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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The Importance of Proofing

The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer, the dough is expected to expand several times its initial size, develop flavors [...]

The post The Importance of Proofing appeared first on BAKERpedia.


The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer, the dough is expected to expand several times its initial size, develop flavors [...]

The post The Importance of Proofing appeared first on BAKERpedia.

The importance of proofing bread correctly.

The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer, the dough is expected to expand several times its initial size, develop flavors and aromas, and ultimately deliver a product that properly expands and sets its porous structure in the oven.

Maintaining the consistency of the final proofing environment throughout the year by utilizing relative humidity and temperature measuring instruments is the proven method to avoid numerous yield-stealing process problems in the commercial bakery.

Standard proofing conditions

Whether it is cold or hot, dry or humid, bakeries should always focus on maintaining standard operating conditions when it comes to the proofing process. The following tables summarizes the optimum conditions for high-speed proofing of pan bread, buns and rolls.

Variable Target value
Proofing temperature (proof box internal temperature) 105–115°F (40–46°C)
Proofing humidity 80–90%
Proofing time 55–65 min
Initial dough temperature 81°F (27°C)
Final dough temperature (at proof box exit) 92–97°F (33–36°C)
Temperature increase during proofing 11–16°F (6–9°C)

Strategies used to consistently achieve such conditions often involve the design of proper HVAC equipment. By using properly designed and sized air conditioning systems, industrial bakers have an opportunity to reduce the incidence of ambient factors which affect the overall plant’s atmospheric conditions. Such systems adjust the humidity, cleanliness and temperature of incoming air so that it has the desired characteristics that bakers need in order to maintain stable plant conditions.

Bakers who cannot afford robust HVAC systems, must be prepared to deal with inevitable fluctuations in the humidity and temperature of atmospheric air being injected into the bakery and exhausted into a facility’s surroundings.

Proofing under hot and humid conditions

As spring becomes summer, increases in local humidity and temperature become a very significant variable to the ability of high-speed bakeries to bake a consistent product. On the other hand, the ability to call in vendors to perform process troubleshooting is not possible during the Covid-19 sheltering situation.

Effects of excessively hot and humid conditions:

  • High humidity in the proof box will directly contribute to structural weakness due to moisture saturation of the crust of the roll or bread. This saturation will allow the resulting CO2 being produced from yeast fermentation to more easily rupture the cell wall. This results in weakness, requiring more dough strengthener on a formula basis.
  • A proof box that is saturated with water vapor will cause blisters and a tough crust to form, and can cause dark spots from sugars leeching to the product’s surface.
  • High humidity will reduce pan glaze life and increase dough stickup resulting in damaged product or line stoppages.
  • High humidity will increase pan flow and will affect the healthy bold look to bread and rolls, and may increase gluten use to resolve.
  • Warmer dough temperatures will directly affect the exit temperature of the product from the oven, increasing bake loss, and forcing managers to slightly increase scaling weight, hence sacrificing yield of pieces per dough batch.
  • Warm doughs frequently usually require lower absorption levels  due to the weakness from uncontrolled cell expansion.
  • The rate of enzyme activity doubles for every 18°F rise (a delta of about 10°C). So, a 5°F increase over the standard temperature may result in a 30% increase in this rate of detrimental activity on structure integrity.
  • Excessive volume will result that can contribute to damaged product at the packaging line.

Production of low scaling weight bread

Maintaining optimum proofing conditions is particularly critical when it comes to producing low scaling weight (or high specific volume) pan bread. Low scaling weight bread is starting to become widespread and has attracted the interest of many wholesale bakeries to due its market price competitiveness.

Low scaling weight means depositing less than 0.12 ounces of dough per cubic inch of pan cavity (about 0.2 g/cm3). Producing pan bread with a specific volume (i.e. volume of finished product divided by scaling weight) of 5.0 cm3/g is not the same as producing a 7.5 bread.

Think of baking both the 5.0 and 7.5 sandwich breads using the same pan. The 7.5 bread has to properly expand during proofing and baking to fully fill the volume of the pan with a lower scaling weight (that means using less amount of dough!). That is kind of unfair, right? The 7.5 bread must support greater elongation stresses on the dough structure than the 5.0 bread and still preserve the gas bubble stability and crumb structure as any other bread does.

A low scaling weight bread must be properly formulated; meaning the use of higher amounts of oxidizing agents, strengthening enzymes and vital wheat gluten. Here, a reliable and consistent proofing process becomes an essential part of the successful production of highly aerated bread.

A closer look at proofing of low scaling weight bread during summer days

When dough temperatures at the proof box exit exceed the range of 92–97°F (33–36°C), the dough becomes less viscous (i.e. more fluid) and the gluten structure becomes more extensible. These conditions imply that the dough is more susceptible to cell rupture or weakness, increasing the need for dough strengtheners and gluten use. This situation can easily be checked by running a mixolab test and monitoring the resistance to deformation of the formulated dough in the Gluten+ phase.

In the same higher temperature scenario, naturally occurring enzymes in flour, plus enzymes added as part of dough conditioner mixes, will become more active as the internal temperature of the dough is increased. Protease, xylanase, alpha- and beta-amylases will all increase in their activity rates directly affecting the structure. This causes weakness issues – increasing the requirements for oxidizing agents and vital wheat gluten so that absorption levels are not decreased.

In the worst cases, enzymatic activity can get so high that it leads to systemic breakdown of the dough, which is no longer capable of keeping up with gas production and expansion. This leads to considerable yield loss as many dough pieces may need to be discarded prior to baking, or simply baked without meeting finished product volume specifications (increasing waste).

Having even basic test measurement instruments, and knowing how to use them is essential for maintaining production quality and high yields to profitably satisfy the current production demands of grocery, take out/delivery, and the re-opening of restaurant, hotel and caterer clientele your bakery serves.

Monitoring conditions during summer

Final proofing can be profiled with a combination of a relative humidity and temperature recording device known as the ECD VaporWATCH®. By using this device, bakers can accurately track humidity and temperatures (both product and ambient) inside the proof box. This sensor and data recording device can be used by any bakery to validate equipment performance, and recall that data at any time for analysis, realizing a minimization of process variations, an increase in production yields and a reduction of waste towards greater profitability for the business.

Profiling the proofer with VaporWATCH® ensures that consistent results are delivered to the oven year-round, Winter – Spring – Summer or Fall.

The post The Importance of Proofing appeared first on BAKERpedia.


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