Videos
How Bread Is Made | How It's Made Bread In Factory
From Dough to Final Packing - Fully Automated Plant.
27 Aug 2022
https://www.youtube.com/watch?v=9wlJbsNBUgc
21 Sept 2019
Bread processing Factory- Automated production line with high technology machines
14 minutes video
https://www.youtube.com/watch?v=xM7tkREK2IE
250 Kg. Flour Mixing Machine (AMU8F), Largest Dough Kneader Machine First time ever in India
Unitech Exports
23 May 2019
https://www.youtube.com/watch?v=qgVpLXqMapg
25 March 2019
Bread Making Process.
Dough Mixer ,Rotary Oven Front Burner, Bread Slicer ,Rotary Oven Front Burner
Some manual work - Some machine work.
https://www.youtube.com/watch?v=3EwxMd9mJQI
7 Jan 2019
Awesome Automated Bakery Production Line on Food Factory - Delicious Donuts and Cake Making Machines
Books
Breadmaking: Improving Quality
A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition
Book • Third Edition • 2021
Edited by: Stanley P. Cauvain
https://www.sciencedirect.com/book/9780081025192/breadmaking
Bread Science: The Chemistry and Craft of Making Bread Paperback – August 30, 2021
by Emily Buehler (Author)
256 pages
https://www.amazon.com/Bread-Science-Chemistry-Craft-Making-dp-097780688X/dp/097780688X/
Machines for Bread Making
TAILORMADE SOLUTION FOR CLASSIC BREAD TYPES
With the Classica concept, every bakery can produce a wide variety of breads of the highest quality in an automated environment. This is done with the highest performance and efficiency, regardless of the size of the bakery.
The Classica concept is built up out of individual modules so nearly any type of bread can be achieved. There are many different options to choose from for different capacities, weight ranges, different shapes, different processes, and different type of breads.
CAPACITY FOR CLASSICA
500 to 10,000 pcs/h
DOUGH WEIGHT RANGE
100 - 1800 gr
https://www.wp-haton.com/solutions/classica/
Bakery: Design & Construction
Facility Planning
Process Planning
Facility Design
Process Design
Facility Construction
Process Installation
Commercial Bread Making Machines
World Class Innovation, Technology and Support
World leaders in commercial bread making machines and processing equipment.
https://www.bakerperkins.com/bread/
Bread Machinery
The factory specializes in producing all kinds of bread machinery, and can also produce the equipment according to customer needs.
The Rademaker industrial Bread production line is designed for medium to large scale industrial bread manufacturers. From tin breads to high water absorption artisan breads and from pre-fermented to 'green' doughs. Flexibility and fast production changeovers are guaranteed thanks to the unique modular design and the various mobile units. Compared to dedicated industrial bread lines, this results in a shorter Return On Investment, that makes the Bread production line the most desired industrial bakery line in the market. The Bread production line is developed to produce a wide variety of bread products for a medium scale bakery to any industrial bakery. Capacities ranging from 500 to 9,000 kg per hour, consistently produced hour by hour, day by day, and year by year.
WORKING WIDTHS
600 mm | 800 mm | 1,000 mm | 1,200 mm
Thorough tests in the Rademaker Technology Center (RTC) are performed in order to determine the exact positive effects of the improved dough homogeneity on the final product weight accuracy. Subsequently the resulting benefits for the Cost Of Ownership are assessed by details calculations based on actual (plant) bakery circumstances.
https://rademaker.com/our-equipment/bread-line
EFFECT ON COST OF OWNERSHIP - The Rademaker industrial Bread production line
Product accuracy can have a significant effect on the overall cost price for production. In general the cost price contribution of the so-called “give away” or product overweight is normally in the range of 20 – 30% of the total added cost of a bread sheeting & make-up line (excluding baking and packing). With the improved accuracy, the added cost of the “give away” portion of the bread sheeting & make-up line can be dramatically reduced. Cost of Ownership (CoO) calculations show that a total cost reduction of up to 15% can be achieved depending on the type of dough. From this investigation it is safe to conclude that the Rademaker industrial Bread line is not only creating a higher quality product but can also seriously boost your profit.
https://rademaker.com/our-equipment/bread-line/technical-analysis-cost-of-ownership-assessment
FRITSCH Bakery Technologies
https://www.linkedin.com/company/fritschbakerytechnologies/
Material Handling - Transport Equipment
Principles of Bread Production
https://www.thebakerynetwork.com/baking-resources/baking-science/principles-of-bread-production
2023
Baking Process Design
Research Paper
Handbook of Food Process Design
edited by Jasim Ahmed, Mohammad Shafiur Rahman
https://books.google.co.in/books?id=c5yMHputGh4C&pg=PA745&lpg=PA745#v=onepage&q&f=false
Handbook of Food Process Design
Jasim Ahmed, Mohammad Shafiur Rahman
John Wiley & Sons, 27-Feb-2012 - Technology & Engineering - 1600 pages
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.
Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.
Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
https://books.google.co.in/books?id=c5yMHputGh4C
How to create a robust bakery supply chain
By Dan Riley19 July 2023
Utilising AI in critical areas such as monitoring raw material quality can help reduce rework and recalls by over 50%, asserts Chand, with savings for larger businesses running into the hundreds of thousands of pounds. Better tech tools can also impress and retain employees, an important consideration for an industry struggling to secure top talent.
According to Chand, digital solutions have enabled TraceGains customers to reduce sourcing and supplier approval time by 50%, and fulfil 75% of resourcing needs. It has also helped increase business by 50% during Covid, improve delivery times and accuracy through cleaner supply chain data, and cut product development time by 75% through digitalisation of aggregated data.
Looking into visibility
As Chand flagged, Joris Kolff, senior director for food & beverage at Aptean also believes data and technology is vital; providing businesses with the tools and insights they need to quickly adapt to a changing marketplace and navigate disruption, improve process efficiency, and offer a holistic view of operations.
This can be achieved through implementation of food-specific software solutions such as Enterprise Resource Planning (ERP), Product Lifecycle Management (PLM) and Manufacturing Execution System (MES), which “close that critical gap” by collating a company’s data into one system.
Comparative study of different bread baking methods: Combined ohmic – infrared, ohmic – conventional, infrared – conventional, infrared, and conventional heating
Innovative Food Science & Emerging Technologies
Volume 86, June 2023, 103349
https://www.sciencedirect.com/science/article/abs/pii/S1466856423000838
5S Implementation to Minimize Waste in Bread Production Process (Case Study: Madani Bakery)
Nilda Tri Putri, Dicky Fatrias & Santa Rosa Roberta Simbolon
Conference paper
Open Access
First Online: 26 April 2023
https://link.springer.com/chapter/10.1007/978-3-031-28839-5_40
DETAILED PROJECT REPORT BREAD MAKING UNIT
National Institute of Food Technology Entrepreneurship and Management
https://niftem.ac.in/site/pmfme/dprnew/breaddpr.pdf
14-Mar-2023
The Best Bread-Making Tools, According to Our Experts
The basic tools any home baker should arm themselves with before getting started.
by The Serious Eats Team Updated Mar. 13, 2023
https://www.seriouseats.com/all-the-tools-you-need-to-make-great-bread-at-home
The Roles of Ingredients in Bread Making: From Flour to Eggs
SANDEEP DUBEY
Senior Associate Quality Control at Big basket-A TATA Enterprises ||Ex- BONN || Britannia || Cremica/ Mrs Bectors Food || Certified Six-Sigma Yellow belt-CSSC
February 23, 2023
https://www.linkedin.com/pulse/roles-ingredients-bread-making-from-flour-eggs-sandeep-dubey/
2022
Implementation of Hazard Analysis in Bread Making
https://www.matec-conferences.org/articles/matecconf/pdf/2022/19/matecconf_icst2022_02002.pdf
Fermentation Foods – Bread
By Microbiology Note Editors
•
November 26, 2022
https://microbiologynote.com/fermentation-foods-bread/
Baking 101: What Is Proofing? Learn How to Proof Breads and Other Baked Goods
Written by MasterClass,
Last updated: Sep 3, 2022.
Our guide to making bread dough
August 2022
https://hillstreetgrocer.com/featured-content/guides/knead-know-our-guide-making-bread-dough
Bread-baking robot
July 2022
Wilkinson Baking Company, creator of the world’s first fully automated commercial bread baking robot,
In July 2022, Wilkinson Baking Company deployed their first commercial-ready BreadBot into Andy’s Market in College Place, Wash. This is the company’s first permanent deployment. The company is manufacturing and assembling additional BreadBots and expects to have 20 units deployed by early 2023.
Talking about the role of bread improver in baking and its correct use
Dalian JustLong Imp.& Exp. Co., Ltd
July 26, 2022
https://www.linkedin.com/pulse/talking-role-bread-improver-baking-its-correct-use-justlong/
Baking technologies in biscuit and bread industry
06 July 2022
https://magazinebbm.com/blog/baking-technologies-in-biscuit-and-breadindustry-2270
Quality Assurance and Quality Control of Bread - Indian Regulation
https://www.pfionline.com/what-all-one-needs-to-bake-a-good-quality-bread/
Why mixing technology is important in production of high quality bread 
March 5, 2022
Innovations In Bread-Making: Made Possible With The Right Fats
1 March 2022
https://www.musimmas.com/bread-innovations/
6 new technologies in the baking industry
21 January 2022
3D bread quality x-rays.
