as anti-inflammatory properties and pain relief without the psychoactive effects of tetrahydrocannabinol (THC). Here's what to keep in mind about using them in the baking industry. What is [...]

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Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of [...]

The post BAKED in Science EP53: Getting a Rise with Chemical Leavening Pt. 1 appeared first on BAKERpedia.

There's a lot going on in the heat of the bake. That's why your oven has so many settings! But understanding how the oven temperature relates to the product temperature is a big one. Product temperature vs. oven temperature  When a product is placed in the oven, the internal temp is quite lower than the oven temp [...]

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Cybake® is a bakery management software system used by retail and wholesale bakers to control their operations, cut admin, improve efficiency and increase sales. For over 20 years, our unique software has served bakeries and food producers of all kinds and needs in Europe, North America, the Middle East and Africa. Let our in-house [...]

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It’s hard to find fault with donuts. Sure, they’re made with fried dough, but customers love indulgent, decadent, unique, trending desserts. So donuts are a hot bakery item. In fact, did you know that 64% of Americans eat donuts at least once a month? One of the most popular and iconic bakery items, cake donuts [...]

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GUT HEALTH, FIBER AND IMMUNE HEALTH ARE BIG NEWS Benexia® Xia Powder 435 W LM offers a number of applications to improve the nutritional composition in bakery products. High in healthy natural fiber and gluten-free protein, this cost-efficient functional ingredient gives bread’s nutritional profile an instant boost. Its inclusion in products also reduces the need [...]

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If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is. But first things first, you have to [...]

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The Farmer's Wheat, the Baker's Flour Heartland Mill, Inc. is a grower-owned business located in Wichita County, Kansas, that supplies the baking industry with quality wheat and other grain products. Our owners and other suppliers grow a diversity of certified organic crops. The rich soil and the climate of the High Plains contribute to [...]

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Scaling up is the science (mostly) and art (a bit of creativity) of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, bread production scaling is one of the major challenges these operations may face. How do you replicate the boutique personal touch en [...]

The post How Thermal Profiling Can Help Scale Up Bread Production appeared first on BAKERpedia.

Simple Ingredients. Smart Solutions. Better-For-You Specialty Flours and Starches for Excellence in Gluten-Free Baking American Key Food Products is a value-added distributor of high-performance flours and starches derived from Cassava, Potato, Pea and Rice.  Many of the products in our portfolio naturally fit into today’s Better-For-You trends, including the Non-GMO, Gluten-Free, Clean Label, Grain-Free, [...]

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The gluten free market is becoming a key space for consumers and bakers. Now that it's a well established trend, there's improved ingredient technology making it easier to achieve quality taste, texture and shelf life. However, gluten free baking still comes with its share of difficulties and troubleshooting Gluten is a group storage protein [...]

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The oven is perhaps the most critical step in the baking process. Yet, over baking is easy to do, and happens more than you realize. So it's important to get it right to avoid waste or a low quality product. For a precise bake, you need to understand the three crucial oven zones: Oven [...]

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You just need to measure in the minors, throw them in with the flour, water and yeast into the mixer, step back, and out comes a perfect dough. Uhh, yeah right. As I’m sure you know from experience, a lot of thought and precision needs to go into dough mixing. The concept is simple enough: Flour + [...]

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It's time that you met the alternative emulsifier alpha-cyclodextrin. It’s a water-soluble, sugar ring molecule, made from starch. It has a hydrophilic surface and hydrophobic center hole. It's this unique shape that gives it the ability of complexing nonpolar substances. Just picture a kid using a life saver in the pool: their legs would [...]

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In the face of growing clean label baking trends, lecithin is widely used as a natural additive and emulsifier in the baking industry. Found in food products such as chocolates, bread, sweet confectionery, salad dressings and dips, processed cheese and more, there's more than one reason to bake with it. What exactly is lecithin? Lecithin, [...]

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More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours.When used in baking, whey ingredients can:EmulsifyThickenBrownFoamWhey powder [...]

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Looking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Well, here to tell us all about [...]

