Best Bread Production
Handbook
A New Old Story – Short Introduction In Bakery
Best Bread Production Handbook – The history of the bakery is parallel to the history of human civilization – the bread could have been one of the first foods processed by man and was certainly the first to be produced on a large scale.
Even though there are no records of when the bread was originated, but the bread has been around for thousands of years. Rustic breads consisted of crushed grain, soaked in water, kneaded and letting it ferment with natural yeasts to be baked.
Loaves of bread were buried as funerary offerings, and have been found, dated at 5,000 years old in predynastic Egyptian tombs. Archaeological evidence shows that a quite evolved baking production existed in Egyptian civilization, about 5,000 years ago, possibly being the staple food of the laborers working in pyramids construction (the process of making bread in the bakery of Pharaoh is described on the walls of the tomb of Ramses III – fig.1).
In ancient Rome, grain milling and baking the dough into loaves was a well-established practice. Before appearing compressed yeast, the seeding system of dough was made with natural yeast. Natural yeast was the fermentation base until the seventeenth century when begins the addition of brewer’s yeast.
But it was not until the mid-nineteenth century when bread began to be manufactured exclusively with brewer’s yeast. The bread obtained had a bitter taste and the baker had big problems to keep that yeast. The problem was solved later with first compressed yeasts, which possessed better preservative qualities and greater fermentative power.
Traditional Baking – Things to Keep in Mind
Before the use of brewer’s yeast for fermentation stage, a dough formed as a mix of water, wheat or rye and raisins, prunes and bran, had been left soaking as a first fermentation. Then, an initial alcoholic fermentation started and after a few days of cultivation an acidic fermentation triggered.
After several refreshes, this sourdough was added to the dough. From the latest batch a piece of dough was put away, and after two or three refreshments, spaced each 4 or 5 hours the natural yeast was obtained.
“Dough” ready to use, in a proportion of 30 to 40 kilos dough per 100 kg. flour. The baker had to pay special attention in the development of this ferment/sourdough, because it depended on getting good quality bread.
At present time, therefore, the fermented dough has lost its basic function of serving as “yeast seeding “, as this objective is achieved conveniently with the addition of yeast, focusing on other objectives.
In a few words we could resume that as biotechnology has progressed it is possible to bake without the use of sourdoughs, but this is a relatively recent development. The important issue is that it has been found that when you stop using sourdough, bread is not the same.
Therefore, it is clear that the sourdough has a positive influence on the quality of bread, and because it improves the final product, different technologies were developed to find various types of sourdough suitable for the industrial and large-scale production.
Commercial products are available, both in liquid and powder forms, ready-to-use in the modern baking to improve the taste and flavor of bread, despite the decreasing of processing time.
Besides this, there is a trend in present time to come back to the raw materials used in traditional bakery, which could bring new nutritional and healthy properties to some products – old varieties of grains, various types of flour and so on.
Mainly the traditional bakery is characterized by a discontinuous process, every stage being effectuated in a specific place and conditions, without evident connection between them.
Baking in Our Days – New Challenges
The technic and technological progress, the global population continuously increasing, thus the consumption and demands for foods are in an ascendant line, the baking field has undergone huge transformations. For a better productivity and a higher products safety all the facilities related to bread production were redesigned, and the continuously process have replaced the old ones.
This is the case for the majority of bakeries, but in the same time little capacities remain to provide fresh bread in their neighbors. Without regards to the size of the bakeries, the main challenges to overcome are the same:
– higher standards for bread safety
– better products quality level
– healthy and nutrition concerns of consumers
– prolonged shelf –life
– a large assortment of products
– difficult to find workforce willing to work in shifts
– find well- trained staff
How to Maintain a Good Balance Between Old and New
For the personnel involved in the bakery industry there are permanently some questions to solve regarding the balance between the old versus new technologies with the aim to better answer to the increasing demands of more conscientious consumers.
Thus, consumers prefer bread with the taste, appearance and flavor specific to traditional products, but obtained in the safer conditions and with the long shelf-life provided by the new technologies.
All the staff involved in bakeries have to be well-trained and prepared to deal with such problems; the right knowledge of the chemical, physical and biochemical processes involved in bakery technological flow, the influence of new operations and devices on the whole production, play a crucial role in the management of the main problems.
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