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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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 [...]

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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 + [...]

The post Dough Mixing is Easy, Right? appeared first on BAKERpedia.

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 [...]

The post An Alternative Emulsifier That Does it All appeared first on BAKERpedia.

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, [...]

The post 4 Reasons to Bake with Lecithin appeared first on BAKERpedia.

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 [...]

The post When Should You Bake with Whey Protein? appeared first on BAKERpedia.

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 [...]

The post 8 Ways to Bake a Clean Label Product appeared first on BAKERpedia.

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 [...]

The post Problems with Product Consistency? Check the Heat Flux appeared first on BAKERpedia.

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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Keeping bread fresh and flavorful should be a top priority for any artisan or commercial baker. Aside from keeping customers happy, it’s also how you cut down on waste—of both bread and operational costs. So what’s the secret to keeping your bread soft and delicious? Understanding the factors that cause staling and hardness in [...]

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What's the great thing about baking bread staples like english muffins? Your customers get to be creative with them! Whether selling them individually or to food producers to make the ever popular on-the-go breakfast sandwich, you're the starting point of their creativity! So here's some tips for quality english muffins They are characterized by chewy texture with [...]

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Your dough and flour have a lot to say. And you need to listen if you want consistent quality and control in your product—especially if you’re developing a new one. Analysis equipment and tests are key for taking the guess work out of baking. Today, we’re going to look at the mixolab. This machine assess the [...]

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SoFresh, Inc. is committed to mitigating food spoilage. Our team is dedicated to fighting food waste in the US and throughout the world. Our innovative packaging products allow food producers, wholesalers and retailers to naturally extend the shelf life of several foods and extend the consumable life for consumers. Our organic mold inhibiting film [...]

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I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas: Development:  Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of [...]

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Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research into aquafaba has been going on for a few years, [...]

The post BAKED in Science S250: Is Aquafaba the Future of Egg Replacement? appeared first on BAKERpedia.

Brought to you by Arla Food Ingredients Muffins, brownies, croissants – wherever you look in the fine bakery category, there’s a growing demand for premium, single-portion products that are enriched with protein. And not just a small addition, either. Today, consumers increasingly want to see anything from 20% to 40% protein on the label [...]

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Calcium propionate, or cal pro, is a highly popular preservative that gives an impressive shelf life to bread products. Since the 1930s, bakeries have been using it to stop outbreaks of ropy bacteria. Here are a few tips for baking with it:  Works best at a pH below 5.5. If higher, add in salts of benzoic [...]

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Brought to you by ECD BakeWATCH To accurately produce high-quality, high-yield baked goods, replace guesses and opinions with hard data. Thermal profiling dough and oven temperatures with an in-transit, portable data recorder has many benefits to the commercial wholesale or retail bakery. Here are 5: 1. Consistent dough proofing The importance of proofing must [...]

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If you’re in search of ways to boost your brand, consider adding "high fiber" to your label. The public pays attention to what's on the label, and fiber is a great selling point. What counts as a “good source of fiber?” Food with 5 grams or more of fiber per servings.  The FDA regulates that the [...]

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Brought to you by Flour Line Geared to baking the world better Flour Line centers on selling high volume tortilla and bakery production lines to customers worldwide. With the relaunch of in early 2020, we focus on promoting AM Flour tortilla lines’ because their equipment’s quality works well to replace older production lines. [...]

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An oven is where the most important step of baking takes place. So it make sense there’s lots to adjust. One thing to pay attention to: oven air velocity. What’s the big deal with air velocity? If your oven is blowing air the way it’s supposed to, you’ll increase quality and decrease waste. Four [...]

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If there’s one thing we love discussing, it’s pizza. Pineapple or no pineapple? Do calzones count? Who has the best pie? But if you look beyond all the toppings, cheese and sauce, it really all comes down to crust. And that’s where bakers come in. It's no secret the pizza industry is the place to be right [...]

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