Continuous mixing technology.
Vacuum cooling chambers.
Digital humidity sensors.
Wire Cut machines.
Hydro bond technology.
https://countingup.com/resources/6-new-technologies-in-the-baking-industry/
2021
Energy Industrial Engineering in a Bread Making Company
2021
FLOWERS FOODS: 40-YEAR OLD BAKERY CONVERSION PRIORITIZES ENERGY AND WATER PERFORMANCE
BACKGROUND
Flowers Foods operates 46 bakeries that produce a wide range of products for retail and foodservice customers. Its Lynchburg, Virginia, bakery has been in operation for more than 40 years. To meet the increasing demand for Dave’s Killer Bread (DKB) organic products in the Mid-Atlantic market, Flowers Foods converted Lynch bakery into a state-of-the-art, energy-efficient, sustainable bakery. The Flowers engineering team incorporated many energy and water efficiency technologies into the design of the Lynchburg bakery. Based on five months of operational data, the production line upgrades are delivering an energy savings of 22.6% and water savings of 64.1%, and the company plans to implement many of the same technologies and practices at its other 46 manufacturing facilities and over 900 warehouses.
The company evaluates energy usage at the start of capital projects to ensure that new production lines not only improve productivity and quality but also deliver significant energy savings. As part of the Lynchburg project, Flowers Foods also took advantage of a performance-based grant through the State of Virginia and received $250,000 to cover the cost of the high-efficiency energy and water technologies installed in the plant.
SOLUTIONS
The Flowers engineering team incorporated many sustainability features into the bakery’s new design, including heat recovery, electric blowers in place of compressed air, a new variable frequency drive (VFD) air compressor for the trimming machine, LED lighting, recycling process improvements, and refrigeration upgrades. 808 lights were replaced with LEDs, and a high efficiency 150 hp VFD-equipped air compressor was installed to replace a less efficient 300 hp fixed speed model. The older chillers were replaced with new high-efficiency chillers and a waste heat recovery system was also implemented to increase energy efficiency and reduce process heating costs.
The heat recovery system is integrated internally into the plant’s catalytic oxidizer emission control system. Waste heat from the oxidizer is recovered to heat hot water for tanks, pipe and tank jackets, and ingredient water. The oxidizer recovery system can generate 0.75 MMBtu/hr. of energy at the source and includes an integrated coil and fin heat exchanger used to recover waste heat from the catalytic oxidizer exhaust. The installation includes custom programmable logic controllers (PLCs) and bypass dampers that regulate the exhaust flow rate through the coil heat exchanger, as well as the amount of heat applied to the coil. With the addition of the heat recovery system, two natural gas-fired boilers were able to be removed.
Other energy and water efficiency measures were integrated into the new cooling and refrigeration systems. These included refrigeration system controls that took advantage of variable flow control sequences using VFDs to reduce pumping system energy use. The new air-cooled chiller system uses significantly less water for cooling as well. In addition, new production processes were implemented to reduce water use. For example, the previous production line used a series of tanks that required regular cleaning. The new production line does not need these additional tanks and they were removed. Lastly, the recycling program was improved by installing a baler on location to improve storage and increase revenue from cardboard recycling. These energy-saving projects decreased the energy intensity by 22.6% from 5.2 MMBtu/ton to 4.0 MMBtu/ton in the first five months of operation. Water use decreased by 64.1% from 389.9 Gal/ton to 140 Gal/ton over this same period.
OTHER BENEFITS
The replacement of old lighting with new LEDs not only saved energy, but also improved lighting levels and reduced heat in the bakery. This improved working conditions in the bakery and reduced HVAC energy use. Due to the success of the energy saving measures implemented at Lynchburg, Flowers Foods’ engineering team will continue to incorporate similar technologies when planning facility upgrades and new production lines across its network. With 46 manufacturing facilities and over 900 warehouses, these best practices will make a significant impact on reducing energy consumption.
ANNUAL ENERGY USE
Baseline (2019)
5.2 MMBtu/ton
Actual (2020)
4 MMBtu/ton
ENERGY SAVINGS:
22.6%
ANNUAL ENERGY COST
Baseline (2019)
1
Actual (2020)
0.774
COST SAVINGS:
22.6%
Making Bread In Bulk – How To Make Big Batches Of Dough
Published on 05 October 2021
Gareth Busby
https://www.busbysbakery.com/making-bread-in-bulk/
Trends in Food Science & Technology - Important paper - available for reading.
