Mixing starts with sifting flour with help of vibratory sifter .Flour is then collected in bowl and
then weighed .All ingredient are then added in bowl .Ingerients are flour , sugar ,fat ,salt
,yeast,gms powder,sodium stearoyl lactilate, smp solution ,bio-bake , Improvers,ammonium
cholride , ascorbic acid , cystiene ,pot.bromate,calcium propianate and acetic acid .These
are added in std proportion as per requirement .
After addition of all ingredients bowl is moved to spiral mixer where is done .Water is
added in different quantities .Mixing time depends
on quality of flour in general mixing time can vary from 6- 12 min .
under mixing and overmixing can have direct impact on dough consistency .Dough
quality can be checked with stretching the dough .dough temperature is maintained
between 80 deg f - 82 deg f .
Role of Ingredients
On completion of mixing dough bowl is lifted through tilting hoist and from the hoist bowl is
tilted so as dough goes into hopper of Divider Hopper .
Dough is cut into two equal dough piece .Its a mechanical device which uses a common
crank to cut , push and drop dough piece through divider to conveyor .Volume of the dough
piece can be adjusted at divider . Divider is defined as no of dough piece per min
From divider the dough piece moves to hander up which is mechanical device conical
in shape on which dough piece takes curvelinear path .It has got blower attached to
it which continuously provides air on the path .Basic function of hander up is to give
dough piece spherical shape and remove moisture from surface from dough piece .
Dough pieces are then transfered to buckets of interproover .Here dough piece are allowed
to travel for 5- 6 min .This helps in relaxation of dough as it would have stress due to
mechanical action on it at divider .
It has three set of roller . The dough piece is allowed to pass through these rollers . Now
dough piece are slighty flattened .
Dough piece are turned and fed into pressure board where it takes cylindrical shape .Air is
passed through the board .
These dough pieces are then carried to platform where these lobes
are twisted and kept in moulds ,two lobes are twisted in one mould box as per wt required
like 400 gms or 800gms loaves . Mould box are greased prior to lobes being put into. Final
proover has arrangement for steam which spreads uniformly in entire
chamber.Temperatures at final proover is maintained between 36-38deg c.Humidity and
temperature are maintained so as to get maximum of yeast activity .Precautions are taken to
see if there is over or under development of dough . Speed can be varied at final proover .
Dough should rise 3/4 th of the mould .vol of mould is 1320cc for 400gm and 2700cc for 800
gm loaves . Travel of trays is longitudinal in swing tray type plant where as in contray type it
is vertical .
Prooving time =75 min
Depending upon design we can define capacity of final proover as
cap/cycle : no of loaves .
no of racks x no of moulds box per rack x no of mould in each box .After dough has been
developed these mould box are then transferred manually to baking oven
NEXT ----- BAKING
BREAD MAKING PROCESS FLOW IN AUTOMATED BREAD PLANT