The post BAKED in Science EP 52: Mix, Match & Maximize with Bases appeared first on BAKERpedia.

There are a lot of things you should be paying attention to when it comes to extending your product's shelf life: water activity, acidity control, artificial preservatives and sanitation for starters. But looking for that extra leg up? You should definitely check out antimicrobial packaging. What are the benefits of antimicrobial packaging? Longer product shelf [...]

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The alveograph is a pretty unique tool. It blows a piece of dough into a balloon, and then records its properties before it bursts and deflates. This helps assess the baking performance of flour in the production of bread, noodles, and tortillas, among other things. Bakers use this data to gain understanding of fluctuations in [...]

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If your goal is to clean up your label, or at least make it as natural as your can, you’ll eventually run into replacing artificial flavors with natural ones. While they may not get as much focus in clean label discussion as dough conditioners or emulsifiers, natural flavors are something that’s essential to get right. Customers may [...]

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Dawn Helps Create the Moments that Matter At Dawn, we know that you make more than just food. You make friendship. You make joy. And for over a hundred years, Dawn has been right there with you. We know you count on our family to make moments memorable. That’s why we combine unmatched international [...]

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You may have noticed, but CBD seems to be popping up everywhere these days—from infused drinks, baked goods, and even dog treats. In fact, the global market has a revenue forecast of 23.6 billion by 2025. What exactly is CBD? It’s short for cannabidiol, one of the over 100 natural, active compounds in Cannabis Sativa L plants. Found [...]

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The clean label trend is gaining serious traction with consumers and bakers around the world. Over 75% of respondents in a recent survey of 1,300 consumers in Europe, North America, and Asia showed a willingness to buy clean labelled products over others. An opportunity in clean labelled baking is seen as over 52% of [...]

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Mixing solutions for the bakery and snacking industry VMI is a leader in the design and manufacturing of kneaders and mixers. From traditional bakery equipment, to automated production systems for the food industry through kneading solutions with removable bowls for plant bakers, VMI offers solutions for each process. Continuous mixing process VMI's continuous mixing [...]

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Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. Meet Mark From working in small to large [...]

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You’re trying to produce the same product on two different lines, or transfer a product to a new line. You stick to the same process and formula. But when you take it out of the oven, something is…off. It could be the hardness, chewiness, gumminess, or color but it’s not right. Like most consistency [...]

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While you’re searching for ways to control shelf life, flavor, or just overall quality, make sure you check the product’s pH. An acronym for “potential of hydrogen,” it measures the acidity or alkalinity of a substance. In baking, pH control is critical for: Inhibiting mold spoilage Optimum rise in yeast- and chemically-leavened products Gluten behavior and [...]

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Brought to you by Lallemand Baking The food and baking industry is facing new challenges and requests from the consumer, but they are not without solutions. To give your customers quality products with the customization and specifications they want, let the expert developers at Lallemand Baking Solutions help. Built on the core ingredient technology [...]

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There’s just something extra delicious about bagels. However, there may be some debate on which style is the best (are you in the New York or Montreal camp?). Although the shape stays the same, various styles are available based on: Texture Degree of chewiness Kilning Baking methods What ingredients are key in bagels? Like most bread [...]

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While your products are busy baking in the oven, they need available moisture, or humidity in the air. Without it, heat isn’t transferred to the product so starch gelatinization and other reactions can't take place, and moisture migration can't happen properly. That's why it's crucial to control oven humidity. Factors that influence it are: Oven Load: Humidity [...]

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Keeping your bakery or commercial kitchen clean and running efficiently is something that should be at the top of your list. Unfortunately, this can also be a step that’s costly and time-consuming—especially if your goal is conservation. That’s why the D-CARBONATOR® soak tank system from ChemxWorks is an innovation solution. This piece of equipment [...]

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Let’s talk sweeteners for a minute. You want one that has a distinct flavor and favorable color. Oh yeah, it be great if it’s healthy and possibly clean label! These days there are plenty of options of sweetness. But if you relate to the description above, brown rice syrup may be a good choice for you. [...]

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