Volume 115, September 2021, Pages 275-284
Trends in Food Science & Technology
Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies
Alessio Cappelli, Lucrezia Lupori, Enrico Cini
https://www.sciencedirect.com/science/article/abs/pii/S0924224421004222
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties
Springer
July 2021, European Food Research and Technology 247(6)
DOI:10.1007/s00217-021-03740-y
License CC BY 4.0
Modification and Optimization of a Baking Oven for Small Scale Bread Production
Agricultural Sciences > Vol.12 No.6, June 2021
https://www.scirp.org/journal/paperinformation.aspx?paperid=110054
The microbiology behind the bread
The science in your sourdough!
April 20, 2021
https://www.expressmicroscience.co.uk/blog/the-microbiology-behind-the-bread/
How to improve energy efficiency in the baking industry
Energy efficiency improvement opportunities are applicable at the component, process, facility and organizational levels
BY GAS TECHNOLOGY APRIL 2, 2021
https://www.plantengineering.com/articles/how-to-improve-energy-efficiency-in-the-baking-industry/
Useful technologies for the production of bread
22 February 2021,
https://www.italianfoodtech.com/useful-technologies-for-the-production-of-bread/
Key Point of Industrial Bread is Quality
https://en.angelyeast.com/blog/yeast-baking/key-to-competition-of-industrial-bread-lies-in-quality.html
Food Engineering Innovations Across the Food Supply Chain
Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow
Academic Press, 05-Dec-2021 - Technology & Engineering - 516 pages
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia.
Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required.
Focuses on innovation across the food supply chain beyond the traditional food engineering discipline
Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs
Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
2020
Dough Viscoelasticity of the Bread-Making Process Using Dynamic Oscillation Method: A Review
ABSTRACT
Bread quality is an important factor to consider before buying it. The bread makers elaborate on them, and they need parameters of quality to obtain the best product. To evaluate the bread quality, there are some methods used, such as bread volume measurement and texture profile analysis. However, there are rheological studies carried out in dough which give an idea of the quality through viscoelasticity evaluation. Oscillatory dynamic studies are used to define the changes in the chemical components in baking. The objective of this review is to report the viscoelastic effects experienced at each stage of the process due to changes in gluten and starch of the dough using the dynamic oscillation method. For example, the elastic moduli (G′) decrease when the protein is damaged in the mixing, fermentation, and baking. On the other hand, tan δ decreases at high temperatures in the oven due to the starch gelatinization and water evaporation, forming a rigid and porous structure characteristic of the bread.
https://www.taylorfrancis.com/chapters/edit/10.1201/9781003003144-15/dough-viscoelasticity-bread-making-process-using-dynamic-oscillation-method-review-jes%C3%BAs-enrique-gerardo-rodr%C3%ADguez-benjam%C3%ADn-ram%C3%ADrez-wong-patricia-isabel-torres-ch%C3%A1vez-ana-irene-ledesma-osuna-concepci%C3%B3n-lorenia-medina-rodr%C3%ADguez-beatriz-monta%C3%B1o-leyva-mar%C3%ADa-irene-silvas-garc%C3%ADa
Modelling and Simulation of a Bakery Production Line Using Hierarchical Timed Coloured Petri Nets
https://www.researchgate.net/publication/348714483_Modelling_and_Simulation_of_a_Bakery_Production_Line_Using_Hierarchical_Timed_Coloured_Petri_Nets
2015
Macroalgal biomass as an additional ingredient of bread
January 2015, International Food Research Journal 22(2):812-817
Bread baking.
Corporate Author
United States. Department of the Army.
Published
[Washington, D.C.] : Depts. of the Army and the Air Force, 1969.
Physical Description
160 p. : ill. ; 27 cm.
https://catalog.hathitrust.org/Record/101651548
1956
Sunbeam Bread Introduced a New Innovative Baking Process to the U.S.
https://www.qba.com/post/sunbeam-baking-innovation
Bread production under scientific management,
by Arnold Spencer Wahl.
Main Author Wahl, Arnold Spencer.
Published Chicago, Bakers' helper [c1930]
Physical Description 15 leaves, 585 p. illus., diagrs. 24 cm.
https://catalog.hathitrust.org/Record/005972532
Ud. 22.8.2023, 3.8.2023, 30.7.2023, 22.7.2023
Pub. 19.7.2023
Thank you. Very elaborate collection.
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